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Roasted Red Pepper Soup Recipe

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★★★★★

4.6 from 68 reviews

This Roasted Red Pepper Soup recipe features smoky, charred red peppers blended into a creamy, flavorful base with hints of smoked paprika and cumin. Perfectly balanced with a savory roux and vegetable stock, this comforting soup is easy to prepare and ideal for a light lunch or cozy dinner. Garnish with crispy croutons, chili flakes, fresh parsley, and a drizzle of olive or chili oil for an appealing finish.

Ingredients

Scale

Main Ingredients

  • 1 pound red bell peppers (about 3–4 bell peppers) or 4-5 red poblano peppers
  • ¼ cup vegetable oil (peanut oil is great)
  • ¼ cup white flour
  • 1 medium white onion, chopped (or yellow or sweet onion)
  • 1–2 hot red peppers, chopped (optional, to preference)
  • 4 cloves garlic, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin (or more to taste)
  • Salt and pepper to taste
  • 2 cups vegetable stock (or use chicken stock)

For Serving

  • Crispy croutons
  • Red pepper flakes
  • Sliced chilies
  • Fresh chopped parsley
  • Olive oil or chili oil drizzle

Instructions

  1. Roast the Red Peppers: Preheat your oven to broil. Slice the poblano or red bell peppers in half lengthwise and place them skin side up on a lightly oiled baking sheet. Alternatively, you can roast them on a lightly oiled grill over medium heat. Broil for about 15 minutes until the skins char and blacken and the peppers puff up. If using a grill, turn the peppers every few minutes until evenly charred.
  2. Peel and Prepare Peppers: Remove the roasted peppers and place them in a bowl to cool slightly. Peel off the charred skins and discard the skins, seeds, and stems. If the skins are stubborn, cover the bowl with plastic wrap or a cloth to allow the peppers to steam, which helps loosen the skin. Roughly chop the peeled peppers and set aside.
  3. Make the Roux: Heat the peanut or vegetable oil in a large pot over medium heat. Add the flour and stir continuously, cooking for 8 to 10 minutes until the roux reaches a rich peanut butter brown color. This process deepens the flavor and thickens the soup.
  4. Sauté Aromatics: Add the chopped onion and optional hot red peppers to the roux, cooking for about 5 minutes until the onion softens and becomes translucent.
  5. Add Peppers and Spices: Stir in the chopped roasted red peppers, garlic, smoked paprika, cumin, and salt and pepper. Cook for an additional minute while stirring to release the aromatics.
  6. Simmer the Soup: Pour in the vegetable or chicken stock and bring the mixture to a quick boil. Reduce heat and let it simmer gently for 30 minutes to allow the flavors to meld together beautifully.
  7. Adjust Consistency and Blend: If desired, add more stock or water to thin the soup to your preferred consistency. Use a stick blender directly in the pot to puree the soup until smooth, or transfer the soup in batches to a food processor or blender and blend until silky.
  8. Serve and Garnish: Ladle the soup into bowls and garnish with crispy croutons, a sprinkle of red pepper flakes, sliced chilies, fresh chopped parsley, and a drizzle of olive oil or chili oil for extra flavor and texture.

Notes

  • Use poblano peppers for a slightly milder flavor and a more smoky taste compared to bell peppers.
  • If you prefer less heat, omit the hot peppers and chili flakes.
  • The roux adds both flavor and thickness; do not rush this step to avoid a raw flour taste.
  • Make sure to peel the peppers properly to avoid tough skin in your soup.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • For a creamier texture, add a splash of cream or coconut milk after blending.

Keywords: roasted red pepper soup, smoky soup, vegetarian soup, easy soup recipe, roasted peppers, healthy soup

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