This colourful roasted red pepper soup is super healthy and made with just a few ingredients in simple steps. Its creamy texture and nourishing flavors make this the perfect soup for cold winter days.
We eat soup every week during winter because it fills your belly with warmth and nourishing flavors. This red pepper soup yields just a few ingredients: red peppers, tomatoes, garlic, shallots, broth and a red chili pepper to spice it up a little. All you need is a hand mixer or food processor to puree the soup and create a creamy texture.
Red vegetables are a great source of vitamin A and C
Technically red peppers are fruits did you know that? Red vegetables and fruits get most of their nutrition from lycopene and anthocyain. Lycopene is an antioxidant that can really boost your health. Research has shown it can reduce heart disease, fight infections and can even protect you against damage from smoking tabacco. Half a cup or raw peppers nurture you with 47% of your daily recommended intak of vitamin A and 159% of vitamin C. Vitamin A supports eye vision and skin cells. It can help with healing wounds and boosts white blood cell growth. With a soup made of three red peppers and tomatoes you can be sure this soup will boost your immunity!
How to make roasted red peppers?
To make roasted peppers is super easy. The oven does most of the work. Cut the peppers in four pieces and place them with the skin on top on a with parchment layerd baking tray. Sprinkle some olive oil on top and place in a preheated oven (200℃/400 F). The oven will char the peppers black. Straight from the oven you put the peppers in a plastic bag and close it. By doing this, the skin will detach from the pepper which makes it easy to peel them off. Now all that’s left is to remove the skin.
Don’t you think this bright red color with green herbs totally fit the Christmas vibe? This soup makes a perfect light starter for a Christmas dinner. Add a spoon of crème fraîche on top for an extra creamy flavor. Serve with roasted bread and if you are into it, you can even make little bread stars for a more festive look!
Roasted Red Pepper Soup
- Philips HR7629 Food Processor
- 3 red bell peppers
- 1 chili pepper
- 2 tomatoes
- 2 cloves of garlic
- 2 shallots
- crème fraîche
- 0,75 liter chicken or vegetable stock
- pepper & sea salt
- 1 tbsp tomato paste
- olive oil
- preheat the oven to 200℃ (400 F). Cut the pepper in 4 pieces and remove the seeds. Line a baking tray with parchment paper and add the peppers on top. Sprinkle with a bit of olive oil.
- Roast the peppers in the oven for about 25 minutes until the skin has charred black spots.
- Meanwhile chop the shallots, garlic and the chili pepper (remove the seeds). Fry them in olive oil for a few minutes. Add the tomato paste and mix well. Chop the tomatoes and add them to the mixture.
- Once the peppers are well roasted put them in a plastic bag and close it for about 5 minutes. This will losen up the skin and will make removing it easier. Remove the skin and cut into smaller pieces. Add the red peppers to the pan and mix well.
- Pour the stock over the vegetables and mix well. Let it cook on medium-low heath for 15 minutes.
- Transfer the soup in batches to a food processor or use a hand mixer to smoothen the soup. It's finished when the soup has a creamy texture.
- Finish with a spoon of crème fraîche and herbs to garnish. We used chives, but you can use peril or thyme or any other herb you have on hand.