Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Total time: 40 min
Yield: 4 servings
Cuisine: American
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

Sweet roasted bell peppers blended into a silky soup with cream and hints of garlic, a colorful and elegant lunch.

40 min · Comfortable · 200 cal · 6g protein · $2.20/serving · American

Comfort Food Vegetarian Healthy

40minutes

4servings

200calories

6gprotein

$2.20per serving

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Ingredients (serves 4)

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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Instructions

1
Halve and seed bell peppers, place cut-side down on a baking sheet, drizzle with 2 tbsp olive oil.
2
Roast at 400 degrees F until skin is charred, about 25 to 30 minutes.
3
Cool slightly, then peel off blackened skin.
4
Heat remaining olive oil in a pot and sauté diced onion until softened, about 5 minutes.
5
Add minced garlic and roasted pepper chunks, cook for 2 minutes.
6
Add vegetable stock, simmer for 10 minutes, then blend until smooth.
7
Stir in heavy cream and fresh basil, season with salt, pepper, and smoked paprika.