![- 4 large red bell peppers - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup coconut milk (or heavy cream) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish You need simple ingredients for this creamy roasted red pepper soup. Fresh bell peppers give the soup its rich flavor. The onion and garlic add depth. Vegetable broth makes it warm and hearty. Coconut milk or heavy cream brings the creaminess. - Baking sheet - Large pot - Immersion blender (or regular blender) You will also need some equipment. A baking sheet helps roast the peppers. A large pot is perfect for cooking the soup. An immersion blender makes it easy to puree. If you don’t have one, a regular blender works too. This recipe is fun and easy to make. You can find the Full Recipe for all the steps. Enjoy cooking! - Preheat the oven to 425°F (220°C). - Cut the red bell peppers in half. Remove the seeds and place them cut-side down on a baking sheet. Roast for 25-30 minutes. The skin should be charred and blistered. After roasting, cover the peppers in a bowl with a towel. Let them sit for 10 minutes. This will help the skin peel off easily. - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Chop 1 medium onion and add it to the pot. Sauté for about 5 minutes until it turns translucent. - Add 3 cloves of minced garlic and cook for another 1-2 minutes until it smells good. Next, peel the skins off the roasted peppers and chop them roughly. Add the chopped peppers to the pot with 1 teaspoon of smoked paprika. Pour in 2 cups of vegetable broth and bring it to a simmer. Cook for 10 minutes to let the flavors mix well. - Remove the pot from heat. Use an immersion blender to puree the soup until it is smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Once smooth, stir in 1 cup of coconut milk (or heavy cream). Season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired thickness. Serve hot, garnished with fresh basil leaves. For the full recipe, check the previous section. Enjoy this creamy roasted red pepper soup as a comforting meal! To get the best creaminess, choose the right type of cream. Coconut milk gives a nice, rich flavor. Heavy cream adds a classic touch. Both work well but choose what you like best. If your soup is too thick, add more broth or water. This helps you get the right texture. Remember, it’s easy to adjust! For a deeper taste, add herbs or spices. Fresh basil pairs great with red pepper. You might try some thyme or oregano too. They add a nice twist. When serving, think about optional toppings. A swirl of cream or a sprinkle of smoked paprika looks pretty and tastes good. Croutons also add a nice crunch. This way, you make each bowl special. For more ideas, check the Full Recipe for inspiration! {{image_2}} You can change the flavor by using different types of peppers. Yellow or orange peppers add a sweet taste. You might also try spicy peppers for a kick. If you want a dairy-free option, use coconut milk. It gives a rich taste without dairy. Heavy cream works well if you prefer a traditional touch. Both options create a creamy texture, so pick what you love. Feel free to add other vegetables, like carrots or spinach, to boost nutrition. You could also mix in cooked chicken or beans for protein. This makes the soup heartier and more filling. For serving, pair the soup with crusty bread or crunchy croutons. They add texture and make the meal more satisfying. You can find the full recipe to explore these ideas further. To keep your creamy roasted red pepper soup fresh, follow these steps: - Refrigeration: Let the soup cool to room temperature. Then, transfer it to an airtight container. Store it in the fridge for up to 4 days. - Freezing: If you want to save it longer, freeze the soup. Use freezer-safe bags or containers. Leave some space for expansion. It can last for up to 3 months in the freezer. When you want to enjoy your soup again, reheating is key. Here are some quick methods: - Stovetop: Pour the soup into a pot. Heat it over medium heat, stirring often. This keeps the flavors intact. - Microwave: Place the soup in a microwave-safe bowl. Heat in short bursts, stirring between. This helps it heat evenly without burning. Enjoy the flavors of your creamy roasted red pepper soup just as you made it! For the full recipe, check the section above. Creamy roasted red pepper soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want it to last longer, you can freeze it. In the freezer, it stays good for about 3 months. Just remember to let it cool before freezing. Yes, you can make creamy roasted red pepper soup ahead of time. It tastes even better after the flavors marry overnight. Just make sure to cool it down before storing. When you're ready to eat it, reheat it gently on the stove or in the microwave. If you want a substitute for coconut milk, heavy cream works well. You can also use almond milk or cashew cream for a dairy-free option. These alternatives will change the flavor a bit, but they will still create a creamy texture. This soup pairs great with a crusty bread or a fresh salad. You can also serve it with grilled cheese sandwiches for a classic combo. Add some croutons on top for extra crunch and flavor. Yes, you can use frozen red peppers in this soup. They may not have the same texture as fresh peppers, but they will still taste good. Just thaw them first and drain any excess water before adding them to the pot. For the complete recipe, check out the [Full Recipe]. In this blog post, I shared how to make creamy roasted red pepper soup. I covered all the ingredients, needed equipment, and step-by-step instructions. Tips on achieving the perfect creaminess and flavor were also included. You can make endless variations to suit your taste. This soup stores well and reheats nicely, so don’t worry about leftovers. Enjoy making this dish, and feel free to experiment with it. It’s a warm bowl of good taste and comfort!](https://savoryspiral.com/wp-content/uploads/2025/06/32bbb1db-96dd-4047-904e-9c5c5a20bcbf-250x250.webp)
Creamy Roasted Red Pepper Soup
Warm up with a bowl of creamy roasted red pepper soup that's bursting with flavor! This easy recipe combines roasted red bell peppers, fragrant garlic, and a touch of coconut milk for a deliciously smooth finish. Perfect for cozy nights or impressing guests, this soup is simple to make and packed with nutrients. Click through to explore this comforting recipe and discover how to elevate your soup game today!