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!

Ingredients

Scale

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

Instructions

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