Roasted Red Pepper Soup
Velvety smooth soup of fire-roasted red peppers, tomatoes, and a swirl of cream — warm, vibrant, and deeply satisfying.
Details
Ingredients
- 6 red bell peppers, halved and seeded
- 1 can (14 oz) diced tomatoes
- 1 onion, quartered
- 4 cloves garlic, whole
- 2 tbsp olive oil
- 3 cups vegetable broth
- 1/4 cup heavy cream
- 1 tsp smoked paprika
- Fresh basil, for garnish
- Crusty bread, for serving
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 425°F (220°C). Toss bell peppers, onion, and garlic with olive oil on a baking sheet.
- 2
Roast 25-30 minutes until peppers are charred and collapsed.
- 3
Transfer roasted vegetables to a pot. Add diced tomatoes, broth, and smoked paprika.
- 4
Simmer 10 minutes. Blend until completely smooth with an immersion blender.
- 5
Stir in heavy cream. Season with salt and pepper.
- 6
Serve with a swirl of cream, fresh basil, and crusty bread.
About This Recipe
A culinary embrace from the sun-drenched shores of the Mediterranean, Roasted Red Pepper Soup is a testament to the transformative power of simple, high-quality ingredients. Its true genius lies in the fundamental technique of fire-roasting the red bell peppers, onion, and garlic. This crucial step caramelizes their natural sugars, imparting an unparalleled depth of smoky sweetness and a complexity that cannot be achieved through mere simmering. The vibrant hue of the finished soup is a visual feast, promising the bright, robust flavors within. Diced tomatoes add a welcome touch of acidity and umami, balancing the inherent sweetness of the roasted vegetables, while a whisper of smoked paprika amplifies the savory, earthy notes. The final swirl of heavy cream, a touch of indulgence, contributes to its signature velvety texture and luxurious mouthfeel. While typically enjoyed as a comforting starter or light lunch with crusty bread, this soup can be elevated into a more substantial meal with the addition of grilled halloumi or a sprinkle of toasted chickpeas. It's a dish that warms the soul and delights the palate, embodying the rustic elegance of Mediterranean cooking.
Tips & Tricks
- • For an exceptionally smooth and restaurant-quality texture, after blending, pass the soup through a fine-mesh sieve or chinois to remove any tiny bits of pepper skin or seeds, ensuring a truly velvety consistency.
- • To create a delicious dairy-free or vegan version, substitute the heavy cream with an equal amount of full-fat coconut milk or a homemade cashew cream for a rich, creamy finish.
- • This soup is an excellent make-ahead option; prepare a large batch and store it in an airtight container in the refrigerator for up to 4-5 days, or freeze portions for up to 3 months, thawing overnight before gently reheating.
- • Enhance the serving experience by drizzling each bowl with a high-quality extra virgin olive oil just before serving, and add a scattering of toasted pine nuts or homemade croutons for a delightful textural contrast.
Nutrition Facts
Per serving (approximate)