Roasted Red Pepper Soup
Roast fresh red peppers, onion, and garlic until tender, then blend with tomatoes, broth, and seasonings. This easy roasted red pepper soup is smooth, smoky, and creamy without using any cream.
Servings: 6 servings
Ingredients
- 1½ pounds red bell peppers seeded and quartered
- 1 sweet onion cut into 4 wedges
- 4 cloves garlic peeled
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon Italian seasoning
- Kosher salt and pepper to taste
- 2 cups vegetable broth or use chicken broth
- 15 ounces tomato sauce one can
- 2 tablespoons balsamic vinegar
Optional for serving:
- Toasted bread or croutons
- fresh chopped parsley
Instructions
- Preheat the oven to 450ºF.
- In a large sheet pan, place 1½ pounds red bell peppers, 1 sweet onion, and 4 cloves garlic. Drizzle with 2 tablespoons olive oil and sprinkle with 1 tablespoon smoked paprika, 1 teaspoon Italian seasoning, and Kosher salt and pepper.
- Stir the veggies in the pan with your clean hands to coat evenly with the seasonings, then arrange in a single layer. Roast for 25-30 minutes, until golden-brown in spots and tender.
- Once roasted, transfer to a soup pot and stir in the 2 cups vegetable broth and 15 ounces tomato sauce. Bring to a boil, reduce the heat, and simmer for 15 minutes. Stir in the 2 tablespoons balsamic vinegar, then use a hand blender to blend until smooth.
- Serve with Toasted bread or croutons and fresh chopped parsley.
Video
Notes
- Keep an eye on the garlic so it does not burn.
- Vegetable or chicken broth may be used.
- Blend carefully if the soup is still hot.
- Add cream or coconut milk for a richer soup.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1.25cups | Calories: 121kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 661mg | Potassium: 560mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4605IU | Vitamin C: 153mg | Calcium: 42mg | Iron: 2mg