If you’re in search of a cozy, comforting soup, look no further than this Roasted Red Pepper Soup. With its vibrant color and rich flavor, it’s perfect for warming up on a chilly day. This recipe transforms simply roasted red peppers into a creamy delight that will leave your taste buds singing.
Imagine sitting down to a bowl of this sumptuous soup, the smoky sweetness of the roasted red peppers harmoniously blended with luscious cream and aromatic spices. Whether you’re serving it as a starter or as a main dish with crusty bread, it’s bound to impress. Plus, it’s easy to whip up, making it an ideal choice for busy weeknights.
Deliciously Smooth Roasted Red Pepper Soup
This Roasted Red Pepper Soup stands out with its silky texture and satisfying flavors. Featuring sweet, roasted peppers, garlic, and a hint of spice, it’s a comforting dish that resonates with warmth.
The creamy consistency beautifully complements the rich flavor, making this soup a delightful choice for any gathering or cozy night in. It’s not just about taste; the vibrant red-orange color also creates an inviting presentation that enhances the overall dining experience.
Preparing the Peppers
The foundation of this soup lies in the roasted red peppers. Start by preheating your oven, then prepare the peppers by cutting them in half and removing the seeds.
Place the halves on a baking sheet, cut-side down, and roast until the skins are nicely charred. This process intensifies the natural sweetness of the peppers, giving the soup its signature flavor.
Infusing Aromatic Flavors
Once the peppers are roasted and peeled, the next step is to create a fragrant base. Sauté chopped onions in olive oil until they become translucent, then add minced garlic and smoked paprika. This combination sets the stage for a flavorful soup.
The aromatic spices will fill your kitchen with a delightful scent, hinting at the delicious dish that is about to unfold. These ingredients work together to enhance the overall depth of flavor in the Roasted Red Pepper Soup.
Blending for Perfection
After the aromatics are ready, combine them with the roasted peppers and vegetable broth. Allow the mixture to simmer, which helps meld the flavors. It’s time to blend the concoction until it reaches a smooth consistency.
You can use an immersion blender directly in the pot or transfer the mixture to a countertop blender. Either way, the goal is to achieve a creamy texture that will make every spoonful a delight.
Adding Creaminess
To elevate the soup further, stir in heavy cream or coconut milk. This addition not only enriches the flavor but also enhances the texture, making it irresistibly creamy.
Season your creation with salt and pepper to taste, ensuring that the flavors are balanced. Gently heat the soup once more before serving, allowing everything to meld beautifully.
Serving Suggestions
When it’s time to serve, ladle the soup into warm bowls and garnish with fresh basil leaves for a pop of color and flavor. This final touch truly elevates the presentation, inviting everyone to dig in.
Pair this comforting soup with a slice of golden crusty bread perfect for dipping. The combination of the creamy Roasted Red Pepper Soup and the crunchy bread creates a wonderful dining experience that feels like a warm hug on a chilly day.
Deliciously Smooth Roasted Red Pepper Soup
This Roasted Red Pepper Soup is a silky and satisfying dish featuring sweet, roasted peppers, garlic, and a hint of spice. The creamy texture paired with the rich flavor makes it a delightful choice for any occasion.
Ingredients
- 4 large red bell peppers, roasted and peeled
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for about 20-25 minutes until the skins are charred. Remove from the oven and let cool before peeling off the skins.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and smoked paprika and cook for another minute until fragrant.
- Blend the Soup: Add the roasted red peppers and vegetable broth to the pot. Bring to a simmer and cook for about 10 minutes. Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender.
- Add Creaminess: Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Heat gently over low heat without boiling.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Enjoy with a slice of crusty bread for dipping.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 bowls
- Calories: 290kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 20g
