Roasted Red Pepper Soup is a smooth and flavorful soup made from oven-roasted red peppers that develop a naturally sweet, smoky taste. Blended into a creamy texture, this soup is rich yet light, making it perfect as a starter or a comforting light meal. Its vibrant color and deep flavor make it a popular choice in both everyday cooking and elegant menus.
Roasted Red Pepper Soup
Print RecipeIngredients
- 4 Piece Red pepper
- 1 Piece Onion
- 2 Piece Garlic cloves
- 2 Table spoon (tbsp) Olive oil
- 1 Decilitre (dl) Heavy creamup
- 3 Decilitre (dl) Broth
- 2 Table spoon (tbsp) Sour cream
- 2 Tea spoon (tsp) Salt
- 1 Tea spoon (tsp) Sugar
- 2 Tea spoon (tsp) Lemon juice
Instructions
This red pepper soup makes a summery, low calorie alternative to any vegetable cream soups. Lay the peppers on baking paper covered frying pan and bake them in the oven approx 10 minutes on 150 celsius degree until skins are blackened. Let it cool and remove the seeds and peel the skin. Roast the garlic and chopped onion add salt, black pepper and a peck of sugar. Once the onion is getting brown add the broth and heavy cream, the roasted red pepper slices and make a puree with food processor or blender. A!er this just cook the soup approx 15 minutes, add a drop of lemon juice. Mix sour cream and dizzle individual bowls of soup before serving. If you prefer you may add chili to this sweet and sour red pepper soup.
