As the leaves turn golden and a gentle nip finds its way into the air, there’s nothing quite as comforting as a steaming bowl of Roasted Red Pepper Soup. This soup is more than just a meal—it’s a celebration of seasonal flavors and the warmth of family gatherings. Whether you’re pulling out your favorite sweaters or cuddling up by the fireplace, this vibrant soup will add a splash of color and joy to your autumn days.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4-6
- Skill Level: Easy
Ingredients
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the red bell peppers in half and remove the seeds and membranes. Place them cut-side down on the baking sheet.
- Roast the peppers in the preheated oven for 25-30 minutes, or until the skins are charred and blistered.
- Once roasted, transfer the peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes, then peel off the skins.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
- Roughly chop the peeled peppers and add them to the pot along with the smoked paprika. Stir to combine.
- Add the vegetable broth, bring to a simmer, and let cook for 10-15 minutes to let the flavors meld together.
- Using an immersion blender (or working in batches with a countertop blender), purée the soup until smooth and creamy.
- Season with salt and pepper to taste. If using, drizzle in the heavy cream and stir to combine.
- Ladle the soup into bowls, garnish with fresh basil leaves, and enjoy!
Helpful Tips
- If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
- For a vegan version, substitute the heavy cream with coconut cream or a splash of almond milk.
- You can roast the peppers ahead of time and store them in the refrigerator for up to 3 days.
Storage Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Pairings
This Roasted Red Pepper Soup pairs beautifully with a crisp green salad and a slice of crusty bread or garlic toast. For a perfect autumn dinner, serve it alongside a glass of chilled white wine or a warm mug of apple cider.
Thank you for joining me in the kitchen today! I can’t wait to see your creations, so don’t forget to share them on Instagram with #ZynahzRecipes or tag us at @Zynahz. We love hearing your feedback, so please leave a comment on our website at www.zynahz.com. For more delicious recipes and cooking inspiration, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!
