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rainbow-roasted-pepper-soup-recipe

Rainbow Roasted Pepper Soup Recipe

A colorful and flavorful soup made with 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, and green) seeded and quartered
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup heavy cream optional

Instructions 

  1. 1. Preheat your oven to 400°F (200°C).
  2. 2. Place the bell peppers on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes until the skins are charred.
  3. 3. Remove the peppers from the oven and let them cool. Peel off the skins and set the peppers aside.
  4. 4. In a large pot, sauté the onion and garlic until soft.
  5. 5. Add the roasted peppers, vegetable broth, salt, and black pepper. Bring to a boil, then simmer for 10 minutes.
  6. 6. Use a blender to puree the soup until smooth. Return to the pot and stir in the heavy cream if using.
  7. 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: 200mg | Calcium: 50mg | Iron: 1mg

Keywords

Roasted Pepper, Soup, Vegetarian
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