Silky Creamy Roasted Red Pepper Soup

Looking for a comforting and satisfying soup recipe? This Silky Creamy Roasted Red Pepper Soup is an ideal choice. It’s a delightful blend of roasted red peppers, garlic, and a hint of cream, perfect for those chilly evenings. Plus, it’s packed with nutrients, making it a great addition to your collection of vegetable & plant-based soups.

Trust me, this soup will become a staple in your kitchen. It’s not only easy to make but also bursts with flavor. The sweetness of the roasted peppers combined with the richness of the cream creates an unforgettable taste experience that will leave everyone wanting more.

This recipe is versatile enough to accommodate any dietary preferences. Whether you’re serving it on its own or alongside a hearty sandwich, this soup is sure to impress.

Delicious and Simple Roasted Red Pepper Soup Recipe

A vibrant bowl of creamy roasted red pepper soup with basil garnish, alongside crusty bread on a wooden table.

This creamy roasted red pepper soup features a blend of caramelized roasted peppers and aromatic garlic infused with creamy goodness. The result is a smooth, luscious texture that’s both comforting and rejuvenating, making it perfect for any occasion.

Ingredients

4 large red bell peppers, roasted and peeled
1 medium onion, chopped
3 cloves garlic, minced
2 cups vegetable broth
1 cup heavy cream or coconut cream for a plant-based option
2 tablespoons olive oil
Salt to taste
Black pepper to taste
Fresh basil for garnish (optional)

Instructions

Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast for 25-30 minutes until the skin is charred and blistered. Remove from the oven and place in a bowl covered with plastic wrap for 10 minutes to steam. Once cool, peel off the skin and set aside.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
Blend the Soup: Add the roasted red peppers and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes. Use an immersion blender to puree the soup until completely smooth, or transfer to a blender in batches.
Add Creaminess: Stir in the heavy cream or coconut cream, and return to low heat. Season with salt and black pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh basil, if desired. Enjoy it hot with crusty bread or a fresh salad.