Imagine a soup so vibrant and rich that it transforms ordinary vegetables into a Mediterranean masterpiece! This Roasted Red Pepper Soup is not just a meal, it's a culinary journey that will transport your taste buds to sun-drenched Mediterranean landscapes. With its deep, smoky flavor and creamy texture, this soup is the perfect blend of simplicity and sophistication that will make you look like a gourmet chef in just 35 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 red bell peppers, roasted
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon basil
- 1 tablespoon olive oil
- Feta cheese for topping
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F (230°C). Wash the red bell peppers and place them whole on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered on all sides.
- Remove the roasted peppers from the oven and immediately place them in a sealed bowl or paper bag. Let them steam for 10-15 minutes, which will help loosen the skin.
- While peppers are steaming, heat olive oil in a large soup pot over medium heat. Add chopped onions and sauté until translucent and soft, approximately 5-6 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Peel the roasted peppers, remove seeds and stems, then roughly chop the pepper flesh. Add the chopped peppers to the pot with onions and garlic.
- Pour in vegetable broth, add dried basil, and season with salt and pepper. Bring the mixture to a gentle simmer and cook for 10-12 minutes.
- Use an immersion blender or transfer the soup to a standard blender to puree until smooth and creamy. If using a standard blender, work in batches and be cautious with hot liquid.
- For the feta toast, slice a baguette or crusty bread, lightly brush with olive oil, and toast until golden. Sprinkle crumbled feta cheese on top.
- Ladle the hot soup into bowls, garnish with additional feta cheese if desired, and serve immediately with the feta toast on the side.
Tips
- Roasting Peppers Pro Tip: For the most intense flavor, char the peppers until the skin is completely blackened. The steam method helps easily remove the skin and enhances the pepper's natural sweetness.
- Blending Brilliance: When pureeing hot soup, always be careful! If using a standard blender, fill only halfway and remove the center lid piece, covering with a towel to allow steam to escape and prevent explosive splattering.
- Feta Toast Hack: For extra crunch, sprinkle some dried oregano or za'atar on the feta toast to elevate the Mediterranean flavors.
- Make-Ahead Magic: This soup actually tastes even better the next day, as the flavors have more time to meld. You can prepare it in advance and reheat gently before serving.
- Customize Your Soup: For a protein boost, consider adding a swirl of Greek yogurt or garnishing with toasted pine nuts for extra texture and flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 5g
Fat: 7g
Saturated Fat: g
Cholesterol: 10mg
