Easy Roasted Red Pepper Soup Recipe
This easy roasted red pepper soup recipe is a flavorful and comforting dish perfect for any occasion.
Equipment
- oven
- Blender
- Pot
- baking sheet
Ingredients
For the Soup Base
- 2 cups red bell peppers roasted
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons olive oil for roasting and sautéing
For Seasoning & Finishing Touches
- 1 teaspoon smoked paprika
- salt to taste
- pepper to taste
- ¼ cup fresh basil or parsley for garnish
- ½ cup cream or coconut milk optional
Instructions
For the Soup Base
- Preheat oven to 400°F. Toss halved red bell peppers in olive oil, roast skin-side up on a baking sheet until charred edges appear, about 20 minutes.
- Meanwhile, heat olive oil in a pot over medium heat. Cook chopped onion and garlic until softened and fragrant, about 5 minutes, stirring gently.
- Add roasted peppers to the pot along with vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes for flavors to meld.
For Finishing
- Carefully transfer soup to a blender (in batches, if needed). Blend until silky smooth and vibrant, taking care to vent steam with a towel.
- Return blended soup to pot, stir in smoked paprika, salt, and pepper. Taste and adjust seasoning.
- Stir in a splash of cream or coconut milk over low heat. Heat through without boiling.
- Optional: Garnish with fresh basil or a swirl of cream for extra flair.
Nutrition
Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 70mgCalcium: 50mgIron: 1mg
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