Roasted Red Pepper Soup Recipe

Here’s a full recipe for Roasted Red Pepper Soup along with popular questions, helpful tips, and secrets to make it extra delicious!

Roasted Red Pepper Soup Recipe

Ingredients

• 4 large red bell peppers (or jarred roasted red peppers for convenience)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 large tomato, diced (or 1 can diced tomatoes)
• 4 cups vegetable broth (or chicken broth for extra flavor)
• 1/2 cup heavy cream or coconut milk (optional, for creaminess)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions

1. Roast the Red Peppers:
   • Preheat oven to 450°F (230°C).
   • Cut peppers in half, remove seeds, and place cut-side down on a baking sheet lined with foil.
   • Roast for 20-25 minutes or until the skin is charred. Once done, place them in a bowl and cover to steam for 10 minutes, then peel off the skins.
2. Prepare the Soup Base:
   • In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrot, sautéing until softened (about 5 minutes).
   • Add diced tomato and cook for another 5 minutes until softened.
3. Combine Ingredients:
   • Add roasted red peppers and vegetable broth to the pot. Season with salt and pepper.
   • Bring the soup to a boil, then reduce to a simmer for 15-20 minutes to let the flavors meld.
4. Blend the Soup:
   • Using an immersion blender, blend until smooth, or carefully transfer to a blender in batches.
   • For a creamy soup, stir in heavy cream or coconut milk.
5. Serve:
   • Garnish with fresh basil or parsley and enjoy hot!

Popular Questions & Answers

1. Can I use jarred roasted red peppers?
   • Yes! Jarred roasted peppers save time and still provide a great roasted flavor.
2. Is this soup vegan?
   • If you skip the cream or use coconut milk, it’s vegan-friendly.
3. Can I freeze the soup?
   • Yes, this soup freezes well! Just skip the cream and add it after reheating if desired.
4. How do I make it spicier?
   • Add a pinch of red pepper flakes or a dash of hot sauce.
5. Can I use chicken broth instead of vegetable broth?
   • Absolutely, chicken broth adds a rich flavor!
6. What’s the best way to blend the soup?
   • An immersion blender is easiest, but a regular blender works too (just cool slightly before blending).
7. Can I make it without carrots?
   • Yes, but carrots add natural sweetness, so you may want to add a touch of honey or sugar if omitted.
8. How long will this soup last in the fridge?
   • It keeps well for up to 4 days in an airtight container.
9. What other veggies can I add?
   • Zucchini or sweet potato work well and add extra nutrients.
10. What can I use instead of cream?
    • Coconut milk, Greek yogurt, or cashew cream are great alternatives.
11. Is this soup gluten-free?
    • Yes, as long as your broth is gluten-free.
12. Can I make it thicker?
    • Add a cooked potato to the soup before blending, or reduce the broth slightly.
13. Will fresh basil work as a garnish?
    • Yes! Fresh basil or parsley add a lovely fresh touch.
14. Can I roast the peppers on a gas stovetop?
    • Yes, you can char them directly over the flame, then peel.
15. How much salt should I use?
    • Start with 1/2 tsp, then adjust to taste.
16. How do I store leftovers?
    • Store in an airtight container in the fridge or freeze for later.
17. Can I add protein to this soup?
    • Yes, cooked chicken, shrimp, or even chickpeas work well.
18. Will roasted red pepper flakes add more flavor?
    • Yes, red pepper flakes add a subtle kick without overpowering the roasted pepper taste.
19. What’s the best way to peel the roasted peppers?
    • Steaming them in a covered bowl for 10 minutes makes peeling easier.
20. Can I add cheese?
    • Sure! A sprinkle of Parmesan or a dollop of cream cheese can be delicious.

30 Tips to Make It Even More Delightful

1. Use fresh red peppers for the best flavor.
2. Add a splash of balsamic vinegar for depth.
3. Substitute half the red peppers with yellow for a twist.
4. Roast garlic cloves with the peppers for extra flavor.
5. Try smoked paprika to enhance the roasted flavor.
6. Add a dash of white wine while cooking the veggies.
7. Sauté in butter instead of olive oil for richness.
8. Finish with a squeeze of lemon juice for brightness.
9. Add a pinch of thyme for an earthy note.
10. Use fire-roasted tomatoes for a smoky taste.
11. Stir in cooked quinoa for extra heartiness.
12. Blend in a handful of spinach before serving.
13. Add fresh cracked black pepper on top.
14. Garnish with toasted croutons or pumpkin seeds.
15. Add a dash of Worcestershire sauce.
16. Use cashew cream for a dairy-free creamy texture.
17. Blend in a handful of fresh basil for brightness.
18. Try roasted garlic salt for a deeper taste.
19. Drizzle with a touch of pesto before serving.
20. Add a dash of cayenne for a spicy kick.
21. Use sweet onions for a milder onion flavor.
22. Roast a sweet potato and blend it in for thickness.
23. Add a touch of honey for sweetness.
24. Try coconut oil for a subtle tropical twist.
25. Garnish with thinly sliced green onions.
26. Add roasted pumpkin for fall flavor.
27. Top with crumbled feta for tanginess.
28. Use shallots instead of onions for a delicate flavor.
29. Add a dash of soy sauce for umami.
30. Top with a swirl of truffle oil for a gourmet touch.

30 Secrets to the Perfect Roasted Red Pepper Soup

1. Choose red peppers with smooth, firm skin for roasting.
2. Roast peppers until well-charred for easy peeling.
3. Let roasted peppers steam in a covered bowl to remove skins easily.
4. Add garlic to roasting pan for a mild garlic infusion.
5. Sauté veggies until tender to enhance the base flavor.
6. Use fresh vegetable broth for a clean taste.
7. Blend in small batches to avoid overworking the soup.
8. Add potatoes to make it naturally creamy.
9. Use coconut milk for a vegan creaminess.
10. Finish with fresh herbs like basil or parsley.
11. Blend a few fresh tomatoes for a brighter taste.
12. Simmer longer for a deeper flavor if using broth.
13. Top with roasted corn for texture and flavor.
14. Use an immersion blender for a velvety texture.
15. Include a roasted poblano pepper for a mild spice.
16. Toast some cumin for a smoky twist.
17. Blend in half a baked potato for creaminess.
18. Use a drizzle of cream for garnish.
19. Infuse oil with rosemary, then drizzle it on top.
20. Sauté veggies in bacon fat for richness.
21. Add tomato paste to boost flavor.
22. Include chopped green onions for freshness.
23. Roast veggies with a sprinkle of sea salt.
24. Blend in roasted nuts for extra body.
25. Add roasted sweet red peppers for balance.
26. Chill and serve as a gazpacho alternative.
27. Add a pinch of red pepper flakes.
28. Garnish with a sprinkle of parmesan.
29. Roast veggies with a spritz of olive oil.
30. Add roasted garlic cloves for sweetness.