Roasted Red Pepper Soup

Roasted Red Pepper Soup is a vibrant, comforting bowl of pure goodness that’s perfect for any season. With its smoky sweetness from perfectly roasted red bell peppers, this soup strikes the ideal balance between rich and light. Whether you’re cozying up on a chilly evening or craving a bright, flavorful starter, this recipe delivers a warming experience with every spoonful. The smooth texture combined with aromatic herbs and a splash of cream elevates this simple soup into a dish you’ll want to make again and again.

What Makes This Recipe Special

This Roasted Red Pepper Soup stands out because it captures the natural sweetness and smoky depth of roasted red bell peppers, bringing out flavors that fresh peppers alone can’t match. The slow roasting process caramelizes the peppers to perfection, adding complexity without any artificial ingredients. Using a blend of dried basil and oregano gives it a subtle Italian flair, while the splash of cream creates a luscious texture that feels indulgent but not heavy.

Unlike many soups that rely on heavy seasoning or canned ingredients, this recipe keeps things fresh and simple. It’s quick to prepare, making it ideal for busy weeknights or last-minute entertaining. Plus, it’s completely adaptable to your taste, from swapping out herbs to adjusting the creaminess. If you love dishes that highlight fresh produce and straightforward techniques, this Roasted Red Pepper Soup will quickly become a favorite staple.

What We’re Using

• 4 large red bell peppers: The star ingredient, roasted to bring out natural sweetness and smokiness.
• 1 medium onion, diced: Adds a savory base and depth of flavor.
• 3 cloves garlic, minced: For that aromatic punch that complements the peppers.
• 2 tablespoons olive oil: Helps roast the vegetables and sauté the aromatics.
• 4 cups vegetable broth: Provides a flavorful, light liquid base.
• 1 teaspoon dried basil: Adds herbal notes that pair beautifully with red peppers.
• 1 teaspoon dried oregano: Enhances the Mediterranean-inspired flavor profile.
• Salt and pepper to taste: Essential for seasoning and balancing flavors.
• 1 cup heavy cream: For smoothness and richness without overpowering the soup.
• Fresh basil leaves for garnish: Adds a fresh, vibrant touch and a pop of color.

Tools of the Trade

• Baking sheet: To roast the red bell peppers evenly under high heat.
• Large pot or Dutch oven: For sautéing the aromatics and simmering the soup.
• Immersion blender or countertop blender: To puree the soup until silky smooth.
• Knife and cutting board: To prep the vegetables.
• Ladle: For serving the soup with ease.

From Start to Finish: Roasted Red Pepper Soup

Step 1: Roast the Red Bell Peppers

Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet lined with foil or parchment paper. Roast for about 25-30 minutes, turning every 10 minutes, until the skins are charred and blistered all over. This roasting step is crucial as it unlocks the peppers’ sweet, smoky flavor.

Step 2: Peel and Prepare the Peppers

Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a plate to steam for 10 minutes. This loosens the skins, making them easy to peel. Remove the charred skins, seeds, and stems, then roughly chop the peppers.

Step 3: Sauté Onion and Garlic

In your large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant—don’t let it burn!

Step 4: Simmer the Soup

Add the chopped roasted red peppers to the pot along with vegetable broth, dried basil, and dried oregano. Stir everything together, then bring to a gentle boil. Reduce heat and let it simmer for 15-20 minutes to allow the flavors to meld beautifully.

Step 5: Blend Until Smooth

Remove the pot from heat. Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. Alternatively, transfer soup in batches to a blender and puree, then return to the pot.

Step 6: Add Cream and Season

Pour in the heavy cream and stir to combine, warming the soup gently over low heat. Taste and season with salt and pepper as desired. Be careful not to boil once the cream is added to prevent curdling.

Step 7: Garnish and Serve

Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm with crusty bread or a crisp salad like Roasted Cauliflower Salad With Lemon Tahini Dressing for a complete meal.

Seasonal Ingredient Swaps

• Summer: Add a splash of fresh tomato juice or diced heirloom tomatoes for brightness.
• Winter: Swap out the heavy cream for coconut cream for a dairy-free twist that adds richness.
• Spring: Toss in fresh peas or asparagus tips during simmering for added texture and color.
• Fall: Stir in a pinch of smoked paprika or chipotle for extra warmth and depth.

Recipe Notes & Chef’s Commentary

• Roasting peppers: Don’t skip this step! It’s the foundation of the soup’s deep, smoky flavor.
• Blending: For the creamiest texture, blend thoroughly. If you prefer a chunkier soup, pulse less.
• Herbs: Dried herbs work well here, but fresh basil or oregano can be added at the end for a fresher taste.
• Adjusting creaminess: Feel free to reduce or omit the cream for a lighter version; substitute with plain yogurt or a splash of almond milk if preferred.

Make Ahead Like a Pro

This Roasted Red Pepper Soup actually tastes better the next day as the flavors develop even more fully. Prepare the whole recipe, cool it completely, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of broth or cream if it has thickened too much overnight. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge and reheat slowly.

Troubleshooting Q&A

Why does my roasted red pepper soup taste bitter?

Bitter flavors often come from burning the garlic or the pepper skins during roasting. Make sure to remove all charred skin from the peppers, and sauté garlic on low heat until just fragrant, not browned. Also, avoid over-roasting the peppers to the point of blackening.

How can I make the soup creamier without dairy?

Substitute heavy cream with coconut cream or cashew cream. Both provide a rich, velvety texture while keeping the soup dairy-free. Blend soaked cashews with a bit of water until smooth, then stir into the soup at the end.

What if I don’t have an immersion blender?

No worries! You can use a regular countertop blender to puree the soup. Work in batches and be careful with the hot liquid—leave the blender lid slightly open and cover with a kitchen towel to allow steam to escape safely.

Can I add protein to this soup to make it a full meal?

Absolutely! Stir in cooked shredded chicken or chickpeas during the simmering stage. For a comforting twist, try pairing this soup with our Marry Me Chicken Soup recipe on a different night to keep things exciting.

Cook This Next

• Crock Pot Crack Potato Soup – a creamy, hearty potato soup that’s perfect for chilly days.
• Roasted Cauliflower Salad With Lemon Tahini Dressing – a bright, fresh side that pairs wonderfully with our soup.
• Marry Me Chicken Soup – an irresistible, flavorful chicken soup that complements your comfort food rotation.

Wrap-Up

This Roasted Red Pepper Soup is an effortlessly delicious way to enjoy the natural sweetness and smokiness of bell peppers. With just a handful of pantry staples and fresh ingredients, you can whip up a bowl that’s both elegant and nourishing. Whether you serve it as a starter or a full meal, it’s sure to become a beloved recipe in your kitchen. The balance of herbs, cream, and roasted flavor creates a harmonious taste that’s satisfying every time. Give it a try next time you want a cozy meal that feels like a warm hug in a bowl!

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