Creamy Roasted Red Pepper Soup with Feta, Basil, and Pumpkin Seeds Recipe

Introduction

This Creamy Roasted Red Pepper Soup captures the smoky sweetness of roasted peppers in a velvety, comforting bowl. Enhanced with a touch of cream and warming spices, it’s perfect for a cozy lunch or light dinner.

Ingredients

• 4 large red bell peppers
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
• Crumbled feta, for garnish
• Toasted pumpkin seeds, for garnish

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Halve the red bell peppers, remove seeds and stems, then place them cut-side down on the baking sheet.
2. Step 2: Roast the peppers for 20–25 minutes until the skins are blistered and slightly charred. Transfer them to a bowl, cover tightly, and let steam for 10 minutes. Once cool enough to handle, peel off the skins and roughly chop the flesh.
3. Step 3: In a large pot, heat olive oil over medium heat. Add the chopped onion and diced carrot, sautéing for 5–7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Step 4: Add the chopped roasted peppers, smoked paprika, cayenne (if using), salt, and black pepper to the pot. Mix well, then pour in the vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
5. Step 5: Remove the pot from heat and blend the soup until smooth using an immersion blender or in batches with a standard blender.
6. Step 6: Stir in the heavy cream and taste to adjust salt and pepper. Reheat gently if needed, then serve.
7. Step 7: Ladle the soup into bowls and garnish with fresh basil leaves, crumbled feta, or toasted pumpkin seeds as desired.

Tips & Variations

• For a smoky depth, try adding a teaspoon of chipotle in adobo sauce instead of cayenne pepper.
• Use coconut milk instead of heavy cream for a dairy-free version with a subtle coconut flavor.
• Serve with crusty bread or a grilled cheese sandwich for a hearty meal.
• To easily peel the peppers, steaming them in a covered bowl after roasting helps loosen the skins.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted red peppers can be used for convenience. Drain them well before adding, and adjust seasoning as jarred peppers can be salty.

How can I make this soup vegan?

Replace the heavy cream with a plant-based alternative like coconut cream or cashew cream, and ensure your vegetable broth has no animal products.

Creamy Roasted Red Pepper Soup with Feta, Basil, and Pumpkin Seeds Recipe

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★★★★★

4.6 from 94 reviews

• Author: Hailey
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This creamy roasted red pepper soup is a vibrant, flavorful dish that combines the sweetness of roasted red bell peppers with the richness of heavy cream and aromatic spices. Enhanced by sautéed onions, garlic, and carrots, and finished with a smooth purée, this soup is perfect for a comforting meal. Garnished with fresh basil, crumbled feta, and toasted pumpkin seeds, it offers a delightful balance of creamy texture and fresh, savory toppings.

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Ingredients

Scale 1x2x3x

Vegetables

• 4 large red bell peppers
• 1 medium yellow onion, chopped
• 1 medium carrot, peeled and diced
• 2 cloves garlic, minced

Liquids and Oils

• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil

Spices and Seasonings

• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt, to taste
• Freshly ground black pepper, to taste

Garnishes

• Fresh basil leaves
• Crumbled feta
• Toasted pumpkin seeds

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Instructions

1. Prepare Peppers for Roasting: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Halve the red bell peppers, removing the seeds and stems, then place them cut-side down on the prepared baking sheet.
2. Roast and Peel Peppers: Roast the peppers for 20–25 minutes until their skins are blistered and slightly charred. Transfer the peppers to a bowl and cover tightly to steam for 10 minutes. Once cool enough to handle, peel off the skins and roughly chop the pepper flesh.
3. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and diced carrot, sautéing for 5–7 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
4. Combine and Simmer: Add the chopped roasted red peppers, smoked paprika, cayenne pepper if using, salt, and black pepper to the pot. Stir well to combine. Pour in the vegetable broth, bring to a boil, then reduce heat and let the soup simmer for 10 minutes to blend flavors.
5. Purée Soup: Remove the pot from the heat. Use an immersion blender to purée the soup until smooth and velvety. Alternatively, blend the soup in batches using a standard blender and then return it to the pot.
6. Incorporate Cream and Adjust Seasoning: Stir in the heavy cream and taste the soup, adjusting salt and pepper as needed. Reheat gently if desired to serve warm.
7. Serve: Ladle the soup into bowls and garnish with fresh basil leaves, crumbled feta, and toasted pumpkin seeds for added texture and flavor.

Notes

• To peel the roasted peppers easily, steaming them in a covered bowl after roasting is essential.
• Cayenne pepper is optional and can be adjusted according to your preferred spice level.
• For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative and omit feta cheese.
• To toast pumpkin seeds, dry roast them in a skillet over medium heat for 3-5 minutes until they start to pop and turn golden.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Keywords: creamy roasted red pepper soup, roasted red pepper soup, vegetarian soup, creamy vegetable soup, roasted pepper recipe