Easy Creamy Roasted Red Pepper Soup
Easy Creamy Roasted Red Pepper Soup is a delicious and comforting dish bursting with smoky, sweet flavors. Made with roasted red peppers, onions, garlic, and a touch of cream, this velvety soup is simple to prepare yet tastes like it came from a gourmet kitchen. It’s perfect as a light meal, starter, or side dish, and pairs wonderfully with crusty bread or a fresh salad.
Equipment
- Baking sheet
- Blender or immersion blender
- Large soup pot
- Knife and cutting board
Ingredients
- 6 large red bell peppers
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- ½ cup heavy cream or coconut milk for a dairy-free option
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Roast the Red Peppers:
- Preheat your oven to 425°F (220°C). Cut the red peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for 20-25 minutes, or until the skins are charred and blistered. Remove from the oven and cover with foil or place in a sealed container to steam for 10 minutes. Peel off the skins once cooled.
- Sauté the Vegetables:
- In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and smoked paprika, cooking for another minute.
- Simmer the Soup:
- Add the peeled roasted red peppers and broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Blend Until Smooth:
- Use an immersion blender to puree the soup directly in the pot, or transfer it to a blender in batches and blend until smooth. Return the soup to the pot if using a blender.
- Add the Cream:
- Stir in the heavy cream and heat gently over low heat. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh basil or parsley. Serve with warm bread or crackers on the side.