Roasted Bell Pepper Soup Recipe

Name: Roasted Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Green bell pepper, cubed; 1 Red bell pepper, cubed; 1 Yellow bell pepper, cubed; 1 Red onion, cubed; 3 Garlic cloves, unpeeled; to season Salt; to season black pepper powder; 1/2 teaspoon dried oregano; 2 tablespoons extra virgin olive oil; to garnish fresh cream

Servings: persons

1 Green bell pepper, cubed
1 Red bell pepper, cubed
1 Yellow bell pepper, cubed
1 Red onion, cubed
3 Garlic cloves, unpeeled
to season Salt
to season black pepper powder
1/2 teaspoon dried oregano
2 tablespoons extra virgin olive oil
to garnish fresh cream

1
Set the oven to 220u00b0C.
2
Place all the vegetables along with the garlic cloves in a baking tray. Season with salt, pepper and dried oregano. Drizzle extra virgin olive oil and toss the vegetables to evenly coat with the seasoning.
3
Roast the veggies in the oven for 30 minutes. Take out the tray and turn the vegetables halfway through the roasting time.
4
Place 3 cups of water in a pan and bring to boil.
5
In the meantime, peel the skin off the capsicum while still warm and add to the water along with the onions. Squeeze out the garlic from the outer covering into the water.
6
Cook for 3-5 minutes and then turn the stove off. Blend using a hand blender or mixie to get a smooth consistency.
7
Taste the soup and season if necessary. Serve hot with a dollop of fresh cream.

213

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.

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

You need 10 ingredients. The key ingredients include: 1 Green bell pepper, cubed, 1 Red bell pepper, cubed, 1 Yellow bell pepper, cubed, 1 Red onion, cubed, and more.

Yes, 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.

Roasted Bell Pepper Soup

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