Ingredients
Scale
- 4 large red bell peppers, roasted and peeled
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon dried basil (optional)
Instructions
- Roast the red bell peppers under the broiler for about 15 minutes, turning occasionally, until the skin is charred. Let them cool, peel off the skin, and remove the seeds.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- Chop the roasted peppers and add them to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- Blend the soup using an immersion blender or transfer to a blender until smooth. For a chunkier texture, blend for a shorter time or leave some pieces.
- Stir in the heavy cream (or coconut milk), and season with salt, pepper, smoked paprika, and dried basil if using. Heat until warm, then serve.
Notes
Serve with a drizzle of olive oil, fresh herbs, or croutons. Pairs well with crusty bread or a salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg