Description
Warm up with this creamy roasted red pepper soup, bursting with flavor and perfect for any occasion. Easy to make, it promises a satisfying experience in every spoonful.
Ingredients
Scale
- Key Ingredients:
- 4 large red bell peppers
- 1 medium onion
- 3 garlic cloves
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk (for dairy-free option)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Instructions for Preparation:
- 1. Roast the Peppers: Preheat your oven to 450°F (232°C). Cut the red bell peppers in half lengthwise, remove seeds, and place them skin-side up on a lined baking sheet. Drizzle with olive oil and roast for 25-30 minutes until charred.
- 2. Sauté Onions and Garlic: In a large pot over medium heat, add olive oil. Sauté diced onions for about five minutes until translucent. Add minced garlic and sauté for an additional minute until fragrant.
- 3. Combine Ingredients: Once roasted, peel the skins off the peppers and add them to the pot along with vegetable broth. Bring to a simmer for about ten minutes.
- 4. Blend Until Smooth: Use an immersion blender or transfer to a regular blender and blend until smooth. For added texture, leave some bits intact if desired.
- 5. Make It Creamy: Return the blended mixture to heat if necessary and stir in heavy cream or coconut milk until fully combined. Season with salt and pepper according to taste.
- 6. Serve It Up: Ladle the soup into bowls, garnish with fresh herbs or croutons if desired, and serve with crusty bread or grilled cheese sandwiches.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 250
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg