Creamy Roasted Red Pepper Soup Simple and Savory Delight

ByIsabella Hours Posted on
When making creamy roasted red pepper soup, you need fresh and vibrant ingredients. Each one plays a key role in building flavor and texture. Here’s what you will need: - 4 large red bell peppers - 1 medium onion - 3 cloves garlic - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and black pepper - Fresh basil leaves These ingredients come together to create a rich and comforting soup. The roasted red peppers give it a sweet, smoky taste. The heavy cream or coconut cream adds a luscious, creamy texture. Don't forget fresh basil; it brightens the dish and adds a pop of color! {{ingredient_image_2}} To start, preheat your oven to 400°F (200°C). While it heats, prepare the red bell peppers. Cut them in half lengthwise and remove the seeds and stems. This lets the heat reach the flesh and helps them roast evenly. Place the pepper halves cut-side down on a baking sheet lined with parchment paper. Roast them for about 25-30 minutes. Keep an eye on them. The skins should blister and turn black. Roasting brings out their natural sweetness and adds a lovely smoky flavor. When the peppers are done, take them out of the oven. Cover them immediately with aluminum foil. Let them steam for about 10 minutes. This step makes peeling the skins easy. Once they cool slightly, remove the skins and chop the peppers into smaller pieces. In a large pot, heat one tablespoon of olive oil over medium heat. Add the finely chopped onion and cook it for about 5 minutes. Wait until the onion is soft and translucent. This releases its sweetness. Now, stir in three minced garlic cloves and one teaspoon of smoked paprika. Cook for an additional minute. This will make the garlic fragrant and mix the spices well with the onion. Next, add the chopped roasted red peppers and two cups of vegetable broth to the pot. Increase the heat and bring the mixture to a gentle boil. After that, reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld together. Using an immersion blender, blend the soup until smooth and creamy. If you have a countertop blender, carefully blend it in batches. Make sure it’s fully smooth for the best texture. Once blended, stir in one cup of heavy cream or coconut cream if you prefer. Taste the soup and adjust the seasoning with salt and black pepper as needed. Heat it on low for another 5 minutes. Avoid boiling to keep it creamy. Ladle the hot soup into bowls. For a nice touch, garnish each serving with fresh basil leaves. This adds a pop of color and flavor. Enjoy your creamy roasted red pepper soup! - Perfect roasting technique: Preheat your oven to 400°F (200°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a lined baking sheet. Roast for 25-30 minutes until the skins blister. This brings out their sweet flavor. - Selecting the best peppers: Look for large, firm red bell peppers. They should have smooth skin with no blemishes. Fresh peppers will give your soup the best taste. - Coconut cream for dairy-free option: If you want a dairy-free version, use coconut cream instead of heavy cream. It adds a rich texture and a hint of sweetness. - Other cream substitutes: You can also use cashew cream or almond cream. Both will give a creamy feel without dairy. - Adjusting thickness: If your soup is too thick, add more vegetable broth. Stir well until you reach your desired texture. If it’s too thin, simmer it longer to help it thicken. - How to fix if too thick or thin: For thick soup, add broth slowly. For thin soup, let it cook longer on low heat. Always taste and adjust spices as you go. Pro Tips Roasting Technique: For an even deeper flavor, try adding a few garlic cloves to the baking sheet while roasting the peppers. Choosing Peppers: Opt for peppers that are firm and have smooth skin for the best roasting results. Texture Matters: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is. Garnishing Tips: Experiment with different herbs like cilantro or parsley for a unique twist on the classic basil garnish. {{image_4}} To make a spicy roasted red pepper soup, add heat with peppers like jalapeños or serranos. Start with one or two small peppers, depending on your spice level. You can also add cayenne pepper or chili powder for extra warmth. Incorporate spices like cumin or coriander to bring out deeper flavors. This adds a unique twist to the classic recipe and warms up your palate. For a vegan version, swap heavy cream for coconut cream or cashew cream. Both options add richness without dairy. You can also add a splash of lemon juice for brightness. Adjust cooking methods by using vegetable broth and ensuring no animal products are in the spices. This way, you maintain flavor and texture while keeping it plant-based. Adding protein can make this soup heartier. You can include shredded chicken for a meaty option or black beans for a plant-based choice. If you add chicken, cook it in the pot before adding other ingredients. For beans, stir them in during the simmering stage. This changes the flavor and texture, making each bowl more filling and satisfying. To keep your soup fresh, store it in an airtight container. Place it in the fridge. It lasts up to five days in the refrigerator. If you want to store it longer, freeze it. The soup can stay good in the freezer for about three months. When reheating the soup, use a pot on low heat. This method helps keep the creamy texture. Stir it often to avoid sticking. If the soup seems too thick, add a bit of vegetable broth or water. This keeps the flavors bright and fresh. For freezing, use freezer-safe containers. Leave some space at the top for expansion. This will help the soup freeze without bursting the container. When you're ready to eat, thaw it overnight in the fridge. Reheat it on low heat, stirring often. This way, you keep the great taste and texture. To roast red peppers, preheat your oven to 400°F (200°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until the skins are blistered and blackened. This process brings out their natural sweetness and adds a smoky flavor. Yes, you can make this soup ahead of time. After cooking, let the soup cool completely. Store it in an airtight container in the fridge for up to three days. You can also freeze it for up to three months. Just make sure to let it cool before freezing. This soup pairs well with several side dishes. Here are a few ideas: - Grilled cheese sandwiches - Crusty bread or baguette - A fresh green salad - Crispy crackers or croutons Store leftover soup in an airtight container. It keeps well in the fridge for about three days. If you want to save it longer, freeze it. Use freezer-safe containers and leave some space for expansion. When you’re ready to eat, thaw it overnight in the fridge before reheating. You now have a full guide on making creamy roasted red pepper soup. We explored key ingredients, detailed steps, and helpful tips to enhance your dish. You learned how to roast the peppers, blend for a smooth texture, and adjust flavors to your taste. Whether you choose the classic version, a spicy twist, or a vegan option, you can enjoy a delicious meal. Embrace the process, and feel free to make it your own. Happy cooking!

