Description
This Creamy Roasted Pepper Soup is a luscious and comforting Mediterranean-inspired dish featuring roasted red bell peppers blended into a smooth, velvety soup. Enhanced with sautéed onions, garlic, carrot, and potato, then simmered in vegetable broth with smoky paprika and finished with a splash of cream or coconut milk. Perfect for a cozy meal, served hot and garnished with fresh herbs.
Ingredients
Scale
Main Ingredients
- 4 large red bell peppers (roasted, peeled, and chopped)
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 medium carrot (chopped)
- 1 medium potato (peeled and diced)
- 3 cups vegetable broth
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ cup heavy cream or coconut milk
- Fresh basil or parsley (for garnish, optional)
Instructions
- Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, then sauté for 4–5 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Add main ingredients and simmer: Mix in the roasted, peeled, and chopped red bell peppers, diced potato, vegetable broth, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20–25 minutes, or until the vegetables are very tender.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Finish with cream: Stir in the heavy cream or coconut milk, then warm the soup gently for 2–3 minutes. Taste and adjust seasoning as necessary.
- Serve and garnish: Ladle the hot soup into bowls. Garnish with fresh basil or parsley, a drizzle of cream, or a sprinkle of paprika if desired. Serve immediately, ideally with crusty bread.
Notes
- To roast your own peppers, place whole peppers under a broiler or directly over an open flame until the skins are charred and blackened.
- After roasting, place the peppers in a covered bowl or sealed plastic bag for about 10 minutes to steam and loosen the skins, making peeling easier.
- Remove skins and seeds carefully before chopping for the soup.
- You can substitute coconut milk for a dairy-free, vegan option; it adds a subtle sweetness and creaminess.
- Adjust the seasoning to your preference; smoked paprika adds a warm, smoky flavor but can be omitted if unavailable.
