Description
Roasted Red Pepper Soup is a comforting dish that brings warmth and flavor to any table. With its vibrant red hue and creamy texture, this soup combines roasted red bell peppers with garlic and spices for an irresistible taste experience. Perfect for chilly evenings or casual gatherings, it can be served as a starter or paired with crusty bread for a satisfying meal. Enjoy every spoonful of this easy-to-make recipe that will impress your family and friends alike.
Ingredients
Scale
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Halve the red bell peppers, remove seeds and stems, place cut-side down on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 25-30 minutes until charred.
- In a large pot, heat 1 tbsp of olive oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes) then add minced garlic for the last minute.
- Allow the roasted peppers to cool slightly before peeling off their skins. Add them to the pot with sautéed onions and garlic. Pour in vegetable broth and simmer gently for 10 minutes.
- Remove from heat; season with salt, pepper, and any preferred herbs (like basil). Stir in cream or coconut milk until well combined.
- Blend the soup until smooth using an immersion blender or by transferring to a regular blender in batches.
- Serve hot with crusty bread or grilled cheese sandwiches.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
Keywords: - For added flavor, try incorporating fresh herbs like basil or thyme. - To make it spicy, add some red pepper flakes! - Leftovers can be stored in airtight containers in the fridge for up to five days.