Garlic Piperade Soup
Warm up with a bowl of flavorful comfort by making Garlic Piperade Soup, a vibrant medley of roasted garlic, smoky charred bell peppers, ripe tomatoes, and a touch of smoked paprika. This Mediterranean-inspired soup is a perfect harmony of sweet, smoky, and savory notes, crafted using simple yet bold ingredients like fire-roasted red and yellow bell peppers and caramelized garlic. Blended into a silky consistency, this soup gets its depth from a well-balanced vegetable stock and is finished with a sprinkle of fresh parsley for a bright, herbaceous touch. Perfect for a cozy lunch or dinner, it’s easy to prepare in under an hour and pairs beautifully with crusty bread for a satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large red bell peppers
- 1 large yellow bell pepper
- 1 whole bulb garlic
- 3 tablespoons olive oil
- 1 large onion
- 2 large tomatoes
- 1 teaspoon smoked paprika
- 4 cups vegetable stock
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 slices crusty bread (optional, for serving)
Instructions
Preheat the oven to 400°F (200°C).
Cut the top off the garlic bulb to expose the cloves slightly. Drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and roast in the oven for 25-30 minutes until soft and caramelized. Once cooled, squeeze the roasted garlic out of the cloves and set aside.
While the garlic roasts, char the red and yellow bell peppers over an open flame or under the broiler until the skins are blackened and blistered. Place the peppers in a bowl and cover with plastic wrap or a lid to steam for 10 minutes. Peel off the skins, remove the seeds, and dice the peppers.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Finely chop the onion and sauté it in the oil for 5-6 minutes until translucent.
Dice the tomatoes and add them to the pot along with the roasted garlic, diced bell peppers, and smoked paprika. Stir well and cook for 5 minutes to let the flavors meld together.
Pour in the vegetable stock and add the bay leaf. Bring the mixture to a simmer and let it cook for 20 minutes.
Remove the bay leaf and use an immersion blender to purée the soup until smooth, or carefully transfer it to a countertop blender in batches. Return the soup to the pot if needed.
Season with salt and black pepper to taste. Simmer for another 5 minutes before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with slices of crusty bread on the side, if desired.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5855 mg | 255% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 49.6 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4681 mg | 100% | |
*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.