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Looking for a simple, tasty soup? This Creamy Roasted Red Pepper Soup is perfect for you! It combines the rich flavor of roasted red peppers with a smooth, creamy base. Whether you want a comforting meal or a warm starter, this recipe has got you covered. Join me as I guide you through each step to create this savory delight that everyone will love!

Why I Love This Recipe

  1. Rich Flavor Profile: This soup combines the natural sweetness of roasted red peppers with the creaminess of heavy cream, creating a delightful and comforting dish.
  2. Healthy Ingredients: Made with fresh vegetables and vegetable broth, this soup is not only delicious but also packed with nutrients.
  3. Versatile and Adaptable: You can easily modify this recipe to be dairy-free by using coconut cream or adjust the spices to suit your taste preferences.
  4. Quick and Easy: With minimal prep and cooking time, this recipe is perfect for a weeknight dinner or a cozy weekend lunch.

Ingredients

When making creamy roasted red pepper soup, you need fresh and vibrant ingredients. Each one plays a key role in building flavor and texture. Here’s what you will need:

  • 4 large red bell peppers
  • 1 medium onion
  • 3 cloves garlic
  • 2 cups vegetable broth
  • 1 cup heavy cream (or coconut cream)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and black pepper
  • Fresh basil leaves

These ingredients come together to create a rich and comforting soup. The roasted red peppers give it a sweet, smoky taste. The heavy cream or coconut cream adds a luscious, creamy texture. Don’t forget fresh basil; it brightens the dish and adds a pop of color!

Step-by-Step Instructions

Preheat the Oven

To start, preheat your oven to 400°F (200°C). While it heats, prepare the red bell peppers. Cut them in half lengthwise and remove the seeds and stems. This lets the heat reach the flesh and helps them roast evenly.

Roast the Bell Peppers

Place the pepper halves cut-side down on a baking sheet lined with parchment paper. Roast them for about 25-30 minutes. Keep an eye on them. The skins should blister and turn black. Roasting brings out their natural sweetness and adds a lovely smoky flavor.

Steam and Peel

When the peppers are done, take them out of the oven. Cover them immediately with aluminum foil. Let them steam for about 10 minutes. This step makes peeling the skins easy. Once they cool slightly, remove the skins and chop the peppers into smaller pieces.

Sauté Aromatics

In a large pot, heat one tablespoon of olive oil over medium heat. Add the finely chopped onion and cook it for about 5 minutes. Wait until the onion is soft and translucent. This releases its sweetness.

