Roasted Red Bell Pepper Soup
Red bell peppers are an excellent 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 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Roasted Red Bell Pepper Soup
Ingredients
Instructions
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Preheat the oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds and stems. Place them on a baking sheet, cut side down, and roast for 20-25 minutes until the skin is charred.
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Remove the peppers from the oven and let them cool. Peel off the charred skin and discard.
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In a large pot, heat olive oil over medium heat. Add the onion and garlic cloves, sauté until softened.
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Add the roasted red bell peppers and vegetable broth to the pot. Bring to a simmer and cook 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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Season with salt and black pepper to taste.
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Serve the soup hot, garnished with fresh basil leaves. Optionally, top with a dollop of Greek yogurt.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- 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.
