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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!

Ingredients

Scale
  • 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)

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.

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