Roasted Red Pepper Soup Recipe: Easy, Creamy, Nutritious

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Roasted Red Pepper Soup RecipeRoasted red pepper soup is a delicious and vibrant dish that’s perfect for any season. Originating from Mediterranean cuisine, this soup has gained popularity worldwide for its rich flavors and vibrant color. Roasted red peppers add a smoky sweetness to the soup, creating a comforting and satisfying meal. Whether you’re looking for a quick weeknight dinner or an elegant starter for a dinner party, this roasted red pepper soup is sure to impress.

Ingredients

To make the best roasted red pepper soup, you’ll need the following ingredients:

  • 6 large red bell peppers
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 carrot, diced
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup coconut milk (or heavy cream for a non-vegan version)
  • Fresh basil for garnish

Instructions

Step 1: Roast the Red Peppers

  1. Preheat your oven to 425°F (220°C).
  2. Cut the red bell peppers in half and remove the seeds and membranes.
  3. Place the peppers on a baking sheet, skin side up.
  4. Roast in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.
  5. Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes. This will make it easier to peel off the skins.
  6. Once the peppers are cool enough to handle, peel off the skins and set the roasted peppers aside.

Step 2: Prepare the Soup Base

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  3. Add the minced garlic and diced carrot, and cook for another 3-4 minutes, stirring occasionally.

Step 3: Combine and Simmer

  1. Add the roasted red peppers, vegetable broth, smoked paprika, and dried thyme to the pot.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
  3. Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender and blend in batches.

Step 4: Add the Creaminess

  1. Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste.
  2. Simmer for another 5 minutes, allowing the soup to heat through.

Step 5: Serve

  1. Ladle the soup into bowls and garnish with fresh basil.
  2. Serve hot with crusty bread or a light salad on the side.

Tips and Variations

Additional Tips

  • Smoky Flavor: For an extra smoky flavor, you can add a teaspoon of smoked paprika or a dash of liquid smoke.
  • Texture: If you prefer a chunkier soup, reserve some of the roasted red peppers and add them back to the soup after blending.
  • Thickening: If the soup is too thin, you can thicken it by adding a peeled and diced potato during the simmering stage.

Variations

  • Vegan Roasted Red Pepper Soup: Ensure you use coconut milk instead of heavy cream to keep the soup vegan.
  • Roasted Red Pepper and Tomato Soup: Add two large, ripe tomatoes (roasted alongside the peppers) to the recipe for a tomato-infused twist.
  • Spicy Red Pepper Soup: Add a chopped jalapeño or a pinch of cayenne pepper to the soup base for a spicy kick.

Nutritional Information

Here’s the basic nutritional information for one serving of roasted red pepper soup (based on six servings):

  • Calories: 120
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 0mg (if using coconut milk)
  • Sodium: 400mg
  • Carbohydrates: 15g
  • Fiber: 4g
  • Sugar: 6g
  • Protein: 3g

Roasted red pepper soup is a versatile and delicious dish that’s both healthy and easy to make. Its rich, smoky flavor and creamy texture make it a favorite for many. Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to become a staple in your culinary repertoire. Give it a try and enjoy the vibrant taste of roasted red peppers in every spoonful. Don’t forget to share your experience and any variations you tried in the comments below.

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