Go Back
–+ servings
rainbow-roasted-pepper-soup-recipe

Rainbow Roasted Pepper Soup

This recipe is gluten free.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: International
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 large bell peppers (red, yellow, orange, green)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoon olive oil
  • Salt and pepper to taste

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Cut bell peppers into quarters, remove seeds.
  3. Place peppers on a baking sheet, drizzle with olive oil, and roast for 20 minutes.
  4. In a large pot, heat remaining olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  5. Add roasted peppers, vegetable broth, and coconut milk to the pot. Bring to a boil, then simmer for 10 minutes.
  6. Use a blender to puree the soup until smooth. Season with salt and pepper to taste.

Nutritional Value

Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 600mg | Potassium: 500mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4000IU | Vitamin C: 150mg | Calcium: 40mg | Iron: 1mg

Keywords

Gluten-Free, Roasted Pepper Soup
Tried this recipe?Let us know how it was!