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!
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.
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.
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.
Use an immersion blender to puree the soup until smooth.
Alternatively, transfer in batches to a blender and blend until velvety.
Stir in the cream, season with salt, pepper, and optional red pepper flakes.
Simmer 2 more minutes, then serve hot.
Crusty sourdough or garlic bread
Grilled cheese sandwich
Chickpea salad or quinoa bowl
Glass of Sauvignon Blanc or light Pinot Noir
4 servings