Roasted Yellow Pepper Soup with Fresh Basil
Brighten up your table with the vibrant flavor and color of Roasted Yellow Pepper Soup with Fresh Basil! This silky soup captures the smoky sweetness of oven-roasted yellow bell peppers, perfectly balanced with the earthy depth of sautéed onion and garlic. A splash of heavy cream lends indulgent richness, while fresh basil adds a fragrant, herbal freshness that elevates every spoonful. Simple yet gourmet, this comforting soup is easy to make in under an hour and is ideal as a starter or light main course. Serve it warm with a drizzle of olive oil or crusty bread for dipping, and watch it become a family favorite. Perfect for those seeking healthy, vegetarian recipes packed with flavor!
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Recipe Information
Ingredients
- 4 whole yellow bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 0.5 cups fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 1 cup water
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the yellow bell peppers in half lengthwise and remove the stems, seeds, and membranes.
Place the peppers cut-side down on the prepared baking sheet and drizzle with 1 tablespoon of olive oil.
Roast in the preheated oven for 25-30 minutes, or until the skins are blistered and slightly charred.
Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap and let them steam for 10 minutes. This will make it easier to peel off the skins.
While the peppers are cooling, dice the yellow onion and mince the garlic.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Peel the skins off the roasted peppers and add the flesh to the pot along with the vegetable broth, water, salt, black pepper, and red pepper flakes (if using).
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 use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Stir in the heavy cream and fresh basil leaves. Adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with a drizzle of olive oil or a few extra basil leaves, if desired.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 49.0 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3456 mg | 74% | |
*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.
