Red Bell Pepper Soup Recipe
Red bell peppers are a great source of vitamin C, containing more than twice the amount found in oranges.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Red Bell Pepper Soup Recipe
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds and place them on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast in the oven for 20 minutes or until the peppers are charred.
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In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic cloves. Cook until the onion is translucent.
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Remove the roasted bell peppers from the oven and let them cool slightly. Peel off the skin and chop the peppers.
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Add the chopped bell peppers to the pot with the onion and garlic. Stir in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Serve the soup hot, garnished with fresh basil and a dollop of sour cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 14g5%
- 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.
