Smokin’ Fire Roasted Red Pepper Soup
Red bell peppers are a great source of vitamin C, providing 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: 11.
Ingredients
- 4 cup Red bell peppers
- 1 medium Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 2 tablespoon Tomato paste
- 1 teaspoon Smoked paprika
- 1/4 teaspoon Cayenne pepper
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoon Olive oil
- optional for garnish Fresh basil leaves
Instructions
- Preheat the oven to 450°F (230°C).
- Place the red bell peppers on a baking sheet and roast them in the oven for about 20 minutes, or 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 the olive oil over medium heat. Add the onion and garlic cloves, and sauté until they are softened and fragrant.
- Add the roasted red bell peppers, vegetable broth, tomato paste, smoked paprika, cayenne pepper, salt, and black pepper to the pot.
- Bring the mixture to a simmer and let it cook for about 10 minutes.
- Use an immersion blender or transfer the mixture to a blender to puree until smooth.
- Return the soup to the pot and let it simmer for another 5 minutes.
- Serve the soup hot, garnished with fresh basil leaves 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.