Description
A delicious and creamy roasted red pepper soup that is perfect for any occasion.
Ingredients
Scale
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the red bell peppers in half and remove the seeds.
- Place the peppers on a baking sheet, cut side down, and roast for 25-30 minutes until the skin is charred.
- In a large pot, heat olive oil over medium heat and sauté the onion until translucent.
- Add the minced garlic and cook for another minute.
- Once the peppers are roasted, remove the skin and add them to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 10 minutes.
- Blend the soup until smooth, then stir in the heavy cream.
- Season with salt and pepper to taste, and serve hot, garnished with fresh basil.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Adjust the seasoning according to your taste.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Creamy Roasted Red Pepper Soup, Red Pepper Soup, Vegetarian Soup