Roasted Red Pepper Soup Recipe

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds red bell peppers (about 8 large), halved; 3 tablespoons olive oil, divided; 2 medium onions, chopped (about 2 cups); 5 garlic cloves, chopped; 3 1/2 cups vegetable broth; 1/4 cup fresh basil, finely chopped; 2 1/2 teaspoons salt; 1 teaspoon freshly ground pepper; 3/4 cup whipping cream; 1 tablespoon lemon juice; Sour cream

Servings: persons

4 pounds red bell peppers (about 8 large), halved
3 tablespoons olive oil, divided
2 medium onions, chopped (about 2 cups)
5 garlic cloves, chopped
3 1/2 cups vegetable broth
1/4 cup fresh basil, finely chopped
2 1/2 teaspoons salt
1 teaspoon freshly ground pepper
3/4 cup whipping cream
1 tablespoon lemon juice
Sour cream

1
Brush skin side of peppers with 1 tablespoon oil. Bake peppers, skin side up, on lightly greased aluminum foil-lined baking sheets at 400u00b0 for 45 minutes or until peppers look blistered.
2
Place peppers in a large zip-top plastic freezer bag; seal and let stand 20 minutes. Peel peppers; remove and discard seeds.
3
Saute onions in remaining 2 tablespoons hot oil in a Dutch oven over medium-high heat 10 minutes or until tender; add garlic, and cook 1 more minute. Add vegetable broth and peppers, and bring to a boil; reduce heat to medium, cover, and simmer, stirring occasionally, 30 minutes.
4
Remove from heat; let stand 15 minutes. Process mixture, in batches, in a food processor or blender until smooth.
5
Return pureed mixture to Dutch oven; cook over medium heat 5 minutes. Stir in basil and next 3 ingredients, and cook 5 more minutes or until thoroughly heated. Stir in lemon juice. Serve with sour cream.

614

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 11 ingredients. The key ingredients include: 4 pounds red bell peppers (about 8 large), halved, 3 tablespoons olive oil, divided, 2 medium onions, chopped (about 2 cups), 5 garlic cloves, chopped, and more.

Yes, Roasted Red 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 Pepper Soup

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