Description
This roasted red pepper soup is the ultimate bowl of liquid gold that brings intense, smoky sweetness to your table. Balancing tender charred peppers with savory sun-dried tomatoes, it creates a velvety texture that feels like a warm hug in a bowl. Perfectly nutritious and comforting, this vibrant soup is a restaurant-quality meal you can easily prepare at home for a healthy, delicious weeknight dinner.
Ingredients
6 Red bell peppers
1 Yellow onion
5 Sun-dried tomatoes
4 cloves Garlic
1/2 tbsp Lemon juice
2.5 cups Vegetable stock
1 tbsp Olive oil
1-2 tbsp Homemade pesto
Creme fraiche to taste
Instructions
Preheat your oven to 200°C (400°F).
Roughly chop the red peppers, place them on a large baking tray with the peeled whole garlic cloves, drizzle with olive oil, and sprinkle with salt and pepper.
Roast for 40 minutes until the peppers are soft and slightly charred.
While the peppers roast, heat a little olive oil in a large pot over medium heat and sauté the finely chopped yellow onion until translucent.
Add the roasted peppers, roasted garlic, sun-dried tomatoes, and vegetable stock to the pot.
Simmer the mixture for 10 minutes to meld the flavors together.
Use an immersion blender to blend the soup until smooth.
Stir in the lemon juice and serve topped with a swirl of pesto and creme fraiche.
Notes
The soup freezes perfectly for meal prep. Ensure you use low-sodium vegetable stock to control salt levels.
- Prep Time: 10
- Cook Time: 50
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Modern American