V8 Roasted Red Pepper Soup
Savor the vibrant flavors of this V8 Roasted Red Pepper Soup, a creamy and wholesome dish perfect for cooler evenings or year-round comfort. Made with the rich goodness of roasted red bell peppers, V8 vegetable juice, and a hint of smoky paprika, this soup combines fresh, earthy ingredients with velvety heavy cream for a silky texture. The roasted peppers bring a subtle sweetness, enhanced by aromatic garlic and onions, making every spoonful irresistibly flavorful. Easy to prepare in under an hour, this nutrient-packed, vegetarian soup is ideal as a starter or a light main when paired with crusty bread or a crisp side salad. Garnish with fresh parsley for a pop of color and extra freshness—perfect for weeknights or entertaining guests.
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Recipe Information
Ingredients
- 4 cups V8 vegetable juice
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Cut the red bell peppers in half lengthwise and remove the seeds and stems. Place them cut side down on a baking sheet lined with parchment paper.
Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are blistered and blackened in spots.
Remove the peppers from the oven and transfer them to a heatproof bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for 10 minutes to loosen the skins.
While the peppers are steaming, heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened (about 5 minutes).
Add the minced garlic to the pot and cook for an additional 1-2 minutes, being careful not to let it burn.
Peel the skins off the roasted red peppers and discard the skins. Roughly chop the peppers and add them to the pot with the onions and garlic.
Pour in the vegetable broth and V8 vegetable juice. Stir to combine.
Add the paprika, dried basil, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and heat the soup over low heat until warmed through. Taste and adjust seasonings if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4936 mg | 215% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 62.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4616 mg | 98% | |
*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.
