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rainbow-roasted-pepper-soup-recipe

Rainbow Roasted Pepper Soup

A vibrant and flavorful soup made with a variety of roasted peppers.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 bell peppers (red, yellow, orange, green) halved and seeded
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tablespoon olive oil
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste
  • 1 teaspoon paprika
  • ½ cup heavy cream optional

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved and seeded bell peppers on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until the skins are charred.
  3. Remove the peppers from the oven and let them cool. Once cooled, peel off the skins.
  4. In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  5. Add the roasted peppers, vegetable broth, salt, black pepper, and paprika to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Use a blender to puree the soup until smooth. Return the soup to the pot and stir in the heavy cream if using. Adjust seasoning to taste.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 800mg | Potassium: 500mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 150mg | Calcium: 50mg | Iron: 1mg

Keywords

Roasted Pepper Soup
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