Rainbow Roasted Pepper Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Rainbow Roasted Pepper Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Rainbow Roasted Pepper Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 green bell pepper
• 1 large red bell pepper
• 1 large orange bell pepper
• 1 yellow bell pepper
• 8 cloves garlic
• 1/2 lemon
• 3 cups vegetable broth
• 1/4 teaspoon garlic salt
• ground black pepper to taste
• 1 teaspoon fennel seed
• 1/4 teaspoon dried thyme

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic

Step 2: Technique & Execution

Place halved peppers, cut side up in shallow baking dish

Step 3: Technique & Execution

Place one garlic clove in each half and squeeze lemon juice generously over peppers

Step 4: Technique & Execution

Roast for 1 hour

Step 5: Technique & Execution

Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds

Step 6: Technique & Execution

Bring to boil, cover and simmer