Indulge in the rich and velvety flavors of a creamy baked pepper soup with this delicious recipe. Made with roasted peppers, aromatic herbs, and a touch of cream, this soup is a comforting and satisfying dish that will warm your soul. Whether enjoyed as a starter or a light meal, this Creamy Baked Pepper Soup is sure to impress with its delightful taste and creamy texture.
Creamy Baked Pepper Soup Recipe
Roasted peppers are blended with onions, garlic, herbs, and a hint of cream to create a smooth and luscious soup. The gentle baking process enhances the flavors, resulting in a rich and satisfying dish. Perfectly suitable for any occasion, this Creamy Baked Pepper Soup is sure to become a favorite in your culinary repertoire.
Equipment
- large pot
- Wooden spoon
- cutting board and knife
- blender
- baking dish
Ingredients
- bell pepper
- onion
- garlic
- olive oil
- vegetable broth
- heavy cream
- dried thyme
- basil fresh and dried
- salt and pepper
Instructions
- Preheat your oven to 400°F (200°C).Place the halved bell peppers on a baking sheet, cut side down. Roast them in the preheated oven for about 25-30 minutes, or until the skins are charred and blistered.
- Remove the peppers from the oven and let them cool slightly. Once cool enough to handle, peel off the charred skins and discard them.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.Add the roasted peppers to the pot, along with the vegetable broth, dried thyme, and dried basil. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes to allow the flavors to meld together.
- Remove the pot from the heat and let the soup cool slightly.Using a blender or food processor, carefully blend the soup in batches until smooth and creamy.
- Return the blended soup to the pot and place it back on the stove over low heat. Stir in the heavy cream and let the soup heat through for a few minutes.
- Taste the soup and season with salt and pepper according to your preference.Ladle the Creamy Baked Pepper Soup into bowls and garnish with freshly chopped basil leaves.
- Serve the soup hot as a delightful starter or a light meal. Pair it with crusty bread or a side salad for a complete and satisfying dining experience.
Notes
- Customize the soup by adding a touch of spice with chili flakes or a splash of lemon juice for a tangy twist.
- For a vegan version, substitute the heavy cream with coconut cream or a plant-based cream alternative.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Nutrition
Serving: 800g
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