There’s nothing quite like the aroma of roasted red pepper soup wafting through your kitchen, coaxing everyone from their corners. Imagine vibrant red peppers mingling with garlic and herbs, creating a symphony of flavors that promise warmth and comfort in every spoonful. This soup is not just a dish; it’s a hug in a bowl, perfect for chilly evenings or when you need a little cozy pick-me-up.
I still remember the first time I made this roasted red pepper soup for friends. Their eyes lit up with anticipation as they inhaled the fragrant aroma, and soon enough, laughter filled the room, each spoonful bringing back memories of our childhood favorites. Whether it’s a rainy day or a festive gathering, this soup is sure to elevate any occasion, leaving everyone wanting more.
Why You'll Love This Recipe
- This roasted red pepper soup is incredibly easy to prepare; you can whip it up in under an hour
- The flavor profile balances sweet and savory notes that dance on your palate
- Its bright color makes it visually stunning, guaranteed to impress your guests
- Plus, it’s versatile enough to serve as a starter or a main dish with some crusty bread
I vividly recall my family gathering around the table, faces lighting up as they took their first bites of this delightful soup.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Red Bell Peppers: Choose ripe, glossy peppers for maximum sweetness and flavor. Roasting brings out their natural sugars.
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Onion: Use a medium-sized onion for depth; it caramelizes beautifully during cooking.
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Garlic: Fresh garlic adds robust flavor; opt for whole cloves rather than minced for a milder taste.
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Vegetable Broth: A quality broth enhances the overall taste; look for low-sodium versions.
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Cream: Adds richness and creaminess; feel free to use coconut milk for a dairy-free option.
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Olive Oil: A hefty drizzle of olive oil helps in roasting and enhances flavors; extra virgin is best.
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Salt & Pepper: Essential seasonings that elevate all the ingredients’ natural flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Preheat Your Oven: Begin by preheating your oven to 425°F (220°C). This temperature is perfect for roasting those beautiful peppers until they’re nicely charred.
Roast the Peppers: Place halved red bell peppers on a baking sheet skin-side up. Drizzle with olive oil and sprinkle with salt before roasting them for about 25 minutes until blistered.
Sauté the Aromatics: In a pot over medium heat, sauté diced onions and whole garlic cloves in olive oil until they turn translucent and fill your kitchen with delightful aromas.
Add Broth and Simmer: Pour in vegetable broth once the onions are soft. Add the roasted peppers (skin removed) along with any juices from the baking sheet. Let it simmer for about 15 minutes.
Pureé Until Smooth: Use an immersion blender (or transfer to a regular blender) to purée the mixture until smooth. The texture should be velvety—like silk but way tastier!
Finish with Cream: Stir in cream or coconut milk after blending for extra richness. Taste and adjust seasoning with salt and pepper as needed.
Enjoy your colorful bowl of roasted red pepper soup! Serve hot with crusty bread or croutons on top for added crunch! Feel free to garnish with fresh basil or parsley to add visual appeal.
This recipe isn’t just about food—it’s about creating memories around the table while savoring each comforting sip of roasted red pepper goodness. So grab your ingredients and let’s get cooking!
You Must Know
- Roasted red pepper soup is not just delicious; it’s a cozy hug in a bowl
- The vibrant colors and aromas will brighten your kitchen and warm your heart
- Perfect for chilly days, this soup makes for an excellent starter or a comforting main dish
Perfecting the Cooking Process
Start by roasting your peppers until charred, then blend them with sautéed onions and garlic for depth. Simmer everything together to let the flavors meld beautifully.
Add Your Touch
Feel free to swap in different herbs or spices, like smoked paprika or basil, for unique flavor profiles. Add a splash of cream for richness or toss in some croutons for texture.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove over medium heat to preserve its creamy texture.
Chef's Helpful Tips
- When roasting peppers, don’t skip charring them thoroughly; it enhances the flavor significantly
- Use fresh ingredients whenever possible for a brighter taste
- Always taste before serving, adjusting seasonings as needed ensures perfection every time
Sharing this roasted red pepper soup recipe always brings back memories of cozy family dinners where laughter and warmth filled the air, making every spoonful even more special.
FAQ
Can I use jarred roasted red peppers instead?
Yes, jarred roasted peppers work well but may lack some smoky flavor.
How can I thicken my roasted red pepper soup?
Add some heavy cream or pureed white beans for creaminess and extra nutrition.
Is roasted red pepper soup gluten-free?
Absolutely! This soup is naturally gluten-free and perfect for many diets.
Roasted Red Pepper Soup
Indulge in a bowl of warmth with this vibrant roasted red pepper soup. Infused with garlic and herbs, every spoonful delivers a rich, comforting flavor that’s perfect for chilly evenings or cozy gatherings. Easy to make in under an hour, this visually stunning soup will impress your guests while bringing back nostalgic memories. Serve it as a starter or pair it with crusty bread for a satisfying main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Ingredients
- 4 large red bell peppers (about 2 lbs)
- 1 medium onion, diced
- 4 whole garlic cloves
- 4 cups vegetable broth (low-sodium)
- 1 cup heavy cream (or coconut milk)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Halve the red bell peppers and place them skin-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 25 minutes until blistered.
- In a pot over medium heat, sauté the diced onion and whole garlic cloves in olive oil until translucent.
- Pour in the vegetable broth and add the roasted peppers (remove skins). Let simmer for 15 minutes.
- Use an immersion blender to purée the mixture until smooth. Stir in cream or coconut milk, adjusting seasoning with salt and pepper.
- Serve hot, garnished with fresh basil or parsley, alongside crusty bread or croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