Add Garlic and Spices

Now, stir in three minced garlic cloves and one teaspoon of smoked paprika. Cook for an additional minute. This will make the garlic fragrant and mix the spices well with the onion.

Combine Ingredients and Simmer

Next, add the chopped roasted red peppers and two cups of vegetable broth to the pot. Increase the heat and bring the mixture to a gentle boil. After that, reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld together.

Blend the Soup

Using an immersion blender, blend the soup until smooth and creamy. If you have a countertop blender, carefully blend it in batches. Make sure it’s fully smooth for the best texture.

Add Cream and Season

Once blended, stir in one cup of heavy cream or coconut cream if you prefer. Taste the soup and adjust the seasoning with salt and black pepper as needed. Heat it on low for another 5 minutes. Avoid boiling to keep it creamy.

Serve and Garnish

Ladle the hot soup into bowls. For a nice touch, garnish each serving with fresh basil leaves. This adds a pop of color and flavor. Enjoy your creamy roasted red pepper soup!

Tips & Tricks

Tips for Roasting Peppers

  • Perfect roasting technique: Preheat your oven to 400°F (200°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a lined baking sheet. Roast for 25-30 minutes until the skins blister. This brings out their sweet flavor.
  • Selecting the best peppers: Look for large, firm red bell peppers. They should have smooth skin with no blemishes. Fresh peppers will give your soup the best taste.

Alternatives for Cream

  • Coconut cream for dairy-free option: If you want a dairy-free version, use coconut cream instead of heavy cream. It adds a rich texture and a hint of sweetness.
  • Other cream substitutes: You can also use cashew cream or almond cream. Both will give a creamy feel without dairy.

Perfecting the Soup Texture

  • Adjusting thickness: If your soup is too thick, add more vegetable broth. Stir well until you reach your desired texture. If it’s too thin, simmer it longer to help it thicken.
  • How to fix if too thick or thin: For thick soup, add broth slowly. For thin soup, let it cook longer on low heat. Always taste and adjust spices as you go.

Pro Tips

  1. Roasting Technique: For an even deeper flavor, try adding a few garlic cloves to the baking sheet while roasting the peppers.
  2. Choosing Peppers: Opt for peppers that are firm and have smooth skin for the best roasting results.
  3. Texture Matters: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is.
  4. Garnishing Tips: Experiment with different herbs like cilantro or parsley for a unique twist on the classic basil garnish.

Variations

Spicy Roasted Red Pepper Soup

To make a spicy roasted red pepper soup, add heat with peppers like jalapeños or serranos. Start with one or two small peppers, depending on your spice level. You can also add cayenne pepper or chili powder for extra warmth. Incorporate spices like cumin or coriander to bring out deeper flavors. This adds a unique twist to the classic recipe and warms up your palate.

Vegan Version

For a vegan version, swap heavy cream for coconut cream or cashew cream. Both options add richness without dairy. You can also add a splash of lemon juice for brightness. Adjust cooking methods by using vegetable broth and ensuring no animal products are in the spices. This way, you maintain flavor and texture while keeping it plant-based.

Adding Protein

Adding protein can make this soup heartier. You can include shredded chicken for a meaty option or black beans for a plant-based choice. If you add chicken, cook it in the pot before adding other ingredients. For beans, stir them in during the simmering stage. This changes the flavor and texture, making each bowl more filling and satisfying.

Storage Info

Storing Leftovers

To keep your soup fresh, store it in an airtight container. Place it in the fridge. It lasts up to five days in the refrigerator. If you want to store it longer, freeze it. The soup can stay good in the freezer for about three months.

Reheating Instructions

When reheating the soup, use a pot on low heat. This method helps keep the creamy texture. Stir it often to avoid sticking. If the soup seems too thick, add a bit of vegetable broth or water. This keeps the flavors bright and fresh.

Freezing the Soup

For freezing, use freezer-safe containers. Leave some space at the top for expansion. This will help the soup freeze without bursting the container. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on low heat, stirring often. This way, you keep the great taste and texture.

FAQs

What is the best way to roast red peppers?

To roast red peppers, preheat your oven to 400°F (200°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until the skins are blistered and blackened. This process brings out their natural sweetness and adds a smoky flavor.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. After cooking, let the soup cool completely. Store it in an airtight container in the fridge for up to three days. You can also freeze it for up to three months. Just make sure to let it cool before freezing.

