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Roasted Red Pepper Soup

This Roasted Red Pepper Soup is vibrant, smoky, and creamy—a cozy bowl of comfort perfect for any season or occasion!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

  • 4 large red bell peppers roasted
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 cup heavy cream
  • fresh basil leaves for garnish

Instructions

  • 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.
  • Transfer the roasted peppers to a bowl and cover with plastic wrap or a plate to steam for 10 minutes. Remove the charred skins, seeds, and stems, then roughly chop the peppers.
  • In a 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 minced garlic and cook for another 1-2 minutes until fragrant.
  • Add the chopped roasted red peppers, vegetable broth, dried basil, and dried oregano to the pot. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
  • Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender and return to the pot.
  • Pour in the heavy cream and stir to combine. Warm the soup gently over low heat. Season with salt and pepper to taste, avoiding boiling after adding cream.
  • Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm with crusty bread or a salad.

Equipment

  • Baking Sheet
  • Large Pot or Dutch Oven
  • Immersion blender or countertop blender
  • Knife and cutting board
  • Ladle

Notes

  • Roast peppers thoroughly to unlock the deep smoky flavor essential to this soup.
  • Blend the soup thoroughly for a silky texture; pulse less for chunkier consistency.
  • Fresh herbs can be added at the end for a brighter flavor alternative to dried herbs.
  • Adjust creaminess by reducing or substituting cream with yogurt, almond milk, or coconut cream for dairy-free options.
  • Soup tastes better the next day; store in airtight container up to 3 days refrigerated or freeze up to 2 months.