Capsicum Soup

Warm up your soul with this velvety Capsicum Soup, a roasted red bell pepper creation that brings bold, smoky flavors to your bowl. Perfectly charred red capsicums are blended with sautéed onion and garlic, infused with a hint of smoked paprika, and simmered in a hearty vegetable or chicken broth for a comforting, nutrient-rich meal. The optional splash of heavy cream lends a luxurious texture, while a garnish of fresh parsley adds a vibrant finish. Ready in just 45 minutes, this gluten-free, flavor-packed soup is ideal for cozy dinners or as an elegant starter. Whether you enjoy it on its own or paired with crusty bread, this roasted red pepper soup will become a family favorite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large Red capsicums (bell peppers)
• 1 medium Onion
• 3 pieces Garlic cloves
• 2 tablespoons Olive oil
• 4 cups Broth (vegetable or chicken)
• 0.5 cups Heavy cream (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Smoked paprika
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Cut the red capsicums in half and remove the seeds and stems. Place them cut-side down on the baking sheet.

Step 3

Roast the capsicums in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.

Step 4

While the capsicums roast, peel and dice the onion and garlic cloves.

Step 5

Once the capsicums are roasted, transfer them to a bowl and cover with a plate or plastic wrap for 10 minutes. This will help loosen the skins.

Step 6

Peel the skins off the roasted capsicums and set the flesh aside.

Step 7

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 5 minutes until fragrant and softened.

Step 8

Add the roasted capsicum flesh to the pot, along with the vegetable or chicken broth, salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 9

Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy.

Step 10

If desired, stir in heavy cream for a richer texture. Adjust salt and pepper to taste.

Step 11

Serve hot, garnished with fresh chopped parsley and a drizzle of olive oil or cream if desired.

Nutrition Facts

Serving size	(1880.8g)

Amount per serving	% Daily Value*
Calories	995.2

Total Fat 74.8g	0%
Saturated Fat 32.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 133.6mg	0%
Sodium 5875.5mg	0%
Total Carbohydrate 63.6g	0%
Dietary Fiber 16.7g	0%
Total Sugars 37.7g
Protein 17.5g	0%

Vitamin D 0IU	0%
Calcium 234.0mg	0%
Iron 4.7mg	0%
Potassium 2101.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.5%

Protein: 7.0%

Carbs: 25.5%