Description
A comforting roasted red pepper soup with a rich flavor and creamy texture, perfect for chilly days or as an appetizer.
Ingredients
Scale
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the red bell peppers by cutting them in half and removing the seeds.
- Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast the peppers in the oven for about 25-30 minutes, until the skin is charred.
- Combine the roasted peppers, chopped onion, minced garlic, vegetable broth, and smoked paprika in a large bowl.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in the cream (or coconut milk) and warm the soup on the stovetop until heated through.
- Serve hot in bowls and enjoy immediately!
Notes
Drizzle olive oil on top before serving or add a dollop of sour cream for extra flavor. Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg