Imagine a bowl of warmth that bursts with the vibrant flavors of Mediterranean sunshine! Our Roasted Sweet Bell Pepper Soup is not just a treat for the taste buds; it's a comforting hug in a bowl, perfect for any occasion. With its rich, smoky undertones and silky texture, this gluten-free and dairy-free delight will have you coming back for seconds. In just 40 minutes, you can whip up a nutritious meal that serves six, making it ideal for family gatherings or cozy nights in. Ready to elevate your soup game? Let’s dive into this simple yet delectable recipe that will leave everyone asking for your secret!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 4 red bell peppers
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh basil, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash the red bell peppers thoroughly. Cut them in half, remove the seeds and membranes, and place them cut-side down on the prepared baking sheet.
- Roast the bell peppers in the preheated oven for 20-25 minutes, or until the skin is charred and blistered, creating a deep, caramelized flavor.
- While the peppers are roasting, heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent and soft, about 5-6 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Remove the roasted peppers from the oven and immediately place them in a sealed container or plastic bag to steam. This will help loosen the skin.
- Once the peppers are cool enough to handle, peel off the charred skin and roughly chop the roasted peppers.
- Add the chopped roasted peppers to the pot with onions and garlic. Pour in the vegetable broth.
- Bring the mixture to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld together.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Season with salt and black pepper to taste. If the soup is too thick, add a little more vegetable broth to reach desired consistency.
- Ladle the soup into serving bowls and garnish with fresh basil leaves.
- Serve hot and enjoy your gluten-free, dairy-free roasted sweet bell pepper soup.
Tips
- Choosing Your Peppers: Opt for vibrant, firm red bell peppers for the best flavor and sweetness. Feel free to mix in yellow or orange peppers for a colorful twist!
- Roasting Technique: Ensure the peppers are cut-side down on the baking sheet to achieve that perfect char. This caramelization enhances the soup's depth of flavor.
- Steaming for Easy Peeling: After roasting, placing the peppers in a sealed container helps steam them, making the skins easier to remove. Don’t skip this step for a smoother soup!
- Flavor Boost: For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of cayenne pepper for a subtle kick.
- Adjusting Consistency: If you prefer a thinner soup, simply add more vegetable broth until you reach your desired consistency.
- Garnishing: Fresh basil adds a lovely aromatic finish, but don’t hesitate to experiment with other herbs like parsley or thyme for a unique twist.
- Storage: This soup keeps well in the fridge for up to 4 days, and it also freezes beautifully, making it a great make-ahead option for busy weeks. Enjoy your cooking adventure and savor every spoonful of this vibrant soup!
Nutrition Facts
Calories: 70kcal
Carbohydrates: 8g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
