Red Pepper Soup with Chile and Lime
Warm, smoky, and zesty, this Red Pepper Soup with Chile and Lime is the ultimate comfort dish for any season. Roasted red bell peppers form the rich, velvety base, while a hint of chipotle chile in adobo sauce lends a subtle kick of heat. Bright lime juice adds a tangy burst of freshness, perfectly complementing the earthy spices of cumin and smoked paprika. This vegan-friendly recipe is both flavorful and nutrient-packed, making it a fantastic option for weeknight dinners or as a show-stopping starter for special occasions. Garnish with fresh cilantro and an optional swirl of sour cream or coconut cream for a beautifully vibrant and satisfying finish. Whether you’re craving something hearty yet light, this soup will transport your taste buds straight to culinary bliss.
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 cloves, minced garlic
- 4 cups vegetable stock
- 1 piece, minced chipotle chile in adobo sauce
- 1 whole, juiced lime
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons (for garnish) optional sour cream or coconut cream
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or aluminum foil.
Halve the red bell peppers lengthwise and remove the seeds and membranes. Place the peppers skin-side-up on the prepared baking sheet.
Roast the peppers in the preheated oven for 20 minutes, or until the skins are charred and blistered. Remove from the oven and transfer to a bowl. Cover with plastic wrap and let them steam for 10 minutes to loosen the skins.
While the peppers cool, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Once the peppers are cool enough to handle, peel off and discard the skins. Roughly chop the roasted red pepper flesh and add it to the pot with the cooked onion and garlic.
Pour in the vegetable stock and add the minced chipotle chile, ground cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a stand blender and blend until silky. Be cautious with hot liquids while blending.
Stir in the lime juice and taste the soup, adjusting seasonings if needed.
Ladle the soup into bowls and garnish with chopped fresh cilantro and a drizzle of sour cream or coconut cream, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 948 mg | 20% | |
*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.
