Roasted Red Pepper Soup is a delightful and comforting dish that’s perfect for any season. With its vibrant color and rich flavor, this soup warms the soul while being incredibly easy to prepare. The roasted red peppers give it a smoky sweetness, paired with aromatic garlic and spices that invigorate your taste buds. Serve it as a starter at dinner parties, a cozy lunch with friends, or even as a solo treat on chilly evenings.

Recipe Information

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: 210
Protein: 4 grams per serving
Carbohydrates: 30 grams per serving
Fat: 10 grams per serving
Fiber: 5 grams per serving
Sugar: 6 grams per serving
Sodium: 450 mg per serving

Why Make This Roasted Red Pepper Soup

This Roasted Red Pepper Soup is a fantastic choice for several reasons. Firstly, it’s packed with antioxidants and vitamins, thanks to the vegetables. The vibrant red bell peppers are not just visually appealing; they are rich in Vitamin C and other nutrients. The creamy texture from the add-ins like crème fraîche or yogurt provides a comforting mouthfeel that complements the smoky flavors wonderfully. Plus, it’s versatile! You can easily adapt it for vegan diets by omitting dairy and using coconut cream or additional herbs.

How to Make Roasted Red Pepper Soup

Ingredients:

4 large red bell peppers
1 large yellow onion, chopped
4 cloves garlic, unpeeled
1 medium carrot, peeled and chopped
1 celery stalk, chopped
3 cups vegetable broth
2 tablespoons olive oil
1-2 teaspoons harissa paste
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
1/4 cup crème fraîche or plain yogurt
Fresh parsley or cilantro, chopped
Crusty bread for serving

Directions:

Step 1: Preparation

Preheat oven to 425°F. Place the red peppers and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes, turning once, until the peppers are charred and soft and the garlic is caramelized.
Step 2: Steaming

Transfer the roasted peppers to a bowl and cover it. Let them steam for 10 minutes, then peel and deseed the peppers. Don’t forget to squeeze the roasted garlic from the skins; this adds a wonderful sweetness to the soup.
Step 3: Sautéing

Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring, until they are softened and fragrant.
Step 4: Mixing

Add the roasted peppers, roasted garlic, smoked paprika, cumin, and harissa paste to the pot. Stir well and cook for 1 minute until the mixture is aromatic.
Step 5: Cooking

Pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes to meld all those delicious flavors together.
Step 6: Finishing

Using an immersion blender, puree the soup until it becomes silky smooth. Season with salt and pepper to taste. Serve hot, garnished with crème fraîche or yogurt and fresh herbs. Add some crusty bread on the side for dipping.

How to Serve Roasted Red Pepper Soup

Serve the soup in big, warm bowls topped with a dollop of crème fraîche or plain yogurt and a sprinkle of fresh herbs. This adds a nice finishing touch and some extra flavor. Pair it with slices of crusty bread for a complete meal. It’s great for gatherings—let everyone dive in with bread for a cozy experience.

How to Store Roasted Red Pepper Soup

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pour the soup into a pot and warm it over medium heat until it’s hot. If you want to freeze it, make sure it’s cooled completely before transferring to freezer-safe bags or containers. It can last in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Expert Tips for Perfect Roasted Red Pepper Soup

Use ripe, quality bell peppers for a sweeter soup.
If you like a smoky flavor, consider adding a bit more smoked paprika.
For a spicier kick, adjust the amount of harissa to your taste.
An immersion blender makes blending easier and avoids transferring hot soup to a blender.
Taste before serving and adjust seasoning to suit your preferences.

Delicious Variations

Spicy Variation: Add a pinch of red pepper flakes or more harissa for a spicy spin.
Creamy Vegan Option: Substitute coconut cream for crème fraîche or yogurt.
Herbaceous Twist: Stir in fresh basil or thyme for an added layer of flavor.
Roasted Vegetable Medley: Include other roasted veggies like zucchini or eggplant for diversity.

Frequently Asked Questions

Can I use jarred roasted red peppers instead?
Yes, jarred roasted red peppers can be used in a pinch. Just rinse them to remove excess oil and use about 2 cups.
Is it possible to make this soup in advance?
Absolutely! The flavors deepen over time, making it even tastier the next day.
What can I substitute for harissa paste?
If you can’t find harissa, a mix of chili paste, ground cumin, and a splash of lemon juice can be a good alternative.
How can I thicken the soup?
If you prefer a thicker soup, add a potato when sautéing the vegetables or use less broth when blending.
Can I add cream instead of crème fraîche?
Yes, heavy cream works beautifully if you desire a richer texture.

Conclusion

Roasted Red Pepper Soup is a versatile, healthy, and delicious option that can easily become a household favorite. Its velvety texture, combined with the rich flavors of roasted peppers and spices, creates a comforting bowl that is sure to satisfy. Whether enjoyed solo or with company, this soup invites warmth and joy into any meal. So, gather your ingredients, embrace your inner chef, and experience the delightful flavors of homemade Roasted Red Pepper Soup! Enjoy every spoonful!