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Roasted Red Pepper Soup

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A silky, smoky bowl of roasted red pepper soup that brightens any meal and is perfect for both busy weeknights and relaxed weekend lunches.

Ingredients

Scale
  • 4–6 large red bell peppers (or two 12-ounce jars roasted and drained)
  • 1 medium onion, chopped
  • 2–3 garlic cloves, smashed
  • 2 tbsp olive oil
  • 3 cups vegetable or chicken stock (low-sodium if preferred)
  • 1 tbsp tomato paste (optional)
  • 1/2 tsp smoked paprika or regular paprika
  • 1/2 cup plain yogurt, crème fraîche, or full-fat coconut milk
  • Salt and black pepper to taste
  • Fresh basil or parsley to garnish

Instructions

  1. Preheat the oven to 450°F (230°C). Halve peppers, remove seeds, and place cut-side down on a baking sheet. Roast for 20–25 minutes until skins are blistered and lightly charred.
  2. While peppers roast, heat olive oil in a medium pot over medium heat. Add chopped onion and cook until soft, about 6–8 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and paprika; cook for 1 minute.
  3. Add roasted peppers (peeled), stock, and simmer for 8–10 minutes to meld flavors.
  4. Use an immersion blender or transfer in batches to a blender and puree until smooth. Return to pot, stir in cream or coconut milk, and season with salt and pepper. Warm through and serve garnished with herbs.

Notes

This soup can be made with jarred roasted peppers to save time. For a creamier feel without dairy, substitute coconut milk. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/roasted-red-pepper-soup/

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