Reintroduction-Ready Red Pepper & Herb Soup
A gentle, nutrient-packed soup for the reintroduction phase, featuring roasted red peppers and herbs. This mediterranean-inspired whole30 ready in about 45 minutes pairs medium red bell peppers, chicken bone broth, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium red bell peppers
- 2 cups chicken bone broth
- 2 cloves garlic
- 1 tsp chopped fresh rosemary
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/4 tsp lemon zest
Instructions
- Step 1: Cut bell peppers in half lengthwise, remove seeds, and place cut-side down on a parchment-lined baking sheet. Roast at 425°F (220°C) for 25 minutes until skin is blistered and charred at edges.
- Step 2: While peppers roast, mince garlic and heat 1 tbsp olive oil in a saucepan over medium heat. Add garlic and cook 1 minute until fragrant but not browned.
- Step 3: Remove roasted peppers from oven, let cool slightly, then peel off skins. Blend roasted peppers with chicken broth, rosemary, sea salt, and black pepper in a blender until smooth. Return to saucepan, heat gently for 5 minutes until simmering, then stir in lemon zest before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Reintroduction-Ready Red Pepper & Herb Soup take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Reintroduction-Ready Red Pepper & Herb Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium red bell peppers from drying out.
Can I substitute ingredients in Reintroduction-Ready Red Pepper & Herb Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Reintroduction-Ready Red Pepper & Herb Soup for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Reintroduction-Ready Red Pepper & Herb Soup?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
