Roasted Red Pepper Soup
Indulge in a bowl of warmth with this vibrant roasted red pepper soup. Infused with garlic and herbs, every spoonful delivers a rich, comforting flavor that’s perfect for chilly evenings or cozy gatherings. Easy to make in under an hour, this visually stunning soup will impress your guests while bringing back nostalgic memories. Serve it as a starter or pair it with crusty bread for a satisfying main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Ingredients
Scale
- 4 large red bell peppers (about 2 lbs)
- 1 medium onion, diced
- 4 whole garlic cloves
- 4 cups vegetable broth (low-sodium)
- 1 cup heavy cream (or coconut milk)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Halve the red bell peppers and place them skin-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 25 minutes until blistered.
- In a pot over medium heat, sauté the diced onion and whole garlic cloves in olive oil until translucent.
- Pour in the vegetable broth and add the roasted peppers (remove skins). Let simmer for 15 minutes.
- Use an immersion blender to purée the mixture until smooth. Stir in cream or coconut milk, adjusting seasoning with salt and pepper.
- Serve hot, garnished with fresh basil or parsley, alongside crusty bread or croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg