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Roasted Red Pepper Soup

Roasted Red Pepper Soup
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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.

Ingredients

Units Scale
  • 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

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 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.

Step 2: Sauté the Onions and Garlic

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.

Step 3: Peel and Chop the Peppers

Once the peppers are cool enough to handle, peel off the skin, remove the stems and seeds, and chop them into smaller pieces.

Step 4: Simmer the Soup

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.

Step 5: Blend the Soup

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.

Step 6: Add Cream and Season

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.

Step 7: Serve

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

Find it online: https://cookedbyandy.com/roasted-red-pepper-soup/