Capsicum Soup
Warm up your soul with this velvety Capsicum Soup, a roasted red bell pepper creation that brings bold, smoky flavors to your bowl. Perfectly charred red capsicums are blended with sautéed onion and garlic, infused with a hint of smoked paprika, and simmered in a hearty vegetable or chicken broth for a comforting, nutrient-rich meal. The optional splash of heavy cream lends a luxurious texture, while a garnish of fresh parsley adds a vibrant finish. Ready in just 45 minutes, this gluten-free, flavor-packed soup is ideal for cozy dinners or as an elegant starter. Whether you enjoy it on its own or paired with crusty bread, this roasted red pepper soup will become a family favorite.
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Recipe Information
Ingredients
- 4 large Red capsicums (bell peppers)
- 1 medium Onion
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 4 cups Broth (vegetable or chicken)
- 0.5 cups Heavy cream (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the red capsicums in half and remove the seeds and stems. Place them cut-side down on the baking sheet.
Roast the capsicums in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.
While the capsicums roast, peel and dice the onion and garlic cloves.
Once the capsicums are roasted, transfer them to a bowl and cover with a plate or plastic wrap for 10 minutes. This will help loosen the skins.
Peel the skins off the roasted capsicums and set the flesh aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 5 minutes until fragrant and softened.
Add the roasted capsicum flesh to the pot, along with the vegetable or chicken broth, salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 10 minutes.
Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy.
If desired, stir in heavy cream for a richer texture. Adjust salt and pepper to taste.
Serve hot, garnished with fresh chopped parsley and a drizzle of olive oil or cream if desired.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5876 mg | 255% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 37.7 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2101 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
