Comforting Roasted Red Pepper Soup Recipe for Cozy Nights

The aroma of roasted red pepper soup wafts through the kitchen, wrapping you in a warm embrace that promises comfort and satisfaction. With each spoonful, the rich flavors dance on your palate, making it impossible not to smile.

Picture this: a chilly evening where the world outside is a whirlwind of cold and chaos. You curl up with a steaming bowl of this vibrant soup, instantly transported to a cozy café where every sip feels like a hug from the inside.

I’ll never forget the first time I made this soup for my family; their expressions were priceless as they devoured every last drop.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Red Bell Peppers: Choose firm, ripe peppers for maximum sweetness and flavor; roasting enhances their natural sugars.

• Onion: A medium onion adds depth; look for one that feels heavy for its size.

• Garlic: Fresh garlic cloves bring bold flavor; avoid pre-minced versions for best taste.

• Vegetable Broth: Opt for low-sodium broth to control saltiness while allowing flavors to shine through.

• Olive Oil: Use extra virgin olive oil for drizzling over the peppers before roasting for added richness.

• Basil Leaves: Fresh basil elevates the flavor; dried basil can work in a pinch but lacks vibrancy.

• Cream (optional): A splash of cream adds luxuriousness; feel free to skip this for a lighter version.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Roasting the Peppers: Preheat your oven to 450°F (230°C). Halve the red bell peppers and remove seeds. Place them cut-side down on a baking sheet lined with parchment paper and drizzle with olive oil.

Sautéing Aromatics: While the peppers roast for about 25 minutes until charred and tender, heat some olive oil in a large pot over medium heat. Add chopped onions and cook until they become translucent and fragrant.

Adding Garlic and Broth: Toss minced garlic into the pot once the onions are ready; sauté briefly until aromatic. Pour in vegetable broth and bring to a simmer, allowing flavors to meld.

Blending It All Together: Once the peppers have cooled slightly, peel off their skins; don’t worry if some bits stick! Add them to your pot along with fresh basil leaves and stir everything together.

Final Touches: Blend the mixture using an immersion blender until smooth or transfer it carefully to a countertop blender in batches. If desired, stir in cream at this point for extra richness.

Tasting & Adjusting Seasoning: Taste your soup and adjust seasoning as needed with salt and pepper. Serve hot with crusty bread or croutons on top!

With every step you take towards creating this incredible roasted red pepper soup, you’ll experience flavors that are sure to elevate your dining experience from ordinary to extraordinary! Enjoy!

Perfecting the Cooking Process

To achieve the best roasted red pepper soup, roast the peppers first, then sauté onions and garlic while blending in spices for a rich flavor.

Add Your Touch

Feel free to customize by adding herbs like basil or thyme, or a splash of cream for extra richness. Spice lovers might enjoy a pinch of cayenne!

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat on the stove over low heat to preserve flavor and texture.

Sharing this roasted red pepper soup recipe reminds me of cozy nights spent with friends, laughing over bowls of warmth while our taste buds danced in delight.

FAQ

Can I use jarred roasted red peppers?

Yes, jarred roasted red peppers work well and save time in this recipe.

How can I make this soup vegan?

Simply omit any dairy and substitute vegetable broth for chicken broth.

What can I serve with roasted red pepper soup?

Crusty bread or grilled cheese sandwiches complement this delicious soup perfectly.

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Roasted Red Pepper Soup

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Indulge in a bowl of comforting roasted red pepper soup, a dish that warms the heart and delights the palate. This vibrant, creamy soup features smoky-sweet roasted peppers blended with aromatic garlic and onion, creating a rich flavor profile that’s perfect for chilly evenings. Enjoy it as an appetizer or a main course paired with crusty bread, making any meal feel special. Easy to prepare and visually stunning, this soup is sure to impress family and friends alike!

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves approximately 6
• Category: Soup
• Method: Roasting, Sautéing, Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 large red bell peppers (about 2 lbs)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 2 tbsp extra virgin olive oil
• 1/2 cup fresh basil leaves (or 2 tsp dried basil)
• 1/4 cup heavy cream (optional)

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Instructions

1. Preheat oven to 450°F (230°C). Halve and seed the red bell peppers. Place them cut-side down on a baking sheet lined with parchment paper, drizzling with olive oil.
2. Roast peppers for about 25 minutes until charred and tender.
3. In a large pot over medium heat, sauté diced onions in olive oil until translucent. Add minced garlic and sauté until fragrant.
4. Pour in vegetable broth and bring to a simmer.
5. Once peppers cool slightly, peel off skins and add them to the pot along with fresh basil. Stir well.
6. Blend the soup until smooth using an immersion blender or countertop blender in batches. If desired, stir in heavy cream for added richness.
7. Taste and adjust seasoning as needed with salt and pepper before serving hot.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 160
• Sugar: 5g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 10mg