Roasted Red Pepper Soup

Roasted Red Pepper Soup

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Roasted red pepper soup is rich and creamy. It comforts with smoky and slightly sweet flavors. This soup is perfect for chilly evenings, light lunches, or as a starter for a fancy dinner. Its bright color and smooth texture make it look amazing and taste great.

Roasted Red Pepper Soup

Why You’ll Love This Recipe

  • Packed with flavor – The roasted red peppers add a deep, smoky, and slightly sweet taste.

  • Easy to make – A simple recipe with minimal ingredients.

  • Healthy and nutritious – Loaded with vitamins, antioxidants, and fiber.

  • Versatile – Can be made vegan, spicy, or creamy depending on your preference.

Ingredients List

Main Ingredients

  • 4 large red bell peppers (roasted, peeled, and chopped)

  • 1 medium onion (diced)

  • 3 cloves garlic (minced)

  • 2 tablespoons olive oil

  • 1 medium carrot (chopped)

  • 4 cups vegetable broth (or chicken broth)

  • 1 can (14.5 oz) diced tomatoes (with juices)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon smoked paprika

  • ½ teaspoon dried thyme

  • 1 teaspoon balsamic vinegar (for a touch of acidity)

Optional Add-Ins

  • ½ cup heavy cream or coconut milk (for creaminess)

  • ¼ teaspoon red pepper flakes (for spice)

  • Fresh basil or parsley (for garnish)

  • Parmesan cheese (for extra richness)

Timing

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Total Time: 45 minutes

How to Make Roasted Red Pepper Soup

Step 1: Roast the Red Peppers

  • Preheat your oven to 450°F (230°C).

  • Place whole red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred.

  • Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.

  • Peel off the charred skins, remove the seeds, and chop the peppers.

Step 2: Sauté the Aromatics

  • In a large pot, heat 2 tablespoons of olive oil over medium heat.

  • Add the diced onion and chopped carrot, cooking for 5 minutes until softened.

  • Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 3: Add the Peppers and Simmer

  • Add the roasted red peppers, diced tomatoes, broth, salt, pepper, paprika, and thyme.

  • Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.

Step 4: Blend the Soup

  • Use an immersion blender to puree the soup until smooth.

  • If using a regular blender, blend in batches, ensuring not to overfill.

Step 5: Add Creaminess (Optional)

  • Stir in heavy cream or coconut milk for a velvety texture.

  • Add balsamic vinegar to enhance the depth of flavor.

Step 6: Taste and Serve

  • Adjust seasoning if needed.

  • Ladle the soup into bowls and garnish with fresh herbs, a drizzle of cream, or grated Parmesan.

Roasted Red Pepper Soup

Tips for the Best Roasted Red Pepper Soup

  • Roast the peppers properly – The deeper the char, the richer the flavor.

  • Let the soup rest – Allowing the soup to sit for a few minutes after blending helps the flavors develop.

  • Use high-quality broth – It makes a huge difference in taste.

  • For extra smokiness – Add a pinch of smoked paprika or a few drops of liquid smoke.

Variations

  • Make it vegan – Use coconut milk instead of cream and vegetable broth instead of chicken broth.

  • Add protein – Stir in shredded chicken or cooked lentils for a heartier soup.

  • Make it spicy – Add cayenne pepper or red pepper flakes.

  • Use different peppers – Try adding roasted poblano or jalapeño for a flavor twist.

What to Serve with Roasted Red Pepper Soup

  • Grilled cheese sandwich – A classic and delicious pairing.

  • Crusty bread – Perfect for dipping into the creamy soup.

  • Caesar salad – A fresh and crunchy contrast to the rich soup.

  • Roasted vegetables – Serve alongside for a well-balanced meal.

How to Store and Reheat

  • Refrigerate: Store in an airtight container for up to 4 days.

  • Freeze: Let the soup cool completely, then freeze for up to 3 months.

  • Reheat: Warm on the stove over medium heat or microwave in 1-minute intervals.

Nutritional Facts (Per Serving)

  • Calories: ~180

  • Protein: ~4g

  • Carbohydrates: ~22g

  • Fat: ~9g

  • Fiber: ~5g

FAQs

Can I Use Jarred Roasted Red Peppers?

Yes! If you’re short on time, use two 12-ounce jars of roasted red peppers, drained and chopped.

Can I Make This Soup Ahead of Time?

Absolutely! The flavors develop even more when made ahead. Store in the fridge and reheat before serving.

Is This Soup Good for Freezing?

Yes! Freeze in portion-sized containers for a quick and easy meal.

Can I Use a Different Type of Pepper?

Yes! You can mix in orange or yellow bell peppers for a slightly sweeter taste.

Conclusion

Roasted red pepper soup is an easy, flavorful, and nutritious dish that’s perfect for any occasion. Whether you’re looking for a light lunch, a cozy dinner, or an elegant starter, this soup is a fantastic choice.