Roasted Red Pepper Soup
A comforting dish that combines the sweet, smoky flavor of roasted bell peppers with a rich, creamy broth, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 red bell peppers
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
- ½ cup heavy cream (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Roast the red bell peppers on a baking sheet for 20-25 minutes until the skins are charred. Let cool and peel off the skins.
- Sauté the onion in olive oil in a large pot over medium heat until translucent, about 5 minutes.
- Add the minced garlic and dried basil, cooking for 1 minute until fragrant.
- Combine the roasted peppers, diced tomatoes, and vegetable broth in the pot. Bring to a boil, then simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or a countertop blender.
- Stir in the heavy cream, if using, and season with salt and pepper to taste.
- Serve hot, garnished as desired.
Notes
This soup is great for meal prep; store leftovers in airtight containers.
Find it online: https://www.dishdashkitchen.com/roasted-red-pepper-soup/