Creamy Roasted Red Pepper and Basil Soup
Indulge in this vibrant and creamy soup that beautifully combines the sweetness of roasted red bell peppers with aromatic garlic, onion, and fresh basil. This rich dish is elevated by the addition of light cream, making it the perfect starter or comforting meal. While you can use jarred roasted peppers for convenience, taking the time to roast them enhances the flavor and gives a delightful smokiness. Serve this soup warm, garnished with fresh basil chiffonade for a touch of elegance and freshness.
6
Servings
179
Calories
10
Ingredients
Ingredients
Red Bell Peppers
6 large (Roasted, skin removed, seeds discarded, coarsely chopped)
Olive Oil
2 tablespoons (N/A)
Onion
1/2 cup (Coarsely chopped)
Garlic
1 tablespoon (Minced)
Fresh Basil
1 tablespoon (Chopped, plus extra for garnish)
Salt
to taste (N/A)
Cayenne Pepper
1/4 teaspoon (N/A)
Black Pepper
to taste (N/A)
Chicken Stock
4 cups (N/A)
Light Cream
1 cup (N/A)
Instructions
1
Preheat your oven's broiler or prepare to roast peppers over an open flame.
2
If using a flame, impale each red bell pepper on a long-handled fork and hold over high heat, turning frequently until the skin is charred and blistered evenly (about 5-7 minutes).
3
Immediately transfer the charred peppers to a bowl of ice water. The skin will loosen and can be easily removed.
4
Once cooled, peel off the skin, remove the seeds, and chop the peppers coarsely.
5
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat and sauté the chopped onions until translucent, about 5 minutes.
6
Add the minced garlic and chopped basil, stirring for an additional minute until fragrant.
7
Introduce the coarsely chopped roasted peppers to the pan; season with salt, cayenne pepper, and a few turns of black pepper. Cook for about 3 minutes, allowing the flavors to meld.
8
Pour in 4 cups of chicken stock and 1/4 cup of light cream. Bring to a boil, then reduce the heat to medium and let simmer for about 8 minutes, stirring occasionally.
9
Using an immersion blender or a food processor, purée the soup until it reaches a smooth consistency, about 2 minutes.
10
Return the pureed soup to the saucepan, stirring in the remaining 3/4 cup of light cream. Heat gently on medium-low until warmed through.
11
Serve hot, garnished with fresh basil chiffonade for an aromatic touch.
Nutrition Information
9.3g
Fat
14.5g
Carbs
4.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish featured in this recipe?
The dish is a Creamy Roasted Red Pepper and Basil Soup.
How many red bell peppers are required?
You will need 6 large red bell peppers.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 179 calories.
What are the primary methods for roasting the peppers?
You can roast them under a broiler or over an open flame until the skin is charred and blistered.
How do you easily remove the skin from the roasted peppers?
Immediately transfer the charred peppers to a bowl of ice water to loosen the skin.
What type of oil is used for sauteing?
The recipe uses 2 tablespoons of olive oil.
How much onion is included in the soup?
The recipe calls for 1/2 cup of coarsely chopped onion.
How much garlic should be used?
Use 1 tablespoon of minced garlic.
Is this soup spicy?
It includes 1/4 teaspoon of cayenne pepper for a subtle heat.
What kind of stock is used for the base?
The soup is made with 4 cups of chicken stock.
What type of cream is added to create the creamy texture?
The recipe uses 1 cup of light cream in total.
When do you add the fresh basil?
Chopped basil is added with the garlic and then used again as a chiffonade for garnish.
How long should the onions be sauteed?
Sauté the onions for about 5 minutes until they are translucent.
How long does the soup need to simmer?
The soup should simmer for about 8 minutes after adding the stock and initial cream.
What tools can be used to puree the soup?
You can use an immersion blender or a food processor.
How much fat is in one serving?
There are 9.3g of fat per serving.
What is the carbohydrate content?
There are 14.5g of carbohydrates per serving.
How much protein is provided per serving?
The soup provides 4.2g of protein per serving.
Can I use jarred peppers instead of fresh ones?
Yes, jarred roasted peppers can be used for convenience, though fresh roasting adds more smokiness.
What is the recommended garnish?
The soup should be garnished with fresh basil chiffonade.
What is the total preparation time for the onions and garlic?
The onions take 5 minutes and the garlic and basil take an additional minute.
Is this recipe considered vegetarian?
It uses chicken stock, so to make it strictly vegetarian, you should substitute it with vegetable stock.
What is the consistency of the final soup?
The soup is pureed for about 2 minutes until it reaches a smooth consistency.
How much cayenne pepper is required?
The recipe calls for 1/4 teaspoon of cayenne pepper.
When is the final portion of cream added?
The remaining 3/4 cup of light cream is stirred in after the soup has been pureed.
What are the seasoning ingredients?
The soup is seasoned with salt, cayenne pepper, and black pepper.
How long does it take to char peppers over a flame?
It takes about 5-7 minutes, turning frequently.
What is the category of this recipe?
The recipe is categorized under Peppers.
Is there any fiber or sugar information provided?
No, fiber, sugar, sodium, and cholesterol values are not specified in this recipe data.