If you’re looking for a flavorful and comforting soup, this Roasted Red Pepper Soup is exactly what you need. It’s velvety, rich, and packed with the sweet smokiness of roasted red peppers. This easy-to-make soup is perfect for those chilly days when you’re craving something warm and satisfying. With a little touch of cream and a sprinkle of fresh herbs, it’s a bowl full of deliciousness!
Why You’ll Love This Recipe
This Roasted Red Pepper Soup is smooth, creamy, and bursting with flavor. The roasted red peppers add a depth of smokiness that takes the soup to a whole new level. It’s easy to make, doesn’t require a ton of ingredients, and is incredibly versatile. Whether you serve it as a starter, alongside a sandwich, or as a light meal, it’s sure to be a hit!
Ingredients
(Here’s a preview of the key ingredients. Full list below!)
- 4 large red bell peppers
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream (optional, for creaminess)
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
Directions
Step 1: Roast the Red Peppers
Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning them halfway through, until the skin is charred and the peppers are soft. Once roasted, remove them from the oven and place them in a bowl. Cover the bowl with plastic wrap or a kitchen towel and let the peppers steam for 10 minutes. This will make peeling them easier.
Step 2: Sauté the Onions and Garlic
While the peppers are steaming, heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-6 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3: Peel and Chop the Peppers
Once the peppers have cooled enough to handle, peel off the skin and remove the stems and seeds. Chop the peppers into smaller pieces and set them aside.
Step 4: Simmer the Soup
Add the chopped roasted red peppers to the pot with the onions and garlic. Pour in the vegetable or chicken broth and bring the soup to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
Step 5: Blend the Soup
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Once blended, return the soup to the pot.
Step 6: Add Cream and Season
If you want a creamier texture, stir in the heavy cream. Taste the soup and season with salt and pepper to your liking. Let the soup simmer for an additional 5 minutes to heat through.
Step 7: Serve
Ladle the soup into bowls and garnish with fresh basil or parsley, if desired. Serve hot with a slice of warm bread or a grilled cheese sandwich for a classic pairing.
Expert Tips and Tricks
- For extra smokiness: If you love the smoky flavor of roasted peppers, add a teaspoon of smoked paprika to the soup while it’s simmering.
- For a spicy kick: Throw in a pinch of red pepper flakes or a small chopped jalapeño when sautéing the onions and garlic to add some heat to the soup.
- Make it vegan: To keep this soup vegan, skip the heavy cream and use coconut milk or a dairy-free cream alternative for added richness.
Recipe Variations and Possible Substitutions
- Use different peppers: You can swap out the red bell peppers for yellow or orange peppers for a slightly sweeter flavor.
- Add tomatoes: For an added twist, you can blend in a can of diced tomatoes or roasted tomatoes along with the peppers for a tangy depth of flavor.
- Add herbs: Fresh herbs like thyme or rosemary can be added while simmering the soup to enhance the flavor profile.
Serving and Pairing Suggestions
This Roasted Red Pepper Soup pairs wonderfully with a variety of sides. Serve it alongside a grilled cheese sandwich, a fresh salad, or some crusty bread. You could even add a dollop of sour cream or crumbled feta cheese on top for added creaminess and flavor.
Storage and Reheating Tips
Store leftover soup in an airtight container in the fridge for up to 4 days. This soup can also be frozen for up to 3 months. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if it’s too thick. If reheating from frozen, thaw the soup overnight in the fridge before heating.
FAQs
- Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day after the flavors have had time to meld together. Store it in the fridge and reheat when you’re ready to serve. - Can I use jarred roasted peppers?
If you’re short on time, jarred roasted red peppers can be used. However, roasting your own peppers will give the soup a deeper, smokier flavor. - Can I freeze this soup?
Absolutely! Let the soup cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. - Can I make this soup spicy?
Yes! If you like your soup with a little heat, you can add some red pepper flakes, a chopped jalapeño, or a pinch of cayenne pepper when sautéing the onions and garlic.
Conclusion
This Roasted Red Pepper Soup is the perfect combination of smoky, sweet, and creamy. It’s a simple yet flavorful dish that can easily become a weeknight favorite. Whether you’re enjoying it alone with a hunk of crusty bread or serving it with a side salad, it’s a comforting, satisfying soup that everyone will love. Give it a try, and let the flavors warm you from the inside out!
PrintRoasted Red Pepper Soup
This creamy Roasted Red Pepper Soup is packed with the sweet smokiness of roasted red peppers, blended into a velvety, comforting bowl. Perfect for chilly days or when you’re craving something warm and satisfying, it’s easy to make with just a handful of ingredients and a touch of cream for extra richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 4 large red bell peppers
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream (optional, for creaminess)
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast them for 20-25 minutes, turning halfway through, until the skin is charred and the peppers are soft. After roasting, remove them from the oven and cover them in a bowl with plastic wrap or a kitchen towel to steam for 10 minutes, making peeling easier.
While the peppers steam, heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Once the peppers are cool enough to handle, peel off the skin, remove the stems and seeds, and chop them into smaller pieces.
Add the chopped peppers to the pot with the onions and garlic. Pour in the vegetable or chicken broth, and bring the soup to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches. Once blended, return the soup to the pot.
Stir in the heavy cream for a creamier texture, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to heat through.
Ladle the soup into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or a grilled cheese sandwich.
Notes
- For extra smokiness: Add smoked paprika while simmering.
- For a spicy kick: Add red pepper flakes or a chopped jalapeño while sautéing onions and garlic.
- Make it vegan: Use coconut milk or a dairy-free cream alternative instead of heavy cream.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg