Red pepper soup
Red bell peppers are a great source of vitamin C, providing more than twice the amount found in oranges.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Red pepper soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the red bell peppers in half, remove the seeds and place them on a baking sheet.
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Drizzle the peppers with olive oil and sprinkle with salt and black pepper.
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Roast the peppers in the oven for 20-25 minutes, until the skins are charred.
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Remove the peppers from the oven and let them cool. Once cooled, peel off the skins.
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In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic cloves, and sauté until translucent.
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Add the roasted red peppers, vegetable broth, paprika, cayenne pepper, and basil leaves to the pot.
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Bring the mixture to a simmer and cook for 10 minutes.
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Use an immersion blender or transfer the mixture to a blender, and blend until smooth.
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Return the soup to the pot and heat it over low heat. If desired, stir in cream for added richness.
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Season with salt and black pepper to taste.
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Serve the red pepper soup hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
