Discover a bowl of sunshine with our Roasted Red Pepper and Basil Soup! This Italian delight is not just a feast for your taste buds; it's a vibrant, soul-warming dish that will elevate any meal. Imagine the sweet, smoky flavors of charred red bell peppers dancing with the freshness of basil, all blended into a creamy, comforting soup. Perfect for a cozy night in or impressing guests at your next dinner party, this recipe is quick to prepare and incredibly satisfying. Dive into our recipe to unlock the secrets of this delicious dish that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 red bell peppers
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to char the red bell peppers, enhancing their flavor.
- Wash the red bell peppers thoroughly and cut them in half lengthwise. Remove the seeds and stems. Place the pepper halves skin-side up on a baking sheet lined with parchment paper.
- Drizzle a little olive oil over the peppers and season them with salt and pepper. This will help to enhance their natural sweetness as they roast.
- Roast the peppers in the preheated oven for about 20-25 minutes, or until the skins are blistered and charred. Keep an eye on them to ensure they don’t burn.
- While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the peppers are roasted, remove them from the oven and let them cool slightly. Once cool enough to handle, peel off the charred skins and chop the peppers into smaller pieces.
- Add the chopped roasted peppers to the pot with the sautéed onions and garlic. Pour in the vegetable broth and stir to combine.
- Bring the mixture to a gentle simmer over medium heat and let it cook for about 10 minutes to allow the flavors to meld together.
- After simmering, remove the pot from the heat and add the fresh basil leaves. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
- Once blended, return the soup to the pot (if using a countertop blender) and taste. Adjust seasoning with additional salt and pepper as needed.
- Serve the roasted red pepper and basil soup hot, drizzled with a little olive oil and garnished with extra basil leaves if desired.
Tips
- Choose the Right Peppers: For the best flavor, select ripe, vibrant red bell peppers. The sweeter they are, the more delicious your soup will be!
- Roast to Perfection: Keep an eye on the peppers while they roast. The charred skins add depth to the soup, but you want them blistered, not burnt.
- Sauté with Care: When cooking the onions and garlic, stir frequently to avoid burning the garlic, which can turn bitter.
- Blending Techniques: If you don’t have an immersion blender, let the soup cool slightly before transferring it to a countertop blender. Always blend in batches to avoid spills.
- Adjust Seasoning: Taste your soup after blending and adjust the seasoning as needed. A pinch of salt or a dash of pepper can make a world of difference!
- Garnish for Flair: Drizzle a little extra olive oil on top and sprinkle with fresh basil leaves just before serving for a beautiful presentation.
- Pairing Suggestions: Serve your soup with crusty bread or a light salad for a complete meal that’s sure to impress!
Nutrition Facts
Calories: 70kcal
Carbohydrates: 10g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
