Red Pepper Soup
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 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
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, or until they are charred and soft.
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While the peppers are roasting, heat olive oil in a large pot over medium heat.
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Add the chopped onion and garlic to the pot and sauté until they are softened.
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Remove the roasted peppers from the oven and let them cool slightly.
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Peel off the charred skin and chop the peppers into small pieces.
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Add the chopped peppers to the pot with the onion and garlic.
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Stir in the vegetable stock, paprika, and basil leaves.
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Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
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Use an immersion blender or a regular blender to puree the soup until smooth.
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Season with salt and black pepper to taste.
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Serve the soup hot, garnished with fresh basil leaves and a dollop of sour cream if desired.
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.
