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
Scale
- 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