Velvety Roasted Red Pepper Soup

$- 4 large red bell peppers - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 medium carrot, diced small - 1 teaspoon smoked paprika - 4 cups vegetable broth (low-sodium) - 1 cup heavy cream (or coconut cream) - 2 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper - Fresh basil or parsley leaves for garnish Gathering the right ingredients is key to making this creamy roasted red pepper soup. Start with four large red bell peppers. They give the soup its sweet and smoky base. Next, get one medium onion. Finely chop it to add depth. Don't forget three cloves of garlic. Mince them for a strong flavor. You'll need one small carrot too. Dice it small so it cooks evenly. For seasoning, grab one teaspoon of smoked paprika. This adds a lovely warmth. Use four cups of vegetable broth, preferably low-sodium, to keep it healthy. For creaminess, you can choose one cup of heavy cream or coconut cream. Use two tablespoons of extra virgin olive oil for sautéing. Lastly, season with salt and freshly cracked black pepper to taste. Don’t forget fresh basil or parsley to brighten up your soup! {{ingredient_image_2}} - Preheat your oven to 425°F (220°C). This high heat helps caramelize the peppers. - Slice the red bell peppers in half. Remove seeds and stems. Place them cut side down on a lined baking sheet. - Roast the peppers in the oven for about 25-30 minutes. Look for blistered and slightly charred skins. - To roast well, make sure to line your baking sheet. This helps with easy cleanup. - In a large pot, heat olive oil over medium heat. Add the chopped onion. Sauté for about 5 minutes until soft. - Next, add minced garlic and diced carrot. Stir for 3-4 minutes until fragrant and tender. - Carefully take out the roasted peppers. Let them cool, then peel off the skin. Chop them and add to the pot. Don’t forget to add smoked paprika. - Pour in vegetable broth and bring to a gentle simmer. Let it cook for about 15 minutes. This helps the flavors blend. - Use an immersion blender to puree the soup until smooth. If you don’t have one, transfer to a countertop blender in batches. - Stir in the heavy cream (or coconut cream) and season with salt and black pepper. If needed, gently reheat without boiling. - Serve the soup in warm bowls. Add fresh basil or parsley on top for a pop of color. Enjoy with crispy bread or crackers on the side! Choosing the right peppers Use large, ripe red bell peppers. They should feel firm and heavy. Look for smooth skin with no blemishes. These peppers give your soup a sweet and rich flavor. Avoiding blandness: seasoning tips Season early and often. Start with salt and black pepper. Add smoked paprika for a unique taste. You can also try fresh herbs like basil or thyme. Taste as you cook to adjust flavors. How to achieve the best texture For a smooth soup, blend well. An immersion blender works best for this. If you use a countertop blender, do it in batches. Make sure to let the soup cool slightly to avoid splatters. Using a countertop blender vs immersion blender An immersion blender lets you blend soup right in the pot. It saves time and cleanup. A countertop blender can give a silkier texture but takes more time. Just be careful when transferring hot soup. Slow cooker method for soup preparation You can make this soup in a slow cooker too. Roast the peppers first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours. Blend before serving for a creamy texture. Pro Tips Roasting for Depth: For a richer flavor, consider roasting the peppers a bit longer until they are very charred. This adds a smoky complexity to the soup. Texture Matters: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is, or add roasted pepper pieces back into the soup after blending. Adjusting Creaminess: For a lighter version, reduce the amount of cream or use a low-fat alternative. Coconut cream is a great dairy-free substitute that adds a unique flavor. Flavor Boost: Add a splash of balsamic vinegar or a squeeze of lemon juice just before serving for an extra zing that brightens the flavors. {{image_4}} You can easily modify this soup for different diets. If you want a vegan option, use coconut cream instead of heavy cream. Coconut cream adds a nice richness without dairy. It also brings a hint of sweetness that pairs well with the peppers. For those needing gluten-free options, this soup is already gluten-free! Just ensure your broth is labeled as gluten-free. You can enjoy this soup without any worries. To change the flavor, consider adding herbs and spices. Fresh basil and thyme enhance the taste and aroma. A dash of cumin adds warmth and depth, creating a unique twist. You can also add optional ingredients for fun textures. Croutons give a nice crunch, while a sprinkle of cheese adds creaminess. These little extras can turn your soup into a gourmet dish. Enjoy experimenting! To keep your creamy roasted red pepper soup fresh, follow these steps: - Refrigeration: Let the soup cool down first. Pour the soup into an airtight container. Store it in the fridge for up to 4 days. - Freezing: If you want to save it longer, freeze the soup. Use freezer-safe containers or bags. It can last up to 3 months. When ready to eat, thaw it overnight in the fridge. When reheating your soup, you'll want to keep the flavors intact: - Methods to Reheat: You can use the stove or microwave. For the stove, pour the soup into a pot and heat over medium-low heat. Stir often. For the microwave, use a microwave-safe bowl. Heat in short bursts and stir in between. - Maintaining Flavor and Texture: To keep the soup creamy, avoid boiling it. If it looks thick, add a splash of broth or water while reheating. This helps keep the smooth texture and rich flavor. How do I know when the peppers are roasted? You can tell the peppers are roasted when the skins turn dark and blistered. The flesh should feel soft and tender. This typically takes about 25 to 30 minutes in a hot oven. Keep an eye on them to avoid burning. Can I use canned roasted red peppers instead? Yes, canned roasted red peppers are a great time-saver. They have a similar flavor and texture. Just drain and rinse them before adding them to the soup. This will cut down your prep time significantly. How long does the soup last in the fridge? The soup can last up to five days in the fridge. Store it in an airtight container to keep it fresh. If you notice any changes in smell or color, it’s best to toss it. What can I serve with roasted red pepper soup? This soup pairs well with crusty bread or grilled cheese sandwiches. You can also serve it with a fresh salad for a light meal. Adding a sprinkle of cheese or croutons on top can enhance the flavor too. In this blog, we explored the steps to make roasted red pepper soup. We covered ingredients, roasting tips, and how to blend for a creamy finish. I shared alternatives for different diets and storage advice for leftovers. Remember, you have room to be creative with herbs and spices. Enjoy this rich soup, knowing you can tweak it to fit your taste! Happy cooking!$

