| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 10g | 3g | 10g |
| sugars | fibre | protein | salt |
| 6g | 3g | 3g | 1g |
There’s something undeniably comforting about a well-made soup, and my Roasted Bell Pepper Soup holds a special place in my heart. Growing up in Louisiana, my culinary journey has always been influenced by a blend of Creole richness and French elegance, but this recipe is a delightful departure into the simplicity of vegetable-based dishes.
The Perfect Balance of Flavors
What I love most about Roasted Bell Pepper Soup is its ability to balance rich, smoky flavors with the freshness of garden vegetables. The red bell peppers, when roasted, develop an intense sweetness that melds beautifully with the savory notes of garlic and onions. A touch of smoked paprika brings in just the right amount of warmth, while the vegetable broth ties everything together into a hearty, satisfying dish.
Sumptuous, Yet Healthy
One might think that a creamy soup is high in calories, but this recipe strikes a balance. By using red bell peppers, you get a hefty dose of vitamins A and C, beneficial antioxidants, and fiber. Olive oil brings healthy fats to the table, supporting heart health. And although there’s heavy cream for that luxurious texture, a little goes a long way, making this soup a smart choice for any diet. For those who prefer a lighter version, you can substitute the heavy cream with a splash of coconut milk or a dollop of Greek yogurt.
This soup is not just delicious on its own, but it also pairs wonderfully with other dishes. Try serving it alongside a fresh green salad for a light lunch, or with a crusty baguette for dipping if you’re looking for something more indulgent. I’ve even served it as an elegant starter for dinner parties, followed by a classic French main course like coq au vin.
If you enjoy this dish, you might also be intrigued by similar recipes such as Creamy Tomato Basil Soup or Velvety Butternut Squash Soup. Both offer the same comforting feel while bringing their unique flavors to your table.
Whether you’re nourishing your body or simply looking for a comforting, feel-good meal, this Roasted Bell Pepper Soup is sure to become a favorite in your culinary repertoire. Enjoy!
What You’ll Need
- 6 red bell peppers
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- Fresh basil, for garnish
- Croutons, for serving (optional)
Method
Step One
Preheat your oven to 450°F (230°C). Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on a baking sheet lined with aluminum foil or parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the skins are blackened and blistered.
Step Two
Remove the roasted bell peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a lid and let the peppers steam for about 15 minutes. This will help to loosen the skins.
Step Three
While the bell peppers are steaming, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Step Four
Peel the skins off the steamed bell peppers and chop them into large pieces. Add the chopped bell peppers to the pot with the onions and garlic.
Step Five
Pour in the vegetable broth, salt, black pepper, smoked paprika, and dried thyme. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
Step Six
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender and blend in batches.
Step Seven
Stir in the heavy cream and let the soup heat through for an additional 5 minutes. Taste and adjust seasoning if necessary.
Step Eight
Serve the roasted bell pepper soup hot, garnished with fresh basil and croutons if desired. Enjoy!
