Roasted Red Pepper Soup

Welcome to a culinary embrace that warms the soul and tantalizes the taste buds! This vibrant Roasted Red Pepper Soup recipe offers a creamy, smoky depth of flavor, perfectly balanced with a hint of sweetness. It’s a truly captivating dish, delivering both comfort and elegance in every spoonful. Prepare for an unforgettable gastronomic experience with this plant-based delight.

Why You’ll Love This Roasted Red Pepper Soup

• Effortlessly Elegant: Achieve gourmet taste with minimal fuss, perfect for weeknights or special occasions.
• Flavor Fusion: Roasted peppers create an incredible smoky sweetness that simply bursts with natural goodness.
• Nutrient Powerhouse: Packed with vitamins and antioxidants, this vibrant soup nourishes your body from the inside out.
• Eco-Friendly & Versatile: A fantastic way to use seasonal produce, reducing food waste while celebrating plant-based eating.

Ingredients You’ll Need

Crafting the perfect Roasted Red Pepper Soup starts with selecting the freshest, most vibrant ingredients. Quality truly elevates this dish, so choose wisely!

• 6 large Red Bell Peppers: Look for firm, glossy peppers without blemishes. These are the star of your Roasted Red Pepper Soup.
• 2 tablespoons Olive Oil: A good quality extra virgin olive oil enhances the roasting process and adds richness.
• 1 large Yellow Onion: Diced finely to provide a sweet, aromatic base.
• 4 cloves Garlic: Minced for a pungent, essential flavor profile.
• 1 (28-ounce) can Diced Tomatoes: Fire-roasted diced tomatoes can add an extra layer of smoky flavor.
• 4 cups Vegetable Broth: Opt for a low-sodium, flavorful broth to control the saltiness of your Roasted Red Pepper Soup.
• 1/2 cup Coconut Milk (full-fat): For luxurious creaminess and a subtle, delightful sweetness.
• 1 teaspoon Smoked Paprika: Deepens the smoky flavor, complementing the roasted peppers beautifully.
• 1/2 teaspoon Dried Thyme: Earthy and aromatic, it pairs wonderfully with red peppers.
• Salt and Black Pepper: To taste, essential for seasoning every layer of this exquisite Roasted Red Pepper Soup.
• Optional Garnishes: Fresh basil, a drizzle of balsamic glaze, a swirl of plant-based cream, or toasted croutons.

Substitutions & Variations

One of the joys of cooking is adapting recipes to your taste and what you have on hand. This Roasted Red Pepper Soup is incredibly forgiving, allowing for healthy and creative swaps. Embrace your inner chef and customize this vibrant dish!

• For Extra Heat: Add a pinch of red pepper flakes during sautéing, or roast a jalapeño alongside the bell peppers for a subtle kick in your Roasted Red Pepper Soup.
• Creaminess Boost: Instead of coconut milk, try a plant-based cashew cream (soaked cashews blended with water) or a spoonful of white beans blended into the soup for a protein-rich creaminess.
• Herb Alternatives: If you don’t have thyme, oregano or even a bay leaf (removed before blending) can offer a lovely aromatic touch to your Roasted Red Pepper Soup.
• Tomato-Free Option: If avoiding tomatoes, increase the number of red peppers and perhaps add a roasted carrot for sweetness and depth.
• Zero Waste Tip: Don’t discard the pepper cores! Simmer them in a little water for a quick veggie broth base, or add them to your compost bin.

As you embrace your creative side in the kitchen, consider pairing this Roasted Red Pepper Soup with a delightful Tarragon Soup. This combination can elevate your dining experience with its unique flavors.

Equipment You’ll Need

• Baking Sheet: Essential for roasting those beautiful red peppers.
• Large Pot or Dutch Oven: For simmering the soup to perfection.
• High-Speed Blender or Immersion Blender: To achieve that silky-smooth texture for your Roasted Red Pepper Soup.
• Sharp Knife: For prepping the vegetables.
• Cutting Board: A sturdy surface for safe and efficient chopping.
• Measuring Cups and Spoons: For accurate ingredient proportions.
• Spatula or Wooden Spoon: For stirring and sautéing.

