Ingredients
Scale
- 4 large red bell peppers
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and roast the red bell peppers for 30-40 minutes until their skins are blackened.
- Cover the roasted peppers for 10-15 minutes to loosen the skins, then peel, seed, and chop them.
- In a pot, heat olive oil over medium heat and sauté the chopped onion for about 5 minutes. Add minced garlic and cook for an additional minute.
- Add the roasted red peppers and broth to the pot, bringing the mixture to a simmer for 15-20 minutes.
- Blend the soup until smooth using an immersion blender. Stir in heavy cream if desired and heat through without boiling.
Notes
- Add smoked paprika for an enhanced flavor.
- For a creamier texture, substitute heavy cream with mascarpone cheese or Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Omit cream or use cashew cream for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg