A Smooth and Flavorful Classic
Roasted Red Pepper Soup is a creamy, vibrant dish packed with smoky sweetness and a hint of spice. With fire-roasted red peppers, aromatic vegetables, and a touch of cream, this soup is both comforting and elegant. It’s quick to prepare in about 30 minutes, making it perfect for a cozy weeknight meal or an impressive appetizer for guests.
A Personal Favorite with a Rich History
There’s something about the deep, slightly smoky flavor of roasted red peppers that makes this soup irresistible. I first discovered it at a small café and instantly fell in love. After some experimenting, I found the perfect balance of flavors—sweet, savory, and just the right amount of creaminess. This soup is a great alternative to classic tomato soup, and it pairs beautifully with grilled cheese or fresh bread.
Ingredient Notes
Each ingredient plays a role in creating the perfect depth of flavor. Here’s what you’ll need and some ways to customize it:
- Roasted Red Peppers – The star of the show, lending a sweet, smoky flavor. You can roast fresh peppers or use jarred for convenience.
- Onion & Garlic – Essential aromatics that build the base of the soup.
- Vegetable Broth – Keeps the soup light, but chicken broth works well too.
- Heavy Cream – Adds richness; for a dairy-free version, use coconut milk.
- Smoked Paprika – Enhances the smoky depth of the roasted peppers.
- Red Pepper Flakes – Optional, but adds a subtle heat if you like a little spice.
How to Make Roasted Red Pepper Soup
1. Sauté the Aromatics
In a large pot, heat a bit of olive oil and cook the diced onions and garlic until softened and fragrant.
2. Blend the Peppers and Broth
Add the roasted red peppers and vegetable broth, then blend until smooth using an immersion blender or a countertop blender.
3. Simmer and Season
Return the blended mixture to the pot and add smoked paprika, salt, and red pepper flakes. Let it simmer for about 10 minutes to develop the flavors.
4. Finish with Cream
Stir in the heavy cream and let the soup gently heat through without boiling. Adjust seasoning to taste.
Expert Tips for the Best Results
- Roast Your Own Peppers – If using fresh peppers, broil them until charred, then peel for the best flavor.
- Use a High-Powered Blender – For an ultra-smooth texture, blend thoroughly.
- Balance the Sweetness – A splash of lemon juice or a dash of vinegar can brighten the flavors.
Serving Suggestions
This soup is delicious on its own but pairs wonderfully with:
- Crusty artisan bread or garlic toast
- A classic grilled cheese sandwich
- A fresh green salad with a tangy dressing
Storage and Reheating Tips
Storing
Keep leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months.
Reheating
Warm on the stovetop over medium-low heat, stirring occasionally. If frozen, thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this soup vegan?
Yes! Use coconut milk or a dairy-free cream substitute instead of heavy cream.
Can I use jarred roasted red peppers?
Absolutely! They save time and work just as well. Just be sure to drain them before use.
How do I make the soup thicker?
For a thicker consistency, reduce the broth slightly or add a small boiled potato before blending.
Can I add protein to this soup?
Yes! Try stirring in cooked chicken, shrimp, or white beans for a heartier meal.
How can I make it spicier?
Increase the red pepper flakes or add a dash of cayenne for extra heat.
Final Thoughts
Roasted Red Pepper Soup is a simple yet elegant dish that’s bursting with bold flavors. Whether you enjoy it as a light meal or a side, it’s sure to become a favorite. Give it a try and let me know how you make it your own!
Print
Roasted Red Pepper Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 7 servings (increased from 4) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Description
Roasted Red Pepper Soup is a creamy, vibrant dish packed with smoky sweetness and a hint of spice. Fire-roasted red peppers, aromatic vegetables, and a touch of cream come together to create a comforting yet elegant soup. Quick to prepare in about 30 minutes, it’s perfect for a cozy weeknight meal or an impressive appetizer for guests.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 large roasted red peppers (or 1 jar, drained)
- 3 cups vegetable broth (or chicken broth)
- 1 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for spice)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 tbsp lemon juice (for balance)
Instructions
-
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onions and garlic, cooking until soft and fragrant.
2. Blend the Peppers and Broth
Add the roasted red peppers and vegetable broth, then blend until smooth using an immersion blender or a countertop blender.
3. Simmer and Season
Return the blended mixture to the pot. Stir in smoked paprika, salt, black pepper, and red pepper flakes. Let it simmer for about 10 minutes to develop the flavors.
4. Finish with Cream
Stir in the heavy cream and lemon juice. Let the soup gently heat through without boiling. Adjust seasoning to taste.
Notes
- For extra depth, roast fresh red peppers under the broiler until charred, then peel.
- If you prefer a thicker consistency, add a boiled potato before blending.
- A splash of vinegar can also brighten the flavors.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 210
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 600mg
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
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