Roasted Red Pepper Soup That Will Warm Your Soul

This Roasted Red Pepper Soup is a comforting and healthy choice, perfect for chilly evenings, with gluten-free and vegan-friendly options.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 45

Servings: 4 cups

Course: Appetizers

Cuisine: Mediterranean

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups Roasted Red Peppers Use freshly roasted for the best flavor.
3 cloves Garlic Fresh cloves add warm aroma.
1 medium Onion Yellow or sweet onions are ideal.
4 cups Vegetable Broth Opt for low-sodium to control seasoning.

For the Creaminess

1 cup Heavy Cream Coconut cream for vegan option.

Seasoning Essentials

1 teaspoon Salt Adjust to taste.
1 teaspoon Black Pepper Freshly cracked preferred.
Herbs (like basil or parsley) Sprinkle on top when serving.

Equipment

Pot
Blender

Method

Step-by-Step Instructions

Roast red peppers for 20-25 minutes at 450°F (230°C) until skins are blistered. Cover with plastic wrap to steam for 10 minutes.
Heat 2 tablespoons of olive oil in a pot over medium heat. Sauté chopped onion and minced garlic for 5-7 minutes until translucent.
Peel cooled peppers, chop, and add to the pot with onion and garlic. Add vegetable broth, stir, and simmer for 10-15 minutes.
Blend the mixture until smooth using a stand or immersion blender.
Return to low heat, stir in heavy cream or coconut cream, season generously, and heat through for 5 minutes.
Ladle soup into bowls, garnish with fresh herbs, and serve warm.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 18gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 70mgCalcium: 80mgIron: 1mg

Notes

Best served with crusty bread or fresh salad. Can be made in advance and stored in the fridge or freezer.

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