Description
A comforting roasted red pepper soup that combines the sweet, smoky flavor of peppers with garlic and herbs, perfect for chilly days.
Ingredients
Scale
- 6 large Red Bell Peppers
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 4 cups Vegetable Broth
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
- Cream (optional, for garnish)
Instructions
- Preheat your oven to 475°F (245°C). Slice the red peppers in half, remove the seeds, and place them on a baking sheet, cut side down. Drizzle with olive oil and roast for 25-30 minutes until the skin blackens.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic, cooking until fragrant.
- Once the peppers are roasted, let them cool slightly, then peel off the skins. Add the peppers to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a simmer. Let it mingle for about 10-15 minutes.
- Use an immersion blender to purée the soup to your desired consistency. For an ultra-smooth texture, transfer the soup to a blender in batches and pulse until silky.
- Taste and season with salt and pepper. For a creamier soup, swirl in some cream at this stage.
- Ladle the soup into bowls, garnishing with a drizzle of olive oil or a dollop of cream if desired. Serve alongside crusty bread or a fresh salad.
Notes
For a dairy-free option, omit the cream, or use coconut cream. Use fresh, high-quality ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: roasted red pepper, soup, vegetarian, comfort food, easy recipe