Velvety Roasted Red Pepper Soup

A creamy and flavorful soup made with roasted red peppers, perfect for any occasion.

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Prep Time 10

Cook Time 50

Total Time 1

Course Appetizer

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

4 large red bell peppers
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium carrot, diced small
1 teaspoon smoked paprika
4 cups vegetable broth (preferably low-sodium)
1 cup heavy cream or coconut cream
2 tablespoons extra virgin olive oil
to taste salt and freshly cracked black pepper
for garnish fresh basil or parsley leaves

Instructions

Preheat your oven to 425°F (220°C).
Slice the red bell peppers in half and remove the seeds and stems. Arrange them cut side down on a baking sheet lined with parchment paper or foil.
Place the baking sheet in the preheated oven and roast the peppers for approximately 25-30 minutes, or until the skins are blistered and slightly charred.
While the peppers are roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and soft.
Incorporate the minced garlic and diced carrot into the pot. Continue to sauté for another 3-4 minutes until fragrant and the carrot begins to soften.
Carefully remove the roasted peppers from the oven and allow them to cool. Peel off the charred skin, chop the peppers, and add them to the pot. Sprinkle in the smoked paprika.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 15 minutes.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the mixture to a countertop blender in batches and blend until silky.
Stir in the heavy cream (or coconut cream) and season with salt and freshly cracked black pepper to taste. Gently reheat the soup over low heat if necessary.
Ladle the soup into warm bowls and finish with a sprinkle of fresh basil or parsley.

Notes

For an elegant touch, drizzle a swirl of cream on top of the soup before garnishing, and serve with crispy bread or artisanal crackers on the side.

Keyword creamy, roasted red pepper, soup, vegetarian