Step-by-Step Instructions

Creating this delicious Roasted Red Pepper Soup is a delightful process. Follow these steps for a perfectly creamy and flavorful result.

1. Preheat & Prepare Peppers: Preheat your oven to 400°F (200°C). Wash the red bell peppers thoroughly. You can either slice them in half and remove the seeds, or leave them whole. Place the peppers on a baking sheet, cut side down if halved.
2. Roast the Peppers: Roast the peppers for 25-35 minutes, or until their skins are visibly charred and blistered. This charring is crucial for developing the deep, smoky flavor of your Roasted Red Pepper Soup.
3. Steam & Peel: Once roasted, immediately transfer the hot peppers to a heat-proof bowl and cover tightly with plastic wrap or a plate. Let them steam for about 10-15 minutes. This makes the skins incredibly easy to peel. Once cooled enough to handle, peel away the skins and discard them. Remove any remaining seeds and stems.
4. Sauté Aromatics: While the peppers are steaming, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant. Do not let the garlic burn.
5. Combine & Simmer: Add the peeled roasted red peppers, diced tomatoes (undrained), vegetable broth, smoked paprika, and dried thyme to the pot. Stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld beautifully, creating a rich base for your Roasted Red Pepper Soup.
6. Blend to Perfection: Carefully transfer the soup mixture to a high-speed blender. Add the full-fat coconut milk. Blend until the soup is completely smooth and creamy. Be cautious when blending hot liquids; ensure the blender lid is vented and covered with a towel, or blend in batches. Alternatively, use an immersion blender directly in the pot until smooth.
7. Season & Serve: Return the blended Roasted Red Pepper Soup to the pot if you used a stand blender. Heat gently if needed. Taste and season generously with salt and freshly ground black pepper. Adjust seasonings as necessary. Serve hot, garnished with fresh basil, a swirl of plant-based cream, or a drizzle of balsamic glaze. Enjoy your homemade Roasted Red Pepper Soup.

For a balanced and nutritious meal, you might want to try adding a refreshing Spinach Soup to your menu. This complementary dish will provide an extra boost of vitamins alongside your Roasted Red Pepper Soup.

Pro Tips for Success

• Deep Roasting is Key: Don’t be afraid to get a good char on those peppers! The slight bitterness from the char balances the sweetness of the peppers and adds incredible depth to the Roasted Red Pepper Soup.
• Steam for Easy Peeling: The steaming step after roasting is non-negotiable. It creates condensation that helps the skins slip off effortlessly, saving you time and frustration.
• Flavor Layering: Sautéing the onions and garlic before adding other ingredients builds a strong aromatic foundation for the Roasted Red Pepper Soup.
• Blend in Batches (if needed): If using a standard blender, never overfill it with hot liquid. Blend in smaller batches to prevent pressure buildup and spills.
• Adjust Consistency: If your Roasted Red Pepper Soup is too thick, add a little more vegetable broth until it reaches your desired consistency. If it’s too thin, simmer it uncovered for a bit longer to reduce.
• Don’t Skimp on Seasoning: Taste your soup frequently and adjust salt and pepper. A good pinch of salt can really bring out all the subtle flavors in your Roasted Red Pepper Soup.

Storage & Reheating Tips

This Roasted Red Pepper Soup stores beautifully, making it perfect for meal prep!

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days.
• Freezing: This soup freezes exceptionally well. Pour cooled Roasted Red Pepper Soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. You might need to add a splash of vegetable broth or water to thin it out if it has thickened in the fridge. Avoid boiling aggressively, as this can affect the texture.

If you’re looking for more comforting soup options, don’t miss out on the hearty flavors of Corned Beef Soup. This dish pairs wonderfully with Roasted Red Pepper Soup for a cozy meal experience.

What to Serve With This Recipe

This vibrant Roasted Red Pepper Soup makes a fantastic light meal on its own, but it also pairs beautifully with a variety of healthy sides to create a complete and satisfying spread.

