Creamy Roasted Pepper Soup

Warm, comforting, and full of vibrant flavor, this Creamy Roasted Pepper Soup is the perfect dish for chilly days. The smoky sweetness of roasted red and yellow bell peppers, combined with a velvety texture from the heavy cream, creates a rich and satisfying soup that’s both simple to prepare and bursting with delicious taste. Whether you’re looking for a healthy lunch, a light dinner, or a side dish to complement your main course, this soup is versatile and delightful.

Roasting the peppers brings out their natural sweetness while imparting a subtle smokiness, elevating the flavor of the soup. The addition of sautéed onions and garlic builds a flavorful base, and the vegetable broth keeps it light yet nourishing. This soup is easy to make, and the creamy texture is sure to impress anyone you serve it to. Paired with a slice of crusty bread, it’s a warm and filling meal that’s perfect for cozy nights or gatherings.

Why You’ll Love This Recipe

1. Easy to Make

With just a few simple ingredients and easy steps, this recipe comes together in no time, making it perfect for a quick meal.

2. Naturally Sweet and Smoky

Roasting the peppers enhances their sweetness and adds a subtle smokiness, creating a flavorful base for the soup.

3. Creamy and Comforting

The addition of heavy cream makes the soup rich and velvety, giving it a luxurious texture without being overly heavy.

4. Vegan-Friendly Option

For a dairy-free version, simply swap the heavy cream with coconut milk or a plant-based cream to keep the soup creamy and indulgent.

5. Perfect for Meal Prep

This soup stores well in the fridge for a few days and can even be frozen for longer storage, making it an ideal choice for meal prep.

Ingredients

• 3 red bell peppers
• 1 yellow bell pepper
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Olive oil

Variations

Make it Spicy

Add a jalapeño or a pinch of red pepper flakes for a spicy kick that pairs wonderfully with the roasted peppers.

Add Fresh Herbs

Fresh basil or thyme can be added to the soup for an extra layer of flavor. Add them during the simmering step to infuse the soup.

Make It Vegan

For a vegan version, substitute the heavy cream with coconut milk or cashew cream, and ensure your vegetable broth is plant-based.

Use Different Peppers

Experiment with other varieties of peppers, such as orange or green bell peppers, to change the flavor profile while keeping the soup fresh and vibrant.

Add Roasted Tomatoes

For a deeper flavor, you can add roasted tomatoes along with the bell peppers. This adds another layer of sweetness and richness.

How to Make the Recipe

Step 1: Roast the Peppers

Preheat your oven to 400°F (200°C). Cut the bell peppers in half, remove the seeds, and place them on a baking sheet. Drizzle with olive oil and roast for 25-30 minutes, or until the skins are charred.

Step 2: Peel the Peppers

Remove the roasted peppers from the oven and let them cool. Once cool enough to handle, peel off the charred skins.

Step 3: Sauté the Onions and Garlic

In a large pot, heat a little olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent, about 5-7 minutes.

Step 4: Simmer the Soup

Add the peeled roasted peppers and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes to allow the flavors to meld.

Step 5: Purée the Soup

Using an immersion blender, purée the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a blender.

Step 6: Add the Cream

Stir in the heavy cream and season with salt and pepper to taste. Continue to heat the soup for a few more minutes until it’s warmed through.

Step 7: Serve

Ladle the soup into bowls and serve hot. Enjoy it with a slice of crusty bread or a sprinkle of fresh herbs on top for added flavor.

Tips for Making the Recipe

• Roast the peppers well: Don’t be afraid to char the skins of the peppers. This enhances the smoky flavor of the soup.
• Use a high-quality vegetable broth: The broth is one of the main components of the soup, so choose a flavorful one to enhance the overall taste.
• Blend until smooth: For a truly creamy texture, make sure to purée the soup until completely smooth. If you prefer a chunkier soup, pulse the blender for a coarser texture.
• Adjust seasoning: After blending, taste the soup and adjust the seasoning with more salt, pepper, or a dash of vinegar for extra brightness.
• Serve with toppings: A dollop of sour cream, a sprinkle of cheese, or some fresh herbs make wonderful garnishes for this soup.

How to Serve

This creamy roasted pepper soup is delicious on its own or served with a variety of sides. Pair it with a warm, crusty baguette for dipping, or enjoy it with a fresh side salad to complete the meal. For an added protein boost, serve it with a grilled cheese sandwich or roasted chicken. If you’re serving guests, you can top the soup with a drizzle of cream or a sprinkle of Parmesan cheese for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the fridge for up to 3-4 days. Be sure to allow it to cool completely before refrigerating.

Freezing

This soup freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw it in the fridge overnight and reheat on the stove.

Reheating

Reheat the soup on the stovetop over low heat, stirring occasionally. If it’s too thick, add a little more vegetable broth or water to reach your desired consistency.

FAQs

1. Can I use a different type of cream?

Yes, you can use half-and-half or coconut cream for a lighter version, or for a dairy-free alternative, coconut milk works wonderfully.

2. How do I make this soup spicier?

Add a diced jalapeño, a pinch of cayenne pepper, or red pepper flakes to the soup while it’s simmering for an extra kick.

3. Can I make this soup ahead of time?

Yes, you can make this soup a day ahead. Store it in the fridge and reheat before serving for the best flavor.

4. Can I use frozen bell peppers?

While fresh peppers are ideal, you can use frozen bell peppers. Just ensure they are thawed and drained of excess water before roasting or adding to the soup.

5. Can I use other peppers?

Yes, feel free to mix in other peppers, like yellow, orange, or green bell peppers, to alter the flavor profile.

6. Can I add other vegetables to the soup?

Yes! Adding roasted carrots, tomatoes, or even butternut squash will enhance the flavor and nutrition of the soup.

7. How do I store leftover soup?

Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.

8. How do I reheat the soup?

Reheat the soup gently on the stove over low heat, stirring occasionally. Add broth or water to adjust the consistency if needed.

9. Can I make this soup without a blender?

Yes, you can use a regular blender or leave the soup chunky for a more rustic texture.

10. Is this soup vegetarian?

Yes, this soup is naturally vegetarian as it’s made with vegetable broth and no meat ingredients.

Conclusion

This Creamy Roasted Pepper Soup is a delightful and comforting dish that’s sure to become a staple in your recipe collection. With its rich, smoky flavor and smooth texture, it’s a warming and satisfying meal for any occasion. Whether you enjoy it on its own, paired with a sandwich, or as a side to your favorite entrée, this soup is easy to make, full of flavor, and perfect for any season. Try it today and experience the comfort of homemade soup!

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