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Amazing Roasted Red Pepper Soup: 4 Smooth Servings

Roasted Red Pepper Soup
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This Roasted Red Pepper Soup offers a wonderfully smooth texture and a gentle warmth from mild spices. It is a comforting dish perfect for a cozy lunch.

Ingredients

Scale
  • 4 large red bell peppers
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (optional, for richness)
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat your broiler. Place the red peppers on a baking sheet and broil, turning occasionally, until the skin is blackened on all sides.
  2. Place the hot peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. Peel off the charred skin, remove the seeds and stems, and roughly chop the flesh.
  3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
  5. Stir in the chopped roasted red pepper flesh and the vegetable broth. Bring the mixture to a simmer.
  6. Carefully transfer the soup mixture to a blender (or use an immersion blender). Blend until completely smooth. This gives you that lovely, creamy texture you are looking for.
  7. Return the soup to the pot. Stir in the heavy cream, if using. Heat gently but do not boil.
  8. Season with salt and pepper to your liking. Serve hot.

Notes

  • For a spicier soup, add a pinch of cayenne pepper with the smoked paprika.
  • If you skip the cream, the soup will be lighter but still flavorful.
  • You can roast the peppers ahead of time to save prep time.

Nutrition

Find it online: https://whiskdaily.com/roasted-red-pepper-soup-smooth-warming-lunch/