Roasted Red Pepper Soup
A comforting and vibrant roasted red pepper soup celebrating smoky flavors and creamy texture—perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 cups Roasted Red Peppers
- 1 can (14oz) Canned Tomatoes
- 1 cup Heavy Cream
- 1 medium Onion
- 4 cloves Garlic
- 4 cups Vegetable Broth
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
- Prep your ingredients: chop the onion and garlic.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 5-7 minutes until translucent.
- Toss in garlic and stir for another minute.
- Mix in roasted red peppers and canned tomatoes.
- Pour in vegetable broth and bring to a gentle simmer, about 20 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in the heavy cream and heat through.
- Season with salt and pepper to taste.
Notes
For a lighter option, substitute heavy cream with half-and-half or coconut cream.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: soup, roasted red pepper, vegetarian recipes, comfort food, creamy soup