Description
A comforting and flavorful Roasted Red Pepper Soup recipe that is easy to make and perfect for a cozy night in. This soup is rich and creamy with the sweetness of roasted red peppers and a hint of garlic.
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)
Seasonings 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 Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roughly chop the onion, carrots, red peppers, cherry tomatoes, and the whole head of garlic.
- Roast Vegetables: Spread the chopped vegetables on the baking sheet, drizzle with olive oil, sprinkle with salt, pepper, thyme, and rosemary. Roast for 25-30 minutes until tender and caramelized.
- Blend Ingredients: Squeeze roasted garlic cloves into a blender along with the vegetables. Add coconut milk, vegetable broth, and blend until smooth.
- Adjust Seasoning: Taste the soup and adjust seasoning with salt and pepper if needed. Blend again if necessary.
- Serve: Pour the soup into bowls and serve warm, accompanied by crusty bread for dipping.
Notes
- You can customize the soup by adding spices like paprika or cayenne for a kick of heat.
- This soup freezes well for future quick meals. Store in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
