Roasted Red Bell Pepper Soup
Savor the smoky, vibrant flavors of Roasted Red Bell Pepper Soup, a comfort food classic that’s as nourishing as it is delicious. This silky, plant-based soup highlights the natural sweetness of roasted red bell peppers, complemented by caramelized garlic and sautéed onions for a rich, full-bodied taste. Infused with a hint of smoked paprika and tomato paste, it’s finished with a splash of heavy cream (optional) for an extra layer of indulgence. Perfect for weeknight dinners or as a starter for gatherings, this easy-to-make recipe comes together in under an hour and pairs beautifully with crusty bread or a crisp side salad. Whether you’re after a wholesome vegan option or a creamy, decadent treat, this roasted red bell pepper soup is a flavorful crowd-pleaser you’ll love making again and again.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 1 medium yellow onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream (optional)
- 2 tablespoons fresh basil leaves (for garnish)
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or aluminum foil.
Wash the red bell peppers, then cut them in half lengthwise. Remove the stems, seeds, and membranes.
Place the bell pepper halves skin-side up on the prepared baking sheet. Add the whole garlic cloves (with the skin on) to the sheet. Drizzle everything with 1 tablespoon of olive oil.
Roast in the oven for 20-25 minutes, or until the bell pepper skins are charred and blistered.
Remove the baking sheet from the oven. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or foil. Let them rest for 10 minutes to steam, which will make peeling easier.
Meanwhile, finely chop the onion. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat and sauté the onion until it's soft and translucent (about 5 minutes).
Remove the skins from the roasted bell peppers and garlic cloves. Discard the skins and set the flesh aside.
Add the roasted peppers, peeled garlic, tomato paste, smoked paprika, salt, and black pepper to the pot with the onions. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for 10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend, then return it to the pot.
If you prefer a creamier soup, stir in the heavy cream at this stage and heat through on low heat for 2-3 minutes (do not let it boil).
Taste and adjust the seasoning with additional salt or pepper, as needed.
Ladle the soup into bowls and garnish with fresh basil leaves. Serve immediately with crusty bread or a side salad.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 16.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1058 mg | 23% | |
*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.
