Roasted Bell Pepper Soup
A comforting and delicious soup made from roasted bell peppers, onions, and garlic, blended to a creamy texture and perfect for any occasion.
Ingredients
For the Soup
- 4 large large bell peppers (red, yellow, or orange) Choose vibrant, fresh peppers.
- 1 medium medium onion, chopped
- 3 cloves cloves garlic, minced
- 4 cups vegetable broth Use homemade for better flavor.
- 1 cup heavy cream or coconut milk Use coconut milk for a vegan option.
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Cut the bell peppers in half and remove the seeds. Lay them cut-side down on a lined baking sheet.
- Drizzle olive oil over the peppers and roast for 20-25 minutes until the skins are charred.
- In a large pot, heat remaining olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent.
- Add minced garlic and cook for an additional minute.
Cooking
- Remove the skins from the roasted peppers, chop them, and add to the pot with onions and garlic.
- Pour in vegetable broth and bring to a simmer. Cook together for about 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender (let cool slightly if using a regular blender).
- Stir in heavy cream or coconut milk and balsamic vinegar. Season with salt and pepper to taste and simmer for an additional 5 minutes.
Serving
- Ladle the soup into bowls, garnishing with fresh basil or parsley if desired.
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Notes
Store any leftover soup in airtight containers in the fridge for up to 3-4 days or freeze for up to 3 months.