Roasted Red Pepper Soup: Soul-Warming Homemade Recipe

Warming comfort comes alive in this roasted red pepper soup that promises pure culinary bliss.

Peppers charred to perfection unlock deep, smoky flavors you’ll absolutely adore.

Sweet and tangy notes dance across your palate with each velvety spoonful.

Blended ingredients create a silky smooth texture that hugs your taste buds.

Mediterranean sunshine seems to radiate from this vibrant crimson bowl of goodness.

Fresh herbs and a dollop of cream make this soup an irresistible comfort classic.

Let the magic of simple ingredients inspire you to create something truly delectable.

FAQs

• Can I use jarred roasted red peppers instead of roasting fresh ones?

Yes, you can substitute fresh roasted peppers with jarred roasted red peppers. Simply drain and chop them, then skip the roasting step. This saves time while maintaining great flavor.

• Is this soup vegetarian-friendly?

Absolutely! The soup is vegetarian as it uses vegetable broth. To make it vegan, replace heavy cream with coconut milk or a plant-based cream alternative.

• How can I make the soup more nutritious?

Add extra nutrients by incorporating diced carrots or potatoes during the sauteing stage. These vegetables will blend smoothly and boost the soup’s nutritional value without changing its core flavor profile.

• What type of blender works best for this recipe?

An immersion blender is ideal as it allows you to blend directly in the pot, reducing cleanup. If using a standard blender, let the soup cool slightly and blend in batches to prevent hot liquid from splashing.

Creamy Comfort in Every Spoon: Roasted Red Pepper Soup

• Craft a gourmet-style soup with minimal cooking skills, perfect for home chefs wanting to impress without complex techniques.
• Packed with vitamin-rich red peppers and healthy ingredients, this soup delivers a delicious and wholesome meal that supports wellness.
• Adapt this recipe for different dietary needs by swapping cream with coconut milk or using vegetable alternatives, making it suitable for various preferences and occasions.
• Prepare a satisfying meal in under an hour, ideal for busy families seeking a delicious and nutritious dinner solution that doesn't compromise on flavor.

What You’ll Need for Roasted Red Pepper Soup

• Red Bell Peppers: Sweet peppers that provide the rich, roasted base flavor for the soup.
• Vegetable Broth: A liquid that helps create the soup's smooth and flavorful consistency.
• Heavy Cream: Adds richness and creates a luxurious, creamy texture to the soup.

• Onion, Garlic: Foundational ingredients that build a deep and savory flavor profile for the soup.

• Salt, Black Pepper, Smoked Paprika: Spices that enhance and balance the overall taste of the soup.
• Olive Oil: Used for sautéing the onion and garlic to develop a rich flavor base.
• Fresh Basil, Croutons (Optional): Garnishes that add extra texture and freshness to the final dish.

Making Roasted Red Pepper Soup Made Simple

Step 1: Char Those Peppers

Crank your oven to a blazing 450F (232C).

Toss whole red bell peppers onto a baking sheet.

Roast for 20-25 minutes, flipping midway, until their skin turns dark and bubbly.

Wrap the peppers in a kitchen towel for 10 minutes – this helps steam off the skins.

Peel away the charred skin, ditch the seeds, and roughly chop the soft pepper flesh.

Step 2: Sizzle Aromatics

Warm olive oil in a large pot over medium heat.

Toss in finely chopped onions and minced garlic.

Let them dance and soften for 5-7 minutes until they release a mouth-watering fragrance.

Step 3: Build Flavor Foundation

Tumble the roasted pepper pieces into the pot with the sauteed onions and garlic.

Pour in vegetable broth and let everything bubble gently.

Simmer for 10 minutes to marry the flavors together.

Step 4: Create Creamy Texture

Grab an immersion blender or carefully transfer the mixture to a standard blender.

Puree until silky smooth.

Pro tip: Let the mixture cool slightly if using a standard blender to prevent hot soup explosions.

Step 5: Enrich and Season

Return the blended soup to the pot.

Swirl in heavy cream.

Sprinkle in salt, black pepper, and a dash of smoked paprika for extra depth.

Stir and heat until everything is perfectly combined.

Step 6: Serve with Flair

Ladle the vibrant soup into bowls.

Garnish with fresh basil leaves, crispy croutons, or a delicate cream swirl.

Enjoy immediately while piping hot.

Insider Tips for Roasted Red Pepper Soup

• Charring the peppers directly on the oven rack creates deeper, smokier flavors that elevate the entire soup's taste profile.
• Cool the soup slightly before blending to prevent hot liquid from creating pressure and potentially causing splatters in your blender.
• Swap heavy cream with coconut milk for a dairy-free version or use Greek yogurt for a lighter, tangier twist without compromising richness.
• For extra silky soup, strain the blended mixture through a fine-mesh sieve to remove any remaining pepper skin or seed fragments.
• Add a splash of sherry vinegar or fresh lemon juice at the end to brighten the soup's deep roasted pepper flavor and add a subtle complexity.

