Description
This Roasted Red Pepper Soup is a vibrant, flavorful, and comforting dish made from roasted red bell peppers, aromatic vegetables, and a blend of herbs and spices. Perfect for a light lunch or dinner, it can be made creamy with a touch of heavy cream or coconut milk, making it suitable for both vegetarian and gluten-free diets. Easy to prepare with roasting and stovetop cooking, this soup offers a smoky, rich flavor with a silky smooth texture.
Ingredients
Scale
Vegetables
- 4 large red bell peppers, halved and seeds removed
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
Spices & Herbs
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Roast the Peppers: Preheat your oven to 425°F (220°C). Place the halved red peppers cut side down on a baking sheet. Roast for 25–30 minutes until the skins are charred and blistered. Remove the peppers from the oven, transfer them to a bowl, cover it, and let them steam for 10 minutes. After steaming, peel off and discard the skins.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté the mixture until the vegetables are softened and fragrant, about 8 minutes.
- Simmer the Soup: Add the roasted red peppers to the pot along with the vegetable broth, smoked paprika, dried thyme, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15–20 minutes to allow the flavors to meld.
- Blend Until Smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Purée until completely smooth and creamy.
- Add Creaminess and Season: Stir in the heavy cream or coconut milk if desired for a richer texture. Season the soup with salt and black pepper to your taste. Reheat the soup if needed before serving.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil or parsley if desired. Serve immediately for the best flavor and experience.
Notes
- For a vegan version, substitute heavy cream with coconut milk or omit the cream entirely.
- If the soup tastes too acidic, add a small pinch of sugar to balance the flavors.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
