Roasted Bell Pepper Soup

Indulge in the velvety comfort of Roasted Bell Pepper Soup, a vibrant and flavorful dish that’s as nourishing as it is satisfying. This recipe highlights the natural sweetness and smokiness of roasted red bell peppers, perfectly complemented by sautéed onions, garlic, and a touch of fresh thyme. A base of rich vegetable broth ties the flavors together, while an optional drizzle of heavy cream adds a luxurious finish. With its bold color, creamy texture, and intoxicating aroma, this soup is both a cozy weeknight dinner and an elegant appetizer. Ready in under an hour, it’s simple to prepare yet packed with gourmet appeal. Perfect for serving hot with crusty bread or as a standalone dish, this roasted bell pepper soup is a must-try for soup lovers everywhere.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 whole Red bell peppers
• 1 medium Yellow onion
• 3 whole Garlic cloves
• 2 tablespoons Olive oil
• 4 cups Vegetable broth
• 2 tablespoons Heavy cream (optional, for garnish)
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

Step 2

Wash and dry the red bell peppers. Place them on the prepared baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skins are charred and blistered.

Step 3

While the peppers are roasting, dice the onion and mince the garlic cloves.

Step 4

Remove the roasted peppers from the oven and transfer them to a bowl. Cover tightly with plastic wrap or a lid and let them steam for 10 minutes. This makes peeling the skins easier.

Step 5

Peel the charred skin off the bell peppers, remove the stems and seeds, and set the roasted pepper flesh aside.

Step 6

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.

Step 7

Add the minced garlic and sauté for an additional 1 minute, stirring frequently to prevent burning.

Step 8

Add the roasted bell peppers, vegetable broth, fresh thyme, salt, and black pepper to the pot. Stir to combine.

Step 9

Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.

Step 10

Remove the pot from heat and let the soup cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.

Step 11

Taste and adjust seasoning with more salt or black pepper, if needed.

Step 12

Ladle the soup into bowls and drizzle with heavy cream (if using) for garnish. Serve hot and enjoy!

Nutrition Facts

Serving size	1596.7 grams (1596.7g)

Amount per serving	% Daily Value*
Calories	921

Total Fat 48.30g	62%
Saturated Fat 13.20g	66%
Polyunsaturated Fat 5.50g
Cholesterol 34mg	11%
Sodium 4630mg	201%
Total Carbohydrate 100.90g	37%
Dietary Fiber 23.80g	85%
Total Sugars 36.30g
Protein 24.00g	48%

Vitamin D 0IU	0%
Calcium 224mg	17%
Iron 7mg	41%
Potassium 2912mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 10.3%

Carbs: 43.2%