Roasted Red Pepper Soup
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This roasted red pepper soup has become my go to comfort meal, and honestly, it's so quick to make that I often whip it up on busy weeknights. The beauty of this recipe is that it comes together in just 45 minutes from start to finish, and most of the ingredients are probably already in your kitchen. Red peppers are packed with vitamin C, which is fantastic for boosting your immune system, and roasting them brings out this deep, sweet flavor that makes the soup taste like you spent hours on it. The heavy cream adds a luxurious touch that makes each spoonful feel special, but it's still simple enough that anyone can master it. You'll love how vibrant and warming this turns out to be.
Ella x
Ingredients
- 2 kgred bell peppers(cored and seeded)
- 4 clovesgarlic(peeled and minced)
- 2 tbspolive oil(for sautéing)
- 237 mlonion(diced)
- 4 Lchicken broth(low-sodium)
- 473 mlcanned tomatoes(crushed)
- 1 tbsppaprika(smoked)
- 1 tspsalt(to taste)
- 1 tspblack pepper(to taste)
- 120 mlheavy cream(optional)
- 237 mlfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat the oven to 200°C. Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until the skin is blistered and charred. Remove from the oven and let cool.
- 2
In a large pot, heat the olive oil over medium heat. Add the garlic and onion and sauté until the onion is translucent, about 5 minutes.
- 3
Add the paprika, salt, and black pepper to the pot and stir to combine. Cook for 1 minute.
- 4
Add the canned tomatoes, chicken broth, and roasted red peppers to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
- 5
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
- 6
If desired, stir in the heavy cream to add a creamy texture to the soup.
- 7
Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh parsley.
- 8
Optional: Serve with a dollop of sour cream or a sprinkle of crushed red pepper for added flavor and heat.
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