Description
Roasted Red Pepper Soup is a warm and inviting dish that bursts with flavor, perfect for chilly evenings or impressing guests. This creamy soup combines sweet roasted red peppers with aromatic garlic, onion, and fresh herbs, creating a rich and satisfying experience in every spoonful. Easy to prepare and customizable, it’s a delightful addition to any meal or a comforting starter.
Ingredients
Scale
- 4 medium red bell peppers
- 1 large yellow onion
- 1 head of garlic
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 450°F (230°C). Halve red bell peppers, remove seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until skins blister.
- While roasting, heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic for about 5 minutes until soft.
- Let roasted peppers cool slightly, peel off charred skin, chop, and add to the pot with sautéed onions and garlic. Pour in vegetable broth and simmer for 10 minutes.
- Season with salt and pepper, then blend until smooth using an immersion blender or stand blender.
- Serve hot garnished with olive oil drizzle and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg