Description
Learn how to make delicious Roasted Red Pepper Soup from scratch with this easy recipe. Perfect for a cozy night in or a special dinner. Click here!
Ingredients
- – 6 red bell or pointed peppers, 1.6 lbs (750g) (around 6 peppers)
- – 1 yellow onion
- – 5 sun-dried tomatoes, jarred
- – 4 garlic cloves, peeled and whole
- – 1 squeeze lemon juice (around 1/2 tbsp (8 ml))
- – 2.5 cups vegetable stock, 600ml
- – salt and pepper, to season
- – 1 tbsp (15 ml) olive oil
- – 1-2 tbsp (23 ml) homemade pesto
- – Greek yogurt, for topping
Instructions
- Set your oven to 200°C (400°F) to preheat.
- Cut the red peppers into large pieces and place them on a sizeable baking sheet alongside the whole garlic cloves that have been peeled. Coat with olive oil and season with salt and pepper, then roast in the oven until they develop a slight char, about 40 minutes.
- Chop the yellow onion finely and cook in a big pot with a bit of olive oil until it becomes soft and see-through. Once softened, add the roasted peppers, garlic, sun-dried tomatoes, and vegetable broth to the pot.
- Let it simmer for approximately 10 minutes before turning off the heat and blending the mixture until it is entirely smooth using an immersion blender. Taste to adjust the seasoning; I prefer only adding pepper as the stock, sun-dried tomatoes, and previously seasoned peppers provide enough saltiness.
- Pour in a dash of freshly squeezed lemon juice, stir, and serve with a dollop of Greek yogurt and a spoonful of homemade pesto. Enjoy with a piece of crusty bread.
Notes
- Consider using roasted garlic cloves for a richer, sweeter flavor in the soup.
- Experiment with different types of pesto, like basil or spinach, for a unique twist.
- Try using roasted red peppers from a jar for a quicker option, adjusting seasoning as needed.
