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How to Make Roasted Red Pepper and Basil Pea Soup - A Step-by-Step Guide

There's nothing quite like a cozy bowl of soup on a chilly evening, and this Roasted Red Pepper and Basil Pea Soup is the perfect blend of comforting flavors and vibrant ingredients. With the sweetness of roasted red peppers and the freshness of basil and peas, this soup is a delicious way to warm up and satisfy your taste buds.

This recipe is not only delicious, but it's also incredibly nutritious. Red peppers are packed with vitamin C and other antioxidants, while peas are a great s...

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Ingredients

  • 1 red bell pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1 green onion, chopped
  • 4 cups frozen peas, thawed
  • 2 cups vegetable broth
  • ½ cup chopped fresh basil
  • salt and freshly cracked black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside.
  • Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
  • Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.

    • Nutrition

    175 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 402mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 8g
    • Total Sugars: 11g
    • Protein: 9g
    • Vitamin C: 67mg
    • Calcium: 60mg
    • Iron: 3mg
    • Potassium: 320mg

    Categories

    Soup recipes
    Vegetarian recipes
    Healthy recipes
    Easy recipes
    Mediterranean recipes