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roasted red pepper soup

Roasted Red Pepper Soup

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This roasted red pepper soup is creamy, comforting, and packed with smoky roasted flavor. Made with fresh red bell peppers, garlic, tomatoes, and broth, this homemade soup is perfect for a cozy lunch or a light dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, lunch, Soup
Cuisine: American, Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large red bell peppers, halved and seeds removed
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup diced tomatoes
  • 3 cups vegetable broth
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/4 cup heavy cream (for a creamier texture)
  • 1/4 cup coconut milk (for a dairy-free option)
  • 1 tbsp fresh basil, chopped (for garnish)

Equipment

Method
 

  1. Preheat your oven to 425°F (220°C).
    Place the halved red bell peppers on a baking sheet with the skin facing up. Roast for 20 to 25 minutes until the skins become slightly charred.
    Remove the peppers from the oven and allow them to rest for a few minutes. Peel off the skins and chop the roasted peppers into pieces.
  2. Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft.
    Add the minced garlic and cook for another 1 minute until fragrant.
  3. Add the roasted peppers, diced tomatoes, vegetable broth, smoked paprika, salt, and black pepper to the pot.
    Stir well and bring the soup to a gentle simmer. Let it cook for 10 to 12 minutes so the flavors combine.
  4. Use an immersion blender to blend the soup until smooth and creamy.
    If using a regular blender, carefully blend the soup in batches.
  5. Taste the soup and adjust seasoning if needed.
    For a richer texture, stir in heavy cream or coconut milk.

Nutrition

Calories: 180kcalCarbohydrates: 18gProtein: 4gFat: 10gFiber: 4g

Notes

  • Roasting the peppers enhances their sweetness and gives the soup a deeper flavor.
  • If you prefer a thicker soup, blend in one small boiled potato.
  • Jarred roasted peppers can be used when fresh peppers are unavailable.

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