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–+ servings

Rainbow Roasted Pepper Soup

A vibrant and delicious roasted pepper soup that's perfect for any meal.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 Bell Peppers (red, yellow, orange, green) cut into halves and deseeded
  • 1 tablespoon Olive Oil
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable Broth
  • 1 teaspoon Salt to taste
  • ½ teaspoon Black Pepper to taste
  • 1 teaspoon Paprika
  • ½ cup Heavy Cream optional for garnish

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the bell peppers on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until charred.
  3. Remove the peppers from the oven, let them cool, then peel off the skins.
  4. In a pot, sauté the chopped onion and minced garlic until translucent.
  5. Add the roasted peppers, vegetable broth, salt, black pepper, and paprika. Bring to a boil, then simmer for 10 minutes.
  6. Use a blender to puree the soup until smooth. Return to the pot and heat through.
  7. Serve hot, optionally garnished with a swirl of heavy cream.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 500mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 150mg | Calcium: 30mg | Iron: 1mg

Keywords

Roasted Pepper, Soup, Vegetarian
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