Zupas Roasted Red Pepper Soup
Savor the rich, velvety flavors of Zupas Roasted Red Pepper Soup—a hearty and comforting dish perfect for any season. This easy-to-make recipe showcases the natural sweetness of flame-roasted red bell peppers, complemented by aromatic garlic, sautéed onions, and a touch of smoked paprika for depth. Blended to silky perfection with vegetable broth and finished with a splash of heavy cream, this soup is irresistibly smooth and satisfying. Garnish each bowl with fresh basil and a drizzle of cream for a restaurant-quality presentation. Whether you're preparing a cozy family dinner or seeking an elegant starter, this soup is sure to impress. Plus, it's ready in just 45 minutes, making it an ideal choice for busy weeknights.
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Recipe Information
Ingredients
- 4 pieces red bell peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons, chopped basil leaves
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half, remove seeds and stems, and place them cut-side down on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the peppers and roast them in the oven for 20-25 minutes, or until the skins are charred and blistered.
Once roasted, transfer the peppers to a bowl and cover it with plastic wrap for 10 minutes to steam, making it easier to peel the skins. After steaming, remove the charred skins and set the roasted peppers aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and cook, stirring frequently, until soft and translucent (about 5 minutes).
Add the minced garlic to the pot and sauté for another minute until fragrant.
Stir in the roasted red peppers, vegetable broth, tomato paste, smoked paprika, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer for 10 minutes.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until creamy.
Return the soup to the pot (if using a blender) and stir in the heavy cream. Heat through but do not bring to a boil.
Taste and adjust seasonings if needed. Serve hot, garnished with chopped basil leaves and a drizzle of additional cream, if desired.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4281 mg | 186% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 40.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3031 mg | 64% | |
*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.
