Roasted Red Pepper Soup
Indulge in the warm and comforting flavors of roasted red pepper soup, a delightful blend of sweet roasted peppers, aromatic garlic, and rich cream. This velvety soup is perfect for cozy evenings or as a delightful lunch with friends. Enjoy every spoonful that promises to brighten your day with its vibrant colors and delicious taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Mediterranean
Ingredients
Scale
- 4 large red bell peppers
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F (230°C). Halve the red bell peppers and place them cut-side down on a parchment-lined baking sheet. Roast for 20-25 minutes until blistered and charred.
- While the peppers roast, heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for about 5 minutes until fragrant.
- Once roasted, let the peppers cool slightly before peeling off the skins. Roughly chop the peppers and add them to the pot with vegetable broth. Simmer for about 10 minutes.
- Using an immersion blender, puree the mixture until smooth. Return to low heat.
- Stir in heavy cream and season with smoked paprika, salt, and pepper to taste. Heat through but do not boil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg