This creamy roasted red pepper soup is a hug in a bowl! It’s made with sweet roasted peppers, smooth cream, and a hint of garlic for extra flavor.
Making this soup is super easy! Just blend everything until it’s silky, and enjoy it warm with some crusty bread. Perfect for cozy days! 🥖❤️
Key Ingredients & Substitutions
Red Bell Peppers: These add sweetness and rich flavor. If you can’t find them, you can use jarred roasted red peppers for convenience.
Onion: A regular yellow or white onion works great here. If you’re looking for a milder flavor, you could use shallots instead.
Garlic: Fresh garlic gives the best flavor. If you’re in a pinch, garlic powder will suffice, but use less as it’s more concentrated.
Heavy Cream: For a lighter version, try using half-and-half or coconut milk for a dairy-free option. This will change the flavor slightly but still keep it creamy.
Smoked Paprika: Adds a lovely depth of flavor. If you don’t have it, regular paprika or even chili powder can work, but the smokiness will be missed.
How Do You Achieve a Smooth and Creamy Texture?
Blending is key for that smooth texture. Here’s how to do it right:
- After simmering, let the soup cool slightly before transferring to a blender to avoid spills.
- Blend in batches if your blender is small; it helps avoid overflow.
- If using an immersion blender, blend directly in the pot for easy cleanup!
- For super smooth results, you can run the blended soup through a fine mesh strainer, but it’s usually not necessary!
Take your time during blending, and you’ll get that perfect creamy consistency!
Creamy Roasted Red Pepper Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
How Much Time Will You Need?
This creamy roasted red pepper soup takes about 10 minutes to prepare and 40 minutes to cook, totaling around 50 minutes from start to finish. It’s a great choice for a quick yet delicious meal!
Step-by-Step Instructions:
1. Roasting the Peppers:
Begin by preheating your oven to 425°F (220°C). Cut the red bell peppers in half, removing the seeds and stems. Place them cut side down on a baking sheet lined with foil. Roast the peppers for 25-30 minutes until the skins are nicely charred and blistered. This brings out their natural sweetness!
2. Steaming the Peppers:
Once roasted, remove the peppers from the oven and carefully transfer them to a bowl. Cover the bowl with plastic wrap, allowing the peppers to steam for about 10-15 minutes. This helps loosen the skins, making them easier to peel.
3. Sautéing the Aromatics:
While the peppers are steaming, heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for about 5-7 minutes until they’re soft and translucent, filling your kitchen with a delicious aroma!
4. Adding the Peppers:
After steaming, peel the skins off the roasted peppers and chop the flesh roughly. Add the chopped peppers to the pot with the sautéed onions and garlic. Pour in the vegetable or chicken broth, and bring everything to a gentle simmer. Let it cook for about 10 minutes to meld the flavors.
5. Blending the Soup:
Using an immersion blender, blend the soup directly in the pot until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until creamy and smooth, then return it to the pot.
6. Finishing Touches:
Stir in the heavy cream and smoked paprika (if using). Season with salt and black pepper to taste. Heat the soup through but do not allow it to boil, so it stays creamy!
7. Serving:
Serve the soup hot, garnished with fresh basil or parsley for a pop of color and flavor. Enjoy every comforting spoonful of your creamy roasted red pepper soup!
Frequently Asked Questions (FAQ)
Can I Use Jarred Roasted Red Peppers Instead?
Absolutely! If you’re short on time, jarred roasted red peppers are a fantastic substitute. You can skip the roasting step and simply blend them with the other ingredients. Use about 2 cups of jarred peppers for this recipe.
How to Store Leftover Soup?
Leftover creamy roasted red pepper soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to freezer-safe containers. It will stay good for up to 3 months. To reheat, thaw overnight in the fridge and reheat gently on the stove.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or Greek yogurt. For a dairy-free choice, coconut milk will work well, though it will slightly alter the flavor.
