Description
Creamy Roasted Red Pepper & Basil Soup is the ultimate comfort food, blending the sweet, smoky flavors of roasted red peppers with the aromatic freshness of basil. This velvety soup is not only rich in taste but also incredibly easy to prepare, making it perfect for cozy dinners or quick weeknight meals. Serve this vibrant dish hot, and watch your family and friends savor every spoonful.
Ingredients
Scale
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F (230°C). Halve red bell peppers, remove seeds, and place skin-side up on a parchment-lined baking sheet. Roast for 20-25 minutes until charred.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Once roasted, peel skins off the peppers and add them to the pot with sautéed onions and garlic. Pour in vegetable broth and bring to a simmer.
- Remove from heat and stir in fresh basil leaves. Blend the mixture using an immersion blender until smooth. Stir in heavy cream and season with salt and pepper.
- Serve hot in bowls garnished with extra basil leaves or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg