Spicy Roasted Red Pepper Soup
Velvety, bold, and bursting with smoky heat, this Spicy Roasted Red Pepper Soup is a flavor-packed comfort food that will warm your soul. Featuring charred red bell peppers roasted to perfection, this soup is elevated with the rich earthiness of smoked paprika, a fiery kick of cayenne, and the deep warmth of cumin. Blended to smooth, creamy bliss with an optional touch of heavy cream, it's the ideal balance of spice and silkiness. Quick to prepare in under 45 minutes, this vibrant dish is perfect for cozy weeknight dinners or as an elegant starter. Garnished with fresh parsley or cilantro, it’s as visually stunning as it is delicious. This recipe is also vegetarian, and with a simple swap of cream, it can be made vegan-friendly—perfect for accommodating various dietary preferences.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole red bell peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 0.5 cup heavy cream (optional)
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley or cilantro
Instructions
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or aluminum foil.
Place the red bell peppers on the prepared baking sheet. Roast for 25-30 minutes, turning halfway through, until the skins are charred and blistered.
Remove the roasted peppers from the oven and transfer them to a large bowl. Cover with plastic wrap or a plate to trap the steam. Let them rest for 10 minutes.
Once cooled, peel off the charred skin of the peppers and discard the seeds and stems. Roughly chop the flesh of the peppers and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.
Add the minced garlic, smoked paprika, cayenne pepper, and cumin. Stir and cook for 1 minute until fragrant.
Add the roasted red peppers and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
Remove the pot from the heat and carefully use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree.
Stir in the heavy cream, if using, and season with salt and black pepper to taste.
Return the soup to low heat and warm through for a couple of minutes. Avoid boiling if using cream.
Serve the soup warm in bowls, garnished with fresh parsley or cilantro. Enjoy!
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 39.0 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3076 mg | 65% | |
*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.
