Cozy Roasted Red Pepper Soup Recipe for Winter Comfort

In the cozy embrace of winter, nothing warms the soul quite like a steaming bowl of Roasted Red Pepper Soup. Imagine that velvety texture, the sweet yet slightly smoky flavor dancing on your palate, and the aroma wafting through your kitchen, drawing everyone in like moths to a flame. This soup is not just a dish; it’s a warm hug in a bowl, perfect for chilly evenings when all you want is to be wrapped up in a blanket with a good book and a spoonful of comfort.

As I ladle this vibrant soup into bowls, I can’t help but reminisce about that one rainy Saturday afternoon when my friends and I decided to have an impromptu cooking competition. Let’s just say the kitchen turned into a war zone of spilled ingredients and laughter, but this Roasted Red Pepper Soup emerged victorious. It’s ideal for family gatherings, cozy date nights, or even a solo indulgence after a long day. Trust me, your taste buds are in for an amazing flavor experience!

Ingredients for Roasted Red Pepper Soup

Here’s what you’ll need to make this delicious dish:

• Red Bell Peppers: Select firm, shiny peppers for roasting; their sweetness will elevate the soup’s flavor.
• Onion: A medium onion adds depth and sweetness; chop it finely for more even cooking.
• Garlic Cloves: Fresh garlic gives the soup its aromatic base; use about three cloves for that perfect kick.
• Vegetable Broth: Opt for low-sodium broth to control saltiness while enhancing flavors beautifully.
• Cream or Coconut Milk: For richness, add cream or coconut milk; both lend a luscious finish to the soup.
• Basil Leaves: Fresh basil adds brightness; toss in some leaves before serving for that fresh pop.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roasted Red Pepper Soup

Follow these simple steps to prepare this delicious dish:

Step 1: Roast the Peppers

Preheat your oven to 450°F (230°C). Halve the red bell peppers and remove seeds. Place them cut-side down on a baking sheet lined with parchment paper and roast until they begin to char (about 25 minutes).

Step 2: Sauté the Aromatics

While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent (about 5 minutes). Toss in minced garlic and cook for another minute until fragrant.

Step 3: Blend it All Together

Once roasted, let the peppers cool slightly before peeling off the skins (they should come off easily). Add them to the pot with onions and garlic along with vegetable broth. Bring it all to a simmer.

Step 4: Puree Until Smooth

Using an immersion blender or transferring batches to a regular blender, puree the mixture until smooth. If you prefer some texture, blend only partially.

Step 5: Add Creaminess

Return blended soup to heat and stir in cream or coconut milk. Let it warm up without boiling for about five minutes so all those flavors can marry beautifully.

Step 6: Finish with Freshness

Remove from heat and stir in freshly torn basil leaves right before serving for an aromatic touch that’s simply divine.

Transfer to bowls and drizzle with more cream or olive oil as your perfect finishing touch! Enjoy each spoonful of this comforting classic!

Perfecting the Cooking Process

First, roast your red peppers to enhance their sweetness. While they cool, sauté onions and garlic until fragrant. Blend the veggies with stock and spices for a smooth finish. This sequence ensures the soup is full of flavor without any fuss.

Add Your Touch

Feel free to customize your roasted red pepper soup! Add a splash of cream for richness or toss in some chili flakes for a kick. You can also swap fresh herbs for dried ones based on availability, letting your creativity shine.

Storing & Reheating

Store any leftover roasted red pepper soup in an airtight container in the fridge for up to five days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally to maintain its creamy texture.

It was one chilly evening when my friend declared this roasted red pepper soup was “life-changing.” I’ll never forget her blissful expression after the first spoonful—like she’d just discovered fire! Now, I make it every time I want to impress friends or just need a little comfort food myself.

FAQs:

What ingredients do I need for Roasted Red Pepper Soup?

To make Roasted Red Pepper Soup, gather fresh red bell peppers, onion, garlic, vegetable or chicken broth, olive oil, and seasonings like salt and pepper. You can also add herbs such as basil or thyme for extra flavor. If you prefer a creamy texture, consider including heavy cream or coconut milk. This combination of ingredients ensures a rich and flavorful soup that is both satisfying and healthy.

How long does it take to prepare Roasted Red Pepper Soup?

Preparing Roasted Red Pepper Soup typically takes about 30 minutes. Start by roasting the red peppers in the oven for 20 minutes until charred. While the peppers cool, sauté onions and garlic in olive oil until they become fragrant. Once the peppers are ready, blend everything together with broth and seasonings. Overall, it’s a quick and easy recipe that fits perfectly into a busy schedule.

Can I freeze Roasted Red Pepper Soup?

Yes, Roasted Red Pepper Soup freezes beautifully! After cooking the soup, let it cool completely before transferring it to airtight containers or freezer bags. Make sure to leave some space at the top of the container to allow for expansion when freezing. The soup can last in the freezer for up to three months. When ready to enjoy, simply thaw it in the refrigerator overnight and reheat on the stove.

What can I serve with Roasted Red Pepper Soup?

Roasted Red Pepper Soup pairs well with many sides. For a hearty meal, consider serving it with crusty bread or grilled cheese sandwiches. You can also garnish the soup with croutons or fresh herbs for added texture and flavor. A light salad can complement this dish nicely as well. These pairings enhance your dining experience while keeping your meal wholesome and delicious.

Conclusion for Roasted Red Pepper Soup:

Roasted Red Pepper Soup is a delightful dish that brings warmth and flavor to any table. With simple ingredients like roasted red peppers, onions, and garlic, you can create a comforting meal in no time. Its versatility allows for various serving options alongside your favorite sides. Plus, this soup is easy to freeze for future enjoyment, making it a great addition to your recipe collection. Enjoy this vibrant soup as part of your healthy eating journey!

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Roasted Red Pepper Soup

• Author: Lilly
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Approximately 6
• Category: Soup
• Method: Blending
• Cuisine: Comfort Food

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Description

Warm up with a comforting bowl of Roasted Red Pepper Soup, featuring a velvety texture and delightful balance of sweet and smoky flavors.

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Ingredients

Scale 1x2x3x

• 4 large red bell peppers
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream or coconut milk
• Fresh basil leaves, for garnish
• 2 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 450°F (230°C). Halve the red bell peppers, remove seeds, and place them cut-side down on a baking sheet lined with parchment paper. Roast until charred, about 25 minutes.
2. While the peppers roast, heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Once roasted, let the peppers cool slightly before peeling off the skins. Add them to the pot with onions and garlic along with vegetable broth. Bring to a simmer.
4. Using an immersion blender or transferring batches to a regular blender, puree the mixture until smooth. If you prefer some texture, blend only partially.
5. Return blended soup to heat and stir in heavy cream or coconut milk. Warm without boiling for about five minutes to allow flavors to meld.
6. Remove from heat and stir in freshly torn basil leaves just before serving. Serve hot with a drizzle of olive oil for an elegant touch.

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Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 5g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 40mg

Keywords: For added depth of flavor, consider incorporating smoked paprika. Customize by adding chili flakes for heat or different herbs based on preference. Leftovers can be stored in an airtight container in the fridge for up to five days.