Description

Indulge in the velvety richness of roasted red pepper soup, a comforting dish perfect for chilly evenings or as an impressive starter for gatherings. This vibrant soup combines the smoky sweetness of roasted red peppers with aromatic garlic and fresh basil, delivering a delightful hug in every bowl. Easy to prepare, it’s a year-round favorite that will elevate your dining experience.

Ingredients

Scale

4 large red bell peppers
1 medium onion, diced
4 cloves garlic, minced
4 cups low-sodium vegetable broth
2 tablespoons olive oil
1/4 cup fresh basil, chopped (or 1 tablespoon dried)
Salt and pepper to taste
1/2 cup heavy cream (optional)

Instructions

Preheat oven to 450°F (230°C). Halve and seed the red bell peppers, placing them cut-side down on a parchment-lined baking sheet. Roast for about 20 minutes until slightly charred.
In a large pot, heat olive oil over medium heat. Sauté diced onions for about 5 minutes until translucent. Add minced garlic and sauté for an additional minute.
Pour in the vegetable broth and season with salt and pepper. Stir to combine.
Once the peppers are roasted, let them cool slightly before peeling off the skins. Add them to the pot and blend until smooth using an immersion blender or regular blender.
Adjust consistency with more broth if desired. Stir in fresh basil and cream before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 6g
Sodium: 360mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg

Keywords: For added depth, consider incorporating spices like cumin or smoked paprika. Store leftovers in an airtight container for up to five days; reheat gently on the stovetop.