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–+ servings

Roasted Pepper Soup

This flavorful roasted pepper soup would make a delicious lunch. After roasting, the peppers are added to the soup along with the cream. The rich and creamy soup is both tasty and filling.
5 from 1 vote
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Course: Soup
Cuisine: American, Pakistani
Keyword: Roasted pepper soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 86kcal

Ingredients

  • 3 cups bell peppers Red, yellow, orange
  • 2 large tomatoes chopped
  • 1 large carrot chopped
  • 6 cloves garlice peeled
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon dried Italian seasoning

Instructions

  • In a baking tray, line all the bell peppers, tomatoes, carrots and garlic.
  • Sprinkle salt, red chili flakes, and Italian seasoning along with oil.
  • Roast all the veggies in the oven for 30 minutes at 380 F.
  • After the veggies are roasted, put them all in the blender with the can of coconut cream.
  • Blend it all, you may adjust the consistency with some more coconut milk, but I prefer it thick with some nice toasted bread!!

Nutrition

Calories: 86kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 604mg | Potassium: 460mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6642IU | Vitamin C: 154mg | Calcium: 36mg | Iron: 1mg