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–+ servings
bell pepper soup

Roasted bell pepper soup

This easy roasted red pepper soup is creamy, flavorful, and full of goodness. Made with roasted peppers, tomatoes, and carrots.
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US customary - Metric
Preparation5 minutes
Cook time35 minutes
Total time40 minutes
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Ingredients

6 portions
  • 4 red bell peppers
  • 4 tomatoes
  • 3 cloves garlic
  • 1 onion
  • 1 carrot
  • 1 ½ liter vegetable broth
  • ½ tsp cayenne pepper (optional)
  • 100 ml cooking cream (or plant-based alternative)
  • Fresh parsley (finely chopped)
  • Olive oil, salt & pepper

Equipment

  • Soup pot
  • Immersion blender

INSTRUCTIONS (how to make this recipe):

  • Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit with top and bottom heat.
  • Cut the peppers, tomatoes, carrot, and onion into chunks and spread them on a parchment-lined baking sheet along with the peeled garlic cloves. Drizzle with olive oil and, if desired, sprinkle with cayenne pepper. Roast for about 20 minutes, until the vegetables are soft and lightly caramelized.
  • Meanwhile, bring the vegetable broth to a boil in a large pot. Optionally peel the roasted peppers, then add all roasted vegetables to the pot. Simmer for about 15 minutes over low heat.
  • Blend the soup with an immersion blender or in a standard blender until smooth. Stir in the cream, season with salt and pepper, and garnish with parsley and a drizzle of cream. Serve warm and enjoy!
Nutrition information per portion
Calories: 119kcal | Carbohydrates: 15g | Proteins: 2g | Fats: 7g | Saturated fats: 4g

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