Red Pepper Soup
Velvety and bursting with vibrant flavor, this red pepper soup is a comforting bowl of roasted perfection. Sweet red bell peppers take center stage, roasted to smoky perfection before blending with sautéed onions, garlic, and a touch of smoked paprika for depth. A splash of optional heavy cream adds a luxurious richness, while fresh basil leaves provide a bright, aromatic finish. With simple ingredients like vegetable broth and tomato paste, this wholesome soup is both nutrient-packed and easy to prepare in under an hour. Perfect as a light lunch or an elegant starter, this roasted red pepper soup is a must-try for anyone craving a cozy, flavor-forward dish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh basil (for garnish)
Instructions
Preheat your oven to 450°F (230°C).
Wash the red bell peppers and place them on a baking sheet. Roast them in the oven for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a plate to let the peppers steam for 10 minutes. This will make peeling the skin easier.
While the peppers are steaming, heat the olive oil in a large pot over medium heat.
Dice the yellow onion and sauté it in the pot for 5-7 minutes, or until soft and translucent.
Mince the garlic and add it to the pot. Cook for an additional 1 minute, stirring constantly to avoid burning.
Once the peppers have steamed, peel off the charred skin, remove the stems and seeds, and roughly chop the roasted peppers.
Add the chopped roasted peppers, vegetable broth, tomato paste, smoked paprika, salt, and black pepper to the pot with the onions and garlic. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to let the flavors meld.
Use an immersion blender to blend the soup until smooth, or carefully transfer it to a countertop blender in batches and blend until creamy.
If desired, stir in the heavy cream for a richer texture and taste.
Taste and adjust seasoning with additional salt or pepper, as needed.
Serve hot, garnished with fresh basil leaves for a bright and fresh touch.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 50.7 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3918 mg | 83% | |
*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.
