Red Pepper Soup

Velvety and bursting with vibrant flavor, this red pepper soup is a comforting bowl of roasted perfection. Sweet red bell peppers take center stage, roasted to smoky perfection before blending with sautéed onions, garlic, and a touch of smoked paprika for depth. A splash of optional heavy cream adds a luxurious richness, while fresh basil leaves provide a bright, aromatic finish. With simple ingredients like vegetable broth and tomato paste, this wholesome soup is both nutrient-packed and easy to prepare in under an hour. Perfect as a light lunch or an elegant starter, this roasted red pepper soup is a must-try for anyone craving a cozy, flavor-forward dish that’s as beautiful as it is delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large red bell peppers
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 large garlic cloves
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup heavy cream (optional)
• 2 tablespoons fresh basil (for garnish)

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Wash the red bell peppers and place them on a baking sheet. Roast them in the oven for 25-30 minutes, turning occasionally, until the skins are charred and blistered.

Step 3

Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a plate to let the peppers steam for 10 minutes. This will make peeling the skin easier.

Step 4

While the peppers are steaming, heat the olive oil in a large pot over medium heat.

Step 5

Dice the yellow onion and sauté it in the pot for 5-7 minutes, or until soft and translucent.

Step 6

Mince the garlic and add it to the pot. Cook for an additional 1 minute, stirring constantly to avoid burning.

Step 7

Once the peppers have steamed, peel off the charred skin, remove the stems and seeds, and roughly chop the roasted peppers.

Step 8

Add the chopped roasted peppers, vegetable broth, tomato paste, smoked paprika, salt, and black pepper to the pot with the onions and garlic. Stir well to combine.

Step 9

Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to let the flavors meld.

Step 10

Use an immersion blender to blend the soup until smooth, or carefully transfer it to a countertop blender in batches and blend until creamy.

Step 11

If desired, stir in the heavy cream for a richer texture and taste.

Step 12

Taste and adjust seasoning with additional salt or pepper, as needed.

Step 13

Serve hot, garnished with fresh basil leaves for a bright and fresh touch.

Nutrition Facts

Serving size	1942.4 grams (1942.4g)

Amount per serving	% Daily Value*
Calories	1152

Total Fat 59.80g	77%
Saturated Fat 20.50g	102%
Polyunsaturated Fat 5.50g
Cholesterol 67mg	22%
Sodium 4671mg	203%
Total Carbohydrate 127.90g	47%
Dietary Fiber 31.90g	114%
Total Sugars 50.70g
Protein 29.70g	59%

Vitamin D 0IU	0%
Calcium 295mg	23%
Iron 10mg	57%
Potassium 3918mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 10.2%

Carbs: 43.8%