Creamy Roasted Red Pepper Soup
Published: September 2, 2023.
This simple antioxidant-rich Creamy Roasted Red Pepper Soup is perfect for cooler days or when you really just need a comforting bowl of soup. A little bit smoky and a little bit sweet, it’s hearty and creamy and ready in under 45 minutes!
This recipe was inspired by my easy 5-Ingredient Tomato Soup and Roasted Red Pepper Hummus. It’s rich, thick and so creamy, but on the healthier side, too. The secret? An aromatic rosemary infusion adds irresistible depth of flavour.
Roasting the sweet peppers gives them a charred, caramelized flavour and results in a delicious, velvety soup. We love to serve it alongside a melty grilled cheese or with buttery, toasted No-Knead Rosemary Parmesan Artisan Bread. To enjoy it as a meal in itself, top it with some cheesy croutons or crispy roasted chickpeas for an added protein boost.
This soup is delicious served either warm or at room temperature and can be veganized easily, if preferred. Cozy, richly flavoured and super easy to make.
Creamy Roasted Red Pepper Soup
Serves 4
Ingredients:
4 red sweet peppers
2 tablespoons (25 grams) butter
1 yellow onion, finely chopped
1 sprig of fresh rosemary
5 cups (1.2 litres) vegetable broth
3 tablespoons (45 ml) tomato paste
½ cup (125 ml) heavy cream
Extra-virgin olive oil
Smoked paprika
Salt and freshly ground black pepper
Instructions:
To prepare the roasted red peppers, first preheat grill or oven to 425º. Wash and slice peppers into halves or wedges removing the stems and all seeds. Drizzle with a little olive oil and roast on a grill or baking sheet for 15 minutes just until the edges begin to char, turning halfway through.
While the peppers are roasting, melt the butter in a soup pot then add the onion and rosemary and cook gently over low heat for 5 minutes. Remove the rosemary and discard.
Add the peppers and vegetable broth to the onion and bring to a boil. Cover and let simmer for 15 minutes. Stir in the tomato paste.
Pour pot contents into a blender or food processor in batches and blend until smooth. Return to pot, stir in cream and season with smoked paprika, salt + pepper.
Serve the soup hot or at room temperature with your topping(s) of choice.
Notes:
Make it dairy free: Sub vegan butter or extra-virgin olive oil. If you prefer to go with plant-based milk, I recommend using a mild-tasting, unsweetened version.
Should I peel the peppers? Once you’ve roasted the peppers until they’re soft there's no need to peel them. You will find that even many jarred versions retain the smoky charred skins for added flavour.
Substitute jarred peppers: Depending on the time of year, jarred roasted peppers may be more readily available and cost less. Substitute two (2) 370 ml jars red peppers (drained) for a delicious soup that you can have ready in under 30 minutes!
Broth: This recipe will also work well with chicken broth or substitute bone broth for added nutritional value.
Optional toppings: There are so many ways to enjoy this soup! Crème fraiche, fresh basil, a drizzle of pesto, croutons or crispy roasted chickpeas, chili flakes or more fresh herbs would all be delicious additions.
Make ahead and storage: Roasted red pepper soup is incredibly make-ahead friendly – it tastes even better the next day! Leftovers can be kept in the refrigerator in a well-sealed container for up to 5 days or frozen for up to 3 months. To reheat, thaw to room temperature and bring to a simmer in a saucepan stirring until warmed through. Thin with a little more vegetable stock if needed.
