Creamy Roasted Red Pepper Soup
This simple antioxidant-rich Creamy Roasted Red Pepper Soup is perfect for cooler days or when you really just need a comforting bowl of soup. A little bit smoky and a little bit sweet, it’s rich and creamy and ready in under 45 minutes!
Ingredients
- 4 good-sized red bell peppers
- 2 tablespoons butter
- 1 yellow onion finely chopped
- 1 sprig of fresh rosemary
- 5 cups vegetable broth
- 3 tablespoons tomato paste
- ½ cup heavy cream
- extra-virgin olive oil
- smoked paprika
- kosher or fine sea salt and freshly ground black pepper
Instructions
- To prepare the roasted red peppers, first preheat grill or oven to 425ºF (220ºC). Wash and slice peppers into halves or wedges removing the stems and all seeds. Drizzle with a little olive oil and roast on a grill or baking sheet for 15 minutes just until the edges begin to char, turning halfway through.
- While the peppers are roasting, melt the butter in a soup pot or Dutch oven then add the onion and rosemary and cook gently over low heat for 5 minutes. Remove the rosemary and discard.
- Stir in the peppers and vegetable broth and bring to a boil. Cover and let simmer for 15 minutes.
- Stir in the tomato paste. Next, using an immersion or high-speed blender, purée until smooth. Return to pot, stir in cream and season with smoked paprika, salt and pepper.
- Serve the soup hot or at room temperature with your topping(s) of choice.
Notes
Make it dairy free: Sub plant-based butter or extra-virgin olive oil. If you prefer to go with plant-based milk, I recommend using a mild-tasting, unsweetened version.
Should I peel the peppers? Once you’ve roasted the peppers until soft there's no need to peel them. You will find that even many jarred versions retain the smoky charred skins for added flavour.
Substitute jarred peppers: Depending on the time of year, jarred roasted peppers may be more readily available and cost less. Substitute two (2) 370 ml jars red peppers (drained) for a delicious soup that you can have ready in under 30 minutes!
Broth: This recipe will also work well with chicken broth or substitute bone broth for added nutritional value.
Optional toppings: There are so many ways to enjoy this soup! Crème fraiche, fresh basil, a drizzle of pesto, croutons or crispy roasted chickpeas, chili flakes or more fresh herbs would all be delicious additions.
Make ahead and storage: Roasted red pepper soup is incredibly make-ahead friendly – it tastes even better the next day! Leftovers can be kept in the refrigerator in a well-sealed container for up to 5 days or frozen for up to 3 months. To reheat, thaw to room temperature and bring to a simmer in a saucepan stirring until warmed through. Thin with a little more vegetable stock if needed.