A vibrant and flavorful soup made with roasted peppers of various colors, perfect for a hearty and healthy meal.
Preparation time
15min
Cooking time
50min
Ingredients
4 Servings
- 0.5 teaspoon black pepper
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 onion
- 2 orange bell pepper
- 1 teaspoon paprika
- 2 red bell pepper
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 yellow bell pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Cut the red, yellow, and orange bell peppers into quarters and remove the seeds.
Step 3
Place the pepper pieces on a baking sheet and drizzle with 1 tablespoon of olive oil.
Step 4
Roast the peppers in the preheated oven for 25-30 minutes, or until the skins are blistered and slightly charred.
Step 5
Remove the peppers from the oven and let them cool slightly. Once cool enough to handle, peel off the skins and discard them.
Step 6
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Step 7
Add the chopped onion and cook for 5-7 minutes, until softened.
Step 8
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Step 9
Add the roasted peppers, vegetable broth, salt, black pepper, and paprika to the pot.
Step 10
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Step 11
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
Step 12
Taste and adjust seasoning if necessary before serving.