Description
This Roasted Red Pepper Soup is a comforting blend of roasted vegetables, garlic, and herbs, pureed to creamy perfection. Perfect for a cozy night in or as a starter for a dinner party.
Ingredients
Vegetables:
- 1 yellow onion (roughly chopped)
- 2 carrots (roughly chopped)
- 4 red bell peppers (roughly chopped)
- 1 cup cherry tomatoes
- 1 head garlic (sliced in half cross-wise)
Seasoning and Liquids:
- Salt and pepper (to taste)
- 1-2 sprigs thyme (fresh)
- 1-2 sprigs rosemary (fresh)
- 1 cup vegetable broth
- 1 cup coconut milk (or soy milk)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Prepare the vegetables.
- Roast the Vegetables: Drizzle olive oil over the chopped vegetables and garlic, season with salt, pepper, thyme, and rosemary. Roast for 25-30 minutes until tender and caramelized.
- Blend the Soup: Squeeze roasted garlic cloves into a blender with the vegetables. Add coconut milk, vegetable broth, and blend until smooth.
- Adjust Seasoning: Taste the soup and adjust seasoning if needed with more salt and pepper.
- Serve: Pour the soup into bowls and serve warm, with crusty bread on the side.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
