Rainbow Roasted Pepper Soup

Name: Rainbow Roasted Pepper Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 red bell peppers (seeded and halved); 2 yellow bell peppers (seeded and halved); 2 orange bell peppers (seeded and halved); 1 medium onion (chopped); 3 cloves garlic (minced); 1 tbsp olive oil; 4 cups vegetable broth; 1 tsp salt (or to taste); 1/2 tsp black pepper (freshly ground); 1 tbsp balsamic vinegar

60 min 4 servings Easy

All Recipes

A vibrant and flavourful soup made with a mix of colourful roasted peppers.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Rainbow Roasted Pepper Soup is a feast for the eyes and the taste buds. Bursting with the natural sweetness of red, yellow, and orange peppers, this soup brings a splash of colour and a burst of flavour to your table. The roasting process enhances the peppers' natural sugars, adding a subtle smoky depth to the soup. Perfect for those looking to incorporate more vegetables into their diet, this vibrant dish is both healthy and satisfying. Whether you're serving it as an appetizer or a main course, it's a guaranteed crowd-pleaser.

Instructions

Preheat the oven

Preheat your oven to 220°C (425°F).

Prepare the peppers

Place the halved peppers cut side down on a baking sheet lined with parchment paper.

Pro tip: Line with parchment to prevent sticking and for easy cleanup.

Roast the peppers

Roast in the preheated oven for 25-30 minutes, until the skins are blistered and blackened.

Pro tip: Turn on the broiler for the last few minutes for extra char.

Cool and peel

Remove the peppers from the oven and let them cool. Once cool enough to handle, peel off the skins.

Pro tip: Place peppers in a bowl covered with a plate to steam, making peeling easier.

Sauté onion and garlic

In a large pot, heat olive oil over medium heat. Sauté the onion for 5 minutes, then add garlic and cook for another minute.

Pro tip: Add a pinch of salt to help the onions sweat and soften.

Combine ingredients

Add the peeled peppers, vegetable broth, salt, and black pepper to the pot. Bring to a simmer and cook for 10 minutes.

Blend the soup

Using an immersion blender, puree the soup until smooth. Stir in the balsamic vinegar.

Pro tip: If using a countertop blender, let the soup cool slightly and blend in batches.

Adjust seasoning

Taste and adjust seasoning if necessary. Serve hot.

Pro tip: Add a splash of cream for a richer soup.

💡

Tips & Tricks

Roast the peppers until blistered for depth of flavour.
Use a mix of pepper colours for a beautiful presentation.
Blend the soup until silky smooth for best texture.

Frequently Asked Questions

How many calories are in rainbow roasted pepper soup?

There are approximately 150 calories per serving of rainbow roasted pepper soup.

Can I freeze rainbow roasted pepper soup?

Yes, you can freeze rainbow roasted pepper soup for up to 2 months. Reheat on the stove before serving.

How do I make rainbow roasted pepper soup creamy?

To make the soup creamy, add a splash of cream or coconut milk when blending.

What can I serve with rainbow roasted pepper soup?

Pair the soup with crusty bread, a grilled cheese sandwich, or a light salad.

Is rainbow roasted pepper soup vegan?

Yes, this recipe is vegan as it uses vegetable broth and contains no animal products.

Why are the peppers roasted for this soup?

Roasting the peppers enhances their natural sweetness and adds a smoky flavour to the soup.

Serving Suggestions

Serve this Rainbow Roasted Pepper Soup with a slice of crusty bread or a dollop of sour cream for added richness. It pairs beautifully with a light salad or a grilled cheese sandwich. Make ahead and store in the refrigerator for up to 3 days, or freeze for up to 2 months. Simply reheat on the stove for a quick and comforting meal.

Nutrition per serving

150

Calories

Protein

Fat

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