Roasted Red Pepper Soup Recipe

This Roasted Red Pepper Soup Recipe is a delightful dish that showcases the rich, smoky flavor of roasted red peppers. Perfect for any occasion, this soup is creamy without using cream and offers a unique taste experience that will impress your family and friends. Whether served as an appetizer or a main course, this soup is sure to satisfy.

Why You’ll Love This Recipe

• Simple Ingredients: You only need a handful of fresh ingredients to create a delicious soup.
• Rich Flavor: The roasting process intensifies the sweetness of the peppers, resulting in a deep, satisfying flavor.
• Healthy Option: With no cream and plenty of vegetables, this soup is a nutritious choice.
• Versatile Dish: Enjoy it on its own or pair it with crusty bread for a complete meal.
• Easy to Make: With straightforward steps and minimal prep time, you can whip this up effortlessly.

Tools and Preparation

To prepare your roasted red pepper soup, you’ll need some essential tools. Having the right equipment makes cooking easier and more enjoyable.

Essential Tools and Equipment

• Large pot
• Baking sheet
• Stick blender (or food processor)
• Knife
• Cutting board

Importance of Each Tool

• Large pot: Ideal for making the roux and simmering the soup evenly.
• Stick blender: Allows you to blend the soup directly in the pot for easy cleanup.
• Knife: A sharp knife ensures safe and efficient chopping of vegetables.

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!

Main Ingredients

• 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 peppers onto the hot grill. Turn them every few minutes until charred.

Step 3: Peel the Peppers

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

Step 4: Chop the Peppers

Rough chop the roasted red peppers and set them aside.

Step 5: Make the Roux

Add peanut oil to a large pot over medium heat. Add flour while stirring constantly for about 8-10 minutes until it turns brown like peanut butter.

Step 6: Sauté Onions and Peppers

Add chopped onion and optional hot peppers to 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: Simmer Soup

Pour in vegetable stock and bring mixture to boil quickly. Reduce heat to simmer for about 30 minutes to develop flavors.

Step 9: Adjust Consistency

If desired, adjust consistency by adding more stock or water until you reach your preferred thickness.

Step 10: Blend Soup

Use a stick blender directly in the pot to achieve a smooth consistency. Alternatively, transfer small 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!

How to Serve Roasted Red Pepper Soup Recipe

Serving your roasted red pepper soup is an opportunity to enhance its rich flavors and create a delightful dining experience. Here are some creative ways to present and enjoy this delicious dish.

Garnish with Fresh Ingredients

• Crispy Croutons – Add a crunchy texture by sprinkling homemade or store-bought croutons on top.
• Fresh Parsley – A sprinkle of chopped parsley adds color and a burst of freshness.
• Chili Oil Drizzle – For an extra kick, drizzle some chili oil over the soup just before serving.

Pair with Complementary Foods

• Grilled Cheese Sandwich – The gooeyness of melted cheese pairs perfectly with the soup’s creamy texture.
• Salad – A light salad can balance the richness of the soup. Consider a simple garden salad or a Caesar salad.
• Breadsticks – Serve with warm breadsticks for dipping and soaking up every last drop of soup.

Create a Meal Experience

• Themed Dinner Night – Serve this roasted red pepper soup as part of an Italian-themed dinner night.
• Wine Pairing – A crisp white wine, such as Sauvignon Blanc, complements the flavors beautifully.

How to Perfect Roasted Red Pepper Soup Recipe

To achieve the best version of your roasted red pepper soup, consider these helpful tips. They will elevate the flavor and texture, ensuring a crowd-pleasing dish.

• Choose Ripe Peppers – Select vibrant, ripe red bell peppers for maximum sweetness and flavor.
• Don’t Rush the Roux – Allow your roux to brown properly for a nutty flavor that enhances the overall taste.
• Adjust Seasonings – Taste as you go; adding more cumin or smoked paprika can deepen the flavor profile.
• Blend Thoroughly – Ensure no chunks remain by blending until completely smooth for a luxurious texture.
• Let It Simmer Longer – Allowing it to simmer longer helps develop deeper flavors—don’t rush this step!
• Serve Warm – Enjoy your soup at optimal warmth to fully appreciate its rich flavors.

