Description
This creamy roasted pepper soup is a comforting and flavorful dish made with sweet bell peppers, garlic, and onion, all blended into a smooth, velvety soup with a hint of richness from the heavy cream. Perfect for cozy evenings!
Ingredients
Scale
- 3 red bell peppers
- 1 yellow bell pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the bell peppers in half, remove the seeds, and place them on a baking sheet.
- Drizzle the peppers with olive oil and roast in the oven for 25-30 minutes, or until the skins are charred.
- Remove the peppers from the oven and let them cool. Once cool, peel off the charred skins.
- In a large pot, sauté the chopped onion and minced garlic in olive oil until soft.
- Add the roasted peppers and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot and enjoy!
Notes
- For extra richness, you can add a tablespoon of butter to the sautéed onions and garlic.
- If you prefer a spicier soup, add a pinch of cayenne pepper or chili flakes while cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes