Roasted Red Pepper Soup: A Creamy Comfort in Every Spoon

Why You’ll Love This Recipe

Roasted Red Pepper Soup is a velvety, flavorful blend of sweet roasted red peppers, aromatic garlic, onions, and a touch of cream. Its vibrant color and rich taste make it a comforting and satisfying meal, perfect for chilly evenings or light lunches. Whether served on its own or with a side of crusty bread, this soup delivers warmth and elegance in every spoonful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

roasted red peppers (jarred or freshly roasted)olive oiloniongarlicvegetable brothtomato pasteheavy cream or coconut cream (for a dairy-free option)saltblack pepperpaprika (optional for added depth)basil or parsley for garnish

directions

Heat olive oil in a large pot over medium heat.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for another minute.

Add roasted red peppers and tomato paste, stirring to combine.

Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10–15 minutes to meld the flavors.

Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

Return the soup to the pot and stir in the heavy cream.

Season with salt, pepper, and a pinch of paprika if desired. Simmer for an additional 5 minutes.

Ladle into bowls and garnish with chopped basil or parsley.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 25 minutesBlending and finishing time: 10 minutesTotal time: 45 minutes

Variations

Use fire-roasted tomatoes for a smoky twist.

Add a pinch of cayenne or red pepper flakes for extra heat.

Stir in cooked quinoa or chickpeas for added protein.

Top with crumbled feta or goat cheese for a tangy contrast.

Swap vegetable broth with chicken broth for a richer flavor.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.Freeze for up to 2 months in a freezer-safe container.Thaw overnight in the fridge and reheat gently on the stovetop over low heat, stirring occasionally.Add a splash of broth or cream if the soup thickens too much after storing.

FAQs

Can I use fresh red peppers instead of jarred?

Yes, simply roast them in the oven or over a flame until charred, then peel and deseed.

Is this soup spicy?

Not typically, but you can add spice with red pepper flakes or hot sauce if desired.

Can I make this soup vegan?

Absolutely, just use coconut cream or a plant-based milk instead of heavy cream.

Can I serve it cold?

Yes, it makes a delicious chilled soup in warmer months.

How do I thicken the soup?

Let it simmer longer or add a cooked potato during blending for a thicker consistency.

What’s the best bread to pair with this?

Crusty sourdough, garlic bread, or a grilled cheese sandwich pairs wonderfully.

Can I add meat?

Yes, shredded chicken or crumbled sausage can be stirred in for a heartier meal.

Is it gluten-free?

Yes, as long as your broth is gluten-free, the soup naturally contains no gluten.

Can I use a regular blender?

Yes, but blend in batches and be careful with hot liquids—vent the lid slightly.

How can I make it more flavorful?

Roast your own peppers, use homemade broth, and finish with a drizzle of flavored olive oil.

Conclusion

Roasted Red Pepper Soup is a cozy, nourishing dish that’s both simple and elegant. Its creamy texture, sweet pepper flavor, and versatile nature make it a staple you’ll turn to time and again. Whether you’re warming up in winter or enjoying a light summer lunch, this soup brings comfort and taste to your table in the most delightful way.

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