Savory Roasted Red Pepper Soup
Warm up your table with the bold, comforting flavors of Savory Roasted Red Pepper Soup. This velvety soup is made from rich, fire-roasted red bell peppers, gently blended with sautéed onions, garlic, and aromatic spices like paprika and thyme for a depth of flavor that’s hard to resist. A splash of heavy cream adds luxurious creaminess, while fresh parsley offers a pop of color and brightness. Easy to prepare and ready in just under an hour, this hearty soup serves as the perfect appetizer or a satisfying main course when paired with crusty bread. It’s a wholesome, gluten-free option packed with vibrant, smoky undertones that make it ideal for cozy weeknight dinners or elegant gatherings.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it.
Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on the prepared baking sheet.
Roast the red bell peppers in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.
Carefully transfer the hot roasted peppers to a bowl and cover with plastic wrap for 10 minutes. This helps loosen the skins.
Peel off the skins from the roasted peppers and set the flesh aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the roasted red pepper flesh, vegetable stock, paprika, dried thyme, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to meld.
Use an immersion blender to carefully blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the heavy cream and adjust seasoning as needed.
Simmer the soup for another 2-3 minutes to ensure it's heated through.
Serve the soup hot, garnished with chopped fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4675 mg | 203% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 45.2 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3598 mg | 77% | |
*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.
