Go Back
Print
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Rainbow Roasted Pepper Soup
A vibrant and delicious soup made with a variety of roasted peppers.
Print Recipe
Preparation Time:
15
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
45
minutes
mins
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
Preheat your oven to 400°F (200°C).
Place the bell peppers on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes until the skins are charred.
Remove the peppers from the oven and let them cool. Peel off the skins and chop the peppers.
In a large pot, sauté the onion and garlic until soft.
Add the chopped peppers and vegetable broth to the pot. Bring to a boil, then simmer for 10 minutes.
Use a blender to puree the soup until smooth. Return to the pot and season with salt and black pepper.
If desired, stir in the heavy cream before serving.
Nutritional Value
Calories:
150
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
800
mg
|
Potassium:
500
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
3000
IU
|
Vitamin C:
150
mg
|
Calcium:
50
mg
|
Iron:
1
mg
Keywords
Roasted Pepper Soup
Tried this recipe?
Let us know
how it was!