Description
A nutritious and soul-soothing roasted red pepper soup that’s perfect for cozy weeknight dinners.
Ingredients
Scale
- 6 red bell or pointed peppers (about 1.6 lb / 750 g)
- 1 yellow onion, finely chopped
- 5 jarred sun-dried tomatoes
- 4 garlic cloves, peeled and whole
- ½ tbsp fresh lemon juice
- 2½ cups (600 ml) vegetable stock
- Salt and pepper, to season
- 1 tbsp extra virgin olive oil
- 1–2 tbsp homemade pesto (for added protein and flavor)
- Crème fraîche, for topping
Instructions
- Preheat oven to 200 °C (400 °F). Rough-chop the peppers and scatter them on a large tray with garlic cloves, drizzle with olive oil, season, and roast until slightly charred (≈ 40 minutes).
- In a large pot, gently sauté the onion in a splash of olive oil until translucent and soft.
- Stir in roasted peppers, garlic, sun-dried tomatoes, and vegetable stock. Simmer for 10 minutes.
- Turn off heat, blend until smooth (immersion blender or stand blender works). Taste and adjust with pepper.
- Stir in a squeeze of lemon juice, ladle into bowls, and top with crème fraîche and homemade pesto. Serve with crusty bread.
Notes
Use a roomy baking tray for roasting to avoid steaming the peppers. Try additional toppings for variation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 107
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg