Ingredients
Scale
- 4 large bell peppers (red, yellow, and orange for a colorful mix)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Optional: a swirl of cream or coconut milk for extra creaminess
Instructions
- Preheat your oven to 450°F (232°C). Wash the bell peppers, halve them, and remove seeds and membranes. Place them cut-side down on a baking sheet lined with parchment paper.
- Roast the peppers for 20-25 minutes until the skins are blackened. Cover them for 10 minutes to steam, then peel and chop them.
- In a large pot, heat olive oil over medium heat. Sauté chopped onions until softened; add minced garlic and cook for another minute.
- Add roasted peppers, vegetable broth, smoked paprika, and red pepper flakes. Bring to a boil, then simmer for 15-20 minutes. Blend until smooth and season to taste with salt and pepper.
Notes
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- Adjust red pepper flakes for desired spiciness.
- Roasting under a broiler is an option but requires careful monitoring.
- Vegetable broth can be substituted with chicken broth or water.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg