Cream of Roasted Bell Pepper Soup Recipe

Name: Cream of Roasted Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 tablespoon extra virgin olive oil; 2 cups onions, minced; 1 teaspoon cumin, ground; 4 bell peppers (red or orange); 2 teaspoons garlic (minced or crushed); ½ teaspoon salt (or to taste); 1 tablespoon all-purpose flour; ½ cup vegetable broth, as needed; 1 ½ cups milk, at room temperature (or warmer); ¼ cup sour cream (thinned by whisking slightly); ¼ cup cilantro leaf, torn

Servings: persons

1 -2 tablespoon extra virgin olive oil
2 cups onions, minced
1 teaspoon cumin, ground
4 bell peppers (red or orange)
2 teaspoons garlic (minced or crushed)
½ teaspoon salt (or to taste)
1 tablespoon all-purpose flour
½ cup vegetable broth, as needed
1 ½ cups milk, at room temperature (or warmer)
¼ cup sour cream (thinned by whisking slightly)
¼ cup cilantro leaf, torn

1
Heat a soup pot or Dutch oven over medium heat for about a minute.
2
Add the olive oil, wait a few seconds more, add the onion and cumin, and cook over medium heat, stirring often, for about 5 minutes, or until the onion becomes translucent.
3
Coarsely chop the roasted bell peppers, then stir in these, along with the garlic and salt.
4
Lower the heat, cover the pan and let vegetables cook for about 5 minutes, stirring occasionally.
5
Sprinkle in the flour.
6
Cook over low heat, stirring to keep the flour from lumping, for about 3 minutes, or until very thick.
7
Measure the reserved bell pepper juices in a 2-cup-capacity liquid-measuring cup.
8
Add enough vegetable broth to make 2 cups.
9
Blend this broth into the thickened mixture, stirring constantly with a whisk over low heat.
10
Let it simmer for 5 minutes or so, stirring often with a whisk or a wooden spoon.
11
Puree until smooth with the milk, using a regular blender or an immersion blender.
12
To serve, heat very gently (do not boil), correct the salt, if necessary, and add black pepper to taste.
13
Serve with a little sour cream and/or torn cilantro leaves, if desired.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 -2 tablespoon extra virgin olive oil, 2 cups onions, minced, 1 teaspoon cumin, ground, 4 bell peppers (red or orange), and more.

Yes, Cream of Roasted Bell Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Roasted Bell Pepper Soup

How did you like this recipe?

Frequently Asked Questions