Roasted Red Pepper Soup with Orange Cream
Elevate your soup game with this vibrant Roasted Red Pepper Soup with Orange Cream—a harmonious blend of smoky, sweet, and citrusy flavors. This recipe transforms roasted red bell peppers, infused with the rich depth of garlic and onions, into a silky, flavorful base that’s pureed to perfection. The addition of a luxurious orange cream, made with fresh orange zest and juice, adds a bright, tangy twist that takes this dish to gourmet heights. Ready in under an hour, this comforting and elegant soup is perfect for cozy dinners or entertaining guests. Serve it with crusty bread or crunchy croutons for an irresistible pairing.
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 4 cups Vegetable broth
- 2 tablespoons Tomato paste
- 0.5 cup Heavy cream
- 1 teaspoon Orange zest
- 2 tablespoons Fresh orange juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 optional, for serving Crusty bread or croutons
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half and remove the seeds and stems. Place them cut side down on the prepared baking sheet.
Roast the peppers in the preheated oven for 20-25 minutes, or until the skin is charred and blistered. Remove from the oven and place peppers in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes. Once cooled, peel off the skins and set the roasted peppers aside.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the peeled roasted red peppers, vegetable broth, and tomato paste. Bring to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth, or transfer the mixture to a blender in batches and blend until creamy. Return the soup to the pot if using a blender.
Season the soup with salt and black pepper to taste, and keep it warm over low heat.
In a small bowl, whisk together the heavy cream, orange zest, and fresh orange juice until well combined. This will be your orange cream topping.
To serve, ladle the soup into bowls. Drizzle a spoonful of the orange cream over the top and use a toothpick to create a swirl pattern if desired. Serve warm with crusty bread or croutons on the side.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4928 mg | 214% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 52.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3916 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.
