Print

Roasted Red Pepper Soup

Print Recipe

A warm and inviting roasted red pepper soup packed with bold flavors, perfect for cozy nights in.

Ingredients

Scale
  • 4 Roasted Red Peppers (jarred or homemade)
  • 4 Fresh Tomatoes, chopped
  • 1 cup Heavy Cream
  • 2 cloves Garlic, minced
  • 1 Onion, chopped
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with foil. Cut bell peppers in half, remove seeds, and place skin-side up on the baking sheet. Drizzle with olive oil and roast for about 20-25 minutes until the skins are blackened. Let cool and peel skins.
  2. Heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and sauté until softened (about 5 minutes). Follow with minced garlic and cook for an additional minute.
  3. Add the roasted peppers, fresh tomatoes, vegetable broth, salt, and pepper into the pot. Increase heat to bring to a gentle simmer and cook for about 10-15 minutes.
  4. Transfer the mixture to a blender and blend until smooth, or use an immersion blender directly in the pot.
  5. Return the soup to the pot and stir in the heavy cream over low heat, warming it through for another 5 minutes. Adjust seasoning as needed.
  6. Ladle the soup into bowls, garnish with olive oil, fresh herbs, or croutons before serving.

Notes

Feel free to experiment with additional ingredients like smoked paprika or fresh herbs.

Nutrition

Keywords: soup, roasted red peppers, comfort food, vegetarian, easy recipe

Find it online: https://flavorsbyclara.com/roasted-red-pepper-soup/