Best Side Dishes for Roasted Red Pepper Soup Recipe

Complementing your roasted red pepper soup with side dishes can enhance your meal significantly. Here are some great options that will pair well:

1. Garlic Bread – Perfect for dipping and adds a wonderful garlic flavor that matches nicely with the soup.
2. Caprese Salad – Fresh mozzarella, tomatoes, and basil create a refreshing contrast to the creamy soup.
3. Quinoa Salad – A light quinoa salad offers protein and textures that balance out the meal.
4. Stuffed Peppers – Use leftover roasted peppers filled with grains or meats for a cohesive theme.
5. Cheese Platter – A selection of cheeses can provide variety and richness alongside the soup.
6. Roasted Vegetables – Seasonal roasted vegetables add nutrition and complement the smoky flavors of the peppers.

Common Mistakes to Avoid

When making your roasted red pepper soup, avoid these common pitfalls to ensure a delicious result.

• Not roasting the peppers enough: If you don’t char the skins well, the soup may lack depth of flavor. Make sure to broil until the skins are blackened and puffed up.
• Rushing the roux: Cooking the roux too quickly can lead to a grainy texture in your soup. Take your time and stir continuously until it reaches a peanut butter color.
• Skipping seasoning adjustments: Always taste and adjust salt and spices after simmering. Flavors develop over time, so don’t skip this crucial step.
• Using cold stock: Adding cold vegetable stock can lower the cooking temperature. Warm your stock before adding it to maintain an even simmer and better consistency.
• Not blending thoroughly: Ensure you blend the soup until it’s smooth. A chunky texture can detract from the creamy experience that this soup offers.

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the soup to cool completely before refrigerating.

Freezing Roasted Red Pepper Soup Recipe

• Freeze in freezer-safe containers for up to 3 months.
• Consider portioning out individual servings for quick meals later.

Reheating Roasted Red Pepper Soup Recipe

• Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish covered with foil, heating for about 20-25 minutes.
• Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through for even warming.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through, usually about 5-10 minutes.

Frequently Asked Questions

What is the best way to roast red peppers?

Roasting red peppers under a broiler or on a grill provides optimal charring. Ensure they are turned frequently for even cooking.

Can I make this roasted red pepper soup recipe vegan?

Yes! Simply use vegetable stock instead of chicken stock and ensure all ingredients are plant-based.

What can I serve with roasted red pepper soup?

This soup pairs well with crusty bread, grilled cheese sandwiches, or fresh salads for a complete meal.

How do I customize my roasted red pepper soup recipe?

You can add other vegetables like carrots or celery, or experiment with different spices such as thyme or basil for added flavor.

Final Thoughts

This roasted red pepper soup is not only rich and creamy but also incredibly versatile. You can customize it by adding spices or garnishes according to your taste preferences. Give it a try; it’s sure to become a favorite!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Roasted Red Pepper Soup

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• Author: Jennifer
• Total Time: 1 hour
• Yield: Serves approximately 4 people 1x

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Description

Delight your taste buds with this Roasted Red Pepper Soup Recipe, a flavorful blend that captures the essence of roasted red peppers. Creamy yet cream-free, this soup is perfect for any dining occasion, whether as an appetizer or a satisfying main course. Rich in flavor and nutrition, it’s made from simple ingredients and is easy to prepare, making it a go-to choice for family dinners or entertaining guests. The roasting process brings out the natural sweetness of the peppers, while the combination of spices adds depth and warmth. Serve it with crusty bread or garnished with fresh herbs for an unforgettable meal experience.

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Ingredients

Scale 1x2x3x

• 1 pound red bell peppers (3–4 peppers)
• ¼ cup vegetable oil (peanut oil recommended)
• ¼ cup white flour
• 1 medium white onion (chopped)
• 4 cloves garlic (chopped)
• 1 tablespoon smoked paprika
• 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 baking sheet.
2. Broil for about 15 minutes until skins are charred. Let cool before peeling skins off.
3. In a large pot over medium heat, add peanut oil and whisk in flour to create a roux; cook until brown.
4. Sauté chopped onions in the roux for about 5 minutes until softened.
5. Add chopped roasted peppers, garlic, smoked paprika, salt, and pepper; stir for a minute.
6. Pour in vegetable stock; bring to a boil then simmer for 30 minutes.
7. Blend soup to desired smoothness using a stick blender.
8. Serve hot, garnished with croutons and fresh parsley.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 160
• Sugar: 4g
• Sodium: 260mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg