Roasted Red Pepper Soup: Creamy, Smoky & Irresistible!
Red pepper soup: make this incredibly smoky and creamy soup with roasted vegetables and a touch of balsamic vinegar. Perfect for a cozy meal.
Ingredients
- 1.5 lb red bell peppers (seeded and quartered)
- 1 sweet onion (cut into 4 wedges)
- 4 cloves garlic (peeled)
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp Italian seasoning
- Kosher salt and pepper (to taste)
- 2 cups vegetable stock or use chicken stock
- 1 (15 oz) can tomato passata or tomato sauce
- 2 tbsp balsamic vinegar
Instructions
- Preheat the oven to 450ºF.
- In a large sheet pan place the seeded red bell peppers, onion, and garlic. Drizzle with the oil and sprinkle with paprika, Italian seasoning, salt and pepper.
- Stir the veggies around the pan with your clean hands to evenly coat them with the seasonings, then arrange in a single layer. Roast for 25-30 minutes until golden-brown in spots and tender.
- Once roasted, transfer to a soup pot and stir in the vegetable stock and tomato passata/sauce. Bring to a boil, reduce the heat, and simmer for 15 minutes. Stir in the balsamic vinegar, then using a hand blender blend until smooth.
- Serve with toasted bread or croutons and fresh chopped parsley.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.