There’s something magical about the aroma of roasted red pepper soup wafting through your kitchen. Imagine the rich, smoky essence of sweet red peppers mingling with savory garlic and a hint of creaminess that warms you up from the inside out. It’s like a hug in a bowl, perfect for those chilly nights when you need comfort food to lift your spirits.
Jump to:
- Ingredients for roasted red pepper soup
- How to Make roasted red pepper soup
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- FAQs
- What ingredients do I need for roasted red pepper soup?
- How long does it take to prepare roasted red pepper soup?
- Can I freeze roasted red pepper soup?
- What are some serving suggestions for roasted red pepper soup?
- Conclusion for roasted red pepper soup
- 📖 Recipe Card
Now, picture this: You’re cozied up on your couch after a long day, and you take that first spoonful of this delightful soup. The flavors dance on your palate—sweet, smoky, and just a tad tangy. You close your eyes and let out an involuntary “Mmm.” This is not just any soup; it’s a culinary warm embrace that you’ll want to share with friends or keep all to yourself—no judgment here!
Why You'll Love This Recipe
- This roasted red pepper soup is incredibly easy to whip up, making it perfect for busy weeknights.
- Its flavor profile is rich and comforting, with layers of sweetness and smokiness.
- Visually stunning with its vibrant red color, it’s as appealing to the eye as it is to the taste buds.
- Versatile enough for pairing with crusty bread or serving as a starter for dinner parties, this soup fits any occasion perfectly.
Ingredients for roasted red pepper soup
Here’s what you’ll need to make this delicious dish:
- Red Bell Peppers: Aim for about 4 large ones; look for firm peppers without blemishes for the best flavor.
- Olive Oil: Extra virgin is best; it adds richness and helps roast those peppers beautifully.
- Onion: One medium onion will do; it adds depth to the flavor when sautéed.
- Garlic: Use about four cloves; fresh garlic provides a punch that complements the sweetness of the peppers.
- Vegetable Broth: Aim for low-sodium broth to keep control over saltiness while enhancing flavors.
- Cream or Coconut Milk: Optional but recommended; it gives the soup a velvety finish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make roasted red pepper soup
Follow these simple steps to prepare this delicious dish:
Step 1: Roast Those Peppers
Preheat your oven to 450°F (230°C). Cut the red bell peppers in half and remove seeds. Place them cut side down on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for about 20-25 minutes until they’re blistered and charred.
Step 2: Sauté Onion and Garlic
While your peppers are roasting away, heat a splash of olive oil in a large pot over medium heat. Chop one medium onion and add it into the pot along with minced garlic. Sauté until the onion becomes translucent—around five minutes should do.
Step 3: Blend the Goodness
Once your roasted peppers have cooled slightly (don’t burn those fingers!), peel off the skin (it should come off easily) and add them to the pot with onions and garlic. Pour in about four cups of vegetable broth. Bring everything to a simmer and let it cook for another ten minutes.
Step 4: Puree Until Smooth
Using an immersion blender (or transferring carefully in batches to a regular blender), puree the soup until silky smooth. If you like your soup chunky, feel free to leave some bits intact—it’s all about personal preference!
Step 5: Cream It Up
If you’re using cream or coconut milk, stir it into the pureed soup now. Let it simmer for another five minutes so those flavors meld together beautifully.
Step 6: Serve Hot
Transfer your gorgeous roasted red pepper soup into bowls and garnish with fresh herbs or a drizzle of olive oil if you’re feeling fancy! Grab some crusty bread for dipping because trust me—you won’t want anything left in that bowl.
And there you have it—a delightful bowl of roasted red pepper soup that’s not just food but an experience! Enjoy each spoonful as you sink deeper into culinary bliss.
You Must Know
- This roasted red pepper soup offers more than just warmth; it’s a hug in a bowl.
- Perfect for chilly evenings, you can easily adjust the spice levels according to your taste.
- The vibrant red color and rich aroma will impress any guest at your table.
Perfecting the Cooking Process
To achieve the best results with roasted red pepper soup, start by roasting your peppers first. While they cool, sauté onions and garlic until fragrant. Then blend everything together with broth for a smooth finish.
