Rainbow Roasted Pepper Soup Recipe
A vibrant and flavorful soup made with roasted bell peppers of all colors. Perfect for a cozy meal.
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Main Ingredients
- 2 pcs Red Bell Peppers
- 2 pcs Yellow Bell Peppers
- 2 pcs Orange Bell Peppers
- 1 pcs Onion chopped
- 3 cloves Garlic minced
- 4 cups Vegetable Broth
- 2 tablespoon Olive Oil
- to taste Salt
- to taste Black Pepper
Preheat your oven to 400°F (200°C).
Place the bell peppers on a baking sheet and roast for 20-25 minutes until the skins are charred.
Remove the peppers from the oven and let them cool. Peel off the skins and remove the seeds.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
Add the roasted peppers and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
Use a blender to puree the soup until smooth. Season with salt and black pepper to taste.
Serve hot and enjoy!
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 150mg | Calcium: 40mg | Iron: 1mg
Healthy, Roasted Pepper Soup, Vegetarian