Go Back
–+ servings
Olivia

Red Pepper Cream Soup

No ratings yet
Red pepper cream soup made smooth and rich with roasted red peppers. A comforting Let’s Veg recipe perfect for easy, elegant meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: American, Mediterranean
Calories: 192
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 cups roasted red peppers fresh or jarred, drained
  • 3 cups vegetable broth
  • Salt to taste
  • Black pepper to taste
  • ½ cup cream or plant-based cream

Equipment

small soup pot

Cooking Instructions
 

  1. Heat olive oil or butter in a pot over medium heat.
  2. Add onion and cook for 4-5 minutes until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add roasted red peppers and vegetable broth.
  5. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  6. Blend until completely smooth using an immersion blender or blender.
  7. Stir in cream and season with salt and black pepper.
  8. Warm gently and serve.

Nutrition

Calories: 192kcalCarbohydrates: 10gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 49mgSodium: 2197mgPotassium: 229mgFiber: 2gSugar: 4gVitamin A: 1534IUVitamin C: 52mgCalcium: 73mgIron: 1mg

Notes

Add smoked paprika for extra depth
Serve with crusty bread or grilled cheese
Keeps well refrigerated for up to 3 days

Tried this recipe?

Let us know how it was!