5.0 from 18 votes
Roasted Red Pepper Soup
This vegan red pepper soup is smooth and creamy with a delicate sweet flavour, inspired by Cibrèo's famous Yellow Pepper Soup.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 149 kcal
Course:
Soup
Cuisine:
Italian
Ingredients
- 2 tablespoons olive oil
- 1 large carrot chopped small
- 1 talk celery chopped small
- 1 medium onion chopped small
- 4 Romano peppers washed and dried
- 3 medium potatoes peeled and chopped small
- 1 litre vegetable/chicken stock 1 quart
- ½ teaspoon salt to taste
Garnish
- ¼ teaspoon red pepper flakes or freshly crushed black pepper
- olive oil for drizzling
- 3 tablespoons breadcrumbs optional
Instructions
Roast the peppers
- Preheat the oven to 200°C/180°C fan (400°F).
- Arrange 4 Romano peppers on a baking tray lined with parchment paper and roast for 15-20 minutes turning once till softened and the skin turns black, then leave to cool.
- Prepare the peppers by peeling off the skin, remove the stem and slice open to remove all the seeds. Set aside the prepared peppers and discard the skin, stem and seeds.
Cup of Yum
Make the soup
- In a medium saucepan make a soffitto by heating 2 tablespoons olive oil then add 1 large carrot sliced , 1 stalk celery and 1 medium onion. Sauté on medium heat stirring occasionally till softened.
- Add the peppers and 3 medium potatoes, then stir in 1 litre vegetable/chicken stock. Taste for seasoning and add ½ teaspoon salt if required. Cover and simmer on medium heat for 30 minutes, stirring occasionally.
- Remove from the heat and purée using a hand held blender. Garnish with ¼ teaspoon red pepper flakes, 3 tablespoons breadcrumbs and a drizzle of olive oil. Serve warm or at room temperature.
Notes
- Prepare the soup a few hours in advance for best results.
- This soup can be served warm, at room temperature or chilled.
- Garnish with red pepper flakes, or crushed black pepper, a drizzle of olive oil and breadcrumbs.
- Serve with meat, fish, egg or cheese dishes and salads.
- Store in a sealed container in the fridge for up to 3 days, or freeze for up to a month. Defrost fully before serving.
Nutrition Information
Calories
149kcal
(7%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
373mg
(16%)
Potassium
390mg
(11%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
6778IU
(136%)
Vitamin C
155mg
(172%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 149
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 373mg | 16% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 6778IU | 136% |
| Vitamin C | 155mg | 172% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.