0 from 12 votes
Roasted Red Pepper Soup with Parsley and Cream
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Servings: 6 people
Calories: 209 kcal
Course:
Soup
Ingredients
- 4 red bell peppers
- 4 Tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 Tablespoons parsley minced
- 2 bay leaves
- 4 cups chicken stock
- 1/2 teaspoon salt adjust depending on stock
- black pepper
- 4 Tablespoons cream for garnish
Instructions
- Turn on your broiler. Lightly rub the red peppers with 2 tablespoons of the olive oil. Broil for 15 minutes until the skin starts to char and is completely wrinkled on the side closet to the heat. Flip and broil for an additional 10-15 minutes until charred and wrinkled. Set aside until the peppers are cool enough to handle, and then remove blackened skin, stem, and seeds by cutting into quarters.
- Add the olive oil to a large stockpot over medium-high heat. Once the oil is hot, add in the onion and sauté until soft, about 5 minutes. Stir in the garlic.
- Add the chicken stock, parsley, bay leaves, and the salt and pepper. Add in the peeled red peppers. Bring to a boil, reduce heat and cook, covered, for 15-20 minutes. Using an immersion blender, blend until smooth. Serve immediately with a swirl of cream.
Cup of Yum
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
18mg
(6%)
Sodium
431mg
(18%)
Potassium
383mg
(11%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
2745IU
(55%)
Vitamin C
105.2mg
(117%)
Calcium
26mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 431mg | 18% |
| Potassium | 383mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2745IU | 55% |
| Vitamin C | 105.2mg | 117% |
| Calcium | 26mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.