Description
Roasted Red Pepper Soup is a comforting blend of sweet and smoky flavors, perfect for cozy nights. This vibrant soup showcases roasted red peppers, aromatic garlic, and creamy goodness, transforming simple ingredients into a delightful dish. Whether you?re dining solo or hosting guests, this easy-to-make recipe will warm your heart and satisfy your taste buds.
Ingredients
Scale
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 450?F (230?C). Halve the red peppers, remove seeds, and place skin-side up on a lined baking sheet.
- Add the chopped onion to the baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 25-30 minutes until charred.
- In a pot over medium heat, saut? minced garlic in olive oil for about 1 minute until fragrant.
- Remove roasted veggies from the oven; let cool slightly before peeling off skins. Add them to the pot along with vegetable broth and simmer.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in cream or coconut milk, adjust seasoning if necessary, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg