Description
A simple, elegant, and comforting soup made from slow-roasted red peppers, offering a smooth texture and balanced, slightly smoky flavor.
Ingredients
Scale
- 6 red bell or pointed peppers (about 1.6 lbs/750g)
- 1 yellow onion
- 5 sun dried tomatoes, jarred
- 4 garlic cloves, peeled and whole
- 1 squeeze lemon juice (about 1/2 tbsp)
- 2.5 cups vegetable stock (600ml)
- Salt and pepper, to season
- 1 tbsp olive oil
- 1–2 tbsp homemade pesto
- Creme fraiche, for topping
Instructions
- Pre-heat your oven to 200°C (400°F).
- Roughly chop the red peppers and place them on a large baking tray with the whole, peeled garlic cloves.
- Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until slightly charred, about 40 minutes.
- Finely chop the yellow onion and sauté it in a large pot with a little olive oil until translucent and soft.
- Add the roasted peppers and garlic, sun dried tomatoes, and vegetable stock to the pot.
- Simmer for 10 minutes, then turn off the heat.
- Blend until completely smooth using an immersion blender.
- Taste for seasoning; add pepper if needed, as the stock and sun dried tomatoes provide saltiness.
- Add a small splash of freshly squeezed lemon juice, stir, and serve topped with a drizzle of creme fraiche and homemade pesto.
Notes
- This soup is satisfying and pairs well with crusty bread or a grilled cheese sandwich.
- You can prepare this soup ahead of time.
- Roasting the peppers creates a deep, comforting flavor base for the soup.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Modern European
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 12
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 4
- Cholesterol: 5
Keywords: Roasted Red Pepper Soup, vegetarian soup, comfort food, easy soup recipes, homemade soup, simple cooking, savory soup, roasted vegetables