Soups & Stewsbellyfull
Roasted Red Pepper Soup
This homemade Roasted Red Pepper Soup is rich, velvety smooth, and made from fresh, wholesome ingredients. It also happens to be vegan and gluten-free so it accommodates all different diets!
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Jess Rice📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- blender
- pan
- pot
- whisk
📝 Preparation Steps
1
Preheat oven to 400 degrees. Toss 5 quartered red bell peppers, 5 smashed and peeled garlic cloves, and 1 sliced sweet onion with 1 & 1/2 teaspoons paprika, 1/4 teaspoon chili flakes, 1 tablespoon olive oil, and 1 teaspoon salt. Place them onto a rimmed parcmnet-lined baking sheet.
red bell peppers (, seeded and cut into quarters)5garlic (, smashed, peeled, and kept whole)5 clovesolive oil (, divided)3 tablespoonssalt1 teaspoon
2
Bake
3
Roast the seasoned red bell pepper and sweet onion for ⏱️ 45 minutes.
4
Pour
5
Remove from oven and pour all veggies and runoff juices into a blender.
6
Blend
7
Add 3 cups vegetable broth to blender and blend until completely smooth.
8
Stream
9
Slowly stream in remaining 2 tablespoons olive oil and transfer mixture to a large saute pan or pot.
olive oil (, divided)3 tablespoons
10
Simmer
11
Whisk in 3 tablespoons tomato paste and 1/2 teaspoon apple cider vinegar and let soup simmer on medium-low heat for ⏱️ 15-20 minutes to let flavors develop. If it begins to boil, reduce heat - you just want this to gently simmer!
tomato paste3 tablespoonsteaspoon apple cider vinegar1/2
12
Season
13
Taste, add salt and pepper if needed. Enjoy!
salt1 teaspoon
Nutrition Facts
calories
187 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
5 g
sugar Content
13 g
sodium Content
690 mg
protein Content
4 g
carbohydrate Content
21 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
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