Roasted Red Bell Pepper Soup Recipe

Name: Roasted Red Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Medium Red Bell Pepper; 2 whole Medium Yellow Bell Pepper; 5 Tablespoons Olive Oil - You May Use Any Flavorless Oil Of Choice; 2 leaves Bay Leaf; 1 whole Large White Onion, Peeled And Roughly Chopped; 4 cloves Garlic - Chopped; 1/2 sprigs Fresh Thyme Or Rosemary (optional); 2 teaspoons Salt - As Per Taste; 1/2 teaspoons Black Pepper Powder; 1 can (14 Oz. Size) Vegetable Broth, Or Any Preferred Broth Or Plain Water; 1 teaspoon White Vinegar - Optional (This Is To Give It A Tangy Taste); 1 Tablespoon Butter, Any Butter Is Fine; 1 Tablespoon Grated Parmesan Cheese, Optional For Garnish

Servings: persons

3 whole Medium Red Bell Pepper
2 whole Medium Yellow Bell Pepper
5 Tablespoons Olive Oil - You May Use Any Flavorless Oil Of Choice
2 leaves Bay Leaf
1 whole Large White Onion, Peeled And Roughly Chopped
4 cloves Garlic - Chopped
1/2 sprigs Fresh Thyme Or Rosemary (optional)
2 teaspoons Salt - As Per Taste
1/2 teaspoons Black Pepper Powder
1 can (14 Oz. Size) Vegetable Broth, Or Any Preferred Broth Or Plain Water
1 teaspoon White Vinegar - Optional (This Is To Give It A Tangy Taste)
1 Tablespoon Butter, Any Butter Is Fine
1 Tablespoon Grated Parmesan Cheese, Optional For Garnish

1
Preheat oven to 400 F.
2
Cut the peppers in half. Remove the stem and seeds from the peppers and drizzle with 3 tablespoons of the oil. Put them on a foil lined baking tray and roast for 30 minutes in the oven. Then put the heat on broil and broil for 3 minutes. Once the peppers are roasted, remove pan from oven, turn off the oven and place the peppers in a bowl set over over a larger bowl of ice. (This sudden change in temperature will help remove the burnt skin/peel quickly.)
3
Peel all the roasted peppers and place on a plate
4
Now heat the remaining 2 tablespoons of oil in a large pan or pot over medium heat. Add bay leaf, onion and garlic. Saute over lower to medium heat till onions become slightly translucent or brown. Now add the roasted peppers, thyme, salt and black pepper and saute for 2 minutes.
5
Add broth/water and vinegar, give it a quick stir and cover with a lid. Cook over low heat for 10 minutes. After 10 minutes (the veggies would have cooked well and you'll get a sweet aroma) switch off the heat and let the mixture cool completely.
6
Blend this mixture into a smooth consistency then pour it into a bowl through a sieve to remove any extra pulp/fiber.
7
Heat the butter in a pot over medium heat. Pour the blended soup into the pot and let it come to a quick boil then turn off the heat. Serve this soup hot or cold, garnished with cheese if desired.

267

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 13 ingredients. The key ingredients include: 3 whole Medium Red Bell Pepper, 2 whole Medium Yellow Bell Pepper, 5 Tablespoons Olive Oil - You May Use Any Flavorless Oil Of Choice, 2 leaves Bay Leaf, and more.

Yes, Roasted Red 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 Red Bell Pepper Soup

How did you like this recipe?

Frequently Asked Questions