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Roasted Red Pepper Soup


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  • Author: Sophie
  • Total Time: 40 minutes
  • Yield: Serves 6

Description

Warm up with this comforting roasted red pepper soup, featuring a luscious blend of sweet peppers, garlic, and creamy goodness. Perfect for chilly nights or gatherings with friends.


Ingredients

Scale

For the Soup:

  • 4 large red bell peppers
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream or coconut milk (optional)

Instructions

  1. 1. Roast the Peppers
  2. Preheat your oven to 450°F (230°C). Halve the red bell peppers and remove seeds. Place cut side down on a parchment-lined baking sheet, drizzle with olive oil, and roast for 20-25 minutes until blistered and charred.
  3. 2. Sauté Onion and Garlic
  4. While the peppers roast, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 5 minutes).
  5. 3. Combine Ingredients
  6. Once roasted, let the peppers cool slightly, then peel off the skin and add them to the pot with onions and garlic. Pour in the vegetable broth, bring to a simmer, and cook for another 10 minutes.
  7. 4. Blend Until Smooth
  8. Use an immersion blender to puree the soup until silky smooth. For chunkier soup lovers, leave some bits intact.
  9. 5. Add Cream (Optional)
  10. If using cream or coconut milk, stir it in now and let it simmer for an additional 5 minutes.
  11. 6. Serve Hot
  12. Ladle the soup into bowls and garnish with fresh herbs or a drizzle of olive oil. Serve with crusty bread for dipping.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Roasting/Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 180
  • Sugar: 5g
  • Sodium: 360mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 15mg