Description
This delightful soup is smooth and flavorful, combining fresh ingredients and comforting flavors in a way that is both satisfying and nourishing.
Ingredients
Scale
- 4 large red peppers
- 1 medium onion
- 3 cloves garlic
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the red peppers in half and remove the seeds.
- Place the red peppers on a baking sheet and roast them in the oven for about 25 minutes until the skins are charred.
- While the peppers are roasting, chop the onion and garlic.
- In a large pot, sauté the onion and garlic until they are soft and translucent.
- Once the peppers are roasted, remove them from the oven and let them cool slightly.
- Peel the skins off the roasted peppers and add them to the pot with the sautéed onion and garlic.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 10 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with croutons or fresh herbs if desired.
Notes
- Always opt for fresh red peppers for optimal flavor.
- Prep Time: 10
- Cook Time: 30
- Category: soups
- Method: roasting and blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 200
- Sugar: 6
- Sodium: 400
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 0
Keywords: soup, creamy, roasted red pepper, healthy, easy