Who knew that making this Creamy Roasted Bell Pepper soup was so easy !

Sometimes we just need comfort food in our life. But comfort food doesn’t have to mean unhealthy. This Creamy Roasted Bell Pepper Soup is the perfect example.

For this recipe you will need to roast your own peppers. This is the perfect way to use up peppers that are starting to get tired or to profit from sales at the grocery store.

Grilled peppers are tender, smoky and delicious. They add flavor and texture to a variety of dishes and sauces. Once you know how simple the process is, you’ll never spend the money on pot roasted peppers again!

Bell Pepper 101

Red, orange and yellow peppers are full of health benefits: they’re high in vitamins and low in calories! They are an excellent source of vitamin A, vitamin C, and potassium. Peppers also contain a good dose of fiber, folic acid and iron.

In addition to being rich in nutrients, peppers provide a satisfying, low-calorie crunch with every bite. Why not eat fresh peppers instead of high calorie crisps and crackers with dips like hummus or salsa!

When choosing a bell pepper, you want to find one without spots, wilting or signs of rotting.

It’s important to think about the use of your peppers when choosing them at the grocery store. If you cut them up for a salad, you don’t need a pristine-looking pepper. However, if you are using them to cook stuffed peppers, a four-lobed pepper is your best bet.

Soups Recipes

Creamy Roasted Bell Pepper Soup

★★★★★

5 from 1 reviews

Author: Sophie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 1x
Category: Soup

Ingredients

Scale

8 red peppers
2 tbsp olive oil, divided
1 chopped onion
2 garlic cloves, minced
1 tablespoon of chopped fresh thyme
3 cups of vegetable broth
1/2 cup cooking cream or soy cream for a vegan version
2 teaspoons of red wine vinegar
1/8 teaspoon cayenne pepper
Fresh basil

Instructions

Preheat the oven to 400 ˚F
Place the peppers on a baking sheet and brush with olive oil.
Place the peppers in the oven on the top rack until they are black on all sides. About 30 minutes.
Take out of the oven, put the peppers in a paper bag and let stand 10 minutes. Peel, seed and slice the peppers.
Heat the oil in a large, heavy-based saucepan over medium heat. Add the onion, garlic and thyme and sauté 3 minutes. Add 3 cups of broth and all the remaining ingredients. Simmer, uncovered, until the peppers are very tender, about 20 minutes.
Puree the soup in a blender until smooth. Return to the same pot. Add the cream, vinegar and cayenne pepper. Reheat the soup, thinning with additional broth, if desired.
Season to taste with salt and pepper. Pour the soup into bowls.
Garnish with crackers and basil if desired.