Description
A cozy favorite warm bowl of roasted red pepper soup, perfect for chilly weather with vibrant flavors.
Ingredients
Scale
- 4 roasted red peppers (jarred or homemade)
- 1 onion (yellow or white)
- 2 cloves garlic
- 4 cups vegetable broth
- 1 cup cream (or coconut milk for dairy-free)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice fresh peppers in half, remove seeds, and toss with olive oil, salt, and pepper. Roast for 20-25 minutes until caramelized.
- Heat olive oil in a pot over medium heat and sauté chopped onion until soft. Add minced garlic and cook until fragrant, about 1 minute.
- Add roasted peppers to the pot with onion and garlic. Pour in vegetable broth and bring to a gentle boil. Simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or in batches in a blender.
- Return the blended soup to the pot and stir in cream. Adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh basil or parsley. Serve with crusty bread.
Notes
Roasting the peppers longer enhances the flavor. For a vegan version, replace cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg