Roasted Bell Pepper Soup
Bell peppers are technically fruits, but they are commonly referred to as vegetables in cooking.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Roasted Bell Pepper Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the bell peppers in half, remove the seeds and stems, and place them on a baking sheet.
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Drizzle the bell peppers with olive oil and roast in the oven for 20 minutes, or until the skins are charred.
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Remove the bell peppers from the oven and let them cool. Once cooled, peel off the charred skins.
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In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
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Add the roasted bell peppers to the pot and stir well.
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Pour in the vegetable stock, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
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Remove the pot from heat and let it cool slightly. Using an immersion blender or regular blender, blend the soup until smooth.
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Return the soup to the pot and stir in the heavy cream. Heat over medium-low heat until warmed through.
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Serve the roasted bell pepper soup hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 18g6%
- Sugars 10g
- 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.
