Cream of Red Pepper Soup
Indulge in the velvety richness of Cream of Red Pepper Soup, a vibrant and flavorful dish that's perfect for cozy lunches or elegant dinners. Made with sweet roasted red bell peppers, caramelized onions, and a touch of garlic, this creamy soup delivers a harmonious balance of smoky and savory notes. The addition of heavy cream lends a luxurious texture, while a hint of paprika adds a subtle warmth. Finished with a garnish of fresh basil for a pop of herbal brightness, this soup is as visually stunning as it is delicious. With simple steps like oven-roasting the peppers and blending the ingredients to silky perfection, this recipe is approachable yet restaurant-worthy. Ready in under an hour and naturally gluten-free, it’s a wholesome comfort food that’s sure to impress!
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 8 leaves fresh basil leaves
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half lengthwise, remove the seeds and stems, and place them cut-side down on the prepared baking sheet. Roast in the oven for 20 minutes or until the skins are blackened and blistered.
Remove the bell peppers from the oven and transfer them to a heat-safe bowl. Cover the bowl with plastic wrap or a plate to allow the peppers to steam for 10 minutes. This will make it easier to remove the skins.
While the peppers are steaming, heat the olive oil in a large pot over medium heat.
Finely chop the onion and garlic. Add them to the pot and sauté for 5-7 minutes, or until the onion is soft and translucent.
Peel the skins off the roasted peppers and roughly chop the flesh. Add the roasted peppers to the pot with the sautéed onions and garlic.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
Using an immersion blender, puree the soup until smooth. Alternatively, cool the soup slightly and blend it in batches in a countertop blender.
Stir in the heavy cream, paprika, salt, and black pepper. Taste and adjust seasoning as needed.
Simmer the soup for an additional 5 minutes to heat the cream through.
Serve hot, garnished with fresh basil leaves. Enjoy!
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4245 mg | 185% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 60.9 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4075 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
