Creamy Roasted Red Pepper Soup

Roasted red pepper soup is more than just a comforting bowl of goodness; it’s a culinary experience that wraps you in warmth and flavor. This vibrant dish captures the essence of roasted peppers, blending them into a creamy, luscious soup that can elevate any meal. Known for its rich taste and striking color, creamy roasted red pepper soup has become a staple in many kitchens, especially during the cooler months when we crave hearty, nourishing foods.

Make your mealtime cozy with creamy roasted red pepper soup, a delicious blend of roasted peppers, aromatics, and rich cream. This vibrant soup captures warmth and flavor, making it a staple for chilly days. It's easy to customize for any dietary preference, perfect as a starter or paired with crusty bread for a complete meal. Discover the simple steps to prepare this comforting dish and elevate your culinary skills with each delightful spoonful.

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Ingredients

4 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

2 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan version)

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh basil or parsley, for garnish

Instructions

Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skins are charred and blistered. Once roasted, remove from the oven and let them cool. Once cooled, peel off the skins, remove the stems and seeds, and chop the peppers.

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Combine Ingredients: Add the roasted red peppers to the pot along with the vegetable broth, smoked paprika, and dried thyme. Bring the mixture to a gentle simmer and cook for about 15 minutes, allowing the flavors to meld together.

Blend Until Smooth: Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, making sure to vent the lid slightly to allow steam to escape.

Add Cream: Once the soup is silky smooth, return it to low heat and stir in the heavy cream. Heat through, but do not let it boil. Season with salt and pepper to taste.

Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley. You can also drizzle a bit of extra cream or olive oil on top for presentation. Serve warm with crusty bread for a delicious meal!

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings