Description
Warm up with a comforting bowl of Roasted Red Pepper Soup, featuring a velvety texture and delightful balance of sweet and smoky flavors.
Ingredients
Scale
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- Fresh basil leaves, for garnish
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 450°F (230°C). Halve the red bell peppers, remove seeds, and place them cut-side down on a baking sheet lined with parchment paper. Roast until charred, about 25 minutes.
- While the peppers roast, heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Once roasted, let the peppers cool slightly before peeling off the skins. Add them to the pot with onions and garlic along with vegetable broth. Bring to a simmer.
- Using an immersion blender or transferring batches to a regular blender, puree the mixture until smooth. If you prefer some texture, blend only partially.
- Return blended soup to heat and stir in heavy cream or coconut milk. Warm without boiling for about five minutes to allow flavors to meld.
- Remove from heat and stir in freshly torn basil leaves just before serving. Serve hot with a drizzle of olive oil for an elegant touch.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For added depth of flavor, consider incorporating smoked paprika. Customize by adding chili flakes for heat or different herbs based on preference. Leftovers can be stored in an airtight container in the fridge for up to five days.