Creamy Roasted Red Pepper Soup
Red bell peppers are a great source of vitamin C, which can help boost your immune system.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 4 cup Red Bell Peppers
- 1 medium Onion
- 2 clove Garlic
- 2 cup Vegetable broth
- 1 cup Heavy cream
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 450°F (230°C).
- Place the red bell peppers on a baking sheet and roast them in the oven for about 20 minutes, or until the skins are charred.
- Remove the peppers from the oven and let them cool. Once cooled, peel off the charred skins and remove the seeds.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they are soft and translucent.
- Add the roasted red peppers to the pot and stir well.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.
- Use an immersion blender or transfer the mixture to a blender to puree until smooth.
- Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
- Simmer the soup for another 5 minutes to heat through.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.