Go Back
To make creamy roasted red pepper soup, gather these items: - 4 large red bell peppers, roasted and peeled - 1 medium onion, chopped - 3 cloves garlic, minced - 2 medium potatoes, peeled and diced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon smoked paprika - Fresh basil for garnish Not all ingredients may be on hand. Here are some easy swaps: - Red bell peppers: Use jarred roasted red peppers for convenience. - Heavy cream: Coconut cream works well for a dairy-free option. - Vegetable broth: Chicken broth can replace vegetable broth for added flavor. - Potatoes: Cauliflower can be used for a lower-carb version. - Smoked paprika: Regular paprika can substitute, but it lacks the smoky flavor. This soup is not just tasty; it's also nutritious! Here’s a rough breakdown per serving: - Calories: About 250 - Protein: 4g - Fat: 18g - Carbohydrates: 24g - Fiber: 4g - Sugar: 3g These values may change based on ingredient choices. Adjust based on your dietary needs and preferences. Enjoy the creamy richness while knowing it's good for you! First, you need to roast the red bell peppers. Preheat your oven to 400°F (200°C). Place the whole peppers on a baking sheet. Roast them for about 25-30 minutes. Look for charred and blistered skins. This step adds great flavor! After roasting, cover the peppers with foil. Let them steam for 10 minutes. This makes peeling easier. Once they cool, peel off the skins and remove the seeds. Set them aside for later. Now, let’s cook the base of the soup. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté it for about 5 minutes. You want it to become soft and translucent. Next, stir in 3 minced garlic cloves and 2 diced potatoes. Cook them for another 5 minutes. This step helps to build deep flavors. After that, add your roasted red peppers to the pot. Pour in 4 cups of vegetable broth. Bring this mix to a boil, then reduce the heat. Let it simmer for about 20 minutes until the potatoes are tender. Once your soup has simmered, it’s time to blend! Remove the pot from the heat. Use an immersion blender to puree the soup until it's smooth. If you don’t have one, carefully transfer the soup to a blender in batches. After blending, return the soup to the pot. Stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Add 1 teaspoon of smoked paprika for an extra kick. Heat everything through but don’t let it boil. Season with salt and pepper to taste. Serve your soup hot, garnished with fresh basil leaves for a lovely touch. Enjoy! To make your soup truly creamy, you need to blend it well. Use an immersion blender for a smooth texture. If you prefer, you can pour the soup into a regular blender. Just be careful with hot liquids. I suggest blending in batches. Adding heavy cream makes it rich, but coconut cream works too for a dairy-free option. Adding herbs and spices can elevate your soup. I love using fresh basil as a garnish. It adds a bright taste. You can also try thyme or oregano for a savory touch. Smoked paprika gives a warm, smoky flavor that pairs well with the roasted red peppers. Adjust the salt and pepper to your liking as you taste. One big mistake is not roasting the peppers long enough. You want them charred for the best flavor. Another common error is overcooking the potatoes. They should be tender but not mushy. Lastly, avoid boiling the soup after adding cream. This can cause it to curdle and ruin the creaminess. {{image_2}} You can make this soup dairy-free by using coconut cream instead of heavy cream. Coconut cream gives a rich flavor and smooth texture. It also adds a hint of sweetness that pairs well with roasted red peppers. If you want a lighter version, try using unsweetened almond milk or oat milk. Just add it after blending the soup to keep it creamy. To make this soup more filling, add protein sources like cooked chickpeas or lentils. You can mix them in after blending the soup. If you want to boost nutrition, add vegetables like spinach or kale. Stir them in just before blending. They will cook down quickly and add great color. This soup is tasty on its own, but you can jazz it up. Serve it with crusty bread or a fresh salad. For a fun twist, top with croutons or a drizzle of olive oil. Fresh basil adds flavor and looks beautiful on top. You can also pair it with a sandwich for a complete meal. You can easily store leftover creamy roasted red pepper soup. Let the soup cool down first. Then, pour it into an airtight container. Seal it well to keep out air. Store it in the fridge for up to three days. This soup tastes great even after a day or two! If you want to keep the soup longer, freezing is a good option. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand. You can freeze it for up to three months. When you're ready to eat, just thaw in the fridge overnight. To reheat the soup, you have a few choices. You can use the stove or microwave. If you use the stove, heat it gently in a pot over low heat. Stir often to prevent sticking. For the microwave, heat in short bursts, stirring in between. Make sure it's hot all the way through before serving. Creamy roasted red pepper soup stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. You can also check for any changes in smell or color before eating it again. Yes, you can make this soup ahead of time. It tastes great when made a day in advance. Just let it cool and store it in the fridge. When you are ready to eat, warm it on the stove until hot. This helps the flavors blend even more. You can serve this soup with many tasty sides. Here are some ideas: - Grilled cheese sandwiches for a classic pairing - Crusty bread for dipping - A fresh salad to add crunch - Cheese crackers for extra flavor These options make the meal fun and filling. Enjoy your soup with whatever you like! This blog post covered the key ingredients and steps to make creamy roasted red pepper soup. You learned about ingredient substitutes and nutritional value. I shared helpful tips to enhance flavor and avoid common mistakes. You also discovered tasty variations and proper storage methods. In conclusion, making this soup is simple and fun. Use fresh ingredients for great taste. Experiment to find your favorite flavors. Enjoy the process and savor each bowl!

Creamy Roasted Red Pepper Soup

Discover how to make the most delicious Creamy Roasted Red Pepper Soup that’s perfect for any occasion! This recipe features roasted red bell peppers, potatoes, and a touch of heavy cream for a rich and delightful flavor. In just an hour, you can enjoy a warm bowl garnished with fresh basil. Ready to impress your family and friends? Click through to explore this easy step-by-step recipe and elevate your cooking skills today!
Print Recipe Pin Recipe

Ingredients
  

4 large red bell peppers, roasted and peeled

1 medium onion, chopped

3 cloves garlic, minced

2 medium potatoes, peeled and diced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon smoked paprika

Fresh basil for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the red bell peppers on a baking sheet and roast in the oven for about 25-30 minutes or until the skins are charred and blistered. Remove them from the oven, cover with foil, and let them steam for about 10 minutes. Then peel off the skins and remove the seeds. Set aside.

      In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until translucent.

        Stir in the minced garlic and diced potatoes, cooking for an additional 5 minutes.

          Add the roasted red peppers to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.

            Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.

              Once pureed, return the soup to the pot and stir in the heavy cream (or coconut cream) and smoked paprika. Heat through without boiling, and season with salt and pepper to taste.

                Serve hot, garnished with fresh basil leaves.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6