Creamy Roasted Pepper Soup Recipe
Get ready to fall head over heels for Creamy Roasted Pepper Soup! This vibrant, cozy bowl is exactly what you crave as the weather cools down or anytime you need a lift. With the natural sweetness of roasted peppers, a subtle smokiness, and a swirl of luscious cream, it’s comfort food that feels decadent but wholesome. Finish with a sprinkle of basil or a swirl of cream, and you’ve got a beautiful dish that tastes just as incredible as it looks. Whether you’re serving it as an appetizer or making it the star of your meal, Creamy Roasted Pepper Soup is a surefire way to brighten any table.
Ingredients You’ll Need
The magic of Creamy Roasted Pepper Soup lies in its simple, fresh ingredients. Every component is here for a reason, adding depth, color, or just the right touch of creaminess. Here’s what you’ll need—and why these picks matter.
- Red Bell Peppers: Roasted to sweet perfection, they’re the star of the show and give the soup its amazing color and flavor.
- Yellow Onion: Adds a savory base and natural sweetness once sautéed.
- Garlic Cloves: Just two cloves bring a gentle, aromatic kick.
- Olive Oil: Helps soften the veggies and enhances their flavors as they cook.
- Vegetable Broth: The backbone of your soup, keeping it light but satisfying.
- Heavy Cream: For a dreamy, rich finish—use your favorite plant-based alternative if you’d like.
- Smoked Paprika: Adds a hint of complexity and that addictive smokiness.
- Salt: Just enough to wake up all the other flavors.
- Black Pepper: For warmth and balance.
- Red Pepper Flakes (optional): Gives a touch of heat if you like things spicy.
- Fresh Basil: Lifts the whole dish with freshness—add at the end for best flavor.
- Additional Cream or Croutons (for garnish): The finishing touch for that gorgeous presentation and a little added texture.
How to Make Creamy Roasted Pepper Soup
Step 1: Sauté the Aromatics
Begin by warming the olive oil in a large pot over medium heat. Add the chopped yellow onion and cook for about 5 minutes, stirring occasionally until it becomes soft and translucent. At this point, toss in the minced garlic and sauté for just 30 seconds—just until your kitchen starts to smell irresistible. This quick sauté lays the flavorful groundwork for your Creamy Roasted Pepper Soup.
Step 2: Add Peppers and Spices
Invite the stars to the party—drop in your roasted red bell peppers, then pour in the vegetable broth. Sprinkle in smoked paprika, salt, black pepper, and a pinch of red pepper flakes if you’re in the mood for a gentle kick. This is where all those wonderful Mediterranean aromas really come alive. Let everything come to a gentle simmer so the flavors have a chance to meld.
Step 3: Simmer for Depth
Simmer the soup for around 15 minutes. This gives the peppers time to soften completely and allows all those spices and aromatics to mingle. You’ll notice a change in color and a deepening of the fragrance—the kind that tells you good things are happening in your pot.
Step 4: Blend Until Silky Smooth
Remove the pot from the heat and blend the soup until it’s velvety smooth. An immersion blender is easiest (and you don’t need to dirty another container), but a standing blender works too—just do it in batches and take care with the hot liquid. This is the moment when Creamy Roasted Pepper Soup transforms into a restaurant-worthy bowl.
Step 5: Add Cream and Fresh Basil
Stir in the heavy cream and chopped basil, then return your pot to low heat. Let it simmer gently for another 2 to 3 minutes. Putting in the cream at the end keeps things ultra-silky while the basil remains bright and punchy. Taste, adjust your seasoning, and revel in how luscious your soup has become!
How to Serve Creamy Roasted Pepper Soup
Garnishes
Garnishing your Creamy Roasted Pepper Soup is the fun part! A swirl of cream instantly adds elegance, while crunchy croutons offer a satisfying textural contrast. Fresh basil ribbons or a sprinkle of smoked paprika amplify color and flavor—just be generous and creative with your touches.
