Roasted Red Pepper Soup
A rich, creamy soup filled with smoky roasted red peppers and tangy tomatoes, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 Roasted Red Peppers
- 1 can Canned Tomatoes
- 1 cup Heavy Cream
- 1 Onion
- 3 cloves Garlic
- 4 cups Vegetable Broth
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Fresh Basil for garnish
Instructions
- Prep the Peppers: Preheat your oven to 475°F (245°C). Cut your bell peppers in half, remove seeds, and drizzle with olive oil. Roast for 25-30 minutes until charred.
- Sauté the Aromatics: In a pot, heat olive oil and sauté diced onion and minced garlic for 5-7 minutes.
- Blend It Up: Add roasted peppers and canned tomatoes to the pot, stir, and add vegetable broth. Simmer for 15 minutes.
- Purée the Soup: Blend with an immersion blender until smooth.
- Add the Cream: Stir in heavy cream, adjust thickness, and season with salt and pepper.
- Garnish and Serve: Ladle into bowls, top with basil and a drizzle of cream.
Notes
Serve with crusty bread or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
Keywords: roasted red pepper, soup, creamy soup, comfort food, vegetarian soup