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Roasted Red Pepper Soup
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Roasted Red Pepper Soup

1 h 5 minServes 7Nutri-Score A€€
from @delishaas2 imports0 cooked
Adapt this recipe

what you need

Ingredients

7 people
  • onion (roughly chopped)Produce2 pieces
  • carrot (roughly chopped)Produce2 pieces
  • red pepper (cored and deseeded)Produce4 pieces
  • cherry tomatoes (whole)Produce300 g
  • butter beans (canned, drained)Pantry400 g
  • garlic (whole head, or garlic paste from a tube)Produce1 piece
  • salt (to taste)Spices8 g
  • black pepper (to taste)Spices1 g
  • cayenne pepper (optional)Spices1 g
  • dried oreganoSpices3 g
  • paprikaSpices7 g
  • bay leavesSpices2 pieces
  • fresh thyme (small bunch)Produce10 g
  • fresh rosemary (a few sprigs)Produce8 g
  • olive oilPantry120 ml
  • chicken or vegetable broth (one carton)Pantry950 ml
  • heavy cream or coconut milk (for garnish)Dairy60 ml
  • parmesan cheese (grated, for garnish)Dairy40 g
  • red pepper flakes (for garnish)Spices2 g
  • chives (chopped, for garnish)Produce10 g
  • crusty bread (for dipping)Bakery300 g

per serving

Nutrition

272kcal

Carbs
19 g
Proteins
6 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Blender
  • Mixing bowl

step by step

Method

  1. Preheat the oven

    • Set the oven to 350 °F (180 °C).
    Step 1

  2. Prepare the vegetables

    • Roughly chop the onions and carrots.
    • Core and deseed the red peppers.
    • Add the onions, carrots, red peppers, cherry tomatoes, butter beans and garlic to a large casserole dish or shallow roasting pan.
    • Season with salt, pepper, cayenne, oregano and paprika, then add the bay leaves, thyme and rosemary.
    Step 2

  3. Coat with olive oil

    • Pour the olive oil over everything and toss so all the vegetables are well coated.
    Step 3

  4. Roast

    • Bake until char starts to develop around the edges of the peppers.
    Step 4

  5. Rest

    • Remove from the oven and let sit for a few minutes.
    Step 5

  6. Blend the soup

    • Transfer the roasted vegetables to a heat-safe blender, removing the rosemary, thyme and bay leaves.
    • Pour in the roasting juices and the broth.
    • Blend until smooth and creamy, checking the seasoning and adding more salt and pepper if needed.
    Step 6

  7. Serve

    • Pour the soup into a serving bowl.
    • Garnish with parmesan, red pepper flakes, chives, fresh thyme, a drizzle of olive oil and a swirl of cream.
    • Serve with crusty bread for dipping.
    Step 7
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