This Roasted Red Pepper Soup Recipe is a delightful blend of flavors, perfect for any occasion. Rich and creamy without the use of cream or tomatoes, this soup showcases the pure, vibrant taste of roasted red peppers. Ideal for a cozy dinner or a light lunch, it’s simple to prepare and packed with nutrients. You’ll love how easy it is to whip up and serve, making it a staple recipe in your kitchen.

Why You’ll Love This Recipe

• Flavorful Experience: The intense taste of roasted red peppers shines through, providing a unique twist on traditional soups.
• Simple Preparation: With straightforward steps and minimal ingredients, you can have this comforting soup ready in no time.
• Versatile Dish: Serve it as an appetizer or main course; it pairs beautifully with crusty bread or a fresh salad.
• Health-Conscious Choice: Low in calories yet rich in flavor, this soup is a guilt-free indulgence.
• Customizable: Add your favorite toppings like croutons or herbs to personalize each bowl.

Tools and Preparation

To create this delicious roasted red pepper soup, having the right tools will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Large pot
• Baking sheet
• Stick blender (or food processor/blender)
• Knife and cutting board

Importance of Each Tool

• Large pot: Essential for making the roux and simmering the soup evenly.
• Baking sheet: Perfect for roasting the peppers while allowing them to char properly.
• Stick blender: Enables easy blending directly in the pot for a smooth consistency.

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Ingredients

This roasted red pepper soup is rich and creamy with a roux base, no cream and no tomato, pure roasted red pepper flavor, simple and delicious!

For the Soup Base

• 1 pound red bell peppers (about 3-4 bell peppers – or use 4-5 red poblano peppers)
• ¼ cup vegetable oil (peanut oil is great)
• ¼ cup white flour
• 1 medium white onion (chopped – or use yellow or sweet)
• 1-2 hot red peppers (chopped – optional, to preference)
• 4 cloves garlic (chopped)
• 1 tablespoon smoked paprika
• 1 teaspoon cumin (or more to taste)
• Salt and pepper to taste
• 2 cups vegetable stock (or use chicken stock)

For Serving

• Crispy croutons
• Red pepper flakes
• Sliced chilies
• Fresh chopped parsley
• Olive oil or chili oil drizzle

How to Make Roasted Red Pepper Soup Recipe

Step 1: Roast the Red Peppers

Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Alternatively, roast them on a lightly oiled grill over medium heat.

Step 2: Broil the Peppers

Broil the red peppers for 15 minutes, or until the skins char and blacken. They should puff up. If using the grill, set the whole red peppers onto the hot grill. Turn them every few minutes until charred.

Step 3: Peel the Peppers

Remove the peppers from heat and place them into a bowl. Cool slightly before peeling off the skins and discarding them along with seeds and stems. If they don’t peel easily, cover with plastic wrap or a cloth to let steam loosen skins.

Step 4: Chop the Peppers

Roughly chop the roasted red peppers and set aside.

Step 5: Make the Roux

In a large pot, add peanut oil over medium heat. Stir in flour while cooking for 8-10 minutes until roux turns brown like peanut butter.

Step 6: Sauté Vegetables

Add chopped onion and optional hot peppers into the roux. Cook for about 5 minutes until softened.

Step 7: Combine Ingredients

Stir in chopped roasted red peppers, garlic, smoked paprika, cumin, salt, and pepper. Cook for another minute while stirring.

Step 8: Add Stock

Pour in vegetable stock and bring to a quick boil. Reduce heat and let simmer for 30 minutes to allow flavors to develop.

Step 9: Adjust Consistency

Adjust soup thickness by adding more stock or water if needed.

Step 10: Blend

Use a stick blender to blend soup until desired consistency is achieved. Alternatively, transfer in batches to a food processor or blender.

Step 11: Serve

Ladle into bowls and garnish with olive oil or chili oil drizzle, chili flakes, sliced chilies, and fresh chopped parsley.

Enjoy your delicious homemade Roasted Red Pepper Soup Recipe!

How to Serve Roasted Red Pepper Soup Recipe

Serving roasted red pepper soup can elevate your dining experience, whether for a casual meal or a special occasion. Here are some delightful serving suggestions to complement the rich flavors of this creamy soup.

Garnish with Fresh Ingredients

• Crispy Croutons: Add texture and crunch by topping your soup with homemade or store-bought croutons.
• Sliced Chilies: For those who enjoy heat, garnish with thinly sliced fresh chilies to add spice.
• Fresh Parsley: A sprinkle of chopped parsley provides a fresh contrast and vibrant color.
• Drizzle of Olive Oil: A light drizzle of olive oil enhances flavor and presentation.

Pair with Bread

• Crusty Baguette: Serve warm slices of baguette for dipping into the soup.
• Garlic Bread: The savory flavor of garlic bread pairs perfectly with the sweet notes of roasted red peppers.

Complement with Salads

• Mixed Green Salad: A simple salad with vinaigrette can balance the richness of the soup.
• Caesar Salad: The bold flavors in Caesar salad make it a great companion to roasted red pepper soup.

