Smoky Roasted Red Pepper Soup
Smoky Roasted Red Pepper Soup is a velvety, comforting blend of fire-roasted peppers, garlic, and spices. This easy recipe brings bold flavor, creamy texture, and cozy warmth in under an hour.
Ingredients
Scale
- 4 large red bell peppers, roasted
- 1 large yellow onion, quartered
- 6 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional garnish: chopped parsley or swirl of cream
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Place bell peppers, onion, and garlic on the sheet. Drizzle with olive oil and toss to coat.
- Roast for 25–30 minutes until peppers are charred and garlic is soft. Let cool, then peel garlic and remove pepper skins and seeds.
- In a large pot, combine roasted veggies, broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer for 10 minutes.
- Blend the soup until smooth using a countertop or immersion blender.
- Stir in the cream and adjust seasoning as needed.
- Serve warm with optional garnishes.
Notes
- Use high-speed blender for ultra-smooth texture.
- Coconut milk or cashew cream can be used for dairy-free version.
- Add a touch of lemon juice to brighten flavors before serving.
- Store leftovers in an airtight container for up to 4 days or freeze for 2 months.
Find it online: https://tastyze.com/smoky-roasted-red-pepper-soup/