Ingredients
Scale
- 4 red bell peppers
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the red bell peppers on a baking sheet and roast for 25-30 minutes until charred.
- Remove from oven and let cool. Peel the skin and remove seeds.
- In a pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add roasted peppers and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in heavy cream and season with salt and pepper.
- Serve warm.
Notes
- Use fresh herbs for added flavor.
- Adjust cream for desired consistency.
- Top with croutons or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Roasted Red Pepper Soup, Soup Recipe, Vegetarian Soup