Smoky Roasted Red Pepper Soup
A vibrant and comforting soup, this Smoky Roasted Red Pepper Soup features sweet red bell peppers, aromatic garlic, and onion, all roasted to perfection to deepen their flavors. Blended until velvety smooth, it's gently spiced with smoked paprika for a warm, inviting finish.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
Wash and deseed the red bell peppers, then cut them into quarters. Peel and quarter the yellow onion. Peel the garlic cloves, leaving them whole.
On the prepared baking sheet, toss the red bell pepper quarters, onion quarters, and whole garlic cloves with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out in a single layer to ensure even roasting.
Roast for 25-30 minutes, or until the vegetables are tender, slightly caramelized, and the red peppers have some charred spots. The charring is key for the smoky flavor.
Carefully transfer the roasted vegetables to a high-speed blender. Add 4 cups of vegetable broth and 1 teaspoon of smoked paprika. If your blender is not high-powered, allow the vegetables to cool slightly before blending.
Blend until the soup is completely smooth and creamy. Be cautious when blending hot liquids: start on low speed and gradually increase, and ensure the lid is vented to release steam.
Pour the blended soup into a large pot or Dutch oven. Bring to a gentle simmer over medium-low heat, stirring occasionally. Taste and adjust seasoning with additional salt, pepper, or a splash of balsamic vinegar (if using) for brightness.
Serve the Smoky Roasted Red Pepper Soup hot. Garnish with a swirl of Greek yogurt or a drizzle of extra virgin olive oil, and a sprinkle of fresh parsley or basil, if desired. Enjoy with crusty bread or a side salad.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't shy away from char: A little char on the peppers and onions during roasting adds a wonderful depth and smoky flavor that is crucial for this soup's profile.
- 2Blend in batches: If your blender is not large enough or struggles with hot liquids, blend the soup in smaller batches to prevent overflow and ensure a smooth consistency.
- 3Adjust consistency: If the soup is too thick, add a little more vegetable broth until it reaches your desired consistency. If it's too thin, simmer it gently for a few extra minutes to reduce.
- 4Balance the flavors: Red peppers can be sweet. If you find the soup too sweet, a tiny splash of balsamic vinegar or lemon juice can balance the flavors beautifully.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes or a small deseeded jalapeño to the vegetables before roasting for a subtle heat.
Creamy IndulgenceCreamy Indulgence
For an extra creamy texture, stir in 1/4 cup of full-fat coconut milk (for vegan) or heavy cream after blending and before reheating.
Herbaceous NotesHerbaceous Notes
Add a few sprigs of fresh thyme or rosemary to the baking sheet with the vegetables during roasting for an aromatic twist.
Why this is on our healthy list.
Rich in Vitamin C
Red bell peppers are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
Antioxidant Powerhouse
The combination of red peppers, garlic, and onions provides a wealth of antioxidants, which help protect the body's cells from damage.
Digestive Health
Being blended and cooked, this soup is easy on the digestive system, while the fiber from the vegetables supports gut health.
Frequently asked questions
Yes, this soup is excellent for meal prep! You can make it up to 3-4 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.
