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🍲 Creamy Roasted Red Pepper Soup with Garlic Bread

420 kcal · 45 min · 4 servings

Ingredients

• 500 g Red bell peppers
• 1 Stk Onion
• 3 Stk Garlic cloves
• 500 ml Vegetable broth
• 100 ml Heavy cream
• 2 EL Olive oil
• 150 g Baguette
• 1 TL Salt
• 1/2 TL Black pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Wash the peppers, remove the stem and seeds. Cut them into large pieces.
3. 3. Cut the onion into wedges and peel the garlic cloves.
4. 4. Place peppers, onion, and garlic on a baking sheet. Drizzle with 1 tbsp olive oil, salt, and pepper.
5. 5. Roast the vegetables in the oven for 25 minutes until soft and lightly browned.
6. 6. Slice the baguette and brush the slices with the remaining olive oil.
7. 7. Place the bread slices on a second baking sheet and toast them in the oven for 5 minutes until crispy.
8. 8. Place the roasted vegetables in a blender. Pour in the vegetable broth.
9. 9. Blend the mixture until smooth.
10. 10. Pour the soup into a pot. Stir in the cream and warm the soup over medium heat without boiling.
11. 11. Serve the hot soup with the crispy garlic bread slices.

Nutrition per serving

• kcal: 420
• Protein: 12 g · Fett/Fat: 28 g · Carbs: 32 g