Roasted Red Pepper Garlic Soup is a perfect appetizer or side soup to complement any meal with its sweet refreshing flavors that are wonderfully fresh and delicious.
Warm satisfying rich and delicious is the best way to describe this Roasted Red Pepper Garlic Soup. The oven roasting process unlocks the fresh red bell peppers and onion flavors, giving the soup a creamy texture that makes this scratch made recipe a must try. Full of natural flavors, this dish is great as a main entree, lunch item or side soup. With very little preliminary work required in the kitchen, anyone can make this easy to follow recipe. I love dipping a fresh piece of bread in my bowl as I snack my way through another satisfying meal. My kids love theirs with grilled cheese sandwiches.
Watch the video and follow the instructions below to have a warm bowl of this Roasted Red Pepper Garlic soup today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Creamy and smooth, this comforting soup is also pretty awesome with toasted garlic bread or fresh French bread. Top with fresh grated parmesan cheese, onions or basil for a fancy look with tasty subtle changes in flavor. Thanks for visiting and see you again soon.
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Spread the red bell peppers on a baking sheet (13″ x 9″). Add chopped onions, chopped carrots, tomatoes, and garlic head (trim about ¼” the top of the head). Drizzle extra virgin olive oil all over the vegetables. Sprinkle salt and black pepper on top.
Bake in the oven for 40 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.
Transfer the roasted vegetables to a food processor or blender. Add vegetable broth and blend until smooth. Or use a handle blender and puree the vegetables until smooth.
Transfer the soup to a pot/dutch oven. Turn the heat to medium heat. Simmer for 10 – 25 minutes until thickens to your liking. Season with salt and pepper if needed.
Serve with grilled cheese, croutons, toast or crackers. Enjoy!
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Roasted Red Pepper Garlic Soup
Ingredients
- 6 red bell peppers deseed & cut in half
- 4 roma tomatoes cut in half
- 2 carrots chopped
- 1 garlic head
- 1 medium sweet onion cut into chucks
- 1 ½ cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 425°F (218°C).
- Spread the red bell peppers on a baking sheet (13" x 9"). Add chopped onions, chopped carrots, tomatoes, and garlic head (trim about ¼" the top of the head). Drizzle extra virgin olive oil all over the vegetables. Sprinkle salt and black pepper on top.
- Bake in the oven for 40 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.
- Transfer the roasted vegetables to a food processor or blender. Add vegetable broth and blend until smooth. Or use a handle blender and puree the vegetables until smooth.Â
- Transfer the soup to a pot/dutch oven. Turn the heat to medium heat. Simmer for 10 – 25 minutes until thickens to your liking. Season with salt and pepper if needed.
Serve with grilled cheese, croutons, toast or crackers. Enjoy!
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