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Creamy Roasted Red Pepper Soup Recipe

  • Author: Nora Sinclair
  • Total Time: 45 minutes
  • Yield: Serves 4

Description

Roasted to perfection and blended into velvety smoothness, this Creamy Roasted Red Pepper Soup is everything you crave in a cozy bowl. It’s rich, comforting, and bursting with flavor from sweet red peppers, savory aromatics, and just the right touch of spice. Whether you’re after a quick lunch, an easy dinner idea, or a healthy snack to warm up with, this vibrant soup is a go-to staple for all seasons.

Made with simple pantry ingredients and ready in under an hour, it’s a beautiful blend of taste and texture. This recipe fits perfectly in your collection of food ideas for batch cooking, dinner parties, or when you simply need a soul-soothing, easy recipe for your weeknight meals. Light enough for a starter and hearty enough for the main event.

Ingredients

4 large red bell peppers, roasted and peeled

1 medium onion, chopped

3 cloves garlic, minced

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp red pepper flakes (optional)

1 medium carrot, peeled and diced

2 cups vegetable broth (or chicken broth)

1/2 cup coconut milk or heavy cream

Salt and black pepper to taste

Fresh parsley or basil, for garnish

Sliced red chili (optional), for topping

Drizzle of olive oil, for finishing

Instructions

  1. Roast the Peppers: Roast red bell peppers under a broiler or over a gas flame until charred on all sides. Cover and let steam for 10–15 minutes, then peel, remove seeds, and chop.
  2. Cook Aromatics: In a large pot, heat olive oil and sauté chopped onion for 5–7 minutes. Add garlic, smoked paprika, and red pepper flakes. Cook for 1–2 minutes.
  3. Add Veggies and Broth: Stir in carrot and chopped roasted peppers. Add broth and season with salt and pepper. Simmer for 20–25 minutes until veggies are tender.
  4. Blend: Remove from heat, let cool slightly, and blend until smooth using an immersion or countertop blender.
  5. Cream It Up: Return soup to pot on low heat and stir in coconut milk or cream. Warm through for 5 minutes.
  6. Serve: Garnish with herbs, chili slices, olive oil, and a dash of black pepper. Serve hot.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup

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Find it online: https://noranosh.com/creamy-roasted-red-pepper-soup-recipe/