Roasted Red Pepper Soup
A heartwarming roasted red pepper soup, perfect for chilly evenings and gatherings. Creamy and flavorful, this dish offers versatility and warmth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Roasted red peppers (about 4 large)
- Canned tomatoes (2 cups)
- Heavy cream (1/2 cup)
- Onion (1 large, diced)
- Garlic (3 cloves, minced)
- Vegetable broth (4 cups)
- Olive oil (2 tablespoons)
- Salt and pepper (to taste)
Instructions
- Roast the peppers by preheating your oven to 450°F (232°C), halving them, and placing them cut-side down on a baking sheet to roast for 25-30 minutes.
- Sauté the onions in olive oil over medium heat until translucent, then add garlic and cook for another minute.
- Add the canned tomatoes and vegetable broth to the pot, stir, and bring to a simmer.
- Peel the cooled peppers, chop them, and add to the pot; let simmer for 10-15 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in the heavy cream, adjusting seasoning with salt and pepper as desired.
- Serve the soup hot in bowls with optional garnishes like yogurt or herbs.
Notes
This soup can be customized with spices or additional ingredients for variations. It freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: soup, roasted red pepper, comfort food, autumn recipe, vegetarian soup