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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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