There’s something so comforting about a bowl of soup, especially when it’s creamy, flavorful, and packed with vibrant ingredients. Roasted Red Pepper Soup is one of those recipes that feels like a warm hug on a chilly day. It’s velvety smooth, rich, and has that perfect balance of sweet, smoky flavor from the roasted peppers. This soup is perfect for cozy dinners, and it’s surprisingly easy to make!
Why You’ll Love This Recipe?
If you love roasted red peppers, you’ll absolutely fall head over heels for this soup. It’s not only incredibly delicious but also super easy to make, especially when you let the natural sweetness of the roasted peppers shine through. The combination of roasting the peppers and blending them into a creamy soup creates a texture that’s smooth and satisfying without being too heavy. Plus, it’s vegetarian and can easily be made vegan, making it a versatile recipe that everyone can enjoy!
Ingredients
(Full list of ingredients is available at the end of this post)
- Red bell peppers (4 large)
- Olive oil
- Onion (diced)
- Garlic (minced)
- Vegetable broth (or chicken broth)
- Canned diced tomatoes (optional, for added depth)
- Heavy cream (for creaminess) or coconut milk (for a dairy-free option)
- Salt and pepper
- Fresh basil or parsley (for garnish)
Directions
1. Roast the Red Peppers
Start by preheating your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and drizzle them with a little olive oil. Roast the peppers for 25-30 minutes, turning them halfway through, until the skins are blackened and the peppers are soft. You can also roast them on a grill for a smoky flavor, but the oven works just fine. Once roasted, remove them from the oven and let them cool for a bit. Then, peel off the skins, remove the seeds, and set the peppers aside.
2. Sauté the Onion and Garlic
While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes, just until fragrant.
3. Add the Roasted Peppers and Broth
Once the peppers have cooled, chop them into chunks and add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth (or chicken broth, if you prefer), and stir to combine. If you like a bit more depth, you can also add a can of diced tomatoes at this point for a subtle tangy flavor. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
4. Blend the Soup
Once everything is well-combined and the soup has simmered, it’s time to blend! You can either use an immersion blender directly in the pot or transfer the soup to a regular blender in batches. Blend the soup until it’s smooth and velvety. If the soup is too thick for your liking, you can always add a bit more broth to adjust the consistency.
5. Add the Cream and Season
Once blended, return the soup to the heat (if needed), and stir in the heavy cream (or coconut milk for a dairy-free version). This adds that lovely creamy texture that makes the soup so indulgent. Season with salt and pepper to taste, and let the soup simmer for another 5-10 minutes to allow the flavors to really come together.
6. Serve and Garnish
Ladle the soup into bowls and garnish with fresh basil or parsley for a pop of color and freshness. You can also add a swirl of cream for extra richness or some crumbled feta for a tangy twist.
Expert Tips and Tricks
- Roasting the Peppers: Make sure to really char the skin of the peppers when roasting them. This step is essential for that deep smoky flavor.
- Blending: If you want an extra-smooth texture, you can strain the soup after blending to remove any bits of skin or seeds.
- Make It Spicy: If you like a bit of heat, add a pinch of crushed red pepper flakes or a small diced jalapeño when sautéing the onions and garlic.
- Add More Veggies: For extra nutrition, consider adding carrots or celery to the sautéed vegetables. They blend well and add another layer of flavor.
Recipe Variations and Possible Substitutions
- Vegan Version: Use coconut milk or almond milk instead of heavy cream to make this soup vegan. It’ll still be creamy and delicious without any dairy.
- Herb Variations: Fresh thyme or rosemary can be added to the soup while it simmers for a more aromatic flavor. You could also toss in a bay leaf for extra depth.
- No Cream? No Problem! If you’re looking for a lighter version, you can skip the cream altogether and blend in some cooked potatoes or cauliflower for a creamy texture without the added richness.
Serving and Pairing Suggestions
This Roasted Red Pepper Soup is perfect on its own, but here are a few ideas to round out the meal:
- Grilled Cheese Sandwich: You can’t go wrong with the classic pairing of a cheesy, crispy grilled cheese sandwich on the side.
- Crusty Bread: A warm, crusty baguette or sourdough is great for dipping into the soup.
