Description
This Roasted Red Pepper Soup is a velvety, flavorful dish that is perfect for a cozy night in. The smoky roasted peppers combined with aromatic herbs create a comforting soup that is sure to warm you up.
Ingredients
Units
Scale
Roasted Red Pepper Soup:
- 6 large red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the peppers: Place the whole red bell peppers on a baking sheet and roast in the oven for about 30-40 minutes, turning occasionally, until the skins are charred.
- Remove and peel: Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap. Let them steam for 10 minutes, then peel off the charred skins, remove the seeds, and chop the flesh.
- Sauté onions and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add remaining ingredients: Add the roasted red peppers, vegetable broth, smoked paprika, dried thyme, salt, and pepper. Bring to a simmer and cook for 20 minutes.
- Blend the soup: Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning if needed. Serve hot, garnished with a drizzle of olive oil and a sprinkle of fresh thyme.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a creamier texture, you can stir in some coconut milk or heavy cream before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
