Roasted Red Pepper Soup – Creamy, Smoky, and Comforting
This Roasted Red Pepper Soup is a rich, vibrant dish packed with smoky-sweet flavors of roasted red peppers, garlic, and onions. It’s creamy, healthy, and comforting, perfect for cool days when you crave something warm and nourishing. With a blend of spices and a hint of creaminess, this soup is simple to make yet impressive enough to serve at a dinner party. Pair it with crusty bread for a complete meal, or enjoy it as a light starter.
Ingredients
- 4 large red bell peppers, roasted and peeled
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- ½ cup heavy cream (optional for extra creaminess)
- Fresh basil or parsley, for garnish
Directions
Roast the peppers. Preheat the oven to 450°F (230°C). Place the red peppers on a baking sheet and roast them for about 20 minutes, turning occasionally, until the skins are charred and the peppers are soft. Remove from the oven and place them in a bowl covered with plastic wrap for 10 minutes to steam. Peel the skins, remove the seeds, and set aside.
Sauté the aromatics. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
Add spices. Stir in the smoked paprika and ground cumin, cooking for 1 minute to release the flavors.
Blend the soup. Add the roasted peppers and vegetable broth to the pot. Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth.
Simmer. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
Finish with cream (optional). For extra creaminess, stir in the heavy cream just before serving.
Serve. Ladle the soup into bowls and garnish with fresh basil or parsley.
Recipe tips
Roasting the red peppers until their skins are deeply charred gives the soup a smoky, intense flavor. Don’t skip the steaming step to make peeling easier. For added depth, you can roast the garlic cloves along with the peppers. If you prefer a lighter soup, you can skip the cream or substitute it with coconut milk for a dairy-free version. Top with a swirl of balsamic glaze or a dollop of yogurt for a gourmet touch.
Nutrition Facts (per serving)
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