Roasted red pepper soup captures the essence of summer in a bowl, transforming sweet bell peppers into a luxuriously smooth and vibrant soup. The roasting process brings out the peppers’ natural sugars while adding a subtle smoky depth that makes each spoonful incredibly satisfying. This stunning crimson-colored soup has a velvety texture and a flavor that’s both sweet and savory, with hints of caramelized sweetness from the roasted peppers. The addition of fresh herbs and a touch of cream creates a restaurant-quality soup that’s surprisingly simple to make at home. Perfect as an elegant starter or light lunch, this soup showcases how roasting vegetables can transform simple ingredients into something truly special.
Serves: 4-5 people
What You Need
- 6 large red bell peppers
- 1 medium yellow onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons fresh basil leaves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter
Roasting the Peppers
Heat your oven to 450 degrees. Line a large baking sheet with parchment paper. Cut the red peppers in half from top to bottom and remove all the seeds and white parts inside. Place the pepper halves cut-side down on the baking sheet.
Drizzle the peppers with 2 tablespoons of olive oil and rub it all over the skins. Roast in the oven for 25-30 minutes, until the skins are charred and blistered, and the pepper flesh is very soft.
Remove the peppers from the oven and immediately place them in a large bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let them steam for 15 minutes. This steaming makes the skins much easier to remove.
Removing the Skins
After the peppers have steamed, the skins should peel off easily. Use your fingers or a knife to gently remove all the charred skin. Don’t worry if you can’t get every bit – a few small pieces won’t hurt the final soup. The pepper flesh should be very soft and smell wonderfully sweet and smoky.
Preparing the Base
Peel the onion and chop it into medium pieces. Peel the garlic cloves and chop them finely. Wash the fresh herbs and remove the leaves from their stems.
Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 6-7 minutes, stirring occasionally, until it becomes soft and lightly golden.
Building the Soup
Add the chopped garlic to the pot with the onions and cook for 1 minute until it smells wonderful. Add the roasted red peppers, fresh basil, and thyme to the pot. Stir everything together and cook for 2-3 minutes to let the flavors start combining.
Pour the vegetable broth into the pot and bring everything to a boil. Once boiling, reduce the heat to medium-low and let the soup simmer for 15 minutes. This allows all the flavors to blend together beautifully.
Creating the Smooth Texture
Remove the pot from heat and let it cool slightly. Using an immersion blender, blend the soup until it’s completely smooth and velvety. For the silkiest texture, blend for a full 2-3 minutes.
If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Make sure the soup has cooled enough to handle safely, and never fill the blender more than halfway with hot liquid.
Adding the Final Elements
Return the blended soup to the pot if you used a regular blender. Stir in the heavy cream, salt, black pepper, and smoked paprika. The cream adds richness while the smoked paprika enhances the roasted flavor of the peppers.
Add the balsamic vinegar and butter, stirring until the butter melts completely. The vinegar adds a subtle tang that balances the sweetness of the roasted peppers perfectly.
Perfecting the Flavor
Taste your soup and adjust the seasonings as needed. You might want more salt for depth, more pepper for warmth, or more balsamic vinegar for brightness. The soup should taste rich, sweet, and slightly smoky with a beautiful balance of flavors.
Serving Your Soup
Gently reheat the soup over low heat until it’s warmed through. Ladle into bowls and serve immediately. This soup is elegant enough for entertaining and pairs beautifully with grilled cheese sandwiches, crusty bread, or a simple green salad.
For an extra special presentation, you can garnish each bowl with a small swirl of cream, a few fresh basil leaves, or a light sprinkle of smoked paprika.
Storage Tips
This soup stores wonderfully in the refrigerator for up to 5 days and can be frozen for up to 3 months. When reheating, warm it gently over low heat and add a splash of broth or cream if it has thickened too much. The flavors actually deepen and improve after a day, making this soup perfect for making ahead.
