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Roasted Red Pepper Soup Recipe

Mediterranean · Soup · 55 min total

A velvety, smoky-sweet soup made from roasted red bell peppers, perfect for a comforting starter or light meal.

Ingredients

• 6 large red bell peppers
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• Salt and black pepper to taste

Instructions

1. Preheat oven to 450°F (230°C). Place whole peppers on a baking sheet and roast for 25-30 minutes, turning once, until skins are charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off skins, remove stems and seeds, and chop roughly.
2. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, smoked paprika, and thyme; cook 1 minute more.
3. Add chopped roasted peppers and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Using an immersion blender, puree the soup until smooth. (Alternatively, blend in batches in a blender.)
5. Stir in heavy cream if using, and season with salt and pepper. Heat through and serve.

Tips

• For a vegan version, omit cream or use coconut cream.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
• Garnish with a swirl of cream, fresh basil, or croutons.

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