Roasted Red Pepper Soup
Creamy Roasted Red Pepper Soup made with smoky paprika, garlic, and cream. Easy, cozy, and perfect for meal prep!
Ingredients
- 6 large red bell peppers, washed and dried
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- Fresh basil leaves, for garnish (optional)
Instructions
- Place the oven rack 3 to 4 inches from the broiler element. Preheat the oven to broil.
- Line a baking sheet with aluminum foil and place the red bell peppers on their sides on the prepared sheet.
- Place the baking sheet under the broiler and roast the peppers for 5 to 6 minutes, or until the skin is deep brown.
- Using tongs, carefully rotate the peppers. Continue broiling and rotating every 5 to 6 minutes until the peppers are evenly charred on all sides, about 20 to 25 minutes total.
- Remove the peppers from the oven and tent loosely with aluminum foil to trap the heat and moisture.
- Once the peppers are cool enough to handle, peel off and discard the skins.
- Slice each pepper open and discard the seeds and stems. Dice the remaining flesh and set aside.
- In a large pot or Dutch oven over medium heat, heat olive oil until shimmering.
- Add the diced onion and cook, stirring occasionally, until softened and translucent.
- Stir in the minced garlic, kosher salt, black pepper, and crushed red pepper flakes. Cook until the garlic is fragrant, about 1 minute.
- Sprinkle in the smoked paprika and stir to coat the onion mixture evenly.
- Add the diced roasted red peppers and vegetable broth. Stir well to combine.
- Bring the mixture to a simmer and cook uncovered for 15 minutes to allow the flavors to meld.
- Turn off the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a countertop blender, let the soup cool slightly, blend in batches, and return to the pot.
- Stir in the heavy cream and fresh lemon juice.
- Warm the soup gently over low heat for 2 to 3 more minutes, stirring occasionally.
- Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve warm.