Roasted Red Pepper Cream Soup

Velvety and bursting with flavor, this Roasted Red Pepper Cream Soup is the ultimate comfort meal that’s both elegant and easy to make. Featuring smoky, oven-roasted red bell peppers blended to perfection with sautéed onions, garlic, and a touch of creamy indulgence, this soup offers a rich and satisfying depth of flavor. A pinch of paprika adds warmth, while fresh basil brightens each spoonful. With only 15 minutes of prep time and simple ingredients like vegetable broth and heavy cream, this recipe delivers gourmet results in under an hour. Perfect as a starter or a light meal, serve it with crunchy croutons or crusty bread for a cozy dining experience. Whether you're looking for a vegetarian option or a vibrant dish to elevate your weekly menu, this roasted red pepper soup promises to impress.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large red bell peppers
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 0.5 cups heavy cream
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh basil
• 1 serving optional croutons or bread

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Line a baking sheet with parchment paper and place the red bell peppers on it whole.

Step 3

Roast the peppers in the oven for 20-25 minutes, flipping halfway through, until the skin is charred and blistering.

Step 4

While the peppers roast, dice the yellow onion and mince the garlic.

Step 5

In a large pot, heat olive oil over medium heat and sauté the onion for 3-4 minutes until softened.

Step 6

Add the minced garlic and sauté for an additional minute until fragrant. Remove from heat.

Step 7

Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap or a towel for 5-10 minutes to loosen the skins.

Step 8

Peel the skins off the peppers, remove the stems, and discard the seeds. Chop the peppers into smaller pieces.

Step 9

Add the roasted peppers to the pot with the onion and garlic. Then pour in the vegetable broth.

Step 10

Stir in paprika, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat to a simmer for 10 minutes.

Step 11

Remove the pot from the heat and use an immersion blender to puree the soup until smooth (alternatively, carefully blend it in batches in a high-powered blender).

Step 12

Stir in the heavy cream and warm the soup gently over low heat, being careful not to let it boil.

Step 13

Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh basil leaves and optional croutons or bread on the side.

Step 14

Serve hot and enjoy!

Nutrition Facts

Serving size	1969 grams (1969.0g)

Amount per serving	% Daily Value*
Calories	1343

Total Fat 79.70g	102%
Saturated Fat 30.90g	155%
Polyunsaturated Fat 5.50g
Cholesterol 120mg	40%
Sodium 4740mg	206%
Total Carbohydrate 122.20g	44%
Dietary Fiber 30.50g	109%
Total Sugars 45.40g
Protein 27.20g	54%

Vitamin D 0IU	0%
Calcium 236mg	18%
Iron 9mg	52%
Potassium 3546mg	75%

*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: 54.6%

Protein: 8.3%

Carbs: 37.2%