Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 6 red peppers, halved and deseeded; 400g ripe tomatoes, halved; 1 large onion, quartered; 4 cloves garlic, unpeeled; 2 tsp smoked paprika; 500ml vegetable stock; 200ml double cream; 3 tbsp olive oil; 1 tsp sugar; fresh basil to serve

A silky smooth roasted red pepper and tomato soup with smoked paprika and cream — vivid and warming.

Total time

55 min

Prep

10 min

Cook

45 min

Difficulty

easy

Cuisine

Vegetarian

vegetariangluten-free

Ingredients

6red peppers, halved and deseeded

400gripe tomatoes, halved

1large onion, quartered

4 clovesgarlic, unpeeled

2 tspsmoked paprika

500mlvegetable stock

200mldouble cream

3 tbspolive oil

1 tspsugar

fresh basilto serve

Instructions

Arrange peppers, tomatoes, onion and garlic on a roasting tray.

Drizzle with olive oil, scatter with sugar and smoked paprika.

Roast at 200C for 40 minutes until charred and sweet.

Squeeze garlic from skins.

Blend all roasted vegetables with stock until very smooth.

Strain through a sieve for extra silkiness.

Return to pot, add cream and heat through.

Season generously and serve with basil and crusty bread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

416

Protein

4.8g

Fat

35.3g

Carbs

22.1g

Fiber

5.9g

Sodium

503mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.