Roasted Red Pepper Cream Soup 🌶️🥣
Overview:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: 226.1 per serving
- Rating: ⭐⭐⭐⭐⭐ (5 stars, based on 5 reviews)
Description:
Indulge in the rich flavors of this Roasted Red Pepper Cream Soup, a culinary masterpiece marrying the sweetness of roasted red peppers with the savory notes of onions, garlic, and basil, all beautifully blended with a touch of light cream. Whether you’re craving a cozy meal or entertaining guests, this soup promises to delight your taste buds with its vibrant colors and enticing aroma. While you can opt for jarred roasted red peppers, roasting them yourself adds an extra layer of depth and flavor that’s truly worth the effort!
Ingredients:
- 6 red bell peppers
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh basil leaves
- Salt, to taste
- Cayenne pepper, to taste
- Black pepper, to taste
- 4 cups vegetable or chicken stock
- 1/4 cup light cream
Instructions:
| Step | Description |
|---|---|
| 1 | Roast Peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper into a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from the element, turning to char all sides evenly. |
| 2 | Prepare Ingredients: Combine olive oil, chopped onions, minced garlic, basil leaves, salt, cayenne pepper, and black pepper in a medium saucepan. Add the roasted peppers to the mixture. |
| 3 | Sauté: Cook over high heat for about 3 minutes until the onions are translucent and fragrant. |
| 4 | Add Stock and Cream: Stir in the vegetable or chicken stock and 1/4 cup of light cream. Bring the mixture to a boil. |
| 5 | Simmer: Reduce the heat to medium and let the soup simmer, stirring occasionally, for about 8 minutes. |
| 6 | Blend: Using a food processor or hand blender, purée the red pepper mixture until smooth, about 2 minutes. |
| 7 | Final Touch: Return the blended soup to the pan. Add the remaining light cream and heat over medium-low heat until warmed through. |
| 8 | Serve: Ladle the creamy soup into bowls and garnish with a sprinkle of fresh basil chiffonade. Enjoy your flavorful creation! |
Nutritional Information (Per Serving):
- Calories: 226.1
- Fat: 14.7g
- Saturated Fat: 6g
- Cholesterol: 31.2mg
- Sodium: 248.8mg
- Carbohydrates: 18.9g
- Fiber: 3.5g
- Sugar: 10.1g
- Protein: 7g
Keywords:
Vegetable, Canadian, Low Protein, Low Cholesterol, Healthy, Less than 60 Minutes, Stove Top
Indulge in the savory goodness of this Roasted Red Pepper Cream Soup, perfect for any occasion, from cozy nights in to elegant dinner parties. With its vibrant color and rich flavors, it’s sure to become a favorite in your recipe collection!
