There’s something undeniably comforting about a warm bowl of soup, especially as the seasons change and the air becomes crisp. Our Creamy Roasted Red Pepper Soup is a celebration of vibrant flavors and family togetherness. Perfect for cozy dinners and ideal for sharing with loved ones, this soup combines the smoky sweetness of roasted red peppers with a luscious creamy texture that warms the soul. Whether you’re looking for a delightful starter or a hearty meal, this recipe is bound to become a family favorite.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the red bell peppers in half and remove the seeds and stems. Place them cut side down on the prepared baking sheet.
- Roast the red peppers in the preheated oven for 25-30 minutes, until the skins are charred and the peppers are tender.
- Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. This will make it easier to peel off the skins.
- Meanwhile, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
- Add the minced garlic to the pot and cook for another minute, until fragrant.
- Peel the skins off the roasted peppers and add them to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
- Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
- Ladle the soup into bowls and garnish with a drizzle of cream and a sprinkle of fresh parsley.
Helpful Tips and Variations
Make it Vegan: Substitute the heavy cream with coconut milk or a plant-based cream for a dairy-free version.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicier version of this soup.
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.
Ingredient Substitutions: Use chicken broth instead of vegetable broth for a richer flavor. You can also substitute yellow or orange bell peppers if you prefer.
Pairings
This Creamy Roasted Red Pepper Soup pairs beautifully with a crusty baguette or a warm, cheesy grilled cheese sandwich. For a refreshing drink, try serving it with a crisp white wine like Sauvignon Blanc or a chilled glass of sparkling water with a twist of lemon.
We can’t wait to see how you bring this delightful Creamy Roasted Red Pepper Soup to life in your kitchen. Share your creations using #ZynahzRecipes or tag us on Instagram. We love hearing from you! Leave your feedback on our website www.zynahz.com, and don’t forget to subscribe to our newsletter for the latest updates. Follow Zynahz on social media for more inspiring recipes and cooking tips.
