Roasted Bell Pepper Soup
Indulge in the velvety comfort of Roasted Bell Pepper Soup, a vibrant and flavorful dish that’s as nourishing as it is satisfying. This recipe highlights the natural sweetness and smokiness of roasted red bell peppers, perfectly complemented by sautéed onions, garlic, and a touch of fresh thyme. A base of rich vegetable broth ties the flavors together, while an optional drizzle of heavy cream adds a luxurious finish. With its bold color, creamy texture, and intoxicating aroma, this soup is both a cozy weeknight dinner and an elegant appetizer. Ready in under an hour, it’s simple to prepare yet packed with gourmet appeal. Perfect for serving hot with crusty bread or as a standalone dish, this roasted bell pepper soup is a must-try for soup lovers everywhere.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole Red bell peppers
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 2 tablespoons Heavy cream (optional, for garnish)
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Wash and dry the red bell peppers. Place them on the prepared baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
While the peppers are roasting, dice the onion and mince the garlic cloves.
Remove the roasted peppers from the oven and transfer them to a bowl. Cover tightly with plastic wrap or a lid and let them steam for 10 minutes. This makes peeling the skins easier.
Peel the charred skin off the bell peppers, remove the stems and seeds, and set the roasted pepper flesh aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
Add the minced garlic and sauté for an additional 1 minute, stirring frequently to prevent burning.
Add the roasted bell peppers, vegetable broth, fresh thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
Remove the pot from heat and let the soup cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Taste and adjust seasoning with more salt or black pepper, if needed.
Ladle the soup into bowls and drizzle with heavy cream (if using) for garnish. Serve hot and enjoy!
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 4630 mg | 201% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 36.3 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2912 mg | 62% | |
*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.
