Description
Get ready to fall in love with this Creamy Roasted Red Pepper Soup — the perfect cozy, flavorful dish to add to your recipe rotation! Bursting with the deep, smoky sweetness of roasted red peppers and finished with a luxurious splash of cream, this soup is as comforting as it is stunning. Whether you’re searching for quick breakfast ideas, a light easy dinner, a healthy snack for midday cravings, or inspiration for simple dinner ideas, this soup checks all the boxes. With its velvety texture and vibrant color, it’s a showstopper you’ll want to make again and again. Plus, it’s a fantastic easy recipe for meal prepping or impressing guests without the stress. One spoonful, and you’ll understand why it’s a must-have in your collection of delicious food ideas!
Ingredients
- 4 large red bell peppers
- 1 medium yellow onion, diced
- 3 garlic cloves, unpeeled
- 3 cups vegetable broth
- ½ cup heavy cream (or dairy-free alternative)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 450°F (230°C).
- Place the red bell peppers and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil.
- Roast for 20–25 minutes, turning occasionally, until skins are blistered and charred.
- Transfer roasted peppers to a bowl, cover, and steam for 10 minutes.
- Peel skins from the peppers, remove seeds, and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté diced onion until soft and translucent.
- Add roasted peppers, roasted garlic, sautéed onion, smoked paprika, salt, pepper, and vegetable broth to a blender. Blend until smooth.
- Return the blended soup to the pot. Simmer over medium heat for 5–10 minutes.
- Stir in heavy cream and heat gently without boiling.
- Taste and adjust seasoning if needed. Serve hot with fresh basil if desired.