Roasted red pepper soup | NordMad
Soup

Roasted red pepper soup | NordMad

A creamy, full-bodied soup with roasted peppers, garlic, and tomato. An easy weeknight dinner with natural sweetness and a gentle smoky note.

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50 min total
4 servings
Very Easy

Ingredients

servings
  • 3 stk 3 red bell peppers
  • 1 stk 1 onion, roughly chopped
  • 3 fed 3 garlic cloves
  • 1 spsk 1 tbsp olive oil
  • 1 dåse 1 can chopped tomatoes
  • 7 dl 700 ml vegetable broth
  • 1 dl 100 ml cooking cream or coconut milk
  • 1 tsk 1 tsp salt
  • 0.5 tsk ½ tsp pepper

Instructions

  1. 1

    Prepare and roast

    1. Halve the peppers and remove the seeds.
    2. Place them on a baking sheet with the onion and whole garlic cloves.
    3. Drizzle with olive oil and roast for about 20 minutes, until soft and lightly caramelized.
    20 min
    200°C
  2. 2

    Combine and simmer

    1. Transfer the roasted vegetables to a pot.
    2. Add the chopped tomatoes and vegetable broth.
    3. Simmer for 10 minutes.
    10 min
    Medium heat
  3. 3

    Make the soup creamy

    1. Blend the soup smooth with an immersion blender.
    2. Stir in the cream or coconut milk and season with salt and pepper.
    5 min
  4. 4

    Let the flavors settle

    1. Let the soup rest for a few minutes before serving.
    5 min

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Details

Nutrition

Calories

280kcal

Protein

6g

Fat

15g

Carbs

25g

Serving Size

400g

Serving

Suggestions

  • • Serve with toast or a slice of sourdough bread.

Drink Pairings

  • • Alkoholfrei: Water

Side Pairings

  • • Bread

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge for up to 3 days.

Tips

Preparation

  • • The peppers can be roasted ahead and stored in the refrigerator.

Cooking

  • • For deeper flavor, roast the peppers a little longer for more caramelization.

Serving

  • • Top with a little crème fraîche or toasted seeds if you like.

Author

C

Camilla

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Comments

Author

C

Camilla