Ingredients
Scale
- 4 large red bell peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
- Optional garnishes: fresh basil, croutons, swirl of cream
Instructions
- Preheat your oven to 450°F (232°C). Halve the red bell peppers, remove the seeds, and place them cut-side down on a baking sheet. Roast for 20-25 minutes until the skins are blackened.
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Then add minced garlic and cook for another minute.
- Add the chopped roasted red peppers to the pot, pour in the vegetable broth and bring to a simmer. Let it simmer for about 15 minutes.
- Blend the soup until smooth and creamy, then pour it back into the pot and heat gently. Stir in heavy cream if desired and season with salt and pepper to taste. Serve hot, garnished with fresh basil or a swirl of cream.
Notes
- For a vegan option, omit the heavy cream or substitute with coconut or cashew cream.
- Add a pinch of red pepper flakes for a touch of heat.
- Experiment with different herbs and spices like smoked paprika or thyme.
- Serve with grilled cheese sandwiches or crusty bread for a complete meal.
- To enhance flavor, roast a head of garlic along with the peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 160 Kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg