Vegetarian Roasted Red Pepper Soup - Vegetarian
The Velvety Roasted Red Pepper and Tomato Soup celebrates the rich, smoky flavors of roasted red bell peppers paired with the natural sweetness of tomatoes. This soup boasts a creamy texture and a vibrant color, making it as delightful to the eyes as it is to the taste buds.
Ingrédients
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup heavy cream (or coconut milk for a vegan option)
- Fresh basil basil leaves for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the red bell peppers in half, remove the seeds and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil.
- Roast the peppers in the oven for about 20-25 minutes, or until the skins are blackened and blistered.
- Remove the peppers from the oven and place them in a bowl, covering it with plastic wrap. Let them steam for 10 minutes.
- Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5-6 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Peel the skins off the steamed peppers and add them to the pot along with the crushed tomatoes, vegetable broth, smoked paprika, dried thyme, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Stir in the heavy cream or coconut milk, and simmer for another 5 minutes.
- Serve hot, garnished with fresh basil leaves.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 18g | Protéines: 3g | Fat: 12g | Sucre: 10g
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