Smoked Paprika and Red Bell Pepper Soup
Warm, smoky, and irresistibly vibrant, this Smoked Paprika and Red Bell Pepper Soup is a cozy bowl of comfort guaranteed to brighten any day. Featuring roasted red bell peppers for a sweet, caramelized depth, this soup is elevated with bold smoked paprika and a hint of garlic for a rustic, smoky flavor profile. A splash of optional heavy cream adds luxurious richness, while a garnish of fresh parsley brings a pop of freshness to every bite. Perfect as a starter or a hearty main dish, this gluten-free, vegetarian soup is easy to prepare and ideal for meal prepping. Whether you're seeking a comforting winter warmer or a light, flavorful summer dinner, this silky smooth and richly spiced soup will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 teaspoons Smoked paprika
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 0.5 cup Heavy cream (optional)
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Preheat your oven to 425°F (220°C).
Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blackened and blistered.
Remove the roasted peppers from the oven and place them in a bowl. Cover tightly with plastic wrap or a plate to steam for 10 minutes. This will make the skin easier to peel off.
While the peppers are steaming, heat olive oil in a large pot over medium heat.
Chop the onion and garlic, then sauté them in the pot for 5-7 minutes, until the onion is translucent and the garlic is fragrant.
Stir in smoked paprika and tomato paste, cooking for 1-2 minutes to bloom the flavors.
Peel the skins off the roasted peppers, remove the seeds, and chop them into pieces. Add the peppers to the pot.
Pour in the vegetable broth, and bring the mixture to a simmer. Let it cook for 10 minutes.
Use an immersion blender (or transfer the soup in batches to a blender) to blend until smooth and creamy.
If using, stir in the heavy cream for extra richness. Season with salt, pepper, and red chili flakes to taste.
Serve hot, garnished with fresh parsley and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 47.9 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3860 mg | 82% | |
*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.
