ROASTED RED

PEPPER SOUP

VEGETARIAN SOUP RECIPE

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WHY YOU'LL LOVE IT

If you’re a fan of bold, smoky flavors paired with creamy, comforting textures, then this Roasted Red Pepper Soup is a recipe you’ll absolutely love! With perfectly roasted red peppers, a touch of garlic, and just the right seasoning, this soup hits all the right notes. It’s a simple yet elegant way to bring restaurant-quality flavors into your home kitchen without spending hours on prep.

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INGREDIENTS

Red Bell Peppers Olive Oil Onion Garlic Vegetable Broth Salt & Black Pepper Smoked Paprika Cream or Coconut Milk

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ROAST THE PEPPERS

Start by preheating your oven to 450°F. Slice the red peppers in half, removing the seeds and stems. Lay them cut-side down on a baking sheet lined with foil, drizzle lightly with olive oil, and roast for 20–25 minutes. You want the skins to char slightly. It adds that signature smoky flavor.

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SAUTE AROMATICS

While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5–7 minutes. Then add minced garlic and cook for another 1–2 minutes until fragrant.

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BLEND IT ALL

Once the peppers are roasted, allow them to cool slightly, then peel off the skins. Transfer the roasted peppers to the pot with sautéed onions and garlic. Pour in the vegetable or chicken broth. Using an immersion blender, blend the soup until smooth and creamy.

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SEASON TO TASTE

Taste the soup and season with salt, black pepper, and smoked paprika if desired. For extra creaminess, stir in a splash of cream or coconut milk. Let it simmer for an additional 5 minutes to let all the flavors meld together.

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SERVE AND GARNISH

Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of smoked paprika. Serve it with crusty bread, garlic croutons, or a grilled cheese sandwich for a cozy meal.

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