Vibrant Roasted Red Pepper Cilantro Soup with a Zesty Lime Drizzle

This Roasted Red Pepper Cilantro Soup is a celebration of flavors, combining the natural sweetness of roasted red peppers with the fresh, herbal notes of cilantro. The addition of a zesty lime drizzle elevates this dish, making it a perfect starter or light meal.

Not only is this soup incredibly easy to prepare, but it also offers a comforting creaminess without being overly heavy. Ideal for any season, it’s a delightful way to warm up on a chilly day or to enjoy as a refreshing summer appetizer.

Vibrant Roasted Red Pepper Cilantro Soup with a Zesty Lime Drizzle

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 320 calories 22g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 large red bell peppers
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste
• Olive oil for roasting

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Drizzle with olive oil and roast for 20-25 minutes until the skin is blistered and charred.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic; sauté until softened and fragrant, about 5 minutes.
4. Remove the roasted peppers from the oven and let them cool slightly. Peel off the skins and chop the peppers.
5. Add the chopped peppers to the pot with the onion and garlic. Pour in the vegetable broth and bring to a simmer for 10 minutes.
6. Using an immersion blender (or a regular blender in batches), puree the soup until smooth. Stir in the heavy cream and chopped cilantro, then season with lime juice, salt, and pepper.

Notes

Tip: For an extra garnish, reserve some whole cilantro leaves and a slice of lime to decorate each bowl before serving.

To make this soup vegan, simply substitute the heavy cream with coconut cream or a cashew cream for a nutty flavor. If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce when blending the soup.

For storage, keep the soup in an airtight container in the refrigerator for up to 4 days, and it can also be frozen for up to 3 months. Reheat gently on the stove, adding a splash of vegetable broth if it thickens too much.