Deliciously Easy Roasted Red Pepper Soup Recipe

If you’re searching for a comforting, flavorful, and nutrient-packed dish, look no further than this easy roasted red pepper soup recipe. This decadent soup, made from scratch with vibrant roasted red peppers, is not only visually stunning but also offers a rich, smoky flavor profile that warms the soul. Originating from Mediterranean cuisine, this homemade roasted red pepper soup is renowned for its simplicity and the depth of flavor that emerges when fresh ingredients are combined. Loved by vegans, vegetarians, and omnivores alike, this recipe appeals to a broad spectrum of palates. Imagine indulging in a creamy, silky texture that dances across your taste buds while giving you a nourishing boost – that’s the magic of this soup!

With minimal effort and maximum taste, you can elevate your mealtime with this delightful dish. Whether it’s a cozy dinner for one or a gathering with family and friends, this vegan roasted red pepper soup will impress everyone at the table. Below, you’ll find everything you need to know about making this delectable soup, including prep time, cooking time, and all the necessary ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Serving Size: 4 servings

Ingredients

Gathering your ingredients is just the first step in creating this delightful soup. Below you’ll find a list of everything you need, along with some great substitutions to cater to all dietary preferences.

For the Soup:

• 4 large red bell peppers, roasted and peeled
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a non-vegan option)
• 1 cup coconut milk (for creaminess)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Possible Ingredient Swaps:

• Use almond milk instead of coconut milk for a dairy-free option.
• Swap the vegetable broth for water if you’re looking for a lighter version.
• Add in a splash of balsamic vinegar for an extra layer of complexity.

Equipment List

Before you begin, ensure you have all the necessary tools at hand:

• Sharp knife
• Chopping board
• Blender or immersion blender
• Large pot or saucepan
• Wooden spoon
• Measuring cups and spoons
• Strong spatula

Step-by-Step Instructions

Follow these detailed steps to create your roasted red pepper soup.

1. Prep the Peppers: Start by roasting your red peppers. Preheat your oven to 450°F (230°C). Cut the peppers in half, remove the seeds, and place them cut-side down on a baking sheet lined with parchment. Roast for 20-25 minutes until the skins are charred and blistered.
2. Let Them Cool: Once roasted, remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap and let them steam for 10-15 minutes. This will make peeling the skins easier.
3. Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir occasionally, allowing the onions to soften gently.
4. Incorporate Garlic: Add the minced garlic to the pot and cook for an additional minute until fragrant, stirring constantly to prevent burning.
5. Peel the Peppers: After your roasted peppers have cooled, peel the skins off and chop them coarsely. Add the chopped peppers to the pot along with the smoked paprika and stir to combine.
6. Add Broth: Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 10-15 minutes, allowing all the flavors to meld.
7. Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you are using a regular blender, let the soup cool slightly and then blend it in batches, being careful to vent the lid to release steam.
8. Add Creaminess: Once blended, return the soup to the heat and stir in the coconut milk. Season with salt and pepper to taste. Let it gently simmer for another 5 minutes.
9. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with crusty bread or a light salad.

Special Notes

To store your soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to make this soup ahead of time, it freezes wonderfully! Portion it out in freezer-safe containers for up to 3 months.

If you find the soup to be too thick, you can always add 1-2 tablespoons of vegetable broth or coconut milk until you achieve your desired consistency. Conversely, if it is too thin, consider simmering it longer to reduce the liquid.

Variations and Customizations

This roasted red pepper soup is versatile and can be customized to suit various dietary needs:

• Gluten-Free: This recipe is naturally gluten-free, just ensure your vegetable broth is gluten-free as well.
• Spicy Kick: For a spicy twist, add red pepper flakes or a dash of cayenne pepper during the cooking process.
• Hearty Additions: Incorporate cooked quinoa or lentils for added protein and heartiness.

Nutritional Information (Optional)

Estimated nutritional breakdown per serving (1 cup):

• Calories: 200
• Protein: 4g
• Fat: 10g
• Carbohydrates: 25g
• Dietary Fiber: 5g

Engaging Visual Details

As the soup simmers and melds together, you’ll notice its vibrant red color deepening beautifully. The aroma of roasted peppers and garlic will fill your kitchen, inviting you to take that first bite. The soup should have a velvety texture when blended, with the creamy coconut milk perfectly balancing the smokiness of the peppers. When served, it looks striking garnished with fresh basil, creating a vibrant contrast against the rich red of the soup.

Conclusion

This easy roasted red pepper soup recipe is sure to become a staple in your kitchen, cherished for its robust flavors and comforting qualities. It’s not just a meal; it’s an experience that can be shared among loved ones. So grab those ingredients and start cooking! Leave a comment below if you tried this recipe, or share your version on Instagram and tag us with MyDeliciousDish. Happy cooking!