Creamy Roasted Red Pepper Soup
Experience the comforting richness of this Creamy Roasted Red Pepper Soup, a vibrant blend of smoky, caramelized red bell peppers and velvety cream. Roasting the peppers to perfection brings out their natural sweetness, while a touch of paprika adds a subtle, smoky depth. Infused with sautéed garlic and onions, and simmered in vegetable broth, this luscious soup is irresistibly smooth, thanks to a quick blitz with an immersion blender. Perfect as a cozy appetizer or a light main dish, it’s wonderfully customizable with fresh basil garnish for a bright, herby finish. Ready in under an hour, this homemade soup is gluten-free and bursting with flavor, making it an ideal addition to your weeknight dinner rotation or a show-stopping starter for any gathering!
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 0.25 cup (optional, for garnish) fresh basil leaves
Instructions
Preheat your oven to 450°F (230°C).
Place the whole red bell peppers on a baking sheet lined with parchment paper. Roast the peppers in the oven for 20-25 minutes, turning them halfway through, until the skins are charred and blistered.
While the peppers roast, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.
Add the minced garlic and sauté for another 1 minute, stirring frequently to prevent burning.
Once the peppers are roasted, transfer them to a heatproof bowl and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes to loosen the skins.
Peel the skins off the roasted peppers, remove the seeds and stems, and roughly chop the flesh.
Add the chopped roasted peppers to the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
Remove the soup from heat and use an immersion blender to blend until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Stir in the heavy cream, paprika, salt, and black pepper. Taste and adjust seasoning as needed.
Return the soup to low heat and warm through, but do not boil.
Serve the soup hot, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4661 mg | 203% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 35.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2969 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.
