Roasted Red Pepper Soup
Roasted Red Pepper Soup is a comforting bowl of warmth, featuring sweet roasted peppers blended with creamy tomatoes and aromatic herbs. This vibrant soup not only delights the palate but also adds a splash of color to your table, making it perfect for cozy nights or unexpected guests. Quick to prepare, it’s a dish that promises satisfaction in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Italian
Ingredients
Scale
- 4 large red bell peppers (about 600g)
- 1 medium onion (about 150g), diced
- 4 garlic cloves, minced
- 1 can (28 oz) whole San Marzano tomatoes
- 3 cups low-sodium vegetable broth (720ml)
- 1/2 cup heavy cream (120ml)
- 2 Tbsp olive oil (30ml)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 450°F (230°C). Halve red bell peppers, remove seeds, and place cut-side down on a lined baking sheet. Roast for 20-25 minutes until charred.
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent (about 5 minutes). Add minced garlic and stir until fragrant (1 minute).
- Peel the skins off the roasted peppers, chop them roughly, and add to the pot with canned tomatoes and vegetable broth. Bring to a simmer.
- Use an immersion blender to puree the soup until smooth. Stir in heavy cream over low heat until combined; season with salt and pepper as needed.
- Serve hot, garnished with fresh basil leaves.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 180
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg