Description
This creamy Roasted Red Pepper Soup is a cozy and vibrant comfort dish made with smoky roasted peppers, vegetables, and your choice of cream or coconut milk. Perfect for chilly nights, light dinners, or meal prep. Easy, vegan-friendly, and loaded with flavor.
Ingredients
2 cups roasted red peppers
1 medium onion, chopped
3 garlic cloves, minced
1 medium carrot, peeled and sliced
2 tablespoons tomato paste
3 cups vegetable broth
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream or coconut milk
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and carrot. Saute for 5 to 6 minutes until softened.
2. Stir in tomato paste and smoked paprika. Cook for 1 minute, then add roasted red peppers.
3. Pour in the vegetable broth and bring the mixture to a simmer. Let cook for 20 minutes.
4. Blend the soup using an immersion blender or in batches in a standard blender until smooth.
5. Stir in cream or coconut milk and adjust salt and pepper to taste.
6. Serve hot with toppings or bread of choice.
Notes
Use jarred peppers to save time or roast your own for deeper flavor.
Add a pinch of cayenne if you prefer a spicier kick.
Always blend in batches carefully if using a traditional blender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg