Ingredients
- Yellow bell pepper, 1 large
- Red bell pepper, 1 large
- Zucchini, 2 medium
- Yellow squash, 2 medium
- Tomato, 4 medium
- Garlic cloves, 4 minced
- Vegetable broth, 4 cups
- Olive oil, 2 tablespoons
Instructions
- Step 1: Roast the bell peppers over an open flame or under a broiler until the skins are blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and roughly chop the peppers.
- Step 2: Dice the zucchini, yellow squash, and tomatoes into roughly 1/2-inch pieces.
- Step 3: Heat olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Step 4: Add the diced zucchini, yellow squash, tomatoes, and roasted bell peppers to the pot. Stir to combine.
- Step 5: Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Step 6: Use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, carefully transfer the soup to a regular blender in batches. Season with salt and pepper to taste. Serve hot.
Notes
- For optimal flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of extra broth or water if the soup has thickened too much.
- Garnish each bowl with a swirl of pesto or a dollop of crème fraîche for added richness and presentation.
- Roasting the bell peppers is key to a smoky flavor, so don't skip that step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American