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