Roasted Red Pepper Soup
A flavorful and vibrant soup made with roasted red peppers, aromatic vegetables, and a hint of smoky paprika. Smooth, slightly sweet, and perfect for any time of the year.
- 6 large red bell peppers
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 potato, peeled and chopped
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon smoked paprika
- 1/4 cup heavy cream (optional, for creaminess)
- salt and freshly ground black pepper, to taste
- fresh basil or parsley, for garnish
- Preheat your oven to 450°F (230°C). Cut the red bell peppers in half lengthwise and carefully remove the seeds and membranes. Place them cut side down on a baking sheet and roast for 20–25 minutes until the skins are charred and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 10 minutes. This makes them easier to peel. Once cooled slightly, peel off the charred skins and roughly chop the roasted pepper flesh.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it begins to soften. Add the minced garlic and cook for another minute, stirring frequently to prevent browning. Add the chopped carrots and potato, and sauté for an additional 7 minutes, stirring occasionally, until the vegetables are beginning to soften.
- Add the roasted red peppers, vegetable broth, diced tomatoes with their juice, and smoked paprika to the pot. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and allow it to simmer gently for 20 minutes, stirring occasionally, until all the vegetables are very tender.
- Using an immersion blender, carefully blend the soup until it reaches your desired consistency—smooth and velvety or with some texture remaining. If you prefer, transfer the soup to a regular blender in batches, blend until smooth, and return it to the pot.
- If using heavy cream, stir it in gently. Taste the soup and adjust the seasoning with salt, freshly ground black pepper, and additional smoked paprika if desired. Reheat gently over low heat if necessary, being careful not to boil.
- Ladle the soup into warm bowls and garnish with a drizzle of olive oil, a few fresh basil or parsley leaves, and a crack of black pepper. Serve hot, optionally with crusty bread on the side for dipping.
Chef's Note: Roasted Red Pepper Soup is a celebration of Mediterranean flavors, showcasing the natural sweetness and depth that roasting brings to bell peppers. The combination of charred peppers, aromatic vegetables, and smoky paprika creates a soup that tastes far more complex than its simple ingredient list suggests. The roasting step is crucial—it concentrates the pepper's sugars and adds a subtle smokiness that makes this soup truly special.
This soup is naturally vegetarian and vegan-friendly if you omit the cream. It's equally delicious served hot or chilled on a warm summer day. The soup keeps beautifully in the refrigerator for up to four days and freezes exceptionally well for up to three months, making it perfect for meal prep or advance preparation for entertaining.
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