Creamy Roasted Red Pepper & Basil Soup
Creamy Roasted Red Pepper & Basil Soup is a delightful blend of sweet roasted peppers and fresh basil, creating a velvety dish that warms both the heart and palate. This easy recipe is perfect for cozy dinners or impressing guests at casual gatherings. With its vibrant color and rich flavors, this soup can be served as a starter or paired with crusty bread and grilled cheese for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves about 6 portions 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 4 medium red bell peppers
- 1 cup fresh basil leaves
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F (232°C). Halve and seed the red bell peppers, placing them cut-side down on a lined baking sheet. Roast for 25-30 minutes until skins are blistered.
- In a large pot over medium heat, sauté the chopped onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for an additional minute until fragrant.
- Peel the skins off the roasted peppers and chop them roughly. Add to the pot with onions and garlic, then pour in vegetable broth and bring to a simmer.
- Blend the mixture until smooth using an immersion blender or traditional blender (in batches if necessary).
- Return soup to low heat; stir in heavy cream and adjust seasoning with salt and pepper.
- Serve garnished with fresh basil leaves alongside crusty bread or grilled cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg