Print

Roasted Red Pepper Soup Recipe

Roasted Red Pepper Soup Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of our Roasted Red Pepper Soup Recipe, a warm and inviting dish that highlights the sweet smokiness of roasted peppers without any cream or tomatoes. This soup is perfect for cozy dinners or as an impressive starter at gatherings. Its rich texture and colorful presentation will impress your guests while offering a comforting experience for everyone at the table. With simple ingredients and easy preparation, you’ll have a delicious dish ready in no time, making it an ideal choice for busy weeknights. Customize its heat level by adding hot red peppers to suit your taste!

Ingredients

Scale
  • 1 pound red bell peppers (or 4–5 red poblano peppers)
  • ¼ cup vegetable oil
  • ¼ cup white flour
  • 1 medium onion, chopped
  • 1–2 hot red peppers, chopped (optional)
  • 4 cloves garlic, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups vegetable stock (or chicken stock)

Instructions

  1. Preheat oven to broil. Slice the peppers in half and place them skin-side up on a baking sheet.
  2. Broil for about 15 minutes until charred. Remove from heat and let cool before peeling skins off.
  3. In a large pot, heat the oil over medium heat. Stir in flour to make a roux, cooking until golden brown.
  4. Add onions and hot peppers; sauté for 5 minutes until softened.
  5. Mix in chopped roasted peppers, garlic, smoked paprika, cumin, salt, and pepper; cook for another minute.
  6. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes.
  7. Blend until smooth using an immersion blender or food processor.
  8. Serve garnished with olive oil drizzle, croutons, chili flakes, or fresh parsley.

Nutrition

Find it online: https://mealsbysophie.com/roasted-red-pepper-soup-recipe/