roasted red pepper soup
Roasted red pepper soup is a warm, creamy dish that combines the smoky sweetness of roasted peppers with savory garlic, onions, and a touch of cream. This easy-to-make soup is perfect for a cozy meal or appetizer.
Ingredients
- 4 large red bell peppers roasted
- 1 small onion chopped
- 3 cloves garlic minced
- 2 cups vegetable broth
- 1 cup canned diced tomatoes
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream or coconut milk
- 2 tablespoons olive oil
Instructions
- Roast the Red Peppers – Preheat the oven to 450°F (230°C). Place the peppers on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes, turning occasionally. Once charred, cover with a towel and let steam for 10 minutes. Peel off the skins, remove seeds, and chop.
- Sauté the Aromatics – While the peppers cool, heat olive oil in a pot. Cook the onion for 5–7 minutes until soft. Add garlic and smoked paprika, and cook for another minute.
- Combine and Simmer – Add the roasted peppers, broth, and tomatoes. Stir, bring to a simmer, and cook for 10–15 minutes.
- Blend the Soup – Blend the soup with an immersion blender until smooth. If using a regular blender, blend in batches.
- Finish with Cream – Stir in heavy cream (or coconut milk) and season with salt and pepper. Heat through for a few minutes.
- Serve & Enjoy – Ladle into bowls, garnish with basil or cream, and enjoy with crusty bread!