Sweet Bell Pepper Soup
Indulge in the vibrant, smoky flavors of Sweet Bell Pepper Soup, a creamy and comforting dish brimming with roasted red and yellow bell peppers. This easy-to-make soup highlights the natural sweetness of charred peppers, perfectly balanced with sautéed onions, garlic, and a hint of smoked paprika. Blended to silky perfection with vegetable broth and a touch of heavy cream, it’s finished with fresh basil leaves for a burst of herbal freshness. Ideal for cozy weeknight dinners or an elegant starter, this velvety soup is both wholesome and luxurious. Ready in just 45 minutes, it’s the ultimate blend of simplicity and sophistication.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 large yellow bell peppers
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 6 pieces fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the red and yellow bell peppers in half, remove the seeds and stems, and place them cut-side down on the baking sheet.
Roast the peppers in the preheated oven for 20-25 minutes or until the skins are charred and blistered.
While the peppers are roasting, finely chop the yellow onion and garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
Once the bell peppers have finished roasting, remove them from the oven and let them cool slightly. Peel off the charred skins and discard them.
Add the peeled bell peppers, vegetable broth, salt, black pepper, and smoked paprika to the pot with the onions and garlic.
Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer it in batches to a blender and blend until smooth.
Stir in the heavy cream and fresh basil leaves. Simmer for an additional 2-3 minutes, ensuring the soup is heated through.
Taste and adjust seasoning with more salt or pepper if necessary.
Serve hot, garnished with additional fresh basil or a drizzle of cream, if desired.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4679 mg | 203% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 61.9 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4362 mg | 93% | |
*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.
