Roasted Red Pepper Soup Recipe: Comfort in a Bowl
There’s something magical about a bowl of roasted red pepper soup. It’s warm, rich, and satisfying, while still being light enough to enjoy as a side or starter.
The deep, smoky sweetness from the roasted peppers mixed with a smooth, velvety texture makes it a perfect dish for chilly days or when you want something comforting yet healthy.
This soup isn’t just about flavor—it’s also packed with nutrients, making it a great addition to your meal plan.
Plus, it’s easy to make! Whether you’re a seasoned cook or a kitchen newbie, this recipe will guide you through every step to create the ultimate roasted red pepper soup.
Why You’ll Love This Roasted Red Pepper Soup
- Incredible Flavor: Roasting red bell peppers brings out their natural sweetness, adding a smoky depth that’s hard to resist.
- Healthy and Nutritious: Bell peppers are loaded with vitamins A and C, so this soup is as good for your body as it is for your taste buds.
- Simple Ingredients: You only need a handful of pantry staples to whip up this soup, making it an easy option for busy weeknights.
- Versatile: You can customize this recipe to suit your dietary needs—make it vegan, creamy, spicy, or even bulk it up with extra vegetables or proteins.
Ingredients You’ll Need
Before we dive into the recipe, let’s round up the ingredients. For this roasted red pepper soup, you’ll need:
6 large red bell peppers
1 large onion, roughly chopped
4 cloves garlic, minced or roasted
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon smoked paprika (optional, but highly recommended for extra smokiness)
Salt and pepper to taste
Fresh basil or parsley for garnish
¼ cup heavy cream or coconut milk (optional for a creamier version)
Step-by-Step Instructions
Now, let’s get to the fun part—making the soup! Follow these easy steps, and you’ll be enjoying your delicious roasted red pepper soup in no time.
1. Roast the Peppers
Roasting the peppers is what gives this soup its signature smoky sweetness, so don’t skip this step!
- Preheat your oven to 425°F (220°C).
- Place your whole red peppers on a baking sheet, and roast them for about 25-30 minutes, turning them halfway through so they blister evenly.
- Once the skins are charred and wrinkled, transfer the peppers to a bowl and cover it with plastic wrap or a lid to steam. This will make the skins easy to remove.
- After about 10 minutes, peel off the skins, remove the seeds, and set the roasted peppers aside.
2. Cook the Base
While the peppers are roasting, you can prepare the soup base:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Season with smoked paprika, salt, and pepper, letting the spices bloom for a minute or two in the oil.
3. Blend It All
Now that your roasted peppers are ready and your soup base is fragrant, it’s time to blend everything:
- Add the roasted peppers to the pot, along with the vegetable broth.
- If you have an immersion blender, use it to blend the soup directly in the pot until smooth. If not, carefully transfer the mixture to a blender and puree until silky smooth. Be sure to blend in batches if necessary to avoid overflow.
- Taste the soup and adjust the seasoning. If you like a bit more kick, add a pinch of red pepper flakes.
4. Simmer and Serve
To let all the flavors meld together, bring the soup to a gentle simmer:
- Let it cook for about 10 minutes, stirring occasionally. If you find the soup too thick, you can add a bit more broth until you reach your desired consistency.
- For a creamier soup, stir in some heavy cream or coconut milk at the end. This gives the soup a rich, luxurious texture that’s truly comforting.
How to Serve Your Roasted Red Pepper Soup
You’re almost ready to enjoy your delicious homemade soup! To serve:
- Ladle the soup into bowls and garnish with fresh basil or parsley.
- If you want to get fancy, drizzle a bit of extra virgin olive oil or a swirl of cream on top for a lovely finishing touch.
- Serve with a slice of crusty bread, croutons, or a simple side salad for a complete meal.
Health Benefits of Red Bell Peppers
Let’s talk a little about why roasted red pepper soup is such a great choice health-wise:
- Rich in Antioxidants: Red bell peppers are packed with antioxidants, especially vitamin C and beta-carotene. These help protect your cells from damage and support overall immune function.
- Boosts Eye Health: The high levels of beta-carotene and vitamin A in red peppers are great for your vision, helping to reduce the risk of age-related eye issues.
- Low in Calories, High in Nutrients: With only about 40 calories per cup, red peppers are a nutrient-dense, low-calorie food that fits well into almost any diet.
- Promotes Healthy Skin: The vitamins and antioxidants in red peppers are excellent for maintaining healthy, glowing skin.
Tips and Tricks for the Perfect Soup
Roast the Peppers Well: Don’t be afraid to get a good char on the peppers. The blackened skin is what adds that irresistible smoky flavor to the soup.
Customize the Creaminess: For a lighter version, skip the cream altogether. For a richer texture, coconut milk is a great dairy-free alternative.
Add Extra Veggies: You can throw in some roasted tomatoes or carrots if you want to add more depth to the flavor or boost the nutritional content.
Make It Spicy: If you like a bit of heat, toss in a chopped jalapeño or a pinch of cayenne pepper for an extra kick.
Garnish Creatively: A dollop of Greek yogurt, fresh herbs, or even crumbled feta on top can make this simple soup feel gourmet.
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