Description
Roasted Red Pepper Soup is a creamy, comforting soup made with charred red peppers, garlic, and herbs. It’s a perfect blend of smoky, sweet, and savory flavors that warm you up with every spoonful.
Ingredients
Units
Scale
- 4 large red bell peppers, roasted and peeled
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- 1/2 cup heavy cream (or coconut cream for vegan)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Roast the red bell peppers over an open flame or in the oven until charred. Let cool, peel off the skin, and remove seeds.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, smoked paprika, and thyme. Cook for another minute until fragrant.
- Add the roasted peppers and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a vegan version, use coconut cream instead of heavy cream.
- Adjust thickness by adding more or less broth depending on your preference.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg