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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
