Roasted Red Pepper Soup

Roasted red pepper soup is a popular dish in Mediterranean cuisine and is known for its vibrant color and rich flavor.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Roasted Red Pepper Soup

Cooking Method: Roasting, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 4 pepper Red Bell Peppers
• 1 onion Onion
• 2 cloves Garlic Cloves
• 4 cup Vegetable Stock
• 2 tablespoon Olive Oil
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 cup Heavy Cream
• 4 leaves Fresh Basil

Instructions

1. Preheat the oven to 450°F (230°C).
2. Place the red bell peppers on a baking sheet and roast in the oven for 20-25 minutes, until the skin is charred.
3. Remove the peppers from the oven and let them cool. Once cooled, peel off the charred skin, remove the seeds, and roughly chop the peppers.
4. In a large pot, heat olive oil over medium heat. Add the onion and garlic cloves, and sauté until softened.
5. Add the roasted red peppers, paprika, salt, and black pepper to the pot. Stir well to combine.
6. Pour in the vegetable stock and bring to a boil. Reduce the heat and let the soup simmer for 15 minutes.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Stir in the heavy cream and cook for an additional 5 minutes.
9. Serve the soup hot, garnished with fresh basil leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.