How to Cook Spicy Red Bell Pepper Soup Like A Professional

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Check out this delicious Roasted Red Pepper Soup that’s perfect for warming your soul! This hearty soup is not only easy to make but also packed with flavor. Let’s dive into the good stuff and get you cooking up a storm. Trust, your taste buds will thank you!

Roasted Red Pepper Soup

There’s nothing quite like a cozy bowl of soup, especially when it’s made with fresh roasted red peppers. This recipe brings all the comforting vibes, making it ideal for any chilly day. Let’s get started!

Roasted Red Pepper Soup

Ingredients

  • 4 large red bell peppers
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup heavy cream (or coconut milk for a dairy-free option)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil, for garnish

Instructions

  1. First things first, preheat that oven to 450°F (230°C). We want to roast some peppers to bring out their sweet, smoky flavor.
  2. Next, wash those red bell peppers, cut them in half, and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper.
  3. Pop the baking sheet into the oven for about 20-25 minutes, until the skin is blackened and the peppers are tender. Once they’re done, take them out and let them cool for a bit.
  4. While the peppers are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. Then add the minced garlic and cook until fragrant, around 1 minute.
  5. Once the peppers are cool enough to handle, peel off the charred skins and chop the flesh into pieces. Throw those into the pot with the onions and garlic.
  6. Pour in the vegetable broth, then let everything simmer for about 15 minutes. Season with salt and pepper to taste.
  7. After simmering, remove the pot from heat. Blend the soup until smooth using an immersion blender or carefully transfer to a traditional blender. If you’re using a blender, be cautious with the hot liquid.
  8. Return the soup to the pot and stir in the heavy cream (or coconut milk). Heat the soup through, but don’t let it boil. Serve warm, garnished with fresh basil.

This Roasted Red Pepper Soup is not just a meal; it’s a comforting hug in a bowl! Enjoy it with a slice of crusty bread or your favorite grilled cheese on the side. Perfect for any occasion!