Creamy Roasted Red Pepper Soup (Print View)

Sweet peppers and cream blend for a smooth, comforting soup, perfect for cozy evenings or a refined appetizer.

# Components:

→ Vegetables

01 - 4 large red bell peppers
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Liquids

05 - 3 cups vegetable broth
06 - 1/2 cup heavy cream

→ Seasonings

07 - 2 tbsp olive oil
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp cayenne pepper (optional)
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Garnish (Optional)

12 - Fresh basil leaves
13 - Crumbled feta
14 - Toasted pumpkin seeds

# Directions:

01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Halve the red bell peppers, remove seeds and stems, and place them cut-side down on the prepared baking sheet.
02 - Roast the peppers for 20–25 minutes, or until the skins are visibly blistered and slightly charred. Transfer the roasted peppers to a bowl, cover tightly, and allow them to steam for 10 minutes. Once cooled enough to handle, peel off the skins and roughly chop the pepper flesh.
03 - In a large pot, heat the olive oil over medium heat. Add the chopped yellow onion and diced carrot, sautéing until softened, approximately 5–7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
04 - Incorporate the chopped roasted red peppers, smoked paprika, cayenne pepper (if using), salt, and black pepper into the pot. Stir to ensure even distribution. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
05 - Remove the pot from the heat. Carefully use an immersion blender to purée the soup until it achieves a smooth, velvety consistency. Alternatively, transfer the soup in batches to a standard blender and purée until smooth.
06 - Stir in the heavy cream. Taste the soup and adjust salt and pepper as necessary to perfect the flavor profile. Reheat gently if desired.
07 - Ladle the soup into bowls. Garnish with fresh basil, crumbled feta, or toasted pumpkin seeds, if desired.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Naturally gluten free with easy dairy free options
  • Freezes beautifully for meal prep
  • Vibrant color makes for an impressive presentation
02 -
  • High in vitamin C and antioxidants from the bell peppers
  • Naturally thickened without flour or cornstarch
  • Can be made ahead and reheated beautifully
  • Perfect starter for holiday meals

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