Teresa's Recipes
Creamy Roasted Red Pepper Soup
This delightful creamy roasted red pepper soup is a warm embrace in a bowl, brimming with the rich, smoky flavors of charred red bell peppers. Perfect for cozy nights or a light lunch, this soup not only pleases the palate but also brings a vibrant splash of color to your table. With its velvety texture and aromatic basil garnish, it’s a dish that has roots in Mediterranean cuisine, where roasting vegetables to enhance their flavors is a cherished tradition.
Ingredients
- 4 large, halved and seeded Red bell peppers
- 2 tablespoons, divided Olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 4 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 cup Heavy cream
- 1/4 cup, chopped plus extra for garnish Fresh basil
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 300
- Fat: 20g
- Carbs: 25g
- Protein: 4g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the red bell peppers in half and remove the seeds and stems. Place the peppers on a baking sheet, cut side down, and drizzle with 1 tablespoon of olive oil.
- Roast the peppers in the oven for 25-30 minutes, or until the skins are charred and blistered.
- Remove the peppers from the oven and let them cool in a bowl covered with plastic wrap. Once cooled, peel off the skins.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the roasted red peppers, vegetable broth, and tomato paste to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
- Stir in the heavy cream and the chopped fresh basil. Season with salt and pepper to taste.
- Simmer the soup for an additional 5 minutes to heat through.
- Serve the roasted red pepper soup hot, garnished with additional fresh basil leaves.
Tips
- For added depth, consider adding a pinch of smoked paprika or cayenne pepper for a bit of heat.
- Pair this soup with a crusty baguette or a fresh green salad for a complete meal.
- You can also substitute half of the vegetable broth with white wine for a more complex flavor.