Add Your Touch
Feel free to customize this recipe! Swap out roasted red peppers for sun-dried tomatoes or add a splash of cream for richness. You can also throw in some fresh basil or a hint of smoked paprika for an extra kick.
Storing & Reheating
Store leftover soup in an airtight container in the refrigerator for up to three days. When reheating, gently warm it on the stove over low heat, stirring occasionally to maintain its creamy texture.
Chef's Helpful Tips
- To elevate your roasted red pepper soup, always use fresh ingredients.
- Roasting the peppers intensifies their flavor—don’t skip that step!
- Blend until smooth for a velvety texture.
- And remember, adjust seasoning gradually; you can always add more but can’t take it away!
I once made this roasted red pepper soup for a cozy dinner party, and everyone couldn’t stop raving about it. One friend even asked if I was hiding a secret ingredient—spoiler alert: it was love (and garlic)!
FAQs
What ingredients do I need for roasted red pepper soup?
To make a delicious roasted red pepper soup, gather these ingredients: fresh red bell peppers, onion, garlic, vegetable broth, heavy cream, olive oil, salt, and pepper. You can also add spices like thyme or basil for additional flavor. The key is to use ripe, flavorful red peppers since they are the star of the soup. With these simple ingredients, you’ll create a comforting dish that warms you up on chilly days.
How long does it take to prepare roasted red pepper soup?
Preparing roasted red pepper soup generally takes about 30 to 40 minutes. This includes roasting the peppers for around 20 minutes and sautéing the onions and garlic before blending everything together. The timing can vary slightly depending on your roasting method and whether you choose to make it from scratch or use pre-roasted peppers. Regardless of the time involved, the end result is definitely worth the effort.
Can I freeze roasted red pepper soup?
Yes, you can freeze roasted red pepper soup! Allow the soup to cool completely before transferring it into airtight containers or freezer bags. It can last in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove over low heat. Freezing allows you to enjoy this flavorful soup whenever you want.
What are some serving suggestions for roasted red pepper soup?
Roasted red pepper soup pairs wonderfully with crusty bread or grilled cheese sandwiches for a classic combination. You can also top it with fresh herbs like basil or parsley for added flavor and color. A sprinkle of feta cheese or a drizzle of balsamic reduction elevates the presentation too. Don’t hesitate to get creative with garnishes like croutons or a swirl of cream for a touch of elegance.
Looking to expand your recipe collection? Check out these tasty recipes for your next culinary adventure.
Conclusion for roasted red pepper soup
Roasted red pepper soup is a delightful dish that combines rich flavors with simple ingredients. By using fresh bell peppers and aromatic seasonings, you can create a creamy and satisfying meal. Whether served as an appetizer or main course, this soup offers warmth and comfort in every bowl. Plus, its adaptability makes it perfect for any occasion. So gather your ingredients and give this recipe a try; you won’t be disappointed!
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📖 Recipe Card
Print
Roasted Red Pepper Soup
- Total Time: 40 minutes
- Yield: Serves 6
Description
Warm up with this comforting roasted red pepper soup, featuring a luscious blend of sweet peppers, garlic, and creamy goodness. Perfect for chilly nights or gatherings with friends.
Ingredients
For the Soup:
- 4 large red bell peppers
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream or coconut milk (optional)
Instructions
- 1. Roast the Peppers
- Preheat your oven to 450°F (230°C). Halve the red bell peppers and remove seeds. Place cut side down on a parchment-lined baking sheet, drizzle with olive oil, and roast for 20-25 minutes until blistered and charred.
- 2. Sauté Onion and Garlic
- While the peppers roast, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 5 minutes).
- 3. Combine Ingredients
- Once roasted, let the peppers cool slightly, then peel off the skin and add them to the pot with onions and garlic. Pour in the vegetable broth, bring to a simmer, and cook for another 10 minutes.
- 4. Blend Until Smooth
- Use an immersion blender to puree the soup until silky smooth. For chunkier soup lovers, leave some bits intact.
- 5. Add Cream (Optional)
- If using cream or coconut milk, stir it in now and let it simmer for an additional 5 minutes.
- 6. Serve Hot
- Ladle the soup into bowls and garnish with fresh herbs or a drizzle of olive oil. Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
