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Roasted Red Pepper Soup

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A creamy, flavorful soup made with roasted red peppers, onions, garlic, and seasonings, perfect for a light lunch or as a starter.

Ingredients

Scale
  • 4 large red bell peppers
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1 medium potato, peeled and diced
  • 1 tsp smoked paprika
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1/4 cup heavy cream or coconut cream
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Cut red peppers in half, remove seeds, and place them skin-side up on a baking sheet.
  2. Roast peppers for 20–25 minutes until skins are charred. Remove from oven, cover with foil, and let steam for 10 minutes. Peel off skins.
  3. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
  4. Add roasted peppers, potato, smoked paprika, salt, and pepper. Stir well.
  5. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until potatoes are tender.
  6. Blend the soup using an immersion blender or in batches until smooth.
  7. Stir in cream, adjust seasoning, and heat through.
  8. Serve hot, garnished with parsley.

Notes

  • For a vegan version, use coconut cream instead of dairy cream.
  • You can roast the peppers ahead of time for quicker prep.
  • Add a pinch of cayenne pepper for a spicy kick.

Nutrition

Keywords: roasted red pepper soup, creamy soup, vegetarian soup, roasted pepper recipe

Find it online: https://zesticook.com/roasted-red-pepper-soup/