5.0 from 6 votes
Roasted Red Pepper Soup
Roasted Red Pepper Soup is a vibrant and creamy soup made by blending sweet, roasted red bell peppers with savory onions and aromatic herbs. Easy to prepare and bursting with nutritious goodness, it’s an ideal choice for any meal.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Calories: 240 kcal
Course:
Soup , Lunch
Cuisine:
American
Ingredients
- 6 large red bell peppers
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth low sodium, or no sodium added
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- salt and pepper to taste
- 1 cup heavy cream
- fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat your oven to 450°F (230°C).
- Cut the red bell peppers in half and remove the seeds and membranes. Place them cut side down on a baking sheet lined with aluminum foil. Roast the peppers in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered.
- 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. Once the peppers are cool enough to handle, peel off the skins and set the roasted peppers aside.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the roasted red peppers to the pot along with 4 cups of vegetable broth. Stir in 1 teaspoon of smoked paprika, 1 teaspoon of dried basil, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender. Stir in 1 cup of heavy cream and heat through for a few minutes.
- Ladle the soup into bowls and garnish with chopped fresh basil or parsley. Serve hot with crusty bread on the side.
Cup of Yum
Notes
- Enhance with Spices: Add a pinch of cayenne pepper or a splash of smoked paprika when seasoning the soup.
- Vegan-Friendly Option: Substitute heavy cream with coconut cream or cashew cream to make this soup vegan.
- Add a Crunch: Top your soup with roasted pepitas, croutons, or a drizzle of olive oil for added texture and flavor contrast.
Nutrition Information
Serving
1serving
Calories
240kcal
(12%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
45mg
(15%)
Sodium
646mg
(27%)
Potassium
438mg
(13%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
6218IU
(124%)
Vitamin C
212mg
(236%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240
% Daily Value*
| Serving | 1serving | |
| Calories | 240kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 646mg | 27% |
| Potassium | 438mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 6218IU | 124% |
| Vitamin C | 212mg | 236% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.