Irresistible Roasted Red Pepper Soup Recipe You’ll Love

When you think of comfort in a bowl, imagine the velvety goodness of roasted red pepper soup. This vibrant dish is not just a feast for the eyes; it’s a warm hug for your taste buds, bursting with smoky flavors and a hint of sweetness that transports you straight to culinary heaven. Hot and sour soup recipe The moment you take a sip, you can almost hear your taste buds cheering in delight.

Picture this: it’s a rainy Sunday afternoon, and you’re cozied up on the couch, wrapped in your favorite blanket. The aroma of roasted red peppers mingles with garlic and herbs wafts through your home, making everything feel right in the world. Creamy potato soup pairing This soup isn’t just food; it’s an experience—perfect for chilly nights or as a starter at your next dinner party. Trust me, once you try this recipe, it will become a staple in your kitchen.

I still remember the first time I made this roasted red pepper soup—it was an impromptu dinner party where I wowed my friends with my “culinary skills.” They were convinced I had secretly attended chef school!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Red Bell Peppers: Choose ripe, firm peppers for the best flavor. Roasting them will enhance their natural sweetness.

• Onion: A medium onion adds depth and sweetness when caramelized.

• Garlic: Fresh garlic brings aromatic flavor; opt for large cloves for maximum impact.

• Vegetable Broth: Use low-sodium broth so you can control the seasoning better.

• Olive Oil: A good drizzle helps roast the peppers beautifully and adds richness.

• Basil: Fresh basil adds that aromatic touch; dried works too but fresh is best!

• Salt & Pepper: Essential seasonings to enhance all those wonderful flavors.

• Cream (optional): A splash of cream makes the soup extra luxurious if desired.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Beetroot Hummus Recipe recipe.

Let’s Make it Together

Roast Those Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half and remove seeds. Place them cut-side down on a baking sheet lined with parchment paper.

Sauté Onions and Garlic: While peppers roast for about 20 minutes, heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent and sweet-smelling, about 5 minutes.

Add Broth and Seasonings: Pour vegetable broth into the pot with sautéed onions. Toss in minced garlic along with salt and pepper to taste—let those flavors meld together.

Blend It Up!: Once peppers are roasted (they should be slightly charred), let them cool slightly before peeling off skins. Add them to the pot with broth mixture and blend until smooth using an immersion blender or regular blender.

Adjust Consistency & Flavor: If you prefer thinner soup, add more broth until reaching desired consistency. Taste-test and adjust seasonings as necessary—you may want more salt or pepper!

Add Fresh Basil & Cream (optional): Stir in freshly chopped basil just before serving to keep its vibrant flavor intact. If desired, swirl in some cream for an indulgent finish.

Now that you’ve mastered roasting red pepper soup like a pro, you’re ready to impress everyone at your next gathering or cozy night at home! Enjoy this vibrant dish as-is or pair it with crusty bread or a salad for a complete meal!

Perfecting the Cooking Process

Start by roasting the peppers for maximum flavor, then sauté onions and garlic before blending everything for a creamy texture.

Add Your Touch

Feel free to add spices like cumin or smoked paprika to enhance the soup’s depth and personality. For more inspiration, check out this Curry Chicken Chowder recipe.

Storing & Reheating

Store in an airtight container in the fridge for up to five days. Reheat gently on the stovetop for best results.

Sharing this recipe always brings back memories of my friends slurping down bowls of soup at our cozy dinner parties, leaving no leftovers behind!

FAQ

Can I use jarred roasted peppers instead of fresh?

Yes, jarred roasted peppers save time and still offer great flavor.

How can I make the soup spicier?

Add crushed red pepper flakes or diced jalapeños during cooking for extra heat.

What can I serve with roasted red pepper soup?

A crusty baguette or grilled cheese pairs perfectly with this delicious soup. Thai chicken curry soup Taco soup with cream cheese.

Print

Roasted Red Pepper Soup

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• Author: Doorecipes
• Total Time: 40 minutes
• Yield: Serves approximately 6

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Description

Indulge in the velvety richness of roasted red pepper soup, a comforting dish perfect for chilly evenings or as an impressive starter for gatherings. This vibrant soup combines the smoky sweetness of roasted red peppers with aromatic garlic and fresh basil, delivering a delightful hug in every bowl. Easy to prepare, it’s a year-round favorite that will elevate your dining experience.

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Ingredients

Scale 1x2x3x

• 4 large red bell peppers
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 tablespoons olive oil
• 1/4 cup fresh basil, chopped (or 1 tablespoon dried)
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

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Instructions

1. Preheat oven to 450°F (230°C). Halve and seed the red bell peppers, placing them cut-side down on a parchment-lined baking sheet. Roast for about 20 minutes until slightly charred.
2. In a large pot, heat olive oil over medium heat. Sauté diced onions for about 5 minutes until translucent. Add minced garlic and sauté for an additional minute.
3. Pour in the vegetable broth and season with salt and pepper. Stir to combine.
4. Once the peppers are roasted, let them cool slightly before peeling off the skins. Add them to the pot and blend until smooth using an immersion blender or regular blender.
5. Adjust consistency with more broth if desired. Stir in fresh basil and cream before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 180
• Sugar: 6g
• Sodium: 360mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 15mg

Keywords: For added depth, consider incorporating spices like cumin or smoked paprika. Store leftovers in an airtight container for up to five days; reheat gently on the stovetop.