- Salad: Pair the soup with a fresh, crisp salad—think arugula, spinach, or mixed greens with a simple lemon vinaigrette.
- Cheese: A sprinkle of Parmesan or crumbled goat cheese on top of the soup can take it to the next level.
Storage and Reheating Tips
This Roasted Red Pepper Soup stores well in the fridge for 3-4 days. Simply let it cool down to room temperature before transferring it to an airtight container. To reheat, just warm it up on the stove over low heat, stirring occasionally. If the soup thickens too much while sitting, add a splash of broth or water to reach your desired consistency.
If you have leftovers, you can also freeze the soup for up to 3 months. Just be sure to let it cool completely before freezing, and store it in an airtight container. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stovetop.
4 FAQs
1. Can I use jarred roasted red peppers instead of roasting my own?
Yes! If you’re short on time, jarred roasted red peppers will work just fine. Just be sure to drain them well before adding them to the soup.
2. Can I add protein to this soup?
Absolutely! You can add cooked chicken, sausage, or even beans (like white beans) to make the soup more hearty and filling.
3. Can I make this soup in a slow cooker?
Yes, you can! After roasting and peeling the peppers, add everything to the slow cooker and let it cook on low for 4-6 hours. Blend the soup at the end and stir in the cream.
4. Can I skip the cream?
Yes, if you want a lighter version, you can skip the cream and just blend the soup for a smooth, light texture. You could also use a splash of olive oil for some richness.
Conclusion
Roasted Red Pepper Soup is the kind of dish that brings warmth, flavor, and a touch of comfort to your day. The smoky, sweet flavor of the roasted peppers, combined with the creamy texture and subtle seasonings, makes this soup a crowd-pleaser every time. Plus, it’s so easy to make and can be customized in so many ways—whether you want to add extra veggies, make it spicier, or keep it vegan. Give it a try, and I promise it’ll become a favorite in your recipe collection.
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Roasted Red Pepper Soup: A Warm Hug in a Bowl
- Prep Time: 15 minutes (including roasting peppers)
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Roasted Red Pepper Soup is creamy, velvety, and packed with sweet, smoky flavor from the roasted peppers. It’s the perfect comfort food for chilly days, easy to make, and fully customizable for dietary preferences, making it a crowd-pleaser every time.
Ingredients
- Red bell peppers (4 large)
- Olive oil – 2 tablespoons (1 tbsp for roasting, 1 tbsp for sautéing)
- Onion (diced) – 1 medium onion (about 1 cup diced)
- Garlic (minced) – 3 cloves
- Vegetable broth (or chicken broth) – 4 cups
- Canned diced tomatoes (optional, for added depth) – 1 can (14.5 oz)
- Heavy cream (or coconut milk for dairy-free version) – 1/2 cup (or coconut milk)
- Salt and pepper – To taste (start with 1 teaspoon salt, 1/2 teaspoon pepper)
- Fresh basil or parsley (for garnish) – 2 tablespoons (optional)
Instructions
- Roast the Red Peppers: Preheat oven to 400°F (200°C). Place peppers on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, turning halfway, until blackened. Peel off skins, remove seeds, and set aside.
- Sauté the Onion and Garlic: Heat olive oil in a large pot over medium heat. Add diced onion, sauté for 5 minutes until soft, then add garlic and cook for 1-2 minutes.
- Add the Roasted Peppers and Broth: Chop roasted peppers and add them to the pot. Pour in the vegetable broth and optional diced tomatoes. Simmer for 10-15 minutes.
- Blend the Soup: Blend the soup until smooth using an immersion blender or regular blender. Add more broth for desired consistency.
- Add the Cream and Season: Stir in heavy cream or coconut milk. Season with salt and pepper. Simmer for an additional 5-10 minutes.
- Serve and Garnish: Ladle soup into bowls, garnish with fresh basil or parsley, and optionally drizzle with extra cream or sprinkle with feta cheese.
Notes
- For a lighter version, skip the cream or use cauliflower or potatoes to create a creamy texture without dairy.
- To make it spicy, add red pepper flakes or diced jalapeños when sautéing onions and garlic.
- For added depth, use jarred roasted peppers instead of roasting your own.
- Vegan version: Use coconut milk or almond milk instead of cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 7g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 10g