Roasted Red Pepper Soup
A comforting, creamy soup made with roasted red peppers and tomatoes, perfect for chilly evenings or as a delightful starter for any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soups
- Method: Roasting and Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 4 large red bell peppers
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish
Instructions
- Preheat the oven to 450°F (230°C). Cut the red peppers in half, remove the seeds, and place them on a baking sheet. Roast in the oven for about 20-25 minutes until they are charred and softened.
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent, about 5 minutes.
- Add the roasted red peppers, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to meld the flavors.
- Blend the soup until smooth using an immersion blender, or carefully transfer the soup to a regular blender in batches.
- Stir in the heavy cream and grated parmesan cheese. Season with salt and pepper to taste, adjusting to your preference.
- Serve the soup hot, garnished with fresh herbs like basil or parsley. Enjoy!
Notes
For a dairy-free version, substitute heavy cream with coconut milk. You can also use nutritional yeast instead of parmesan for a vegan option.