Creamy Roasted Red Pepper Soup Recipe

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Silky, vibrant, and soul-warming, this Creamy Roasted Red Pepper Soup is the kind of dish that comforts with every spoonful. With its smoky-sweet notes from fire-roasted red peppers and the rich depth from slow-sautéed aromatics, it’s a delicious blend of bold flavors that come together in a velvety bowl of goodness. Whether you’re looking to cozy up on a cold evening or want a nourishing, low-effort lunch idea, this soup delivers in both taste and simplicity.

What sets this soup apart is its balance—sweet peppers, savory garlic and onions, and a gentle kick from chili flakes or fresh chili, all mellowed with creamy coconut milk or your choice of dairy. It’s as stunning to look at as it is to eat, often garnished with a swirl of olive oil, a touch of herbs, and thin slices of fresh chili for a bit of bite. Ideal for meal prep, dinner parties, or a quick healthy dinner, this is a go-to comfort food you’ll want to revisit again and again.

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Ingredients for this Creamy Roasted Red Pepper Soup Recipe

• 4 large red bell peppers, roasted and peeled
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional, for heat)
• 1 medium carrot, peeled and diced
• 2 cups vegetable broth (or chicken broth)
• ½ cup coconut milk or heavy cream (for extra creaminess)
• Salt and black pepper to taste
• Fresh parsley or basil, for garnish
• Sliced red chili (optional), for topping
• Drizzle of olive oil, for finishing

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Step 1: Roast the Red Peppers

If you’re not using pre-roasted peppers, start by roasting fresh red bell peppers. Place them under a broiler or directly over a gas flame, turning occasionally until all sides are charred and blistered. Transfer them to a bowl, cover with plastic wrap, and let them steam for 10–15 minutes. This makes peeling easier. Once cool, peel off the skins, remove seeds and stems, and roughly chop the peppers.

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Step 2: Sauté the Aromatics

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 5–7 minutes until softened and slightly golden. Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for another 1–2 minutes until fragrant, being careful not to burn the garlic.

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Step 3: Add Vegetables and Simmer

Add the diced carrot and chopped roasted red peppers to the pot. Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 20–25 minutes, or until the carrots are tender and everything is well blended in flavor.

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Step 4: Blend Until Smooth

Remove the soup from heat and let it cool slightly. Use an immersion blender to puree the soup directly in the pot, or transfer it in batches to a blender. Blend until smooth and creamy.

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Step 5: Stir in Cream and Adjust

Return the blended soup to low heat and stir in the coconut milk or heavy cream. Let it warm through for another 5 minutes. Taste and adjust the seasoning with additional salt, pepper, or a pinch more chili if desired.

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Step 6: Garnish and Serve

Ladle the hot soup into bowls. Finish with a drizzle of olive oil, a sprinkle of chopped herbs, freshly ground black pepper, and sliced red chili for extra color and kick. Serve with crusty bread or a light salad.

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Estimated Nutrition (Per Serving – approx. 1½ cups)

• Calories: 180
• Protein: 3g
• Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 17g
• Sugar: 8g
• Fiber: 4g
• Sodium: 480mg

Note: Values vary depending on the cream or coconut milk used and broth brand.

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Frequently Asked Questions

1. Can I use jarred roasted red peppers?

Yes! They work great and save time. Just rinse and drain well before using to reduce excess salt or acidity.

2. Is this soup spicy?

Not inherently. It has mild warmth from the red pepper flakes. You can omit them or dial it up with fresh chili if you like it hot.

3. Can I make it vegan?

Absolutely. Use vegetable broth and coconut milk or any plant-based cream for a delicious vegan version.

4. What’s the best side dish to serve with it?

Crusty bread, grilled cheese sandwiches, or a light green salad pair beautifully with this soup.

5. Can I add protein to this soup?

Yes! Add cooked shredded chicken, white beans, or lentils for a more filling option.

6. How can I thicken the soup more?

Simmer longer uncovered to reduce, or add an extra potato or cooked lentils while blending for a thicker consistency.

7. Can I serve this cold?

While it’s best hot, this soup can be enjoyed chilled, especially in summer months, similar to gazpacho.

8. Is it gluten-free?

Yes, this soup is naturally gluten-free—just ensure your broth and cream are certified if needed.

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