Description
A delicious and comforting roasted red pepper soup that is perfect for any occasion.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups roasted red peppers (about 4 large peppers)
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let cool. Once cooled, peel off the skins, remove the seeds, and chop the peppers.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
- Stir in the roasted red peppers, vegetable broth, dried basil, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- If desired, stir in the heavy cream for a richer flavor and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a smoky flavor, add a teaspoon of smoked paprika to the soup while it simmers.
- To make it vegan, omit the heavy cream or substitute it with coconut cream or a plant-based cream alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: varies
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg