Discover the sweet and smoky flavor of roasted red peppers in these 20 delicious and creamy soup recipes. From classic combinations to innovative twists, we’ve gathered a collection of mouth-watering soups that showcase the versatility of this popular ingredient. Whether you’re looking for a comforting bowl on a chilly day or a flavorful base for your next dinner party, these creamy roasted red pepper soup recipes are sure to satisfy.
Start with our “Classic Roasted Red Pepper and Tomato Soup,” a simple yet satisfying blend of roasted peppers, fresh tomatoes, and aromatic spices. Or, try something new with the “Creamy Roasted Red Pepper Soup with Coconut Milk” or the “Spicy Roasted Red Pepper and Lentil Soup.” Whatever your taste, we’ve got you covered.
Classic Roasted Red Pepper and Tomato Soup
Warm up with this comforting and flavorful soup that combines the sweetness of roasted red peppers with the tanginess of fresh tomatoes.
Ingredients:
– 2 large red bell peppers, seeded and chopped
– 3 lbs ripe tomatoes, cored and chopped (or 1 can of crushed tomatoes)
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken or vegetable broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the red peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, until charred and blistered.
3. In a large pot, sauté the onion and garlic in olive oil until softened.
4. Add the roasted red peppers, chopped tomatoes, paprika, broth, salt, and pepper to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
Cooking Time: Approximately 50-60 minutes
Creamy Roasted Red Pepper Soup with Coconut Milk
Roast red peppers to bring out their natural sweetness and blend them with creamy coconut milk for a velvety, flavorful soup.
Ingredients:
– 4 red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place red peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until skin is blistered and charred.
3. Remove from oven and let cool. Peel off skin, discarding it, and chop peppers into small pieces.
4. In a large pot, sauté onion and garlic in a little oil until softened.
5. Add roasted red peppers, coconut milk, and vegetable broth. Bring to a simmer and cook for 15-20 minutes or until soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Spicy Roasted Red Pepper and Lentil Soup
Warm up with this flavorful and nutritious soup, perfect for a chilly evening or a quick lunch. This recipe combines the sweetness of roasted red peppers with the earthiness of lentils and a kick of heat from cumin and chili flakes.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 red bell peppers, roasted (see notes)
– 1 teaspoon ground cumin
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add lentils, cumin, chili flakes, salt, and pepper. Cook for 1 minute.
4. Add roasted red peppers, water, and bring to a boil.
5. Reduce heat and simmer for 30-40 minutes or until lentils are tender.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper Soup with Garlic and Basil
Roasted Red Pepper Soup with Garlic and Basil: A flavorful and vibrant soup that combines the sweetness of roasted red peppers with the pungency of garlic and the brightness of basil. This recipe is perfect for a cozy night in or as a starter for a special occasion.
Ingredients:
• 4 large red bell peppers
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• 1 tablespoon chopped fresh basil
• Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red peppers on a baking sheet and roast for 30-40 minutes, or until charred.
3. Remove from oven and let cool. Peel off skin, discard seeds, and chop into pieces.
4. In a large pot, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
5. Add chopped onion and cook until translucent, about 3-4 minutes.
6. Add roasted red peppers, vegetable broth, and heavy cream (if using). Bring to a simmer.
7. Purée soup with an immersion blender or transfer to a blender in batches.
8. Season with salt, pepper, and basil. Serve warm.
Cooking Time: 45-50 minutes
Smoky Roasted Red Pepper and Sweet Potato Soup
This hearty soup combines the natural sweetness of roasted sweet potatoes with the smokiness of red peppers, perfect for a cozy evening meal. The result is a rich and comforting blend of flavors that’s sure to become a new favorite.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 4-6 red bell peppers, seeded and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. Meanwhile, toss red peppers with remaining 1 tablespoon olive oil, smoked paprika, and cumin. Roast for 20-25 minutes or until tender.
4. In a large pot, sauté onion and garlic until softened. Add roasted sweet potatoes, red peppers, vegetable broth, and diced tomatoes. Simmer for 15-20 minutes or until soup is heated through. Taste and adjust seasoning as needed.
Cooking Time: Approximately 45-50 minutes
Roasted Red Pepper Soup with Goat Cheese Swirl
Roasted Red Pepper Soup with Goat Cheese Swirl Recipe
As the sweetness of roasted red peppers melds with the tanginess of goat cheese, this soup becomes a delightful and unexpected treat. This recipe is perfect for a cozy evening or a light lunch.
Ingredients:
– 2 large red bell peppers
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1/2 cup crumbled goat cheese (chèvre)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, discarding it, and chop the flesh into small pieces.
4. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
5. Add the roasted red pepper, vegetable broth, and heavy cream to the pot. Bring to a simmer and cook for 10-15 minutes or until heated through.
6. Stir in the crumbled goat cheese until melted and smooth. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Chickpea Soup
This vibrant soup combines the sweetness of roasted red peppers with the creaminess of chickpeas, making it a perfect comfort food for any season. With its smoky flavor and velvety texture, this recipe is sure to become a new favorite.
Ingredients:
– 2 large red bell peppers
– 1 can (15 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place red peppers on a baking sheet and roast for 30-40 minutes, or until skin is blistered and charred.
3. Remove from oven and let cool. Peel off skin, discarding it, and chop the flesh into small pieces.
4. In a large pot, sauté onion and garlic in a little water until softened.
5. Add chickpeas, roasted red peppers, vegetable broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
6. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: Approximately 50-60 minutes
Roasted Red Pepper Soup with Harissa and Yogurt
Roasted Red Pepper Soup with Harissa and Yogurt
A vibrant and flavorful soup that combines the sweetness of roasted red peppers with the spicy kick of harissa and a dollop of creamy yogurt.
Ingredients:
– 2 large red bell peppers
– 1/4 cup olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon harissa powder
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– 2 tablespoons plain Greek yogurt
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Place the red peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes or until charred.
3. Remove the peppers from the oven and let them cool down.
4. Peel off the skin, remove seeds, and chop the flesh into small pieces.
5. In a large pot, sauté the chopped onion and minced garlic in olive oil until softened.
6. Add the cumin, smoked paprika, and harissa powder; cook for 1 minute.
7. Add the roasted red peppers, vegetable broth, and heavy cream or half-and-half; bring to a simmer.
8. Reduce heat and let it cook for 10-15 minutes or until the soup has thickened slightly.
9. Stir in the Greek yogurt and season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Butternut Squash Soup
This vibrant soup combines the sweet, smoky flavor of roasted red peppers with the comforting warmth of butternut squash. Perfect for a chilly fall or winter evening.
Ingredients:
– 2 large red bell peppers
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet, drizzling with olive oil, and sprinkling with salt. Roast for 30-40 minutes, or until charred and blistered.
3. Meanwhile, peel and chop the butternut squash into 1-inch cubes. Toss with olive oil, salt, and pepper, and roast on a separate baking sheet for 20-25 minutes, or until tender.
4. In a large pot, sauté the chopped onion and minced garlic in a little olive oil until softened.
5. Add the roasted red peppers, butternut squash, broth, and heavy cream (if using). Bring to a simmer and cook for 10-15 minutes or until heated through.
6. Purée the soup with an immersion blender or regular blender.
7. Season with salt and pepper to taste. Garnish with fresh parsley or cilantro.
Cooking Time: 45-50 minutes
Roasted Red Pepper Soup with Crispy Prosciutto
This vibrant soup is a flavorful and healthy twist on classic soups, featuring the sweet and smoky taste of roasted red peppers. Paired with crispy prosciutto, this combination will elevate your meal to a new level.
Ingredients:
– 4 large red bell peppers
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– 6 slices prosciutto
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until charred and blistered.
3. Peel off the skin, remove seeds, and chop into small pieces.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add roasted peppers, paprika, salt, and pepper. Cook for 2-3 minutes.
6. Pour in broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
7. Use an immersion blender or regular blender to puree the soup.
8. If desired, stir in heavy cream or half-and-half.
9. Meanwhile, cook prosciutto slices in a pan until crispy.
10. Serve soup with crispy prosciutto and garnish with parsley or cilantro (if using).
Cooking Time: 45-50 minutes
Roasted Red Pepper and White Bean Soup
Roasted Red Pepper and White Bean Soup Recipe
This hearty soup combines the sweetness of roasted red peppers with the creaminess of white beans, perfect for a chilly evening.
Ingredients:
– 2 large red bell peppers
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Olive oil, for roasting
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers: Place the peppers on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until the skin is blistered and charred.
3. Sauté the onion and garlic: In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Add the roasted peppers, beans, and broth: Peel the roasted peppers and chop them into pieces. Add to the pot along with the cannellini beans and vegetable broth. Bring to a simmer.
5. Season and serve: Add thyme, salt, and pepper to taste. Simmer for 10-15 minutes or until heated through. Serve hot.
Cooking Time: 40-50 minutes
Roasted Red Pepper Soup with Fresh Herbs
Roasted Red Pepper Soup with Fresh Herbs: A vibrant and flavorful soup that showcases the sweetness of roasted red peppers, enhanced by the brightness of fresh herbs.
Ingredients:
– 4-6 red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh herbs: parsley, basil, cilantro, or dill (chopped)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until skin is blistered and charred.
3. Remove from oven and let cool. Peel off skin, discarding it, and chop the flesh into small pieces.
4. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
5. Add roasted peppers, paprika, salt, and pepper. Cook for 2-3 minutes.
6. Pour in vegetable broth and bring to a simmer.
7. Blend soup until smooth (optional: add heavy cream or half-and-half for added richness).
8. Stir in chopped fresh herbs.
Cooking Time: Approximately 45-60 minutes
Roasted Red Pepper and Carrot Soup
This vibrant soup combines the sweet flavors of roasted red peppers and carrots with a hint of smokiness, making it a perfect comfort food for any season. With just a few simple ingredients and steps, you can enjoy this delicious and nutritious soup in no time.
Ingredients:
– 2 large red bell peppers
– 4 medium-sized carrots
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: cream or yogurt for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss red peppers with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes, or until skin is blistered and charred.
4. Peel roasted peppers, discarding skin, and chop into large pieces.
5. In a large pot, sauté chopped onion in olive oil until softened.
6. Add carrots, vegetable broth, smoked paprika, salt, and pepper to the pot.
7. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
8. Blend soup with roasted peppers until smooth.
9. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: Approximately 45-50 minutes
Roasted Red Pepper Soup with Parmesan Croutons
Roasted Red Pepper Soup with Parmesan Croutons Recipe
As the weather cools down, warm up with this vibrant and flavorful soup, featuring roasted red peppers and topped with crispy Parmesan croutons.
Ingredients:
– 2 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– Parmesan cheese, grated (for croutons)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet, drizzling with olive oil, and sprinkling with salt. Roast for 30-40 minutes or until charred.
3. Remove peppers from oven and let cool. Peel off skin, discarding it, and chop peppers into large pieces.
4. In a large pot, sauté the chopped onion in olive oil over medium heat until softened. Add roasted red peppers, vegetable broth, and heavy cream (if using). Bring to a simmer.
5. Reduce heat and let soup cook for 15-20 minutes or until flavors have melded together. Season with salt and pepper to taste.
6. Serve hot, topped with Parmesan croutons made by mixing grated cheese with breadcrumbs and frying in a pan until crispy.
Cooking Time: approximately 45-50 minutes
Roasted Red Pepper and Corn Chowder
Roasted Red Pepper and Corn Chowder Recipe
Summary: This creamy chowder is a perfect blend of sweet roasted red peppers, fresh corn, and savory potatoes. It’s an easy and satisfying meal for any time of the year.
Ingredients:
– 2 large red bell peppers
– 1 large onion, diced
– 3-4 medium-sized potatoes, peeled and cubed
– 2 cups frozen corn kernels
– 2 tablespoons olive oil
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red bell peppers in the oven for about 30-40 minutes, or until charred and blistered.
3. In a large pot, sauté the diced onion in olive oil over medium heat until softened.
4. Add the cubed potatoes, roasted red peppers, frozen corn kernels, salt, and pepper to the pot.
5. Pour in the heavy cream or half-and-half and stir to combine.
6. Simmer the chowder for 15-20 minutes, or until the potatoes are tender.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 45-50 minutes
Roasted Red Pepper Soup with Toasted Almonds
This vibrant soup combines sweet roasted red peppers with savory aromatics and a hint of toasted almonds for a flavorful and nutritious meal.
Ingredients:
– 4 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
– 1/4 cup toasted almonds, chopped
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast red peppers for 30-40 minutes, or until charred and blistered.
3. Remove peppers from oven and let cool. Peel off skin, remove seeds, and chop into pieces.
4. In a large pot, sauté onion and garlic in olive oil over medium heat until softened.
5. Add roasted red peppers, smoked paprika, salt, and pepper to the pot. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer for 15-20 minutes or until soup has thickened slightly.
7. Stir in heavy cream (if using) and season with salt and pepper to taste.
8. Serve hot, garnished with chopped toasted almonds.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Kale Soup
Roasted Red Pepper and Kale Soup Recipe
Savor the flavors of autumn with this hearty soup featuring roasted red peppers and nutritious kale.
Ingredients:
– 2 large red bell peppers, seeded and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 cups kale leaves (curly or lacinato), stems removed and chopped
– 6 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss peppers with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until skin is blistered.
3. In a large pot, sauté onion and garlic in the remaining 1 tablespoon olive oil over medium heat until softened.
4. Add roasted peppers, kale, vegetable broth, and diced tomatoes to the pot. Bring to a boil then simmer for 20-25 minutes or until flavors meld together.
5. Season with salt and pepper to taste.
Cooking Time: 50-55 minutes
Roasted Red Pepper Soup with Fennel and Orange
Roasted Red Pepper Soup with Fennel and Orange: A vibrant and flavorful soup that combines the sweetness of roasted red peppers with the crunch of fennel and a hint of citrus from orange.
Ingredients:
– 4 red bell peppers, seeded and chopped
– 1 large bulb fennel, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 cup chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Juice of 1 orange (about 2 tablespoons)
– Fresh fennel fronds for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until skin is blistered.
3. Sauté onion and garlic in a large pot over medium heat until softened. Add cumin and paprika; cook for 1 minute.
4. Add roasted peppers, broth, and cream to the pot. Bring to a simmer and puree with an immersion blender or regular blender.
5. Stir in orange juice and season with salt and pepper. Serve hot, garnished with fennel fronds.
Cooking time: Approximately 45-50 minutes.
Roasted Red Pepper and Quinoa Soup
Roasted Red Pepper and Quinoa Soup Recipe
This vibrant soup combines the natural sweetness of roasted red peppers with the nutty flavor of quinoa, perfect for a comforting and nutritious meal. This recipe is also highly adaptable, feel free to add your favorite spices or herbs to make it your own!
Ingredients:
– 2 red bell peppers
– 1 cup quinoa, rinsed and drained
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until charred.
2. Cook quinoa according to package instructions. Set aside.
3. In a large pot, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add roasted red peppers, vegetable broth, smoked paprika (if using), salt, and pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
6. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: Approximately 45-50 minutes.
Roasted Red Pepper Soup with a Hint of Smoked Paprika
Roasted Red Pepper Soup with a Hint of Smoked Paprika
Summary: This recipe is a twist on traditional tomato soup, using roasted red peppers and smoked paprika to add depth and complexity. Perfect for a chilly evening or as an appetizer.
Ingredients:
• 2 large red bell peppers
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (optional)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred.
3. Peel off the skin, remove seeds, and chop into small pieces.
4. In a large pot, sauté the chopped onion in olive oil until translucent.
5. Add roasted red pepper, broth, and smoked paprika to the pot. Bring to a boil then reduce heat.
6. Simmer for 20-25 minutes or until desired consistency is reached.
7. Use an immersion blender (or transfer soup to blender) to puree the soup.
8. If desired, stir in heavy cream for added richness.
9. Season with salt and pepper to taste.
10. Garnish with chopped parsley if desired.
Cooking Time: 50-60 minutes
Summary
Discover 20 delicious recipes that showcase the sweet and smoky flavor of roasted red peppers. From classic soups to creamy blends, these recipes offer a range of flavors and textures to suit every taste. Try the Classic Roasted Red Pepper and Tomato Soup for a comforting twist on a classic, or experiment with spicy kick in the Spicy Roasted Red Pepper and Lentil Soup. Whatever your mood, there’s a roasted red pepper soup recipe here that’s sure to satisfy.
