Roasted Red Pepper Orzo Spinach Soup
Recipe type: easy
Cuisine: soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
Simple, healthy made-from-scratch creamy roasted red pepper soup
  • 4 large red bell peppers
  • 1 Tbsp olive oil
  • 2 shallots, chopped
  • 1 medium onion, chopped (purple or yellow)
  • 2 garlic cloves, minced
  • 4 cups organic low sodium chicken stock (32 oz carton) - Can substitute with vegetable stock.
  • ¼ cup grated parmesan cheese
  • 1 tsp sriracha
  • 2 cups baby spinach
  • 1 Tbsp fresh basil, chopped
  1. Preheat oven to 450 degrees.
  2. Spray peppers with Veggie Wash and rinse thoroughly to remove waxy residue and sticker glue. Pat dry with paper towels.
  3. Place peppers on baking sheet prepared with parchment paper. Roast peppers in oven for 40 minutes until brown, turning peppers halfway through roasting. Cover with aluminum foil and allow to cool completely (about 30 minutes).
  4. While peppers roast, heat olive oil in a 6-quart pot on a medium heat; sauté onions until soft. Add shallots and garlic and sauté until aromatic (about 2-3 minutes).
  5. Once peppers are cool, gently pull off stems; slice in half. Remove all seeds.
  6. Add peppers to pot and sauté in onion mixture for about a minute.
  7. Add chicken stock to pot. Using a handheld blender, blend until smooth.
  8. Bring soup to boil; add orzo and cook as directed on package (about 9 minutes).
  9. Stir in spinach and basil; cook for about a minute or until wilted.
  10. Serve hot with crusty bread or grilled cheese sandwiches.
Recipe by Run DMT at