Roasted Red Pepper Soup Recipe | Easy Vegan Soup Idea
Servings: 6 servings
Ingredients
- 6 Red Bell Peppers
- 2 tbsp Olive Oil
- 1 Onion minced
- 4 cups Vegetable Broth
- 1 tsp Smoked Paprika
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1/2 cup Full Fat Coconut Milk
Instructions
- 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.
- Sauté the 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.
- Blend It All Together. 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.
- Season and Adjust. 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.
- 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.