Mediterranean 45 min

Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 large red bell peppers; 1 medium onion, diced; 4 cloves garlic; 3 cups vegetable broth; ½ cup heavy cream; 2 tablespoons olive oil; 1 teaspoon smoked paprika; ½ teaspoon cumin; Salt and black pepper to taste; Fresh basil and cream for garnish; Crusty bread for serving

vegetariangluten-freehealthy

Ingredientsfor 2

220

Cal

Protein

18g

Carbs

16g

Fat

16 large red bell peppers
21 medium onion, diced
34 cloves garlic
43 cups vegetable broth
5½ cup heavy cream
62 tablespoons olive oil
71 teaspoon smoked paprika
8½ teaspoon cumin
9Salt and black pepper to taste
10Fresh basil and cream for garnish
11Crusty bread for serving

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Instructions

1
Roast red peppers: place directly over a gas flame or under the broiler, turning with tongs every 2–3 minutes, until the skin is completely blackened and charred on all sides. Transfer to a bowl, cover with plastic wrap, and steam 15 minutes. The steam loosens the skin. Peel off the charred skin, remove seeds — don't rinse under water as that washes away flavor.
2
Heat olive oil in a large pot over medium heat. Add onion and cook 6–8 minutes until golden. Add garlic and cook 2 minutes. Add smoked paprika and cumin, toasting 1 minute.
3
Add roasted peppers and vegetable broth. Simmer 10 minutes. Use an immersion blender or regular blender to puree until completely smooth and velvety.
4
Stir in heavy cream. Simmer 5 minutes until slightly thickened. Season generously with salt and pepper. Serve in bowls with a swirl of cream, torn basil leaves, and crusty bread for dipping.