Roasted Red Pepper Soup Recipe

Recipe By Slurrp

Roasted Red Pepper Soup is a flavorful and comforting dish made with roasted red peppers, onions, garlic, and vegetable broth. It has a smooth and creamy texture with a hint of smokiness from the roasted peppers. This soup is perfect for chilly days and can be enjoyed as a starter or a light meal. It is also vegan and gluten-free, making it suitable for a variety of dietary preferences.

3.5
11 Rating -
Rate
Non Vegdiet
1hr 15minstotal
20minsPrep
1hr 15m.total
20m.Prep
Roasted Red Pepper Soup
plan
Bookmark

ingredients serve

Ingredients for Roasted Red Pepper Soup Recipe

  • 0.67 Red Bell Peppers
  • 0.17 Onion, Chopped
  • 1/2 cloves Cloves Of Garlic, Minced
  • 0.33 tablespoon Olive Oil
  • 0.67 cup Vegetable Broth
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs Or Olive Oil For Garnish

Directions: Roasted Red Pepper Soup Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400掳F (200掳C).
  • STEP 2.Place the red peppers on a baking sheet and roast them in the oven for about 25-30 minutes, or until the skins are charred and blistered.
  • STEP 3.Remove the peppers from the oven and let them cool. Once cooled, peel off the skins and remove the seeds and stems.
  • STEP 4.In a large pot, heat olive oil over medium heat. Add onions and garlic, and saut茅 until onions are translucent.
  • STEP 5.Add the roasted red peppers, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes.
  • STEP 6.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 7.Taste and adjust the seasoning if needed. If the soup is too thick, add more vegetable broth or water to reach the desired consistency.
  • STEP 8.Serve the roasted red pepper soup hot, garnished with fresh herbs or a drizzle of olive oil.
  • STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To easily remove the skins from the roasted red peppers, place them in a bowl and cover with plastic wrap for a few minutes. The steam will help loosen the skins.
  • For a smokier flavor, you can use roasted red peppers from a jar instead of roasting them yourself.
  • If you prefer a chunkier soup, you can reserve some of the roasted red peppers and add them back into the soup after blending.

Storage and Serving

  • This roasted red pepper soup can be served as a starter or a light meal.
  • Garnish with fresh herbs like basil or parsley, or a drizzle of olive oil for added flavor.
  • Serve with crusty bread or a side salad for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Nutrition
value
289
calories per serving
9 g Fat14 g Protein35 g Carbs32 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    14g
  • Carbs
    35g
  • Fiber
    32g

MacroNutrients

  • Carbs
    35g
  • Protein
    14g
  • Fiber
    32g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    119mg
  • Iron
    7mg
  • Vitamin A
    1523mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    67mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    240mg
  • Manganese
    2mg
  • Phosphorus
    306mg
  • Selenium
    19mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp