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Red Bell Pepper Soup Recipe

Red Bell Pepper Soup Recipe 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.

Cooking Method ,
Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 10 min Cook Time: 30 min Total Time: 40 mins
Servings 4
Calories 600
Best Season Suitable throughout the year
Ingredients
  • 500 gram Red bell peppers
  • 1 medium Onion
  • 2 clove Garlic cloves
  • 4 cup Vegetable broth
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 2 tablespoon Fresh basil
  • 4 tablespoon Sour cream
Instructions
  1. 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.
  2. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic cloves. Cook until the onion is translucent.
  3. Remove the roasted bell peppers from the oven and let them cool slightly. Peel off the skin and chop the peppers.
  4. 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.
  5. Use an immersion blender or transfer the soup to a blender and blend until smooth.
  6. 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.