Description
This Spicy Roasted Red Pepper Soup is a vibrant and flavorful dish that combines the smoky sweetness of roasted red bell peppers with the warmth of chili powder and smoked paprika. Perfectly balanced with sautéed onions and garlic, this comforting soup can be enriched with creamy coconut or heavy cream, making it a versatile option for any season.
Ingredients
Scale
Main Ingredients
- 3 large red bell peppers
- 1 medium onion
- 4 cloves garlic
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
- 1/2 cup heavy cream or coconut cream (optional)
Instructions
- Roast the red peppers: Preheat your oven or broiler, then place the whole red bell peppers on a baking sheet. Roast them until the skin is blackened and blistered on all sides, about 15-20 minutes. Once done, transfer the peppers to a bowl and cover with plastic wrap to steam for 10 minutes, which makes removing the skin easier.
- Sauté the onion and garlic: While the peppers are steaming, finely chop the onion and mince the garlic cloves. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and translucent, approximately 5-7 minutes, stirring occasionally.
- Prepare the peppers: Peel the skin off the roasted peppers and remove the seeds. Chop the peeled peppers roughly and add them to the pot with the sautéed onions and garlic.
- Add broth and spices: Pour in the vegetable broth, then stir in the smoked paprika, chili powder, salt, and black pepper. Bring the mixture to a gentle simmer over medium heat and cook for 10-15 minutes to allow flavors to meld.
- Blend the soup: Use an immersion blender directly in the pot or transfer the mixture to a blender in batches. Blend until smooth and creamy. Carefully return the soup to the pot if using a blender.
- Stir in cream (optional): Add heavy cream or coconut cream to the blended soup for a richer texture and gentle sweetness. Stir well and heat through for another 2-3 minutes without boiling.
- Serve hot: Ladle the soup into bowls and serve immediately. Optionally, garnish with fresh herbs or a drizzle of olive oil for added flavor and presentation.
Notes
- Roasting the peppers adds a smoky flavor, but you can grill them outdoors for extra smokiness.
- If you prefer a spicier soup, increase the chili powder or add a pinch of cayenne pepper.
- For a vegan version, use coconut cream instead of heavy cream.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- This soup pairs well with crusty bread or a light salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Keywords: spicy roasted red pepper soup, roasted red peppers, smoky soup, vegetarian soup, creamy red pepper soup
