Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 5 Large Red Pepper - Seeded or Halved; 6-8 Roma Tomatoes - Halved; 1 Medium Onion - Wedged; 5 Clove Garlic - Peeled; 2-3 Tbsp Olive Oil; 1 Tsp Paprika; 1/2 Tsp Dried Basil; 1/2 Tsp Thyme; 1/2 Tsp Salt And Pepper - To Taste; 2 1/2 - 3 Cup Chicken Broth; 1/2 Cup Heavy Cream; 1 Tsp Balsamic Vinegar; 1 Tbsp Parmesan Cheese - Shredded

Prep: 15 min Cook: 55 min Total: 70 min Serves: 6 2 views

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Soups

A bowl of this creamy roasted red pepper soup is like a warm hug on a chilly day. The sweet, smoky flavor from the roasted peppers and tomatoes melds beautifully with the richness of heavy cream, creating a velvety texture that comforts the soul. Enhanced with fragrant herbs and a splash of balsamic, this soup is perfect for cozy family dinners or serving as an elegant starter at a gathering. Anyone who enjoys a blend of sweet and savory will find themselves coming back for seconds!

Ingredients

5 Large Red Pepper - Seeded or Halved
6-8 Roma Tomatoes - Halved
1 Medium Onion - Wedged
5 Cloves Garlic - Peeled
2-3 Tbsp Olive Oil
1 Tsp Paprika
1/2 Tsp Dried Basil
1/2 Tsp Thyme
1/2 Tsp Salt And Pepper - To Taste
2 1/2 - 3 Cup Chicken Broth (or Vegetable Stock)
1/2 Cup Heavy Cream
1 Tsp Balsamic Vinegar
1 Tbsp Parmesan Cheese - Shredded

Directions

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Arrange the red peppers, Roma tomatoes, onion wedges and garlic on the baking sheet. Drizzle with olive oil and season with smoked paprika, basil, thyme, salt and pepper.
Roast for 35–40 minutes, until the vegetables are very soft and the peppers and tomatoes have developed browned, blistered and lightly charred edges.
Transfer the roasted vegetables, along with all of the flavourful juices from the baking sheet, to a large blender.
Blend until completely smooth and creamy.
Pour the blended vegetables into a large stockpot or Dutch oven.
Stir in 2½ cups broth and ½ cup cream. Add more broth as needed until the soup reaches your preferred consistency.
Stir in the balsamic vinegar and bring the soup to a gentle simmer over medium-low heat.
Simmer for 10–15 minutes, stirring occasionally. Avoid a hard boil after adding the cream.
Taste and adjust the salt, pepper or balsamic vinegar as desired.
Serve hot with fresh basil, Parmesan and an optional small swirl of cream.