Spicy Red Bell 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 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Red bell peppers
- 1 medium-sized Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 2 tablespoon Tomato paste
- 2 tablespoon Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 leaves Fresh basil leaves
- 4 tablespoon Sour cream
Instructions
- Preheat the oven to 400°F (200°C). Roast the red bell peppers for 20 minutes until the skin is charred. Let them cool, then remove the skin and seeds.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic cloves. Sauté until onion is translucent.
- Add roasted red bell peppers, vegetable broth, tomato paste, paprika, cayenne pepper, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Serve the soup hot, garnished with fresh basil leaves and a dollop of sour cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 16g6%
- 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.