• Crusty Bread or Garlic Knots: Perfect for soaking up every last drop of the delicious Roasted Red Pepper Soup. Opt for whole grain options for added fiber.
• Fresh Green Salad: A simple mixed green salad with a light vinaigrette offers a refreshing contrast to the richness of the soup. Think delicate greens and crunchy vegetables.
• Grilled Cheese Sandwich (Plant-Based): A classic pairing! A plant-based grilled cheese offers a comforting and satisfying complement to your Roasted Red Pepper Soup.
• Roasted Vegetables: Asparagus, broccoli, or Brussels sprouts roasted with herbs make a wonderful, nutrient-dense side that complements the earthy tones of the soup.
• Quinoa or Couscous Salad: A light grain salad dressed with lemon and herbs provides a heartier, yet still healthy, accompaniment.

Frequently Asked Questions (FAQ)

Can I use jarred roasted red peppers?

Yes, you can absolutely use jarred roasted red peppers for convenience when making this Roasted Red Pepper Soup! Just be sure to drain them well before adding to the pot. While freshly roasted peppers offer a deeper, more nuanced smoky flavor, jarred peppers are a great time-saver and will still yield a delicious soup. Adjust the amount of smoked paprika if you find the jarred peppers lack a smoky punch.

Is this Roasted Red Pepper Soup spicy?

As written, this Roasted Red Pepper Soup recipe is not spicy. The red bell peppers are naturally sweet and mild. The smoked paprika adds a smoky flavor, not heat.

If you prefer a spicy kick, you can easily add a pinch of red pepper flakes when sautéing the aromatics, or blend a roasted jalapeño or a small amount of cayenne pepper into the soup. This will transform it into a wonderfully spicy Roasted Red Pepper Soup.

Can I make this soup ahead of time?

Absolutely! This Roasted Red Pepper Soup is an excellent candidate for making ahead. In fact, many soups taste even better the next day as the flavors have more time to meld and deepen.

Prepare the soup as directed, allow it to cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop when ready to serve. It’s perfect for meal prepping!

Roasted Red Pepper Soup is a delightful culinary creation that showcases the rich flavors of roasted bell peppers, combined with aromatics and creamy textures. This dish can serve as an elegant starter or a nourishing main course, often celebrated in plant-based cuisine and linked to various health benefits.

Final Thoughts

This Roasted Red Pepper Soup isn’t just a recipe; it’s an invitation to savor wholesome, vibrant flavors. It’s a testament to the magic of simple ingredients transformed into something truly spectacular. Embrace the joy of plant-based cooking and share this comforting, eco-conscious delight with your loved ones. Bon appétit!

Nutrition Information (per serving)

(Approximate values, based on 6 servings)

Roasted Red Pepper Soup

This vibrant Roasted Red Pepper Soup offers a creamy, smoky depth of flavor, balanced with a hint of sweetness, delivering comfort and elegance in every spoonful.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings servings

Course: Main Course

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

• 6 large Red Bell Peppers
• 2 tablespoons Olive Oil
• 1 large Yellow Onion, diced
• 4 cloves Garlic, minced
• 1 (28-ounce) can Diced Tomatoes
• 4 cups Vegetable Broth
• 1/2 cup Coconut Milk (full-fat)
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Thyme
• Salt and Black Pepper, to taste

Method

 

1. Preheat your oven to 400°F (200°C). Wash the red bell peppers and place them on a baking sheet.
2. Roast the peppers for 25-35 minutes until their skins are charred. Transfer to a bowl and steam for 10-15 minutes.
3. Peel the skins off the peppers and discard them. Remove seeds and stems.
4. In a large pot, heat olive oil and sauté the diced onion until translucent, then add garlic and sauté until fragrant.
5. Add roasted peppers, diced tomatoes, vegetable broth, smoked paprika, and thyme. Bring to a boil, then simmer for 15-20 minutes.
6. Blend the soup with coconut milk until smooth. Adjust seasoning and serve.

Notes

This soup stores well in the refrigerator for up to 4-5 days. It also freezes beautifully for up to 3 months.