Roasted Red Pepper Soup
Cozy Up with Creamy Roasted Red Pepper Soup
As the days get shorter and the weather cools down, there’s nothing quite like a warm and comforting bowl of soup. And today, we’re sharing a recipe that’s bursting with flavor and surprisingly simple to make: Roasted Red Pepper Soup! This isn’t your average red pepper soup; roasting the peppers brings out a natural sweetness and depth that you won’t believe.
This Mediterranean-inspired soup is perfect as a starter, a light lunch, or even a satisfying snack. It’s naturally vegetarian and easily made vegan with a simple vegetable broth swap. The vibrant color is a feast for the eyes, and the creamy texture will have you reaching for seconds (and thirds!).
Why Roast the Peppers?
Roasting the red peppers is key to achieving the incredible flavor in this soup. The high heat caramelizes the sugars in the peppers, creating a smoky sweetness that’s unmatched. It also softens the peppers, making them incredibly easy to blend into a velvety smooth consistency.
What You’ll Need
This recipe calls for just a handful of ingredients, making it a weeknight-friendly option. You’ll need red bell peppers, garlic, onion, olive oil, fresh thyme, bay leaves, chicken (or vegetable) stock, hot sauce, and a touch of rice vinegar to brighten everything up.
Serving Suggestions
- Garnish: A swirl of cream (or coconut cream for vegan), a sprinkle of chopped fresh herbs (parsley or chives work beautifully), or a drizzle of olive oil.
- Pairings: Crusty bread for dipping, a side salad, or grilled cheese sandwiches.
- Make it a Meal: Add some chickpeas or white beans to the soup for extra protein and heartiness.
Frequently Asked Questions
Q: Can I use frozen red peppers?
A: While fresh peppers are best for roasting, you can use frozen. Thaw them completely and pat them dry before roasting.
Q: Can I make this soup spicier?
A: Absolutely! Add more hot sauce, a pinch of red pepper flakes, or a chopped jalapeño to the pot.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep for up to 2 months.
Get ready to enjoy a bowl of sunshine with this delicious Roasted Red Pepper Soup! It’s a guaranteed crowd-pleaser that will warm you from the inside out.
Roasted Red Pepper Soup
Ingredients
- 3 lbs red bell peppers halved and cleaned (8-10)
- 5 cloves garlic in peel
- 2 cups onion chopped
- 2 Tb olive oil
- 2 large sprigs fresh thyme (1 Tb leaves)
- 2 bay leaves
- 4 cups chicken stock or vegetable broth
- 1 tsp hot sauce
- ½ tsp salt
- ½ tsp ground pepper
- 1-2 Tb rice vinegar
Instructions
- Half the peppers and remove all seeds and membranes. Press them flat with your hand and lay them on a foil lined, rimmed baking sheet. Place the garlic cloves on the baking sheet.
- Set the oven on broil and raise the rack to the upper position. Broil the red peppers and garlic for 15 minutes.
- Once the skin has blackened, remove from the oven and place in a large zip bag to steam. (10 minutes)
- Preheat a large pot to medium heat. Add the oil, thyme, bay leaves, and onions. Cook for 10 minutes, until onions are soft.
- Add the broth, hot sauce, salt and pepper. Squeeze the garlic cloves out of their skins and add to the pot.
- Bring to a simmer and cook for 15 minutes.
- Remove from heat and carefully blend with an immersion blender or in a regular blender until smooth.
- Stir in the rice vinegar.
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