Sweet Red Pepper Soup
Indulge in the velvety richness of Sweet Red Pepper Soup, a comforting dish that bursts with smoky, roasted flavors and creamy goodness. This recipe showcases the natural sweetness of fire-roasted red bell peppers, perfectly balanced with sautéed onions, garlic, and a hint of smoked paprika for a subtle depth of flavor. The addition of fragrant thyme and a swirl of heavy cream creates a luxuriously smooth texture, making each spoonful irresistible. Ready in under an hour, this soup is not only easy to make but also perfect for an elegant starter or a cozy weeknight meal. Serve it warm with a drizzle of cream or a sprinkle of fresh herbs, and savor the vibrant, wholesome taste of this homemade culinary delight.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 1 medium yellow onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 450°F (230°C).
Cut the red bell peppers in half lengthwise, remove the seeds and membranes, and place them cut side down on a baking sheet lined with parchment paper or aluminum foil.
Roast the bell peppers in the preheated oven for about 20 minutes, or until the skins are charred and blistered.
While the peppers roast, peel and dice the onion and garlic.
Remove the roasted peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate, letting them steam for 10 minutes to make peeling easier.
While the peppers are steaming, heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 5–7 minutes or until softened and translucent.
After steaming, peel the skins off the roasted peppers and discard them. Add the peeled peppers to the pot with the onions and garlic.
Pour in the vegetable broth, then add the salt, black pepper, smoked paprika, and thyme leaves. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
Stir in the heavy cream and adjust the seasoning with more salt or pepper, if needed.
Serve hot, garnished with a drizzle of cream, a sprinkle of smoked paprika, or fresh thyme leaves, if desired. Enjoy!
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 14.9 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1008 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.
