How to Make Creamy Roasted Red Pepper Soup: A Simple Guide
When the weather gets chilly, there’s nothing more comforting than a bowl of hot, creamy soup. One of the best soups you can make at home is roasted red pepper soup. It’s full of flavor, rich, and super creamy. The best part? It doesn’t take too much effort, and you don’t need fancy ingredients. In this blog, we’ll show you how to make creamy roasted red pepper soup step-by-step using simple, everyday ingredients. Let’s get started!
What Makes Roasted Red Pepper Soup Special?
Roasted red peppers are the star of this recipe. Roasting brings out their sweetness and takes their flavor to the next level. When blended with other simple ingredients like onions, garlic, and broth, the result is a silky soup that’s both delicious and healthy. For added creaminess, we finish it off with cream or coconut milk, depending on your preference.
This soup is perfect for dinner on a cold evening or as a light starter before a big meal. Plus, it’s easy to customize—add spices, toppings, or pair it with some crusty bread for a complete meal.
Ingredients You’ll Need
Here’s a list of everything you’ll need to make a pot of creamy roasted red pepper soup:
- 4 large red bell peppers (the fresher, the better)
- 2 tablespoons olive oil (for roasting and cooking)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried basil (or fresh basil leaves)
- 1 teaspoon smoked paprika (optional, for extra flavor)
- Salt and pepper (to taste)
- ½ cup heavy cream or coconut milk (for creaminess)
- Fresh parsley or croutons (optional for garnish)
That’s it! These ingredients are simple, affordable, and easy to find.
Step-by-Step Instructions
Step 1: Roast the Red Peppers
Roasted red peppers form the base of your soup, so this step is key. For roasting, follow these easy steps:
- Preheat your oven to 425°F (220°C).
- Wash the peppers and cut them in half lengthwise. Remove the seeds and stems.
- Place the peppers cut-side down on a baking tray lined with parchment paper or foil. Brush them lightly with olive oil.
- Roast the peppers in the oven for 25–30 minutes, or until the skins are browned and wrinkly. The peppers should look charred but not burnt.
- Once roasted, take the tray out of the oven and let the peppers cool for a few minutes. When cool enough to handle, peel off their skins. (The skins should come off easily.)
If you’re short on time, you can use jarred roasted red peppers instead, but roasting them yourself gives the soup a fresher, richer flavor.
Step 2: Cook the Base
Now it’s time to build the flavors of your soup:
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5–7 minutes, until the onion becomes soft and translucent.
- Add the minced garlic and cook for another 1–2 minutes, stirring frequently. Don’t let the garlic burn!
- Stir in the roasted red peppers (cut into chunks), basil, and smoked paprika for an extra smoky kick.
Step 3: Add Broth and Simmer
Next, you’ll add the liquid:
- Pour 4 cups of vegetable broth into the pot. Stir well to combine all the ingredients.
- Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes. This helps the flavors blend together beautifully.
Step 4: Blend Until Creamy
Now it’s time to turn your soup into a silky texture:
- Use an immersion (hand) blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Make sure to let it cool slightly before blending to avoid splashes.
- Once blended, your soup should look creamy and velvety.
Step 5: Add Cream and Season
For the finishing touches:
- Stir in ½ cup of heavy cream (or coconut milk if you prefer a dairy-free version). This will make the soup velvety and rich.
- Taste the soup and season with salt and pepper as needed. If it’s not flavorful enough for you, add a pinch more basil or smoked paprika.
How to Serve Roasted Red Pepper Soup
Your creamy roasted red pepper soup is now ready to serve! Pour it into bowls and enjoy it as is, or add some fun toppings:
- Sprinkle fresh parsley or basil on top for a pop of color and flavor.
- Add crunchy croutons for some texture.
- Serve with a slice of warm, crusty bread or garlic toast on the side.
Tips and Tricks for the Perfect Soup
- If you want a richer soup, you can add more cream.
- For a spicy version, add a pinch of red pepper flakes or cayenne.
- The soup freezes well! Store it in airtight containers for up to 3 months.
Final Thoughts
Making creamy roasted red pepper soup is easier than you might think. With just a handful of basic ingredients and a little time, you can create a comforting dish that’s packed with flavor. Whether you’re cooking for yourself or serving guests, this soup is bound to impress.
So grab some fresh red peppers, roast them to perfection, and enjoy the magic of homemade soup. Happy cooking!
