Ingredients:
– 4-6 red bell peppers, roasted
– 1 small red onion, roasted
– 1 head of garlic, roasted
– 1 medium carrot, chopped
– 1 large onion, chopped
– 2-3 potatoes, peeled and diced
– 4 cups vegetable broth (or enough to cover the vegetables )
– Salt and pepper to taste
– Olive oil (optional for sautéing)
Instructions:
1. Roast the Peppers 🫑 red onion and Garlic: Preheat your oven to 450°F (230°C). Place the red bell peppers, the red onion and the head of garlic on a baking sheet and roast for about 20-25 minutes, until the peppers are charred. Remove them from the oven, cover with a towel, and let them steam for about 10 minutes. Once cooled, peel the peppers and squeeze out the roasted garlic cloves.
2. Sauté the Vegetables: In a large pot, heat a splash of oil over medium heat . Add the chopped large onion and carrot, and sauté until the onion is translucent, about 5-7 minutes.
3. Add Potatoes: Stir in the diced potatoes and cook for another 5 minutes, allowing them to soften slightly.
4. Combine Ingredients: Add the roasted red peppers, roasted onion, and the squeezed roasted garlic to the pot. Pour in enough vegetable broth to cover the vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
5. Blend the Soup: Once the vegetables are tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
6. Season: Return the blended soup to the pot (if using a blender) and season with salt and pepper to taste. If the soup is too thick, you can add more broth or water to reach your desired consistency.
7. Serve: Ladle the soup into bowls and enjoy your hearty, cream-free red pepper soup!
This recipe offers a rich flavor from the roasted ingredients while keeping it healthy and creamy without using any cream. Enjoy your meal! And happy cooking 🧑🍳