What can I serve with creamy roasted red pepper soup?

This soup pairs well with several side dishes. Here are a few ideas:

  • Grilled cheese sandwiches
  • Crusty bread or baguette
  • A fresh green salad
  • Crispy crackers or croutons

How to store leftover creamy roasted red pepper soup?

Store leftover soup in an airtight container. It keeps well in the fridge for about three days. If you want to save it longer, freeze it. Use freezer-safe containers and leave some space for expansion. When you’re ready to eat, thaw it overnight in the fridge before reheating.

You now have a full guide on making creamy roasted red pepper soup. We explored key ingredients, detailed steps, and helpful tips to enhance your dish. You learned how to roast the peppers, blend for a smooth texture, and adjust flavors to your taste.

Whether you choose the classic version, a spicy twist, or a vegan option, you can enjoy a delicious meal. Embrace the process, and feel free to make it your own. Happy cookin

When making creamy roasted red pepper soup, you need fresh and vibrant ingredients. Each one plays a key role in building flavor and texture. Here’s what you will need: - 4 large red bell peppers - 1 medium onion - 3 cloves garlic - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and black pepper - Fresh basil leaves These ingredients come together to create a rich and comforting soup. The roasted red peppers give it a sweet, smoky taste. The heavy cream or coconut cream adds a luscious, creamy texture. Don't forget fresh basil; it brightens the dish and adds a pop of color! {{ingredient_image_2}} To start, preheat your oven to 400°F (200°C). While it heats, prepare the red bell peppers. Cut them in half lengthwise and remove the seeds and stems. This lets the heat reach the flesh and helps them roast evenly. Place the pepper halves cut-side down on a baking sheet lined with parchment paper. Roast them for about 25-30 minutes. Keep an eye on them. The skins should blister and turn black. Roasting brings out their natural sweetness and adds a lovely smoky flavor. When the peppers are done, take them out of the oven. Cover them immediately with aluminum foil. Let them steam for about 10 minutes. This step makes peeling the skins easy. Once they cool slightly, remove the skins and chop the peppers into smaller pieces. In a large pot, heat one tablespoon of olive oil over medium heat. Add the finely chopped onion and cook it for about 5 minutes. Wait until the onion is soft and translucent. This releases its sweetness. Now, stir in three minced garlic cloves and one teaspoon of smoked paprika. Cook for an additional minute. This will make the garlic fragrant and mix the spices well with the onion. Next, add the chopped roasted red peppers and two cups of vegetable broth to the pot. Increase the heat and bring the mixture to a gentle boil. After that, reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld together. Using an immersion blender, blend the soup until smooth and creamy. If you have a countertop blender, carefully blend it in batches. Make sure it’s fully smooth for the best texture. Once blended, stir in one cup of heavy cream or coconut cream if you prefer. Taste the soup and adjust the seasoning with salt and black pepper as needed. Heat it on low for another 5 minutes. Avoid boiling to keep it creamy. Ladle the hot soup into bowls. For a nice touch, garnish each serving with fresh basil leaves. This adds a pop of color and flavor. Enjoy your creamy roasted red pepper soup! - Perfect roasting technique: Preheat your oven to 400°F (200°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a lined baking sheet. Roast for 25-30 minutes until the skins blister. This brings out their sweet flavor. - Selecting the best peppers: Look for large, firm red bell peppers. They should have smooth skin with no blemishes. Fresh peppers will give your soup the best taste. - Coconut cream for dairy-free option: If you want a dairy-free version, use coconut cream instead of heavy cream. It adds a rich texture and a hint of sweetness. - Other cream substitutes: You can also use cashew cream or almond cream. Both will give a creamy feel without dairy. - Adjusting thickness: If your soup is too thick, add more vegetable broth. Stir well until you reach your desired texture. If it’s too thin, simmer it longer to help it thicken. - How to fix if too thick or thin: For thick soup, add broth slowly. For thin soup, let it cook longer on low heat. Always taste and adjust spices as you go. Pro Tips Roasting Technique: For an even deeper flavor, try adding a few garlic cloves to the baking sheet while roasting the peppers. Choosing Peppers: Opt for peppers that are firm and have smooth skin for the best roasting results. Texture Matters: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is. Garnishing Tips: Experiment with different herbs like cilantro or parsley for a unique twist on the classic basil garnish. {{image_4}} To make a spicy roasted red pepper soup, add heat with peppers like jalapeños or serranos. Start with one or two small peppers, depending on your spice level. You can also add cayenne pepper or chili powder for extra warmth. Incorporate spices like cumin or coriander to bring out deeper flavors. This adds a unique twist to the classic recipe and warms up your palate. For a vegan version, swap heavy cream for coconut cream or cashew cream. Both options add richness without dairy. You can also add a splash of lemon juice for brightness. Adjust cooking methods by using vegetable broth and ensuring no animal products are in the spices. This way, you maintain flavor and texture while keeping it plant-based. Adding protein can make this soup heartier. You can include shredded chicken for a meaty option or black beans for a plant-based choice. If you add chicken, cook it in the pot before adding other ingredients. For beans, stir them in during the simmering stage. This changes the flavor and texture, making each bowl more filling and satisfying. To keep your soup fresh, store it in an airtight container. Place it in the fridge. It lasts up to five days in the refrigerator. If you want to store it longer, freeze it. The soup can stay good in the freezer for about three months. When reheating the soup, use a pot on low heat. This method helps keep the creamy texture. Stir it often to avoid sticking. If the soup seems too thick, add a bit of vegetable broth or water. This keeps the flavors bright and fresh. For freezing, use freezer-safe containers. Leave some space at the top for expansion. This will help the soup freeze without bursting the container. When you're ready to eat, thaw it overnight in the fridge. Reheat it on low heat, stirring often. This way, you keep the great taste and texture. To roast red peppers, preheat your oven to 400°F (200°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until the skins are blistered and blackened. This process brings out their natural sweetness and adds a smoky flavor. Yes, you can make this soup ahead of time. After cooking, let the soup cool completely. Store it in an airtight container in the fridge for up to three days. You can also freeze it for up to three months. Just make sure to let it cool before freezing. This soup pairs well with several side dishes. Here are a few ideas: - Grilled cheese sandwiches - Crusty bread or baguette - A fresh green salad - Crispy crackers or croutons Store leftover soup in an airtight container. It keeps well in the fridge for about three days. If you want to save it longer, freeze it. Use freezer-safe containers and leave some space for expansion. When you’re ready to eat, thaw it overnight in the fridge before reheating. You now have a full guide on making creamy roasted red pepper soup. We explored key ingredients, detailed steps, and helpful tips to enhance your dish. You learned how to roast the peppers, blend for a smooth texture, and adjust flavors to your taste. Whether you choose the classic version, a spicy twist, or a vegan option, you can enjoy a delicious meal. Embrace the process, and feel free to make it your own. Happy cooking!

