Roasted Red Pepper Soup

4/1/2025

Prep Time: 15 minutes | Cook Time: 1 hour

Description

A hearty and refreshing soup, the Roasted Red Pepper Soup boasts the smokiness of roasted peppers layered with the subtle tang of cream. It’s a crowd-pleaser, sure to woo your tastebuds and fill your kitchen with a rich and cozy aroma.

Ingredients

• 4 red bell peppers
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cups chicken broth
• 1/4 cup heavy cream
• Salt, to taste
• Pepper, to taste
• 2 tablespoons olive oil

Optional Ingredients

• Fresh basil leaves: adds a fragrant aroma and a hint of sweetness
• Smoked paprika: creates deeper smoky dimensions
• Croutons: give an extra crunch for texture contrast

Estimated Time

• Prep time: 15 minutes
• Cook time: 1 hour

Instructions

1. Preheat the oven to 450 degrees Fahrenheit. Place the bell peppers on a baking sheet and roast in the oven until their skin has a blackened char, about 25-30 minutes.
2. Once done, transfer the peppers into a bowl, cover with plastic wrap, and let it rest for 15 minutes. This will make the pepper skin easy to peel off.
3. While the peppers are resting, heat the olive oil in a large pot over medium heat. Add onion, carrot, and celery, sauté until softened, about 5 minutes. Add garlic and sauté until fragrant.
4. Peel the skin off the roasted peppers, remove the seeds, and chop them. Add to the pot.
5. Add chicken broth, bring to a boil then reduce the heat to a simmer. Cover the pot, letting the ingredients blend together for about 30 minutes.
6. Use a blender or an immersion blender to purée the soup until smooth. Return the soup to the pot.
7. Stir in heavy cream, season with salt and pepper to taste.
8. If using, add smoked paprika, fresh basil leaves (chopped), and garnish with croutons before serving.

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