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. Roast the Peppers
- 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.
- 2. Sauté Onion and Garlic
- 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).
- 3. Combine Ingredients
- 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.
- 4. Blend Until Smooth
- Use an immersion blender to puree the soup until silky smooth. For chunkier soup lovers, leave some bits intact.
- 5. Add Cream (Optional)
- If using cream or coconut milk, stir it in now and let it simmer for an additional 5 minutes.
- 6. Serve Hot
- 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