Description
This Creamy Roasted Pepper Soup is a velvety, flavorful dish made with sweet roasted bell peppers, sautéed onions, and garlic. Finished with a touch of heavy cream, it’s a comforting and rich soup that’s perfect for cooler days.
Ingredients
Scale
- 3 red bell peppers
- 1 yellow bell pepper
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the bell peppers in half, remove the seeds, and place them on a baking sheet.
- Drizzle the peppers with olive oil and roast in the oven for 25-30 minutes, or until the skins are charred.
- Remove the peppers from the oven and let them cool. Once cool, peel off the charred skins.
- In a large pot, sauté the chopped onion and minced garlic in olive oil until soft.
- Add the roasted peppers and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot and enjoy!
Notes
- For a smokier flavor, you can add a pinch of smoked paprika to the soup.
- If you prefer a thinner soup, you can add more vegetable broth or water to adjust the consistency.
- Garnish with fresh herbs or a swirl of extra cream for added richness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes