Description
This creamy Roasted Red Pepper Soup is the perfect comforting dish for cooler weather. With its smoky flavor and velvety texture, it’s an easy, healthy meal that’s rich in flavor and sure to warm you up.
Ingredients
Scale
- 4 large red bell peppers, roasted and peeled
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional, for extra smokiness)
- 1 teaspoon dried basil (optional)
Instructions
- Roast the Peppers:
Preheat your oven to 450°F (232°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning halfway through, until the skins are blackened and blistered. Remove from the oven, cover with a kitchen towel, and let them sit for 10 minutes to steam. Peel off the skins, remove the seeds, and chop the flesh. - Sauté Onion and Garlic:
In a large pot, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 5-7 minutes until soft and fragrant. - Simmer the Soup:
Add the roasted red peppers to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld together. - Blend the Soup:
Use an immersion blender or transfer the soup to a blender. Puree the mixture until smooth. If using a blender, be sure to let the soup cool slightly before blending to avoid splashing. - Finish the Soup:
Once blended, return the soup to the pot and stir in the heavy cream. Season with salt, pepper, and smoked paprika (if using). Stir until well combined and heated through. - Serve:
Ladle the soup into bowls and garnish with fresh basil, croutons, or a drizzle of cream if desired. Serve hot.
Notes
- If you prefer a lighter version of the soup, you can substitute the heavy cream with coconut milk or almond milk for a dairy-free option.
- For extra depth of flavor, try adding a dash of cayenne pepper or a teaspoon of roasted garlic to the soup.
- The soup can be made ahead of time and stored in the fridge for up to 4 days. Reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 180
- Fat: 12g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g