Get ready to dive into a bowl of this lusciously smooth roasted red pepper soup that’s as easy to make as it is delicious. Perfect for those chilly evenings or when you’re craving something comforting yet healthy.
Why This Recipe Works
- The roasting process intensifies the sweetness of the red peppers, giving the soup a deep, rich flavor.
- A touch of cream adds just the right amount of richness without overpowering the natural flavors of the peppers.
- It’s incredibly versatile—serve it hot or cold, as a starter or a main dish.
- This soup freezes beautifully, making it a great make-ahead meal option.
- It’s a fantastic way to use up an abundance of red peppers when they’re in season.
Ingredients
- 6 large red bell peppers, halved and seeded
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Equipment Needed
- Baking sheet
- Blender or immersion blender
- Large pot
- Knife and cutting board
Instructions
Preheat and Prep Your Peppers
Preheat your oven to 425°F. Place the halved red peppers on a baking sheet, cut side down. Drizzle with 1 tablespoon of olive oil and roast for about 25 minutes, until the skins are charred and the peppers are soft. Let them cool slightly before peeling off the skins.
Sauté the Aromatics
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Blend and Simmer
Add the peeled roasted peppers to the pot along with the vegetable broth. Bring to a simmer, then carefully blend the mixture until smooth using an immersion blender or by transferring to a blender in batches. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
Final Touches
Let the soup simmer for an additional 10 minutes to allow the flavors to meld together. If the soup is too thick, you can thin it with a little more broth or water.
Serve and Enjoy
Ladle the soup into bowls and serve hot. Garnish with a drizzle of cream or a sprinkle of fresh herbs if desired.
Tips and Tricks
For an extra smoky flavor, you can roast the peppers directly over a gas flame or under the broiler until the skins are blackened. Make sure to let them steam in a covered bowl after roasting to make peeling easier. If you’re short on time, you can use jarred roasted red peppers, but the flavor won’t be as vibrant. To make this soup vegan, substitute the heavy cream with coconut milk. For a chunkier texture, reserve some of the roasted peppers, chop them finely, and stir them back into the soup after blending.
Recipe Variations
- Add a pinch of smoked paprika or cumin for a warm, spicy note.
- Stir in some cooked lentils or chickpeas for added protein and texture.
- Top with crumbled feta or goat cheese for a tangy contrast.
- For a spicy kick, add a diced jalapeño or a dash of hot sauce.
- Blend in some fresh basil or cilantro for a herby twist.
Frequently Asked Questions
Can I freeze this soup?
Absolutely! This soup freezes wonderfully. Just let it cool completely before transferring it to freezer-safe containers. It’ll keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a little broth or water if it’s too thick.
Can I use a different type of pepper?
While red bell peppers give the soup its signature sweet flavor and vibrant color, you can experiment with other varieties. Yellow or orange bell peppers will yield a slightly different but equally delicious flavor profile. Just avoid green bell peppers as they can be bitter.
Is there a dairy-free alternative to heavy cream?
Yes, coconut milk is a great dairy-free alternative that adds a similar richness and a slight tropical note. For a lighter option, you can also use almond milk or cashew cream, though the soup will be less creamy.
Summary
This roasted red pepper soup is a creamy, comforting dish that’s perfect for any season. With its rich flavor and smooth texture, it’s sure to become a favorite. Plus, it’s easy to customize with your favorite add-ins and toppings.
