Description
Indulge in a bowl of velvety roasted red pepper soup that combines the natural sweetness of roasted red peppers with creamy broth for a comforting experience. This vibrant dish is not only quick and easy to prepare but also makes an elegant starter or a cozy weeknight dinner. Ready in under 30 minutes, it pairs beautifully with crusty bread or a fresh salad, making it perfect for any occasion.
Ingredients
Scale
- 3 large red bell peppers
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 450°F (230°C). Place whole red bell peppers on a baking sheet lined with parchment paper and roast for 20-25 minutes until skins are blistered.
- While roasting, heat olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic until softened, about 5 minutes.
- After roasting, cover the peppers with plastic wrap for about 10 minutes to steam. Peel off charred skin and remove seeds.
- Add peeled peppers to the pot with sautéed onions and garlic. Pour in vegetable broth and bring to a simmer. Blend until smooth using an immersion blender or regular blender.
- Stir in cream or coconut milk, return to low heat, and warm through for about five minutes.
- Serve in bowls garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg