Smoky Roasted Red Pepper Soup Recipe

Craving a unique and comforting dish? This Smoky Roasted Red Pepper Soup is just what you need. With its rich flavor and creamy texture, it’s a standout option among specialty soups that will have everyone asking for seconds. Perfect for those chilly nights, this soup warms you from the inside out.

Imagine the irresistible aroma of roasted red peppers filling your kitchen, mingling with spices to create a delightful symphony of flavors. This recipe brings a smoky twist, elevating your soup game to a whole new level. Whether served as an appetizer or a main course, it’s sure to impress.

Deliciously Smoky Roasted Red Pepper Soup

A bowl of creamy red pepper soup garnished with herbs, with crusty bread on a rustic table.

This Smoky Roasted Red Pepper Soup is a velvety blend of roasted red peppers, garlic, and spices, delivering a warm, slightly sweet, and smoky flavor that tantalizes the taste buds. It’s perfect for pairing with crusty bread or a fresh salad, making it a versatile dish for any occasion.

Ingredients

4 large red bell peppers, roasted and peeled
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste
1 cup heavy cream or coconut milk (optional)
Fresh basil or parsley for garnish

Instructions

Prepare the Peppers: Roast the red bell peppers over an open flame or in an oven until charred. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins and remove seeds.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent.
Blend the Soup: Add the roasted peppers, smoked paprika, cumin, and broth. Bring to a boil, then reduce heat and let simmer for about 15 minutes. Use an immersion blender to purée the soup until smooth.
Add Creaminess: Stir in heavy cream or coconut milk if desired, heating through without boiling. Adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Enjoy with crusty bread.