Ingredients and Weight:
- 3 red bell peppers (1 pound)
- 3 orange bell peppers (1 pound)
- 3 yellow bell peppers (1 pound)
- 1 onion (1/2 pound)
- 2 carrots (1/2 pound)
- 2 celery stalks (1/2 pound)
- 4 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
3 (moderate)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Cut bell peppers in half lengthwise and remove seeds. Place on a baking sheet with onion, carrots, celery, and garlic.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 45-60 minutes, or until vegetables are tender and caramelized.
- Transfer roasted vegetables to a large pot.
- Add vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender or regular blender to puree the soup.
- Stir in milk and heavy cream.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 25g
- Protein: 5g
- Fiber: 5g
Dish Characteristics:
- Smooth and creamy texture
- Vibrant rainbow colors
- Sweet and savory flavors
- Can be served hot or cold
- Suitable for vegan and gluten-free diets
User Comments:
- "This soup is absolutely delicious! The roasted peppers give it a wonderful depth of flavor."
- "I love the vibrant colors. It's a beautiful addition to any dinner party."
- "I'm a vegetarian, and this soup is a great source of protein and fiber."
- "I made this soup for my family and they all raved about it."
- "I've made this soup several times now, and it always turns out perfectly."
Special Precautions and Tips:
- If you don't have an immersion blender, you can use a regular blender. Just be sure to let the soup cool slightly before blending.
- To make the soup vegan, substitute almond milk for cow's milk and omit the heavy cream.
- To make the soup gluten-free, use gluten-free vegetable broth.
