Roasted Red Pepper Soup

35 min
Medium

1 serving

🧈

57 g

Butter

🌶️

3.5

Red Bell Peppers

🧅

1

Yellow Onion

🥕

2

Carrot

🥬

1

Celery Rib

🧄

15 g

Garlic

🥣

830 ml

Chicken Broth

🌿

1.3 g

Thyme

🌿

1 g

Oregano

🌿

0.5 g

Dried Basil

🌿

0.5 g

Dried Parsley

🌶️

0.1 g

Paprika

🧂

1 to taste

Salt

🧂

1 to taste

Pepper

🍚

4.2 g

Sugar

🥛

120 ml

Heavy Cream

🧀

150 g

Gouda Cheese

🌿

1 as garnish

Chives

🍞

1 optional

Croutons

Preparation Steps

  1. Step 1/6

    Roast and prepare the peppers.

  2. Step 2/6

    Chop the onion, carrot, celery, and garlic.

  3. Step 3/6

    Sautee the vegetables in butter.

  4. Step 4/6

    Add peppers, broth, and herbs to the pot.

  5. Step 5/6

    Blend the mixture until smooth.

  6. Step 6/6

    Add remaining ingredients and stir until combined.

Composition

Ingredients

Types

Dairy, Vegetables, Liquids, Herbs, Spices, Sweeteners, Grains

Ingredients

butter, red bell peppers, yellow onion, carrot, celery rib, garlic, chicken broth, thyme, oregano, dried basil, dried parsley, paprika, salt, pepper, sugar, heavy cream, gouda cheese, chives, croutons

Allergens

Lactose, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

knife, cutting board, large pot, blender

Appliances

oven, stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Creamy

Flavors

Savory, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 3-4 days, freezer : 1 month