Roasted Red Pepper Soup
This Roasted Red Pepper Soup is made from fresh roasted peppers, onions and garlic. It's a comforting and delicious healthy dinner or lunch.
Servings: 6 servings
Calories: 121kcal
Ingredients
- 2 tbsp olive oil
- 6 red peppers cut in half and deseeded
- 1 yellow onion diced
- 8 cloves garlic whole
- 1/4 tsp dried thyme
- 2 cups vegetable broth
- 1/4 cup heavy cream optional
- 1 tsp lemon juice
Optional toppings
- Microgreens
- Fresh herbs
- Croutons or tortilla strips
Instructions
- Preheat the oven to 450 F. Add onions, peppers and whole garlic cloves to a parchment-lined baking sheet. Drizzle with oil and season with salt & pepper to taste. Roast for 30 minutes.
- Let cool for 10 minutes, then add to a blender with thyme, vegetable broth, heavy cream and lemon juice, blending until smooth. Add more salt and pepper to taste if needed, then serve with desired toppings and enjoy!
Notes
To make this soup dairy-free, leave out the heavy cream or use coconut cream or cashew cream instead.
Add some red pepper flakes for a bit of spice.
Serve with a side of garlic bread, mini grilled cheese sandwiches, homemade focaccia or arugula salad.
Store in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 mins.
Freeze this soup without the cream for 3 months. Defrost in the fridge overnight, reheat on the stovetop and stir in the heavy cream.
Nutrition
Calories: 121kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 322mg | Potassium: 297mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4042IU | Vitamin C: 155mg | Calcium: 24mg | Iron: 1mg