This creamy roasted red pepper soup is like a warm hug in a bowl! Made with sweet roasted peppers and a touch of cream, it’s smooth and delicious.
I love serving this soup with some crunchy bread on the side. Dipping is mandatory, trust me! Plus, it’s super easy to whip up on a cozy evening.
Key Ingredients & Substitutions
Red Bell Peppers: These are the stars of the soup! Their sweetness and vibrant color are perfect for roasting. If you’re out of bell peppers, you can use roasted red peppers from a jar, though the flavor may be a bit different.
Onion: A medium onion adds flavor depth. If you’re looking for milder flavor, try using leeks or green onions instead. They can add a unique twist to the soup!
Garlic: Fresh garlic brightens the soup with aromatic goodness. In a pinch, garlic powder can be used, but I recommend fresh for the best flavor.
Cream: Heavy cream gives a rich, silky texture. For a lighter or dairy-free variation, use coconut cream or a cashew cream. Almond milk can work too, though it may not be as creamy.
Smoked Paprika: This spice adds a lovely smoky depth. You can substitute regular paprika if you don’t have smoked; just be mindful that it won’t have the same flavor intensity.
How Do You Roast Red Peppers Perfectly?
Roasting peppers is the key to unlocking their delicious flavors. Here’s how to do it right:
- Preheat your oven to 450°F (230°C). This high heat helps blister the skins.
- Place the peppers on a baking sheet and roast for about 25-30 minutes. Make sure to turn them occasionally to get an even char.
- Once charred, put them in a bowl and cover with plastic wrap. This steaming helps the skins to peel off easily.
- After 10-15 minutes, let them cool before peeling off the skins and removing the seeds.
Just be careful—hot peppers can be tricky to handle! Use gloves if you’re sensitive to the heat.
How to Make Creamy Roasted Red Pepper Soup
Ingredients You’ll Need:
For the Soup:
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
- Sliced red chili peppers (for garnish, optional)
How Much Time Will You Need?
This creamy roasted red pepper soup takes about 15 minutes to prep and another 40 minutes for roasting and cooking. You’ll spend about 30 minutes roasting the peppers and simmering the soup and then just a few minutes blending and serving.
Step-by-Step Instructions:
1. Roast the Peppers:
First, preheat your oven to 450°F (230°C). Grab your red bell peppers and spread them out on a baking sheet. Roast them in the oven for about 25-30 minutes. Make sure to turn them occasionally, so they get nice and charred all around. Once they’re done, take them out and put them in a bowl. Cover the bowl with plastic wrap to let them steam for 10-15 minutes. After they cool, the skins will be easier to peel off. Remove the skins, seeds, and set the peppers aside.
2. Sauté the Aromatics:
In a large pot, pour in the olive oil and heat it over medium heat. Add your chopped onion and cook for about 5-7 minutes or until it’s soft and translucent. Then, mix in the minced garlic and cook for another minute until it smells wonderful.
3. Combine Ingredients:
Now it’s time to bring your soup together! Add the roasted red peppers into the pot along with the vegetable broth and smoked paprika. Stir everything in and bring the mixture to a boil. After it boils, lower the heat and let it simmer for 15 minutes. This helps all the flavors blend beautifully.
4. Blend the Soup:
Once the soup has simmered, it’s blending time! If you have an immersion blender, simply blend the soup in the pot until it’s smooth. If you don’t have one, you can carefully transfer the hot soup to a regular blender in batches. Just be cautious with the hot liquid!
5. Add Cream and Season:
After blending, pour the soup back into the pot if you used a regular blender. Stir in the heavy cream (or coconut cream if you prefer) and season the soup with salt and pepper to taste. Heat it gently on low for a few minutes, but be sure not to let it boil.
6. Serve:
Now, ladle the creamy soup into bowls and make it pretty with some chopped parsley on top. If you like a little heat, add some sliced red chili peppers. Serve it hot and enjoy your delicious soup!
Can I Use Different Types of Peppers?
Absolutely! While red bell peppers are the star of this recipe for their sweetness, you can mix in other types of peppers like yellow or orange for a slightly different taste. Just be cautious with hotter peppers, as they can change the soup’s flavor profile significantly.
How Can I Make This Soup Vegan?
To make this soup vegan, simply replace the heavy cream with coconut cream or any plant-based cream alternative. Additionally, ensure your vegetable broth is vegan-friendly, as some broths may contain animal products.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm it on the stove over medium heat, stirring occasionally. If it thickens up, you can add a splash of water or vegetable broth to reach your desired consistency.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely, then pour it into freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.
