Roasted Red Pepper Soup – Creamy, Healthy And Delicious
A rich and creamy roasted red pepper soup made with charred peppers, garlic, and sun dried tomatoes, then blended until smooth. Finished with a swirl of pesto and creme fraiche for the perfect flavor pop.
Equipment
- 1 Mixing bowl for prepping ingredients
Ingredients
Main Ingredients
- 6 Red bell or pointed peppers about 750g
- 1 Yellow onion
- 5 Sun dried tomatoes jarred
- 4 Garlic cloves peeled and whole
- 0.5 tablespoon Lemon juice freshly squeezed
- 2.5 cups Vegetable stock or 600ml
- Salt and pepper to taste
- 1 tablespoon Olive oil
- 1-2 tablespoon Homemade pesto for topping
- Creme fraiche for topping
Instructions
Instructions
- Preheat your oven to 400°F (200°C).
- Cut red bell peppers in half, remove stems and seeds. Place cut-side down on baking sheet with halved onion and garlic cloves. Drizzle with olive oil.
- Roast for 25–30 minutes until soft and lightly charred.
- Once cooled, peel skins from peppers and onion.
- Combine roasted vegetables in blender with sun dried tomatoes, lemon juice, and vegetable stock. Blend until smooth.
- Pour into pot or pressure cooker and heat gently. Season with salt and pepper to taste.
- Serve warm with creme fraiche and homemade pesto.
Notes
Make sure you don't overcrowd the baking tray to allow proper charring. Soup keeps well in fridge for 2 days or freeze for up to 3 months.