Roasted Red Pepper Soup

Warm up your soul with this velvety Roasted Red Pepper Soup, a vibrant and flavorful dish that's as comforting as it is easy to make. Bursting with the smoky sweetness of oven-roasted red bell peppers, this soup layers in aromatic sautéed onions and garlic, a hint of smoky paprika, and the richness of tomato paste for depth. Blended to a silky smooth texture with vegetable broth, it can be finished with a swirl of heavy cream for a luxurious touch, though it’s equally delicious as is. Perfect for cozy nights or as an elegant appetizer, this gluten-free recipe is ready in under an hour and pairs beautifully with crusty bread or a fresh side salad. Garnish with fragrant fresh basil for a pop of herbal brightness, and watch this soup become a new household favorite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 whole red bell peppers
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 whole 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

Cut the red bell peppers in half and remove the seeds and stems.

Step 3

Place the peppers on a baking sheet, skin-side up, and drizzle 1 tablespoon of olive oil over them.

Step 4

Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.

Step 5

Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes to loosen the skins.

Step 6

While the peppers are steaming, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 7

Finely chop the onion and garlic. Add them to the pot and sauté for 5 minutes, or until the onion is soft and translucent.

Step 8

Peel the charred skins off the roasted peppers and add the peeled peppers to the pot.

Step 9

Pour in the vegetable broth and add the tomato paste, smoked paprika, salt, and black pepper.

Step 10

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

Step 11

Using an immersion blender (or in batches with a countertop blender), blend the soup until smooth and creamy.

Step 12

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

Step 13

Taste and adjust seasoning if needed.

Step 14

Serve hot, garnished with fresh basil leaves.

Nutrition Facts

Serving size	1665.4 grams (1665.4g)

Amount per serving	% Daily Value*
Calories	1055

Total Fat 59.20g	76%
Saturated Fat 20.30g	102%
Polyunsaturated Fat 5.50g
Cholesterol 67mg	22%
Sodium 4661mg	203%
Total Carbohydrate 109.10g	40%
Dietary Fiber 26.00g	93%
Total Sugars 41.30g
Protein 26.40g	53%

Vitamin D 0IU	0%
Calcium 264mg	20%
Iron 9mg	49%
Potassium 3317mg	71%

*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: 49.6%

Protein: 9.8%

Carbs: 40.6%