Description
Smoky and sweet Roasted Red Pepper Soup with charred peppers, garlic, onion, and a touch of creaminess. A comforting and flavorful soup perfect for any occasion.
Ingredients
Scale
- 4 large red bell peppers
- 2 tablespoons olive oil, plus extra for drizzling
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- ½ cup heavy cream or coconut milk (optional, for creaminess)
- Fresh basil leaves, for garnish (optional)
- Crusty bread, for serving (optional)
- Goat cheese or sour cream, for topping (optional)
Instructions
- Preheat your oven to 450°F (232°C). Wash the red bell peppers thoroughly and dry them.
- Place the peppers directly on the oven rack (or on a foil-lined baking sheet).
- Roast for 20-30 minutes, turning every 5-7 minutes, until the skin is blackened and blistered on all sides.
- Carefully transfer the peppers to a heatproof bowl and cover tightly with plastic wrap (or place in a resealable plastic bag). Let them steam for at least 15-20 minutes.
- Remove the peppers from the bowl or bag. Peel off the blackened skin using your fingers or a paring knife.
- Cut the peppers open and remove the stems and seeds. Rinse briefly under cold water to remove any remaining seeds.
- Roughly chop the roasted and peeled red peppers and set them aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the chopped roasted red peppers and the canned diced tomatoes (with their juice) to the pot. Stir to combine.
- Pour in the vegetable broth (or chicken broth) and add the smoked paprika, dried oregano, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes, or up to 30 minutes.
- Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Alternatively, use an immersion blender. Be very careful when blending hot liquids.
- Pour the blended soup back into the pot.
- If using, stir in the heavy cream or coconut milk. Heat through gently, but do not boil.
- Taste the soup and adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with fresh basil leaves, a dollop of goat cheese or sour cream, and a drizzle of olive oil (optional).
- Serve with crusty bread for dipping (optional).
Notes
- Spice it up: For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
- Add other vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes. Just be sure to adjust the cooking time accordingly.
- Use different herbs: Experiment with different herbs, such as thyme or rosemary.
- Make it vegan: Use vegetable broth and coconut milk to make this soup vegan.
- Add a swirl of pesto: A swirl of pesto adds a burst of fresh flavor.
- Roast the garlic: For an even deeper flavor, roast the garlic cloves along with the red peppers.
- Use fire-roasted tomatoes: Fire-roasted tomatoes will enhance the smoky flavor of the soup.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 50 minutes