Creamy roasted pepper soup is a deliciously smooth and velvety dish perfect for any occasion. The rich, smoky flavor of roasted red and yellow bell peppers blends beautifully with the creamy texture, making it a comforting and satisfying meal. This soup is not only packed with vibrant flavors but also incredibly easy to make, using just a few ingredients that you likely already have in your kitchen. Whether you’re looking for a warm appetizer, a light lunch, or a cozy dinner, this soup is sure to impress.

The roasting process adds a beautiful depth of flavor, enhancing the natural sweetness of the peppers while introducing a delightful smokiness. Combined with the creamy richness from the heavy cream, this soup creates a balance of textures and flavors that is both comforting and indulgent. Plus, it’s vegan-friendly if you swap the cream for a plant-based alternative! It’s a great way to enjoy a cozy bowl of soup that’s as nutritious as it is flavorful.

Why You’ll Love This Recipe

1. Smoky and Sweet Flavor

The roasted peppers bring a unique smoky sweetness to the soup, elevating it to a whole new level.

2. Creamy Texture

The addition of heavy cream ensures a luxurious, smooth, and velvety consistency, making each spoonful a comforting experience.

3. Simple Ingredients

This recipe uses just a few basic ingredients—bell peppers, onion, garlic, broth, and cream—making it both simple and delicious.

4. Healthy and Nutritious

Packed with the goodness of bell peppers and vegetable broth, this soup is low in calories but high in vitamins and antioxidants.

5. Quick and Easy

With just a few simple steps, this soup can be prepared in under an hour, making it perfect for a weeknight dinner or weekend treat.

Ingredients

Red bell peppers
Yellow bell pepper
Onion
Garlic
Vegetable broth
Heavy cream
Salt and pepper
Olive oil

Variations

Vegan Option: Substitute the heavy cream with coconut milk or cashew cream for a dairy-free version.
Spicy Kick: Add a pinch of chili flakes or a dash of hot sauce to give the soup a bit of heat.
Herbs: Add fresh basil or thyme for an herbal twist, or a drizzle of fresh lemon juice for brightness.
Cheesy Topping: Top with shredded cheese or a dollop of sour cream for added richness and flavor.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 2: Roast the Bell Peppers

Cut the bell peppers in half and remove the seeds. Place them on a baking sheet, drizzle with olive oil, and roast in the preheated oven for 25-30 minutes, or until the skins are charred and the peppers are tender.

Step 3: Peel the Peppers

Once the peppers are roasted, remove them from the oven and let them cool. Once cool enough to handle, peel off the charred skins.

Step 4: Sauté the Aromatics

In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.

Step 5: Simmer the Soup

Add the roasted peppers and vegetable broth to the pot. Bring the mixture to a simmer, and let it cook for 15-20 minutes to combine the flavors.

Step 6: Blend the Soup

Use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, you can carefully transfer the mixture to a blender and blend in batches.

Step 7: Add Cream and Season

Stir in the heavy cream and season with salt and pepper to taste. Heat through for a few more minutes.

Step 8: Serve and Enjoy

Serve the soup hot, and garnish with fresh herbs or a drizzle of olive oil if desired. Enjoy your creamy, comforting soup!

Tips for Making the Recipe

Peeling the Peppers: If the skins don’t come off easily, place the roasted peppers in a bowl and cover with a kitchen towel for a few minutes to steam them. This will make the skins easier to remove.
Adjust the Consistency: If you prefer a thicker soup, use less broth. If you like a thinner soup, add more broth until you reach your desired consistency.
Blender Tip: If you don’t have an immersion blender, transfer the soup to a blender and puree it in batches. Be careful when blending hot liquids.

How to Serve

With Crusty Bread: Serve this soup with a side of freshly baked crusty bread or a grilled cheese sandwich for the ultimate comfort food experience.
Garnished with Fresh Herbs: Top with freshly chopped basil, parsley, or a drizzle of olive oil to add some extra flavor and color.
Toppings: Add a swirl of sour cream or crumbled feta for extra creaminess and a hint of tang.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the fridge for up to 3 days. The flavors continue to develop, making the leftovers even better!

Freezing

This soup can be frozen for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. To reheat, simply thaw in the fridge overnight and warm on the stove.

Reheating

Reheat the soup on the stove over medium heat, adding a little more vegetable broth or water if it’s too thick. Stir occasionally to ensure it heats evenly.

FAQs

1. Can I use other peppers?

Yes, you can experiment with other types of bell peppers, such as orange or green peppers, for a different flavor profile.

2. Is this soup gluten-free?

Yes, this soup is naturally gluten-free as it does not contain any gluten-containing ingredients.

3. Can I make this soup ahead of time?

Absolutely! This soup stores well in the fridge for a few days and can be frozen for later use.

4. Can I make the soup spicier?

Yes, you can add chili flakes, jalapeños, or hot sauce to the soup to give it a spicy kick.

5. Can I substitute the heavy cream with a non-dairy alternative?

Yes, you can use coconut milk, almond milk, or cashew cream as a non-dairy substitute for the heavy cream.

6. What can I serve with this soup?

This soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or a fresh side salad.

7. Can I use store-bought roasted peppers?

Yes, you can use jarred roasted peppers as a shortcut, but roasting your own adds more flavor.

8. How can I thicken the soup if it’s too thin?

If the soup is too thin, simmer it for longer to reduce the liquid, or add a bit of potato or cornstarch to thicken.

9. Can I use a blender if I don’t have an immersion blender?

Yes, just carefully transfer the soup in batches to a regular blender to puree it until smooth.

10. How do I store extra roasted peppers?

If you have extra roasted peppers, store them in an airtight container in the fridge for up to 5 days, or freeze them for future use.

Conclusion

Creamy roasted pepper soup is the perfect balance of smoky, sweet, and creamy. It’s a comforting, flavorful dish that’s easy to make and can be customized to your preferences. Whether you enjoy it as a main course or a starter, this soup is sure to warm you up and leave you satisfied. It’s healthy, delicious, and versatile enough to make for any occasion. Enjoy a bowl of this velvety goodness today!