Roasted Red Pepper Soup
Warm up your soul with this velvety Roasted Red Pepper Soup, a vibrant and flavorful dish that's as comforting as it is easy to make. Bursting with the smoky sweetness of oven-roasted red bell peppers, this soup layers in aromatic sautéed onions and garlic, a hint of smoky paprika, and the richness of tomato paste for depth. Blended to a silky smooth texture with vegetable broth, it can be finished with a swirl of heavy cream for a luxurious touch, though it’s equally delicious as is. Perfect for cozy nights or as an elegant appetizer, this gluten-free recipe is ready in under an hour and pairs beautifully with crusty bread or a fresh side salad. Garnish with fragrant fresh basil for a pop of herbal brightness, and watch this soup become a new household favorite.
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 whole 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).
Cut the red bell peppers in half and remove the seeds and stems.
Place the peppers on a baking sheet, skin-side up, and drizzle 1 tablespoon of olive oil over them.
Roast the peppers in the preheated oven for 20-25 minutes, or 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 and let the peppers steam for 10 minutes to loosen the skins.
While the peppers are steaming, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Finely chop the onion and garlic. Add them to the pot and sauté for 5 minutes, or until the onion is soft and translucent.
Peel the charred skins off the roasted peppers and add the peeled peppers to the pot.
Pour in the vegetable broth and add the tomato paste, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Using an immersion blender (or in batches with a countertop blender), blend the soup until smooth and creamy.
If desired, stir in the heavy cream for a richer texture.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh basil leaves.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 14.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 971 mg | 21% | |
*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.
