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–+ servings
Roasted Red Pepper Soup

The Best Creamy Roasted Red Pepper Soup You’ll Crave Tonight

Enjoy a comforting and flavorful roasted red pepper soup that's creamy and easy to make, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Steaming Time 10 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 pcs Red bell peppers Choose fresh, firm peppers for best flavor.
  • 2 tbsp Olive oil For roasting and sautéing.
  • 1 cup Onion Chopped.
  • 3 cloves Garlic Minced.
For Creaminess & Flavor
  • 4 cups Vegetable or chicken broth For blending.
  • 1 cup Heavy cream For creaminess.
  • 2 tbsp Fresh thyme For flavor.
  • 1 tsp Salt To taste.
  • 1 tsp Black pepper To taste.
Optional Garnishes
  • 1 cup Toasted croutons For crunch.
  • 1/4 cup Chopped fresh parsley For garnish.

Equipment

  • Oven
  • Blender
  • Large pot
  • Baking sheet

Method
 

How to Make Roasted Red Pepper Soup
  1. Preheat oven to 425°F. Toss red bell peppers with olive oil on a baking sheet. Roast for 25–30 minutes until skins are charred and peppers collapse.
  2. Transfer hot peppers to a heatproof bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop.
  3. Heat remaining olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking for 5 minutes until onions turn translucent.
  4. Blend the roasted peppers, sautéed onion, garlic, fresh thyme, and broth until completely smooth.
  5. Return the blended mixture to the pot and bring to a gentle simmer. Cook for 10 minutes.
  6. Stir in heavy cream, season with salt and pepper. Heat through for 2 minutes, then ladle into bowls and garnish.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 15gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 680mgFiber: 2gSugar: 4gVitamin A: 2750IUVitamin C: 150mgCalcium: 60mgIron: 2mg

Notes

Store leftover soup in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove, adding broth or cream if needed.

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