Creamy Roasted Red Pepper Soup

A rich and flavorful soup made with roasted red peppers, garlic, and cream, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large red bell peppers, roasted and peeled
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup heavy cream or coconut cream
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 400°F (200°C). Prepare the red bell peppers by cutting them in half lengthwise. Remove the seeds and stems. Place the pepper halves, cut-side down, on a baking sheet lined with parchment paper.
  • Place the baking sheet in the oven and roast the peppers for about 25-30 minutes, or until the skins are blistered and turned black.
  • After roasting, take the peppers out of the oven and immediately cover them with aluminum foil. Allow them to steam for about 10 minutes. Once cooled slightly, carefully remove the skins and chop the roasted peppers into smaller pieces.
  • In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent.
  • Stir in the minced garlic and smoked paprika, cooking for an additional minute until the garlic is fragrant.
  • Add the chopped roasted red peppers to the pot followed by the vegetable broth. Increase the heat to bring the mixture to a gentle boil, then reduce the heat and let it simmer for approximately 10 minutes.
  • Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. Alternatively, blend the soup in batches using a countertop blender.
  • Once blended, stir in the heavy cream (or coconut cream, if using). Taste and adjust seasoning with salt and black pepper as needed. Heat the soup on low for another 5 minutes.
  • Ladle the hot soup into bowls and garnish each serving with a few fresh basil leaves.

Notes

For an extra touch, drizzle a little olive oil on top of the soup before serving, or sprinkle some additional smoked paprika for a dramatic flair.
Keyword creamy, roasted red pepper, soup, vegetarian

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