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–+ servings

Rainbow Roasted Pepper Soup

A vibrant and delicious soup made with a variety of roasted peppers.
Print Recipe
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 bell peppers (red, yellow, orange, green) seeded and quartered
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup heavy cream optional

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the bell peppers on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes until the skins are charred.
  3. Remove the peppers from the oven and let them cool. Peel off the skins and chop the peppers.
  4. In a large pot, sauté the onion and garlic until soft.
  5. Add the chopped peppers and vegetable broth to the pot. Bring to a boil, then simmer for 10 minutes.
  6. Use a blender to puree the soup until smooth. Return to the pot and season with salt and black pepper.
  7. If desired, stir in the heavy cream before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 800mg | Potassium: 500mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 150mg | Calcium: 50mg | Iron: 1mg

Keywords

Roasted Pepper Soup
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