Description
A bright, silky soup full of warm, smoky flavors from roasted red peppers and garlic, ideal for chilly nights or as an elegant starter.
Ingredients
Scale
- 4 roasted red peppers
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (optional)
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Dice the onion and mince the garlic. If your peppers are not already roasted, roast and peel them first.
- Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Add the roasted red peppers and vegetable broth to the pot. Bring to a gentle simmer and cook for about 10–15 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream if using, warm through, and adjust seasoning. Serve hot with fresh basil on top.
Notes
Pairs well with crusty bread or a crisp salad. Can be made lighter by skipping the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg