Easy Creamy Roasted Red Pepper

As soon as chilly weather hits and I am craving something comforting yet quick enough for a weeknight meal this creamy roasted red pepper soup is my go to. Its bold vibrant flavors are matched by its silkiness and it manages to taste both light and indulgent. Whether you are new to homemade soups or a kitchen veteran this recipe is simple and deeply satisfying.

Roasting the peppers takes just a little time but the flavor payoff is huge. My first try at this soup happened when our garden was overflowing with peppers. Now I find myself keeping jars of roasted peppers on hand just for this reason.

Ingredients

• Red bell peppers: Large in size for maximum sweetness and vibrant color. Look for firm glossy peppers that feel heavy for their size.
• Onion: Chopped onion becomes the flavorful foundation. Yellow or white both work. Choose onions with dry papery skins.
• Garlic: Freshly minced garlic adds complexity. Go for firm unblemished bulbs.
• Vegetable broth: The base of the soup. Use a low sodium high quality broth for best flavor.
• Heavy cream: Adds creaminess. If dairy free use coconut cream for a slightly different but equally luscious twist.
• Olive oil: Used to sauté the base. A fresh fruity olive oil enhances the dish.
• Smoked paprika: Gives the soup its subtle smoky depth. Spanish smoked paprika is especially nice if you can find it.
• Salt and pepper: To balance and heighten flavors. Taste as you go for best results.
• Fresh basil leaves: For garnish. Choose bright green leaves free of dark spots.

Step-by-Step Instructions

Roast the Peppers:

Preheat the oven to high heat. Set the red bell peppers cut side down on a baking sheet. Roast until the skins are blackened and blistered. Rest the peppers covered which traps steam making peeling them effortless.

Sauté the Aromatics:

Warm olive oil in your soup pot over medium heat. Add chopped onion stirring often. Let it cook slowly to develop sweetness. Add garlic and smoked paprika once the onion is soft cooking gently so the garlic does not burn and the paprika releases its aroma.

Peel and Blend the Peppers:

When the peppers are cool to touch slip off the charred skins and discard. Chop the softened flesh and combine with your sautéed base. The roasted flavor starts building here.

Add Broth:

Pour in vegetable broth. Scrape up any bits from the bottom of the pot and bring to a gentle simmer. This brief cook melds all those deep flavors together.

Blend Until Smooth:

Carefully use an immersion blender right in the pot or ladle everything into a countertop blender. Blend until very smooth. The soup should look velvety and rich.

Stir in Cream:

Lower the heat and pour in the heavy cream. Stir slowly so it swirls through. Adjust the seasoning now tasting for salt and pepper.

Serve:

Ladle into bowls while hot. Top with fresh basil leaves and a swirl of cream for a beautiful finish. The basil adds both aroma and a lovely pop of color.

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When I make this soup for my family it often becomes a bonding moment over tearing basil leaves or sharing laughter around the table.

Storage Tips

Allow leftover soup to cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to four days. The soup also holds up well in the freezer. Place portions in sturdy freezer friendly containers leaving a bit of space for expansion. It can be kept frozen for up to two months. When ready to serve simply reheat gently on the stove stirring in a splash of broth or cream to bring back the velvety texture.

Ingredient Substitutions

Swap coconut cream for heavy cream if you are looking for a dairy free or vegan option. It lends a subtle sweetness without overpowering the pepper flavor. If you only have jarred roasted peppers they can be used in place of fresh—just drain and rinse thoroughly. For an herby twist try topping with flat leaf parsley instead of basil. The flavors are different but both pair well.

Serving Suggestions

Serve the soup hot with a crusty piece of sourdough or grilled cheese for dipping. For a complete meal add a crisp green salad on the side. It also makes a striking starter for a dinner party presentation thanks to the rich color and fresh garnish. Drizzle with extra cream or high quality olive oil before serving if you want to impress.

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This soup brings together bold flavors and comfort in every spoonful. It is an absolute must for chilly days.

Frequently Asked Questions

→ Can I use jarred roasted peppers instead of fresh?

Yes, jarred roasted peppers work as a shortcut. Drain and rinse before using, but roasting fresh peppers gives the deepest flavor.

→ Is this dish suitable for vegans?

Easily make it vegan by substituting coconut cream for heavy cream and confirming your broth is plant-based.

→ How do I achieve a silky texture?

Blend thoroughly, preferably with an immersion or high-speed blender, for a smooth, creamy result. Strain for an extra luxe texture.

→ What are good garnishes for this dish?

Fresh basil leaves, a drizzle of cream, or a sprinkle of smoked paprika add beautiful color and flavor to every serving.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently on the stove.