Creamy Roasted Pepper Soup
Elevate your comfort food repertoire with this silky and flavorful Creamy Roasted Pepper Soup. Featuring the irresistible smokiness of oven-roasted red bell peppers, sweet roasted garlic, and savory caramelized onion, this vibrant soup is blended to velvety perfection with a touch of heavy cream for ultimate richness. A hint of paprika adds warmth and depth, while fresh basil makes a stunning optional garnish. Ready in under an hour, this soup is the perfect balance of wholesome and indulgent, ideal as a cozy starter or a light main course. Pair it with crusty bread or a crisp salad for a satisfying meal, and enjoy the deep, roasted flavors that make this dish a standout. Perfect for weeknight dinners or impressing dinner guests, this recipe is a delicious way to embrace seasonal dining.
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Recipe Information
Ingredients
- 4 red bell peppers
- 1 medium yellow onion
- 4 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 6 leaves fresh basil (optional, for garnish)
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side-down on the prepared baking sheet.
Peel the onion and cut it into quarters. Place the onion quarters and garlic cloves on the baking sheet alongside the peppers.
Drizzle the vegetables with 1 tablespoon of olive oil and roast in the oven for 25–30 minutes, or until the peppers are soft and their skins are charred and blistered.
Remove the baking sheet from the oven. Transfer the peppers to a bowl and cover tightly with plastic wrap or a lid to allow them to steam for 10 minutes. This will make peeling the skins easier.
After steaming, peel and discard the skins from the roasted peppers.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the roasted onion and garlic and sauté for 2–3 minutes until fragrant.
Add the peeled roasted peppers, vegetable broth, paprika, salt, and black pepper to the pot. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to combine.
Using an immersion blender or working in batches with a countertop blender, purée the soup until smooth and creamy.
Stir in the heavy cream and heat the soup for an additional 2–3 minutes over low heat, being careful not to let it boil.
Taste the soup and adjust seasoning if necessary. Ladle into bowls and garnish with fresh basil leaves, if desired.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3481 mg | 151% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 35.7 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2965 mg | 63% | |
*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.