How to Perfect Roasted Red Pepper Soup Recipe

Perfecting your roasted red pepper soup is all about technique and ingredient quality. Follow these tips to enhance your cooking process:

• Bold Flavor Development: Allow the roux to brown well; this creates depth in flavor that enhances the overall taste.
• Quality Peppers Matter: Choose ripe, vibrant red bell peppers for sweetness and robust flavor in your soup.
• Adjust Seasonings: Taste as you go! Adjust smoked paprika and cumin levels based on personal preference for smokiness and warmth.
• Smooth Consistency: Blend thoroughly until smooth to achieve that desired creamy texture without using cream.

Best Side Dishes for Roasted Red Pepper Soup Recipe

Pairing side dishes with roasted red pepper soup can create a balanced meal. Here are some excellent options:

1. Grilled Cheese Sandwich: A classic pairing, perfect for dipping into the soup’s creamy goodness.
2. Quinoa Salad: A light salad packed with nutrients that complements the flavors of the soup.
3. Stuffed Bell Peppers: Utilize leftover bell peppers stuffed with grains and vegetables for a cohesive menu theme.
4. Roasted Vegetables: Seasonal roasted veggies add another layer of flavor and heartiness.
5. Pita Chips: Crunchy pita chips provide a satisfying crunch alongside each spoonful of soup.
6. Savory Scones: Try cheese or herb scones for a delightful twist that pairs well with the soup’s taste.

Common Mistakes to Avoid

Making roasted red pepper soup can be easy, but there are common mistakes that can affect its flavor and texture.

• Overcooking the Peppers: Roasting for too long can lead to burnt flavors. Keep an eye on them, aiming for a charred skin but tender flesh.
• Ignoring the Roux: The roux is crucial for a creamy texture. Cook it until it resembles peanut butter color for best results.
• Not Adjusting Seasoning: Always taste your soup before serving. You may need to add more salt, pepper, or spices to enhance the flavor.
• Skipping the Blending Step: For a smooth consistency, blending is essential. Use a stick blender or food processor to achieve your desired texture.
• Using Low-Quality Stock: The stock greatly influences the soup’s taste. Opt for high-quality vegetable or chicken stock for deeper flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The soup will last up to 4 days in the refrigerator.

Freezing Roasted Red Pepper Soup Recipe

• Allow the soup to cool completely before freezing.
• Freeze in portions using freezer-safe containers or zip-lock bags for up to 3 months.

Reheating Roasted Red Pepper Soup Recipe

• Oven: Preheat oven to 350°F (175°C) and reheat in an oven-safe dish covered with foil for about 20 minutes.
• Microwave: Heat in a microwave-safe bowl, stirring occasionally, until hot throughout (about 2-3 minutes).
• Stovetop: Warm over medium heat in a pot, stirring frequently until heated through.

Frequently Asked Questions

Here are some common questions about this roasted red pepper soup recipe.

Can I make Roasted Red Pepper Soup Recipe vegan?

Yes! This recipe is already vegan if you use vegetable stock and omit any animal-derived toppings.

What type of peppers should I use?

You can use red bell peppers or poblano peppers based on your preference. Both provide great flavor.

How can I customize my Roasted Red Pepper Soup Recipe?

Feel free to add other vegetables like carrots or celery for extra nutrition. You can also adjust the spices according to your taste.

Is this soup suitable for meal prep?

Absolutely! This soup stores well and can be made ahead of time for quick meals throughout the week.

Final Thoughts

This roasted red pepper soup is not only rich and creamy but also incredibly versatile. You can easily customize it with different spices or toppings to suit your taste. Give this recipe a try and enjoy its delicious flavors!

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Roasted Red Pepper Soup

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• Author: Madison
• Total Time: 1 hour
• Yield: Serves approximately 4

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Description

Indulge in the vibrant flavors of this Roasted Red Pepper Soup Recipe, a comforting dish that captures the essence of roasted peppers without relying on cream or tomatoes. Perfect for any occasion, this soup is rich and creamy, showcasing the natural sweetness and smokiness of the peppers. Whether you’re enjoying it as a light lunch or a cozy dinner, this nutrient-packed recipe is a breeze to prepare. With its simple instructions and minimal ingredients, you’ll find yourself making this delightful soup again and again. Customize it with your favorite toppings for an extra touch!

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Ingredients

Scale 1x2x3x

• 1 pound red bell peppers (about 3-4)
• ¼ cup vegetable oil
• ¼ cup white flour
• 1 medium onion (chopped)
• 1–2 hot red peppers (optional)
• 4 cloves garlic (chopped)
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 2 cups vegetable stock
• Salt and pepper to taste

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Instructions

1. Preheat your oven to broil. Halve the red bell peppers and place them skin side up on a lightly oiled baking sheet.
2. Broil for about 15 minutes or until the skins are charred.
3. Once charred, transfer the peppers to a bowl, cover to steam, then peel off the skins.
4. Chop the peeled peppers and set aside.
5. In a large pot, heat vegetable oil over medium heat and whisk in flour to create a roux; cook until golden brown.
6. Add chopped onion and optional hot peppers, sautéing until softened.
7. Stir in garlic, smoked paprika, cumin, salt, pepper, and chopped roasted peppers; cook for another minute.
8. Pour in vegetable stock and bring to a boil before reducing heat to simmer for 30 minutes.
9. Blend the soup until smooth using a stick blender or food processor.
10. Adjust consistency if needed with more stock or water before serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Baking/Blending
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 3g
• Sodium: 300mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg

Keywords: For a spicier kick, include more hot red peppers or serve with sliced chilies as garnish. This soup can be made ahead of time and freezes well for quick meals.