Cream of Red Bell Pepper Soup
Red bell peppers are an excellent source of vitamin C, providing more than double the amount found in oranges.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Cream of Red Bell Pepper Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Place the red bell peppers on a baking sheet and roast them for 20 minutes or until the skin is charred.
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Remove the peppers from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and roughly chop the flesh.
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In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic cloves and sauté until they are soft and translucent.
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Add the chopped bell peppers to the pot and stir well.
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Pour in the vegetable stock and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
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Use an immersion blender or transfer the mixture to a blender and blend until smooth.
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Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper.
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Simmer the soup for another 5 minutes.
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Serve hot and garnish with a drizzle of cream and chopped fresh herbs, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 15g5%
- Sugars 8g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
