Roasted Red Bell Pepper Soup
Roasted red bell pepper soup is a rich and velvety dish that is perfect for warming up on a chilly day. This vibrant soup is bursting with flavor and has a slightly sweet and smoky taste that comes from the roasted peppers. It is a versatile dish that can be served as an appetizer or as a main course, and pairs well with a variety of different toppings and sides.
Servings:
6
Yield:
6 servings
Ingredients
Directions
Step 1
Preheat oven to broil.
Step 2
Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
Step 3
In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
Step 4
Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
Nutrition Facts (per serving)
216
Calories
3g
Fat
36g
Carbs
12g
Protein
Complement
The process of roasting the red bell peppers brings out their natural sweetness and intensifies their flavor, resulting in a soup that is both comforting and satisfying. The creamy texture of the soup comes from blending the roasted peppers with a combination of broth, vegetables, and seasonings. The end result is a bowl of soup that is both visually stunning and deliciously satisfying. Whether enjoyed on its own or paired with a crusty piece of bread or a side salad, roasted red bell pepper soup is a delightful addition to any meal.
