Description
A delightful roasted red pepper soup that’s both comforting and vibrant, perfect as a starter or light meal.
Ingredients
Scale
- 4 red bell peppers
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet.
- Drizzle the red bell peppers with olive oil. Roast for about 25-30 minutes or until the skins are charred and blistered.
- In a large pot, heat an additional tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, stirring until the onion is soft and translucent.
- Once the peppers are done roasting, remove the skins and add the flesh to the pot. Pour in the vegetable broth and bring to a simmer. Use an immersion blender or transfer to a blender to puree until smooth.
- If desired, stir in the heavy cream. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh basil.
Notes
For a smokier flavor, add a pinch of smoked paprika when blending. Substitute heavy cream with coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg