Name: Creamy Roasted Red Pepper Soup Recipe - Easy & Delicious
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 4 roasted red bell peppers (jarred or homemade); 1 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 small carrot, chopped; 4 cups vegetable broth; 1/2 cup heavy cream or full-fat coconut milk; 1 tsp dried oregano; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); Fresh basil or parsley for garnish

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Why You’ll Love This Recipe

If you’re looking for a comforting and flavorful soup that’s both easy to prepare and packed with rich, smoky flavor, this Creamy Roasted Red Pepper Soup is the perfect choice. This soup is naturally creamy, thanks to blended roasted red peppers, and it has a balanced depth of flavor with subtle hints of garlic, onion, and herbs. It’s an excellent choice for a cozy meal, whether as an appetizer or a main dish served with crusty bread. Plus, it’s naturally vegetarian and can easily be made vegan or gluten-free with simple swaps.

Ingredients

Roasted red bell peppers
Olive oil
Onion
Garlic
Carrot
Vegetable broth
Heavy cream or coconut milk
Dried oregano
Smoked paprika
Salt
Black pepper
Red pepper flakes (optional)
Fresh basil or parsley for garnish

Directions

Prepare the Ingredients: If using store-bought roasted red peppers, drain and rinse them. If roasting your own, char them over an open flame or in the oven until the skins blacken, then peel and remove the seeds.
Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and carrot, and sauté until softened, about 5 minutes.
Add the Peppers and Spices: Stir in the roasted red peppers, oregano, smoked paprika, salt, black pepper, and red pepper flakes if using. Cook for another 2 minutes to enhance the flavors.
Simmer the Soup: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat and let it simmer for about 15 minutes to allow the flavors to meld.
Blend Until Smooth: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
Add the Cream: Stir in the heavy cream or coconut milk for a luscious texture. Simmer for another 5 minutes, then taste and adjust seasoning if needed.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot with crusty bread or a grilled cheese sandwich.

Variations

Vegan Version: Substitute the heavy cream with full-fat coconut milk or cashew cream for a dairy-free alternative.
Spicy Kick: Add more red pepper flakes or a dash of hot sauce for an extra kick.
Protein Boost: Blend in a can of white beans or top the soup with crispy chickpeas for added protein.
Cheesy Delight: Stir in some grated Parmesan or nutritional yeast for a cheesy flavor without using dairy.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Storage/Reheating

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Reheating: Warm the soup in a pot over medium heat, stirring occasionally. If reheating from frozen, thaw overnight in the fridge before reheating.

FAQs

1. Can I use jarred roasted red peppers?

Yes! Jarred roasted red peppers save time and work well in this recipe. Just make sure to drain and rinse them before use.

2. How do I roast red peppers at home?

You can roast red peppers over an open flame, on a grill, or in an oven at 450°F until the skins are charred. Then, let them steam in a covered bowl before peeling off the skins.

3. Can I make this soup in advance?

Absolutely! This soup tastes even better the next day as the flavors develop over time.

4. Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as your vegetable broth is certified gluten-free.

5. Can I use a regular blender instead of an immersion blender?

Yes, just be sure to let the soup cool slightly before blending in batches to avoid splattering.

6. What can I serve with this soup?

It pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh green salad.

7. How can I make it extra creamy?

Use extra heavy cream or coconut milk, or blend in a small boiled potato for added creaminess.

8. What herbs work best for garnish?

Fresh basil, parsley, or even thyme complement the flavors beautifully.

9. Can I add protein to this soup?

Yes, you can add shredded chicken, white beans, or even tofu to boost the protein content.

10. What’s the best way to thicken the soup?

If you want a thicker soup, reduce the broth slightly or blend in a cooked potato or a handful of cashews.

Conclusion

This Creamy Roasted Red Pepper Soup is the ultimate blend of smoky, sweet, and savory flavors, making it a perfect addition to your soup repertoire. Whether you enjoy it as a light lunch, a starter, or a comforting dinner, this easy recipe will quickly become a favorite. Try it today and savor every creamy spoonful!

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