Side Dishes
This soup plays beautifully with warm, crusty bread or a melty grilled cheese sandwich. If you want to stick to a Mediterranean theme, try it alongside a bright, tangy salad. Even a handful of toasted seeds atop the soup can be delicious. The versatility means you can make Creamy Roasted Pepper Soup the coziest main or a stunning starter.
Creative Ways to Present
For a wow-factor presentation, serve the soup in small espresso cups as an appetizer, or pour it into mini mason jars for a picnic. Top with microgreens or roasted chickpeas to delight your guests. This soup even makes a bright, unexpected base for poached eggs or a grilled shrimp skewer if you’re feeling fancy.
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Roasted Pepper Soup cool to room temperature, then store it in an airtight container in the refrigerator. It will keep its silky texture and vibrant flavor for up to 4 days, making it a perfect prep-ahead lunch or easy dinner throughout the week.
Freezing
You can freeze this soup (just hold off on adding the cream until you reheat, if possible) for up to 2 months. Pour cooled soup into freezer-safe containers, leaving a little room at the top for expansion. When you’re ready for a bowl of sunshine, thaw overnight in the fridge and finish with a fresh splash of cream.
Reheating
Reheat Creamy Roasted Pepper Soup gently on the stove over medium-low heat, stirring occasionally, until warmed through. If the soup thickens slightly after storage, just add a splash of broth or water to loosen it up. Be careful not to boil—this keeps your soup smooth and preserves that silky finish.
FAQs
Can I use jarred roasted peppers instead of roasting my own?
Absolutely! While freshly roasted peppers offer a little more depth, high-quality jarred roasted red peppers work beautifully in Creamy Roasted Pepper Soup and cut down on prep time drastically.
Is this soup spicy?
The soup is mostly sweet and slightly smoky, but adding red pepper flakes brings a gentle heat. Adjust or omit them to suit your spice preferences.
Can I make Creamy Roasted Pepper Soup dairy-free or vegan?
Yes! Substitute coconut milk or cashew cream for heavy cream. The soup remains luscious and keeps its creamy character without any dairy at all.
What type Soup
Vegetable broth is classic and keeps the soup vegetarian-friendly, but if you have homemade broth or a high-quality store-bought version, use it for the richest flavor.
Can I freeze the soup with cream in it?
The soup freezes best without the cream, but if it’s already mixed in, don’t worry—the texture may change slightly but a good stir as you reheat usually restores its creamy appeal.
Final Thoughts
There’s a special kind of joy in sharing a steaming bowl of Creamy Roasted Pepper Soup with someone you love—or savoring it all to yourself! With every spoonful, you get big, bold flavors wrapped in creamy comfort. Don’t wait for a special occasion—treat yourself to this colorful, soul-warming recipe soon.
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Creamy Roasted Pepper Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the rich and velvety goodness of Creamy Roasted Pepper Soup. This Mediterranean-inspired dish is bursting with the smoky sweetness of roasted red bell peppers, balanced with a hint of spice and the creamy richness of heavy cream. Perfect for a cozy night in or to impress guests with its vibrant color and robust flavors.
Ingredients
Roasted Red Peppers:
6 large red bell peppers, roasted, peeled, and seeded
Onion Mixture:
1 medium yellow onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
Soup Base:
4 cups vegetable broth
1/2 cup heavy cream
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh basil, chopped
additional cream or croutons for garnish
Instructions
- Sauté Onion: Heat olive oil in a large pot. Add onion, cook until softened.
- Add Flavor: Stir in garlic, add roasted red peppers, broth, paprika, salt, peppers. Simmer for 15 minutes.
- Blend: Remove from heat, blend soup until smooth.
- Finish Soup: Stir in cream, basil, heat for 2-3 minutes. Adjust seasoning. Serve hot with garnish.
Notes
- For a vegan version, use coconut milk or cashew cream instead of heavy cream.
- Enhance flavor with roasted tomatoes or carrots.
- Pair with crusty bread or a grilled cheese sandwich.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
