Roasted Red Pepper Soup
Roasted red pepper soup is a popular dish in Mediterranean cuisine, known for its rich and smoky flavor.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Roasted Red Pepper Soup
Ingredients
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Cut the red bell peppers in half, remove the seeds and stem. Place them cut-side down on the prepared baking sheet. Drizzle with olive oil.
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Roast the peppers in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered.
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Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let them rest for 10 minutes.
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While the peppers are resting, heat olive oil in a large pot over medium heat. Add the onion and garlic cloves, and cook until softened.
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Peel off the skins from the roasted peppers and roughly chop them. Add the chopped peppers to the pot.
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Stir in vegetable broth, tomato paste, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes.
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Remove the pot from heat and let the soup cool slightly. Then, blend the soup until smooth using an immersion blender or a countertop blender.
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Return the soup to the pot and reheat if necessary. Serve hot, garnished with fresh basil leaves and a dollop of Greek yogurt.
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.
