Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Total time: 40 min
Yield: Family
Ingredients: 5 red bell peppers; 1 onion; 3 cloves garlic; 700 ml vegetable broth; 2 tbsp olive oil

Sweet roasted red peppers blend into a smooth, velvety soup with a gentle smoky depth. It is simple, vegan, and elegant enough for guests yet easy enough for a weeknight. Serve with crusty bread for dipping.

Mediterranean Vegan Gluten-Free Blender Lunch Vegetables

⏱ 40 min
📊 easy
🍽 Family

Ingredients

5 red bell peppers
1 onion
3 cloves garlic
700 ml vegetable broth
2 tbsp olive oil

Instructions

Roast the whole peppers at 220C (425F) until the skins blacken and blister, about 25 minutes.
Transfer them to a bowl, cover, and steam 10 minutes, then peel off the skins and remove the seeds.
Saute the onion and garlic in olive oil until soft.

Add the peeled peppers and the broth and simmer 10 minutes.
Blend the soup until completely smooth, working in safe batches.
Season to taste and reheat gently.
Serve drizzled with olive oil and crusty bread on the side.

💡 Chef's tip

Blend the soup in batches and only fill the blender halfway with hot liquid to avoid dangerous splatter.

Roasting the peppers until the skins blacken and then steaming them in a covered bowl makes the skins slip off easily and adds a deep smoky sweetness.