Storing and Reheating Roasted Red Pepper Soup

• Store leftover soup in an airtight container for 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth and maintain flavor integrity.
• Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with date and contents.
• Pour soup into a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 30-second intervals, stirring between each interval until thoroughly warm.
• Pour soup into a saucepan. Warm over medium-low heat, stirring occasionally to prevent scorching. Add a splash of vegetable broth or water if the soup seems too thick. Heat until steaming and reaching desired temperature.

Serving Suggestions for Roasted Red Pepper Soup

• Pair with Rustic Grilled Cheese: Create a classic sandwich with sourdough bread, sharp cheddar, and a touch of herbs for a crispy, melty companion that complements the soup's creamy texture.
• Match with Crisp Sauvignon Blanc: Select a chilled white wine with bright acidity that cuts through the soup's richness, enhancing the roasted pepper's sweet and smoky notes.
• Serve alongside Mediterranean Olive Tapenade Crostini: Top toasted baguette slices with a zesty olive spread featuring kalamata olives, garlic, and fresh herbs to add a tangy, salty contrast to the smooth soup.
• Complement with Arugula Salad: Toss peppery arugula with lemon vinaigrette, shaved parmesan, and toasted pine nuts to provide a light, fresh counterpoint to the rich, velvety soup.

Variations to Try with Roasted Red Pepper Soup

• Vegan Roasted Pepper Soup: Replace heavy cream with coconut milk or cashew cream for a dairy-free version that maintains rich, creamy texture.
• Gluten-Free Option: Skip traditional croutons and use gluten-free seed crackers or roasted pumpkin seeds as a crunchy topping for added nutrition.
• Spicy Southwestern Variation: Add diced jalapeños during sautéing and include ground cumin to create a zesty, southwestern-inspired flavor profile with extra heat.
• Low-Sodium Alternative: Use homemade vegetable broth or low-sodium store-bought broth to control salt content, then enhance flavor with fresh herbs like thyme or rosemary.

Roasted Red Pepper Soup Recipe

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4.8 from 20 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Creamy roasted red pepper soup delivers a symphony of smoky, velvety flavors that dance across your palate. Mediterranean warmth and comforting richness invite you to savor each spoonful of this elegant culinary experience.

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Ingredients

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Main Ingredients:

• 4 large red bell peppers, roasted and peeled
• 3 cups vegetable broth
• 1 medium onion, diced

Flavor Enhancers:

• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried basil
• Salt and pepper to taste

Creamy Component:

• 2 tablespoons olive oil
• 1/2 cup heavy cream (or coconut milk for dairy-free)

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Instructions

1. Prepare the red bell peppers by preheating the oven to 450F (232C). Position peppers on a baking sheet and roast for 20-25 minutes, rotating midway to ensure even charring. The skins should appear completely blackened and blistered.
2. After roasting, immediately cover peppers with a kitchen towel and allow them to steam for 10 minutes. This process helps loosen the skin for easy removal. Carefully peel off the charred skin, extract the seeds, and chop the pepper flesh into uniform pieces.
3. Heat olive oil in a large pot over medium temperature. Sauté diced onions and minced garlic, stirring frequently until they become translucent and release a fragrant aroma, approximately 5-7 minutes.
4. Incorporate the roasted pepper pieces into the pot with the sautéed aromatics. Pour vegetable broth over the mixture and bring to a gentle simmer. Allow the ingredients to meld together for 10 minutes, developing rich, concentrated flavors.
5. Using an immersion blender, carefully puree the soup directly in the pot until achieving a completely smooth consistency. Alternatively, transfer the mixture to a standard blender, ensuring the soup has cooled slightly to prevent potential splashing.
6. Return the pureed soup to the pot if using a standard blender. Stir in heavy cream, creating a luxurious texture. Season with salt, pepper, and optional smoked paprika, mixing thoroughly to distribute the seasonings evenly.
7. Warm the soup until heated through, but avoid boiling. Ladle into serving bowls and garnish with optional fresh basil leaves, croutons, or a delicate cream drizzle. Serve immediately while piping hot.

Notes

• Choose fire-roasted peppers for deeper smoky flavor when fresh peppers are unavailable.
• Swap heavy cream with coconut milk for a dairy-free, vegan-friendly version that maintains creamy texture.
• Quickly cool roasted peppers in an ice bath to stop cooking and make skin removal easier.
• Add a splash of white wine or sherry during sautéing to enhance the soup’s complexity and depth of flavor.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 150
• Sugar: 4 g
• Sodium: 500 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg