Roasted Red Pepper Soup
Red bell peppers are an excellent source of vitamin C, providing more than twice the daily recommended intake in just one serving.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 4 piece Red Bell Peppers
- 2 tablespoon Olive Oil
- 1 medium Onion
- 3 clove Garlic
- 2 cup Vegetable Broth
- 2 tablespoon Tomato Paste
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 cup Coconut Milk
- 8 leaves Fresh Basil
- optional for serving Croutons
Instructions
- Preheat the oven to 400°F (200°C).
- Place the red bell peppers on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes, until the skins are charred.
- Remove the peppers from the oven and let them cool. Once cooled, peel off the charred skins and remove the seeds.
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
- Add the roasted red peppers, vegetable broth, tomato paste, paprika, salt, and black pepper to the pot. Stir well and bring to a simmer.
- Allow the soup to simmer for 15-20 minutes to let the flavors meld together.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Return the soup to the pot and stir in the coconut milk. Heat over low heat for an additional 5 minutes.
- Serve the soup hot, garnished with fresh basil leaves and croutons if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 10g
- 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.