Red Bell Pepper Soup
Warm up with a bowl of vibrant, velvety red bell pepper soup, a dish that celebrates the natural sweetness of roasted peppers and the depth of smoky paprika. This comforting recipe is perfect for chilly evenings, featuring the rich flavors of fire-roasted red bell peppers blended with sautéed onion and garlic, all simmered in vegetable broth for a wholesome, aromatic base. Finished with a touch of creamy indulgence and garnished with fresh parsley, this soup is as visually stunning as it is delicious. With just 10 minutes of prep and simple roasting and blending techniques, it's an easy yet impressive meal to serve. Ideal for vegetarians, this roasted red bell pepper soup pairs beautifully with crusty bread or a side salad, making it a must-try addition to your recipe repertoire!
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Recipe Information
Ingredients
- 6 red bell peppers
- 2 tablespoons olive oil
- 1 yellow onion
- 3 garlic cloves
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash the red bell peppers, then cut them in half and remove the seeds and stems.
Place the bell pepper halves cut-side down on a baking sheet lined with parchment paper.
Roast the peppers in the oven for 20-25 minutes, or until the skins are charred and blistered.
While the peppers roast, dice the yellow onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes, or until translucent.
Add the minced garlic to the pot and sauté for another minute, stirring frequently to avoid burning.
Once the peppers are done roasting, transfer them to a bowl and cover with plastic wrap or a lid for 10 minutes. This will help loosen the skins.
Peel the skins off the roasted peppers and discard them.
Add the peeled roasted peppers, vegetable broth, smoked paprika, salt, and black pepper to the pot with the onions and garlic.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender to blend.
Stir in the heavy cream and adjust the seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with a sprinkle of fresh parsley if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3489 mg | 152% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 44.1 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3452 mg | 73% | |
*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.
