Roasted Red Pepper & Spinach Soup

Enjoy the deep flavor of this soup made quickly and with simple ingredients.
Yield: 6-8 Servings


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion - diced
  • 2 cloves fresh garlic - minced
  • 2 tablespoons fresh oregano - chopped or 1 tablespoon dried oregano
  • 8 whole roasted red bell peppers - chopped
  • 1 quart vegetable broth
  • Salt and pepper to taste
  • 2 cups Olivia’s Organics Baby Spinach - chopped
  • Parmesan cheese - optional


  • Heat oil in a soup pot. Add onion and sauté for approximately five minutes. Stir in garlic and oregano for 1 minute. Add in roasted red peppers, broth, salt and pepper and bring to a boil. Reduce and simmer for approximately 20 minutes.
  • Blend soup with an immersion blender. Stir in spinach and cook for an additional few minutes until wilted. Serve with Parmesan cheese.

Categories: Soup, Spinach