Ingredients
Scale
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (960 ml)
- 1 cup heavy cream (240 ml)
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 450°F (232°C).
- Halve the red bell peppers, remove seeds, and place them cut-side down on a baking sheet.
- Roast for about 20 minutes until the skin is charred and blistered.
- While the peppers roast, heat olive oil in a large pot over medium heat, then add chopped onion and minced garlic. Sauté until soft, about 5 minutes.
- Once the peppers are roasted, let them cool for a few minutes, then peel off the skins and chop them.
- Add the chopped peppers, vegetable broth, and smoked paprika to the pot. Simmer for about 10 minutes.
- Blend the soup until smooth, then stir in the heavy cream. Heat through and season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Adjust the amount of smoked paprika based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: cream soup, roasted red pepper, healthy soup