Smoky Roasted Red Pepper Soup

Name: Smoky Roasted Red Pepper Soup
Prep time: 10 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 pcs red bell pepper (large, halved and seeded); 2 pcs tomato (medium, halved); 4 pcs garlic (cloves, unpeeled); 2 tbsp olive oil (for roasting vegetables); 1 pcs onion (medium, roughly chopped); 1 tsp smoked paprika; 2 cup water; 0.25 tsp salt; 1 pinch black pepper (freshly ground); 1 tbsp lemon juice (freshly squeezed); 2 tbsp heavy cream (for garnish swirl); 8 pcs basil (fresh leaves, torn, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Velvety smooth roasted red pepper soup with a deep, smoky flavor from charred peppers and smoked paprika. This vibrant, warming bowl comes together easily and tastes like something from a cozy cafe. Perfect with crusty bread for dunking.

PREP

10m

COOK

25m

SERVES

1 CUP

118 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Preheat the oven and prep the vegetables.
1.Position a rack in the upper third of the oven and preheat to 450°F (230°C).
2.Halve the red bell peppers lengthwise, remove stems, seeds, and white membranes.
3.Halve the tomatoes and leave the garlic cloves unpeeled.
roast · ~25 min
Roast the peppers, tomatoes, and garlic.
Arrange pepper halves skin-side up, tomato halves cut-side up, and unpeeled garlic cloves on a baking sheet. Drizzle with 2 tablespoons olive oil. Roast 20-25 minutes until peppers are charred and tomatoes are softened and blistered.
TIPChar the pepper skins deeply — that blackened layer is where the smoky flavor lives.
rest · ~10 min
Steam and peel the roasted peppers.
Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. This loosens the skins so they slip right off. Peel off and discard the charred skins. Squeeze the roasted garlic cloves out of their skins.
saute · ~6 min
Sauté the onion and smoked paprika.
Warm 1 teaspoon olive oil in a large pot over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Stir in the smoked paprika and cook until fragrant, 30 seconds more.
TIPBlooming the paprika in oil unlocks its depth — don't skip this quick step.
simmer · ~12 min
Combine and simmer the soup base.
Add the roasted peppers, roasted tomatoes, roasted garlic, and water to the pot. Stir in salt and black pepper. Bring to a boil, then reduce heat and simmer gently for 10 minutes to meld the flavors.
mix · ~2 min
Blend the soup until silky smooth.
Remove the pot from heat. Blend with an immersion blender directly in the pot until completely smooth and velvety. Alternatively, carefully transfer to a countertop blender in batches. Stir in the lemon juice.
TIPFor countertop blenders, vent the lid slightly and cover with a towel — hot soup can erupt.
garnish
Serve with a swirl of cream and fresh basil.
1.Ladle the hot soup into bowls.
2.Drizzle a thin swirl of heavy cream over the surface.
3.Scatter torn basil leaves on top and serve warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Deeply char the pepper skins under the broiler or on a gas flame for maximum smoky flavor before roasting.
2
Let the roasted peppers steam in a covered bowl for exactly 10 minutes — this makes peeling effortless.
3
Bloom the smoked paprika in hot oil for 30 seconds to unlock its full earthy, smoky aroma.
4
For an ultrasmooth soup, blend in batches in a countertop blender, venting the lid slightly with a towel.
5
Make ahead: cool completely, refrigerate in an airtight container for up to 4 days; reheat gently to preserve the velvety texture.
6
Taste and adjust salt and lemon juice after blending — acidity brightens the roasted sweetness.

RECIPE VARIATIONS