Roasted Red Pepper and Sun Dried Tomato Soup
Savor the rich and robust flavors of this Roasted Red Pepper and Sun-Dried Tomato Soup, a comforting and vibrant dish that's perfect for any season. Bursting with the natural sweetness of freshly roasted red bell peppers and the tangy depth of sun-dried tomatoes, this creamy, velvety soup is elevated by aromatic garlic, sautéed yellow onion, and a touch of warming paprika. Blended to perfection and enriched with a splash of heavy cream, each spoonful delivers bold yet balanced flavors. Made with wholesome ingredients and ready in just an hour, this soup is as easy to prepare as it is delicious. Serve it with crusty bread for a hearty weeknight dinner or as an elegant starter for your next gathering. It's a must-try recipe that highlights the best of roasted vegetables and Mediterranean-inspired cuisine.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 1 cup sun-dried tomatoes
- 1 medium yellow onion
- 3 garlic cloves
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half lengthwise and remove the stems, seeds, and membranes. Place them cut-side down on the prepared baking sheet.
Roast the bell peppers in the oven for 20-25 minutes, or until the skins are charred and blistered.
While the peppers are roasting, finely chop the onion and garlic. Set aside.
Once the peppers are done roasting, transfer them to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Then, peel off the charred skins and discard them.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until soft and translucent.
Add the garlic, paprika, and dried basil to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant.
Add the peeled roasted red peppers, sun-dried tomatoes, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until smooth, then return it to the pot.
Stir in the heavy cream, then season with salt and black pepper to taste.
Allow the soup to heat through for another 5 minutes before serving.
Ladle the soup into bowls, and optionally garnish with a drizzle of olive oil, a sprinkle of paprika, or a few fresh basil leaves.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 20.4 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1486 mg | 32% | |
*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.
