Bell Pepper and Roasted Garlic Soup
Prep time
Cook time
Total time
Serves: 3 to 4 servings
  • 1 garlic bulb
  • 2 tablespoons extra-virgin olive oil
  • 1 leek, washed and sliced, white part only
  • 2 to 3 yellow or orange bell peppers, cut and seeded
  • 3 small potatoes (1-1/2 cups), peeled and quartered
  • ⅓ cup white wine
  • 2 cups broth (homemade would be best if not, low sodium)
  • 1 cup So Delicious Unsweetened Almond Plus AlmondMilk or Coconut Milk Beverage
  1. Preheat your oven to 350ºF.
  2. Place the garlic bulb in the oven and bake until it becomes soft, approximately 30 to 45 minutes.
  3. Allow the garlic to cool to the touch. Squeeze out the pulp. Note that this can be made days in advance and refrigerated.
  4. Heat the oil in a medium saucepan over medium-high heat. Add the leeks and sauté until they soften, about 3 minutes. Add the cut peppers and potatoes and cook, checking in to stir often, until both have softened, approximately 10 to 15 minutes.
  5. Add the garlic, stir to mix, and then immediately stir in the wine. Continue cooking for another 5 minutes to evaporate the alcohol.
  6. Add the broth and milk beverage, reduce the heat to a simmer, and cook gently for 30 minutes or until the potatoes are easily broken with a fork.
  7. Puree the soup in a blender (use caution, and firmly secure/hold the lid - it will be hot!) and pour back into saucepan. Taste and adjust for seasoning, if desired, before serving.
Recipe by Go Dairy Free at