Roasted Red Pepper Soup

By Pearl Phillip

Roasted Red Pepper Soup is a vibrant, velvety soup that’s both comforting and full of flavor. With the natural sweetness of roasted peppers, a hint of smokiness, and a creamy finish, it’s perfect as a cozy starter or a light, satisfying meal. This easy recipe is a great way to bring bold, fresh flavors to your table with minimal effort.

Serves: 4–6 | Prep: 15 mins | Cook: 30 mins

Ingredients:

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• 4 large red bell peppers, roasted, peeled, and chopped (or use 2 cups jarred roasted red peppers, drained)
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika (optional for depth)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 3 cups vegetable broth (or chicken broth for non-vegetarian)
• ½ cup heavy cream or coconut milk (optional, for creaminess)
• 1 tablespoon tomato paste (adds depth)
• 1 teaspoon sugar (balances acidity; optional)

Instructions:

1. Roast the Peppers (if using fresh)

• Preheat broiler or grill to high.
• Cut peppers in half and remove seeds.
• Place skin-side up on a baking sheet and broil until blackened and blistered (8–10 minutes).
• Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins.

1. Sauté Aromatics

• In a large pot, heat olive oil over medium heat.
• Add chopped onion and cook for 5–6 minutes, until soft and translucent.
• Add garlic and cook 1 minute more until fragrant.

1. Simmer the Soup

• Stir in tomato paste, roasted red peppers, paprika, salt, pepper, and sugar.
• Pour in the broth and bring to a boil.
• Reduce heat and simmer uncovered for 15–20 minutes.

1. Blend Until Smooth

• Use an immersion blender to puree the soup in the pot, or carefully transfer to a blender in batches.
• Blend until silky smooth.

1. Add Cream (Optional)

• Stir in heavy cream or coconut milk for a richer texture.
• Taste and adjust seasoning.

1. Serve Warm

• Garnish with a swirl of cream, fresh basil, chives, or croutons.

Tips:

• For a spicy kick: Add a pinch of cayenne or a roasted jalapeño.
• Make ahead: Soup stores well in the fridge for 4 days or freezer for up to 2 months.

Nutritional Information

Per Serving (based on 6 servings, with heavy cream):

• Calories: ~170 kcal
• Fat: 11g
• Saturated Fat: 4g
• Carbohydrates: 15g
• Sugar: 7g
• Fiber: 3g
• Protein: 2g
• Sodium: ~550mg (depending on broth/salt used)