Description
This creamy roasted pepper soup combines the natural sweetness and smoky depth of oven-roasted red and yellow bell peppers with a smooth, velvety texture enriched by heavy cream. Perfect as a comforting starter or a light main, this soup is flavorful, easy to prepare, and beautifully vibrant in color.
Ingredients
Scale
Vegetables
- 3 red bell peppers
- 1 yellow bell pepper
- 1 onion, chopped
- 2 cloves of garlic, minced
Liquids & Dairy
- 4 cups vegetable broth
- 1 cup heavy cream
- Olive oil (for roasting and sautéing)
Seasonings
- Salt to taste
- Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the peppers.
- Prepare Peppers: Cut the red and yellow bell peppers in half and remove all seeds and membranes. Place the pepper halves cut side down on a baking sheet.
- Roast Peppers: Drizzle olive oil over the peppers and roast in the oven for 25-30 minutes, until the skins are charred and blistered.
- Peel Peppers: Remove the peppers from the oven and allow them to cool until safe to handle. Gently peel off and discard the charred skins.
- Sauté Onion and Garlic: In a large pot over medium heat, heat olive oil and sauté the chopped onion and minced garlic until translucent and soft, about 5-7 minutes.
- Add Roasted Peppers and Broth: Add the peeled roasted peppers to the pot, then pour in the vegetable broth. Bring to a simmer and let cook gently for 15-20 minutes to meld flavors.
- Puree Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Ensure the texture is consistent and velvety.
- Add Cream and Season: Stir in the heavy cream, then season the soup with salt and pepper to taste. Warm through but do not boil.
- Serve: Ladle hot soup into bowls and serve immediately for a comforting and flavorful dish.
Notes
- For easier peeling, place the roasted peppers in a sealed bowl or plastic bag after roasting for 10 minutes to steam, making the skins slip off effortlessly.
- To make the soup vegan, substitute the heavy cream with coconut cream or cashew cream.
- Adjust seasoning at the end to avoid over-salting before pureeing and adding cream.
- Garnish with fresh herbs such as basil or parsley for added freshness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
