Creamy Roasted Red Pepper Soup (Printable)

Velvety blend of roasted red peppers, ripe tomatoes, and herbs with a touch of cream.

# What you'll need:

→ Vegetables

01 - 2 large red bell peppers
02 - 6 medium ripe tomatoes
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, peeled

→ Pantry

05 - 2 tablespoons olive oil
06 - 24 fluid ounces vegetable broth (gluten-free if necessary)

→ Dairy

07 - ½ cup heavy cream (or coconut cream for vegan option)

→ Seasonings

08 - 1 teaspoon dried basil
09 - ½ teaspoon dried thyme
10 - ¼ teaspoon crushed red pepper flakes, optional
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Set oven temperature to 425°F.
02 - Cut red bell peppers in half, removing seeds and stems; halve tomatoes; chop onion; peel garlic.
03 - Place peppers cut side down, tomatoes cut side up, onion, and garlic on a baking sheet; drizzle with 1 tablespoon olive oil and season lightly with salt and pepper.
04 - Roast in preheated oven for 25 to 30 minutes until peppers are charred and vegetables soften.
05 - Remove from oven, allow peppers to cool slightly, then peel off and discard skins.
06 - Heat remaining 1 tablespoon olive oil over medium heat in a large pot; add roasted vegetables, dried basil, thyme, and crushed red pepper flakes; stir for 2 minutes.
07 - Pour vegetable broth into the pot, bring to a simmer, and cook for 10 minutes.
08 - Puree soup using an immersion blender or transfer in batches to a countertop blender until smooth.
09 - Stir in heavy cream, adjust seasoning with salt and pepper to taste.
10 - Heat gently for 2 minutes, then serve hot.

# Expert Suggestions:

01 -
  • Roasting the vegetables unlocks a smoky sweetness you just cant get from raw or stovetop simmering alone.
  • Its forgiving enough for a weeknight but feels elegant enough to serve when someone special comes over.
  • You can make it dairy free or vegan without losing any of the creamy richness.
02 -
  • Dont skip peeling the peppers after roasting, the charred skin can taste bitter and ruin the smoothness of the soup.
  • If your tomatoes are pale or underripe, add a teaspoon of tomato paste during the simmering step to boost the color and sweetness.
  • Blend carefully if using a countertop blender, hot liquid expands and can blow the lid off if you fill it too full or forget to vent the top.
03 -
  • Line your baking sheet with parchment paper to make cleanup easier and prevent the vegetables from sticking.
  • Taste the soup after blending but before adding cream, sometimes the roasted vegetables are so sweet and balanced you might want less cream than you think.
  • If you dont have an immersion blender, let the soup cool for 10 minutes before transferring to a regular blender, it prevents dangerous splattering and protects your hands.

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