Cream of Red Pepper Soup

Indulge in the velvety richness of Cream of Red Pepper Soup, a vibrant and flavorful dish that's perfect for cozy lunches or elegant dinners. Made with sweet roasted red bell peppers, caramelized onions, and a touch of garlic, this creamy soup delivers a harmonious balance of smoky and savory notes. The addition of heavy cream lends a luxurious texture, while a hint of paprika adds a subtle warmth. Finished with a garnish of fresh basil for a pop of herbal brightness, this soup is as visually stunning as it is delicious. With simple steps like oven-roasting the peppers and blending the ingredients to silky perfection, this recipe is approachable yet restaurant-worthy. Ready in under an hour and naturally gluten-free, it’s a wholesome comfort food that’s sure to impress!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large red bell peppers
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 4 cups vegetable broth
• 0.5 cups heavy cream
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 8 leaves fresh basil leaves

Directions

Step 1

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

Step 2

Cut the red bell peppers in half lengthwise, remove the seeds and stems, and place them cut-side down on the prepared baking sheet. Roast in the oven for 20 minutes or until the skins are blackened and blistered.

Step 3

Remove the bell peppers from the oven and transfer them to a heat-safe bowl. Cover the bowl with plastic wrap or a plate to allow the peppers to steam for 10 minutes. This will make it easier to remove the skins.

Step 4

While the peppers are steaming, heat the olive oil in a large pot over medium heat.

Step 5

Finely chop the onion and garlic. Add them to the pot and sauté for 5-7 minutes, or until the onion is soft and translucent.

Step 6

Peel the skins off the roasted peppers and roughly chop the flesh. Add the roasted peppers to the pot with the sautéed onions and garlic.

Step 7

Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.

Step 8

Using an immersion blender, puree the soup until smooth. Alternatively, cool the soup slightly and blend it in batches in a countertop blender.

Step 9

Stir in the heavy cream, paprika, salt, and black pepper. Taste and adjust seasoning as needed.

Step 10

Simmer the soup for an additional 5 minutes to heat the cream through.

Step 11

Serve hot, garnished with fresh basil leaves. Enjoy!

Nutrition Facts

Serving size	(1960.5g)

Amount per serving	% Daily Value*
Calories	1306.9

Total Fat 78.5g	0%
Saturated Fat 30.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 120mg	0%
Sodium 4669.8mg	0%
Total Carbohydrate 116.7g	0%
Dietary Fiber 30.3g	0%
Total Sugars 45.2g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 231.1mg	0%
Iron 9.1mg	0%
Potassium 3534.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 8.3%

Carbs: 36.5%