Description
This creamy Roasted Red Pepper Soup is a comforting blend of sweet roasted red peppers, savory garlic, and rich cream. Perfect for a quick lunch or cozy dinner, this easy soup recipe is naturally gluten-free, freezer-friendly, and packed with flavor. A must-try for soup lovers!
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons tomato paste
4 roasted red peppers, chopped
3 cups vegetable broth
1/3 cup heavy cream (or Greek yogurt)
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley or basil, for garnish (optional)
Instructions
1. Heat olive oil in a large soup pot over medium heat.
2. Add chopped onion and garlic, sauté until softened and fragrant (about 5-6 minutes).
3. Stir in tomato paste and cook for another 2 minutes.
4. Add roasted red peppers and vegetable broth. Bring to a gentle simmer.
5. Remove from heat and blend until smooth using an immersion blender or in batches in a high-speed blender.
6. Return to pot and stir in heavy cream or Greek yogurt. Simmer another 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with garnish of fresh herbs if desired.
Notes
For deeper flavor, use fire-roasted red peppers or roast your own.
If using Greek yogurt, stir it in slowly on low heat to prevent curdling.
Blend in small batches if using a traditional blender to avoid pressure buildup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg