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- 4 large red bell peppers - 1 medium onion - 3 cloves garlic - 1 medium potato - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper I love using fresh red bell peppers for this soup. They add a sweet and smoky taste. Start with four large red bell peppers. Roasting them brings out their flavor. You'll also need one medium onion, three cloves of garlic, and one medium potato. The potato adds creaminess and thickness. For the broth, four cups of vegetable broth work well. You can use chicken broth if you prefer. The cream makes the soup rich. You can use one cup of heavy cream or coconut cream for a dairy-free option. Add two tablespoons of olive oil to sauté the onion and garlic. A teaspoon of smoked paprika adds depth. Don't forget salt and pepper to taste! - Fresh basil leaves - Croutons - Drizzle of balsamic glaze For garnishes, fresh basil leaves are a great choice. They add a lovely aroma. Croutons bring a nice crunch. A drizzle of balsamic glaze can add sweetness and tang. You can mix and match these garnishes for a beautiful finish. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This heat helps to roast the peppers well. 2. Place the red bell peppers on a baking sheet. Roast them for 25-30 minutes. Turn them halfway for even cooking. Look for a charred skin that is easy to peel. 3. Once done, take them out and let them cool. After cooling, peel off the skin and remove the seeds. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 medium diced onion. Sauté for about 5 minutes. You want it to soften. 3. Next, stir in 3 cloves of minced garlic and 1 medium diced potato. Cook this mix for another 3-4 minutes. The smell will be great! 1. Add the roasted red peppers to the pot. Pour in 4 cups of vegetable broth. 2. Bring the mixture to a boil. Once it boils, reduce the heat and simmer for about 20 minutes. The potato should be tender. 3. Remove the pot from heat. Blend the soup until smooth. You can use an immersion blender for ease. If needed, use a standard blender, but be careful with the hot liquid. 4. Return the blended soup to low heat. Add 1 cup of heavy cream and stir in 1 teaspoon of smoked paprika. Season with salt and pepper to taste. 5. Heat it through, but don’t let it boil. Once hot, serve it right away. Enjoy the creamy goodness! To get that smooth and creamy soup, I recommend using heavy cream. If you want a dairy-free option, coconut cream works well too. Both add rich flavor and a nice texture. It’s very important to blend the soup until it’s completely smooth. This step makes all the difference. If you skip blending, the soup could feel chunky, not creamy. While smoked paprika adds a great taste, try adding other spices too. A pinch of cumin or a touch of thyme can deepen the flavor. You could also add a splash of lemon juice for brightness. Each of these options helps to create a more complex taste. Play around with these additions to see what you like best. Pair this soup with crusty bread or a fresh salad. Both complement the soup's rich taste. For presentation, serve the soup in bowls and add fresh basil leaves on top. A drizzle of olive oil can also enhance the look and flavor. Enjoy your meal! Pro Tips Roasting Peppers: For an extra depth of flavor, try roasting your peppers until they are very charred. This enhances the sweetness and smokiness of the soup. Choosing the Right Cream: If you're looking for a lighter option, coconut cream adds a wonderful richness without the dairy. It also complements the roasted peppers beautifully. Blending Tips: When using a standard blender, allow the soup to cool slightly before blending in batches. Always vent the lid to prevent hot splashes. Garnish for Color: Add a drizzle of olive oil or a sprinkle of smoked paprika on top before serving for a beautiful presentation and extra flavor. {{image_2}} You can make this soup dairy-free by using coconut cream. Simply swap the heavy cream for one cup of coconut cream. This change keeps the soup creamy while adding a subtle sweetness. Other substitutes include almond milk or oat cream. Both offer a lighter texture, but may not be as rich. To add some heat, include chili flakes or hot sauce. Start with a pinch of chili flakes when cooking the onions. You can also stir in hot sauce to taste right before serving. Adjust the spice level based on your preference. This adds a delightful kick that complements the smoky red peppers. You can enhance the flavor and texture by adding other vegetables. Try carrots, celery, or zucchini for more depth. Each vegetable brings its unique taste. For example, carrots add sweetness while zucchini offers a fresh crunch. Chop them small, so they cook evenly with the potato. This way, you’ll have a colorful and tasty soup that everyone will love. To keep your creamy roasted red pepper soup fresh, use airtight containers. Glass containers work well for storing soup. They don’t stain and are easy to clean. You can also use BPA-free plastic containers. For refrigeration, let the soup cool to room temperature. Then, seal it tightly and store it in the fridge. It will stay good for about 3 to 5 days. If you want to keep it longer, freezing is a great option. To freeze, pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label the bags with the date. You can freeze it for up to 3 months. To reheat your soup without losing creaminess, the stovetop is best. Pour the soup into a pot over medium heat. Stir gently as it warms up. Avoid boiling it, as this can change the texture. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, about 1 minute at a time. Stir in between to ensure even heating. If the soup seems thick after reheating, add a splash of broth or cream. This will help bring back its smooth texture. Enjoy your rich, creamy soup just as much the second time! Yes, you can use jarred roasted red peppers. They save time since they are already roasted. However, fresh peppers have a richer taste. If you want a bolder flavor, go for fresh. If you’re in a hurry, jarred peppers work well too. Just drain them and add them to your pot. To make this soup vegan, use coconut cream instead of heavy cream. Coconut cream keeps the soup rich and creamy. For the broth, use vegetable broth, which is already part of the recipe. This way, you keep all the flavor without any animal products. Yes, you can make this soup a day in advance. Just follow the recipe and store it in the fridge. When you’re ready to eat, reheat it on the stove. Stir well to keep it creamy. If the soup thickens, add a splash of broth or water while heating. This blog post covers how to make a delicious roasted red pepper soup. We discussed the key ingredients, like bell peppers and cream, and the steps to create the dish. I shared helpful tips for the best texture and flavor, plus fun variations and storage advice. In closing, this soup offers warmth and flavor. It’s a great main dish or starter. Feel free to experiment with spices and veggies to make it yours. Enjoy cooking and sharing this tasty soup!

Creamy Roasted Red Pepper Soup

A delicious and creamy soup made with roasted red bell peppers, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large red bell peppers, roasted and peeled
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium potato, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 400°F (200°C). Begin by roasting the red bell peppers: place them on a baking sheet and roast for about 25-30 minutes, turning them halfway through, until they are charred and easy to peel. Once done, let them cool, then peel and remove the seeds.
  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  • Stir in the minced garlic and diced potato, and cook for another 3-4 minutes until fragrant.
  • Add the roasted red peppers to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the potato is tender.
  • Remove the pot from heat, and using an immersion blender, blend the soup until smooth. (Alternatively, you can blend in batches using a standard blender, being careful with the hot liquid.)
  • Return the blended soup to low heat, add the heavy cream, and stir in the smoked paprika. Season with salt and pepper to taste. Heat through but do not bring to a boil.
  • Once heated, serve hot, garnished with fresh basil leaves.

Notes

For a dairy-free option, substitute heavy cream with coconut cream.
Keyword creamy, roasted red pepper, soup, vegetarian