A velvety, flavor-packed Roasted Red Pepper Soup made with fire-roasted peppers, aromatic garlic, and sweet onions, blended to creamy perfection. Ideal for cozy dinners or elegant starters. Gluten-free and vegetarian-friendly!
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsIngredients
4 large red bell peppers (roasted and peeled)
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
3 cups vegetable broth (or chicken broth)
½ cup heavy cream (or coconut milk for vegan option)
1 tbsp tomato paste
1 tsp smoked paprika
Salt and pepper to taste
Optional: pinch of red pepper flakes (for heat)
Fresh basil or parsley (for garnish)
Roast the Peppers
1
Preheat oven to 450°F (230°C).
Place peppers on a baking sheet and roast for 20 minutes, turning until charred on all sides.
Remove from oven, place in a bowl, cover, and let steam for 10 minutes.
Peel skin, remove seeds, and roughly chop.
Sauté Aromatics
2
In a large pot, heat olive oil over medium heat.
Add chopped onion and cook until translucent, about 5–6 minutes.
Add garlic and cook for another 1–2 minutes.
Simmer Soup
3
Add chopped roasted peppers, tomato paste, and smoked paprika.
Stir for 1–2 minutes.
Pour in the broth, bring to a boil, then reduce to simmer for 15 minutes.
Blend
4
Use an immersion blender to puree the soup until smooth.
Alternatively, transfer in batches to a blender and blend until velvety.
Finish
5
Stir in the cream, season with salt, pepper, and optional red pepper flakes.
Simmer 2 more minutes, then serve hot.
Pairing Suggestions
6
Crusty sourdough or garlic bread
Grilled cheese sandwich
Chickpea salad or quinoa bowl
Glass of Sauvignon Blanc or light Pinot Noir
Ingredients Ingredients
4 large red bell peppers (roasted and peeled)
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
3 cups vegetable broth (or chicken broth)
½ cup heavy cream (or coconut milk for vegan option)
1 tbsp tomato paste
1 tsp smoked paprika
Salt and pepper to taste
Optional: pinch of red pepper flakes (for heat)
Fresh basil or parsley (for garnish)
Directions Roast the Peppers
1
Preheat oven to 450°F (230°C).
Place peppers on a baking sheet and roast for 20 minutes, turning until charred on all sides.
Remove from oven, place in a bowl, cover, and let steam for 10 minutes.
Peel skin, remove seeds, and roughly chop.
Sauté Aromatics
2
In a large pot, heat olive oil over medium heat.
Add chopped onion and cook until translucent, about 5–6 minutes.
Add garlic and cook for another 1–2 minutes.
Simmer Soup
3
Add chopped roasted peppers, tomato paste, and smoked paprika.
Stir for 1–2 minutes.
Pour in the broth, bring to a boil, then reduce to simmer for 15 minutes.
Blend
4
Use an immersion blender to puree the soup until smooth.
Alternatively, transfer in batches to a blender and blend until velvety.
Finish
5
Stir in the cream, season with salt, pepper, and optional red pepper flakes.
Simmer 2 more minutes, then serve hot.
Pairing Suggestions
6
Crusty sourdough or garlic bread
Grilled cheese sandwich
Chickpea salad or quinoa bowl
Glass of Sauvignon Blanc or light Pinot Noir
