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–+ servings
Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup for Cozy Evenings

Enjoy the warm, smoky sweetness of roasted red peppers in this comforting Roasted Red Pepper Soup that's perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Roasted Red Peppers consider roasting fresh for the best flavor
  • 4 cloves Garlic minced for fragrant kick
  • 1 medium Onion sauté until translucent
  • 4 cups Vegetable Broth opt for low-sodium
For Creaminess
  • 0.5 cups Cream use coconut cream for vegan alternative
For Seasoning
  • to taste Salt
  • to taste Pepper
  • optional Fresh Herbs like basil or cilantro

Equipment

  • Medium pot
  • Immersion Blender

Method
 

Step‑by‑Step Instructions
  1. In a medium pot, heat a splash of olive oil over medium heat. Add finely chopped onions and minced garlic, sautéing for about 5 minutes until the onions become translucent.
  2. Once the onions are ready, incorporate the roasted red peppers. Stir to combine, then pour in the vegetable broth. Bring the mixture to a gentle simmer for about 5 minutes.
  3. Remove from heat to cool slightly. Use an immersion blender to puree the soup until smooth, about 1-2 minutes.
  4. Return the blended soup to medium heat and stir in the cream if desired. Season with salt and pepper to taste and simmer for an additional 3-5 minutes.
  5. Ladle the soup into bowls and garnish with fresh herbs. Serve warm with crusty bread or salad.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Consider using coconut cream for a vegan version.

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