Roasted Red Pepper Soup
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5
4 reviews
Excellent
Roasted Red Pepper Soup
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A simple recipe for Roasted Red Pepper Soup, this one is super flavorful with roasted red peppers and roasted garlic, blended to make a delicious winter warmer.
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Ingredients
- 6 bell pepper red
- 1 head garlic separated into cloves, but not peeled, head
- 2 tablespoons olive oil
- 2 onion diced finely
- 1 tablespoon smoked paprika or more to taste
- 1 teaspoon sumac to taste
- 1 teaspoon cayenne pepper to taste
- salt to taste
- black pepper to taste
- 5 cups chicken stock can sub vegetable stock or water
Instructions
- Preheat oven to 425 degrees F,
- Line a large baking sheet with parchment paper and set aside.
- Cut each pepper in half. Remove the seeds, stem and membranes, then place cut side down on your baking sheet, along with the garlic cloves (unpeeled),
- Roast the sweet peppers for 20 minutes until browned or blackened.
- Allow to cool, then slide the skins off.
- Remove the skin from the garlic head and discard the skin, keeping the garlic.
- Place the olive oil in a large dutch oven pot and heat over medium heat.
- Add the onions and cook for 2 minutes until translucent. Add the roasted garlic and spices.
- Heat until fragrant, then add the sweet peppers and stock.
- Increase heat to high until boiling, then reduce to a simmer.
- Continue simmering for 15 minutes.
- In batches, puree the soup until smooth. You may use an immersion blender, or use a regular blender – just be careful not to fill all the way, and hold the top with a towel!
- Return the pureed soup to the pan and test for seasoning.
- Adjust the seasoning as necessary and bring to a simmer until heated through.
- Devour.
Notes
- *Note: do not be afraid of spice in this recipe! Peppers are quite watery/flavorless on their own, so the combination of roasting and adding a healthy dose of spice helps bump up the flavor of this recipe.
- Do you have to peel peppers for soup? Yes! But, roasting them makes it super easy. You can wait til they cool and slide them right off, or place them in a bowl and cover tightly with plastic wrap, and then they'll peel easily.
- Add a dollop of sour cream, yogurt or a little heavy cream in before serving, and swirl it in a pretty pattern.
- Is Red Pepper Soup Gluten Free? Essentially, yes. As always, check the products used are certified gluten free.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
6mg
(2%)
Sodium
294mg
(12%)
Potassium
566mg
(12%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
4425IU
(89%)
Vitamin C
157mg
(174%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 294mg | 12% |
| Potassium | 566mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 4425IU | 89% |
| Vitamin C | 157mg | 174% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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