Roasted Red Pepper Soup
recipe

A light and delicious roasted red pepper soup, perfect for enjoying after summer grilling. Easy to make and full of flavor!
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 4 red bell peppers
- 1 large onion
- 2 garlic cloves
- 1 potato
- 1 liter vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 200°C (400°F). Cut the bell peppers in half and remove the seeds. Place them on a baking sheet with the cut side facing up, drizzle with olive oil, and roast for about 20 minutes until they are soft and slightly charred.
2. Peel and chop the onion and garlic. Peel and dice the potato.
3. In a pot, heat a little olive oil and sauté the onion and garlic until they are soft.
4. Add the diced potato and vegetable broth. Cook for about 10 minutes until the potato is tender.
5. Remove the roasted peppers from the oven and add them to the pot. Blend the soup with an immersion blender or in a regular blender until smooth.
6. Season with salt and pepper to taste. Reheat the soup if necessary.
7. Serve the soup garnished with fresh basil.

Nutritional Information (per serving):

- Energy: 150 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 4 g
- Fiber: 5 g

Reviews: 3.27 (1989 reviews) ★★★★★ share