Description
A warm, comforting Roasted Red Pepper Soup that wraps you in flavor with roasted red peppers, garlic, and sweet onions, perfect for chilly evenings.
Ingredients
Scale
- 5 red bell peppers (seeded and cut into quarters)
- 5 cloves garlic (smashed, peeled, and kept whole)
- 1 sweet onion (cut into 8ths)
- 1.5 teaspoons smoked paprika
- 1/4 teaspoon crushed red chili flakes
- 3 tablespoons olive oil (divided)
- 1 teaspoon salt
- 3 cups low-sodium vegetable broth
- 3 tablespoons tomato paste
- 1/2 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Toss together the red bell peppers, garlic cloves, and sweet onion with paprika, chili flakes, olive oil, and salt.
- Spread on a baking sheet and roast for about 45 minutes.
- Transfer roasted vegetables to a blender and blend with vegetable broth until smooth.
- Add remaining olive oil while blending to create an emulsion.
- Transfer to a pot, whisk in tomato paste and apple cider vinegar, and simmer for 15-20 minutes.
- Taste and adjust seasoning if needed, then serve warm.
Notes
For a creamier texture, consider adding a splash of heavy cream or coconut cream before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: soup, roasted red pepper, comfort food, vegan, cozy
