Roasted Red Pepper Garlic Soup
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.
Servings: 4
Calories:
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.
- 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.