Sweet Bell Pepper Soup

Indulge in the vibrant, smoky flavors of Sweet Bell Pepper Soup, a creamy and comforting dish brimming with roasted red and yellow bell peppers. This easy-to-make soup highlights the natural sweetness of charred peppers, perfectly balanced with sautéed onions, garlic, and a hint of smoked paprika. Blended to silky perfection with vegetable broth and a touch of heavy cream, it’s finished with fresh basil leaves for a burst of herbal freshness. Ideal for cozy weeknight dinners or an elegant starter, this velvety soup is both wholesome and luxurious. Ready in just 45 minutes, it’s the ultimate blend of simplicity and sophistication.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large red bell peppers
• 2 large yellow bell peppers
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 large garlic cloves
• 4 cups vegetable broth
• 0.5 cups heavy cream
• 6 pieces fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika

Directions

Step 1

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

Step 2

Cut the red and yellow bell peppers in half, remove the seeds and stems, and place them cut-side down on the baking sheet.

Step 3

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

Step 4

While the peppers are roasting, finely chop the yellow onion and garlic cloves.

Step 5

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.

Step 6

Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.

Step 7

Once the bell peppers have finished roasting, remove them from the oven and let them cool slightly. Peel off the charred skins and discard them.

Step 8

Add the peeled bell peppers, vegetable broth, salt, black pepper, and smoked paprika to the pot with the onions and garlic.

Step 9

Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

Step 10

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer it in batches to a blender and blend until smooth.

Step 11

Stir in the heavy cream and fresh basil leaves. Simmer for an additional 2-3 minutes, ensuring the soup is heated through.

Step 12

Taste and adjust seasoning with more salt or pepper if necessary.

Step 13

Serve hot, garnished with additional fresh basil or a drizzle of cream, if desired.

Nutrition Facts

Serving size	(2367.3g)

Amount per serving	% Daily Value*
Calories	1430.5

Total Fat 79.1g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 120mg	0%
Sodium 4679.1mg	0%
Total Carbohydrate 146.0g	0%
Dietary Fiber 34.1g	0%
Total Sugars 61.9g
Protein 31.0g	0%

Vitamin D 0IU	0%
Calcium 288.5mg	0%
Iron 10.7mg	0%
Potassium 4361.5mg	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: 50.1%

Protein: 8.7%

Carbs: 41.1%