Why You’ll Love This Roasted Red Pepper Soup
Imagine the enticing aroma of roasted red bell peppers mingling with savory onions and fragrant garlic, filling your kitchen with warmth and comfort. That’s exactly what happens when you make Roasted Red Pepper Soup. What makes this recipe truly special is how it’s both incredibly simple and wonderfully satisfying. Whether you’re a seasoned cook or just starting out, this soup is designed to be easy to follow and delicious to taste. Start by preheating your oven to 450°F (230°C). Cut the 6 large red bell peppers in half and remove the seeds and membranes. Place them cut side down on a baking sheet lined with aluminum foil. Roast the peppers in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered. Tip: Roasting at high heat caramelizes the natural sugars in the peppers, enhancing their sweetness and adding a smoky depth to the soup. Once roasted, transfer the peppers to a bowl and cover them with plastic wrap. Let them steam for about 10 minutes. After steaming, gently peel off the skins from the red bell peppers. Discard the skins and set the roasted peppers aside. Tip: Steaming loosens the skins, making them easier to peel off without tearing the peppers, which ensures a smooth texture in your soup. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the 1 large chopped onion and cook until translucent, about 5 minutes. Then, add 3 cloves of minced garlic and sauté for another 1-2 minutes until fragrant. Add the peeled roasted red peppers to the pot, followed by 4 cups of low-sodium vegetable broth. Stir in 1 teaspoon of smoked paprika and 1 teaspoon of dried basil. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy. Stir in 1 cup of heavy cream and heat the soup through for a few minutes. Garnish with chopped fresh basil or parsley and serve. Tip: Adding heavy cream at the end enriches the soup, giving it a luxurious, silky finish that enhances its creamy consistency.
More Delicious Soups
Zuppa Toscana Beef Noodle Soup Hamburger Soup Black Bean Soup Instant Pot Creamy Potato Sausage Soup
title: “Roasted Red Pepper Soup” ShowToc: true date: “2024-11-08” author: “Joy Brian”
Be sure to try my Minestrone Soup recipe next!
Roasted Red Pepper Soup
This Roasted Pepper Soup could win awards! (Seriously.) The ingredients in this soup are so well balanced, there is representation from every flavor in just the right quantity. There’s a hint of sweetness to compliment the deliciously charred roasted red peppers and to offset the acidity of the tomatoes. The sweetness comes from caramelizing onions and carrots just a little bit in the beginning, as well as adding a touch of brown sugar. There’s also a little umami from soy sauce, a dash of heat from hot sauce, (that won’t make this spicy), garlic, fresh tomatoes, and the best combination of seasonings. A little bit of cream and Parmesan cheese is the best way to finish off this soup, (but those are also optional)!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Caramelize onions and carrots in butter for 25 minutes, stirring occasionally. Add the garlic, tomato paste, brown sugar, soy sauce, hot sauce, and seasonings and cook for 2 minutes.
Add white wine and simmer for 3-4 minutes, until thickened and reduced by half. Add the roasted red peppers and crushed tomatoes. Add the chicken broth and use an immersion blender to blend until smooth. (Or transfer to a blender in batches.) Simmer, for 30 minutes, uncovered. It will thicken and the flavors meld and concentrate.
Stir in the cream and Parmesan cheese, if using. Garnish with croutons, Parmesan cheese shavings, and/or freshly cracked black pepper if desired. Serve with Garlic Bread With Cheese!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze and reheat very well.
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Immersion Blender -I use this often for soups and sauces, it makes blending quick, easy, and clean. 4.5 Quart Dutch Oven– The perfect size for almost any soup recipe. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. Soup Ladle 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
