Roasted Red Pepper Soup
Lunch · American
Sweet roasted bell peppers blended into a silky soup with cream and hints of garlic, a colorful and elegant lunch.
Recipe code NF23YE · enter it in Anychef
Ingredients
- 3 tbsp Olive Oil
- 4 Bell Pepper
- 1 Onion
- 4 cloves Garlic
- 3 cups Vegetable Stock
- 1/2 cup Heavy Cream
- 2 tbsp Basil
- Salt
- Black Pepper
- Smoked Paprika
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Save this recipeInstructions
- Step 1 of 7
Halve and seed bell peppers, place cut-side down on a baking sheet, drizzle with 2 tbsp olive oil.
- Step 2 of 7
Roast at 400 degrees F until skin is charred, about 25 to 30 minutes.
- Step 3 of 7
Cool slightly, then peel off blackened skin.
- Step 4 of 7
Heat remaining olive oil in a pot and sauté diced onion until softened, about 5 minutes.
- Step 5 of 7
Add minced garlic and roasted pepper chunks, cook for 2 minutes.
- Step 6 of 7
Add vegetable stock, simmer for 10 minutes, then blend until smooth.
- Step 7 of 7
Stir in heavy cream and fresh basil, season with salt, pepper, and smoked paprika.
