Roasted Red Pepper Soup is a delightful dish that’s both comforting and vibrant. Its luscious texture and rich flavor make it a favorite among soup lovers. The roasted red peppers create an incredible depth of flavor, complemented by the sweetness of the onions and garlic. Perfect as a starter or a light meal, this soup is easily customizable and packed with nutrients. Let’s dive into this delicious recipe!
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 220
- Protein: 5 grams
- Carbohydrates: 15 grams
- Fat: 16 grams
- Fiber: 3 grams
- Sugar: 4 grams
- Sodium: 300 mg
Why Make This Roasted Red Pepper Soup
Roasted Red Pepper Soup offers a wonderful combination of flavor and health benefits. It’s rich in vitamins A and C, thanks to the red bell peppers, and can be made vegan by omitting the heavy cream. This recipe is not only easy to prepare but also makes use of simple, wholesome ingredients that many people keep on hand. The enchanting aroma of roasting peppers fills your kitchen, instantly making your home feel welcoming and warm—a perfect dish for sharing with friends and family.
How to Make Roasted Red Pepper Soup
Creating Roasted Red Pepper Soup is a simple process that involves roasting, sautéing, and blending. Follow these steps for the perfect bowl of creamy goodness.
Ingredients:
- 4 red bell peppers
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
Step 1: Preparation
Preheat the oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet.
Step 2: Roasting
Drizzle the red bell peppers with olive oil. Place the baking sheet in the preheated oven and roast the peppers for about 25-30 minutes or until the skins are charred and blistered.
Step 3: Sautéing
In a large pot, heat an additional tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, stirring frequently until the onion is soft and translucent.
Step 4: Blending
Once the peppers are done roasting, carefully remove the skins and add the flesh to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until velvety.
Step 5: Finishing
If desired, stir in the heavy cream to create a decadent texture. Season with salt and pepper to taste.
Step 6: Serving
Serve the soup hot, garnished with fresh basil to add a touch of color and fragrance.
How to Serve Roasted Red Pepper Soup
This Roasted Red Pepper Soup is perfect as a starter for dinner parties or as a comforting lunch option. Pair it with crusty bread, grilled cheese sandwiches, or a fresh green salad for a complete meal. For a gourmet touch, drizzle a bit of balsamic reduction or swirl in some pesto before serving.
How to Store Roasted Red Pepper Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. It will keep well for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Expert Tips for Perfect Roasted Red Pepper Soup
- For a smokier flavor, try adding a pinch of smoked paprika when blending the soup.
- If you prefer a thinner soup, adjust the thickness by adding more vegetable broth.
- Don’t skip roasting the peppers; this step is crucial for enhancing the overall flavor of the soup.
- Feel free to substitute heavy cream with coconut milk for a dairy-free option.
Delicious Variations
- Spicy Roasted Red Pepper Soup: Add a diced jalapeño or a pinch of cayenne pepper for a spicy kick.
- Herbed Version: Incorporate fresh herbs like thyme or oregano to deepen the flavor profile.
- Add Vegetables: Toss in chopped carrots or squash while sautéing the onions for added nutrition and flavor.
Frequently Asked Questions
-
Can I use canned roasted peppers?
Yes, you can substitute fresh peppers with canned roasted peppers to save time. Drain them well before using. -
What if I don’t have vegetable broth?
You can use chicken broth or even water in a pinch. Just be aware that it may alter the flavor slightly. -
Is this soup suitable for freezing?
Yes, it freezes well! Make sure to cool completely before freezing and use it within 3 months for the best taste. -
How can I thicken the soup?
If you want a thicker consistency, consider adding a tablespoon of flour or a potato while blending. -
What can I use instead of heavy cream?
You can use cashew cream or coconut milk for a lighter, dairy-free alternative.
Conclusion
Roasted Red Pepper Soup is someone you can turn to again and again for a wholesome meal that’s easy to prepare and simply delicious. Its vibrant color and delightful taste will brighten any table and make the perfect dish for any occasion. Whether you’re enjoying a quiet evening at home or entertaining guests, this soup will surely impress. Grab those bell peppers and give this lovely recipe a try—you won’t be disappointed!
Print
Roasted Red Pepper Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful roasted red pepper soup that’s both comforting and vibrant, perfect as a starter or light meal.
Ingredients
- 4 red bell peppers
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet.
- Drizzle the red bell peppers with olive oil. Roast for about 25-30 minutes or until the skins are charred and blistered.
- In a large pot, heat an additional tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, stirring until the onion is soft and translucent.
- Once the peppers are done roasting, remove the skins and add the flesh to the pot. Pour in the vegetable broth and bring to a simmer. Use an immersion blender or transfer to a blender to puree until smooth.
- If desired, stir in the heavy cream. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh basil.
Notes
For a smokier flavor, add a pinch of smoked paprika when blending. Substitute heavy cream with coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
