Roasted Red Pepper Cream Soup Recipe

Roasted Red Pepper Cream Soup Recipe – A Cozy & Flavorful Delight

There’s something special about a warm, velvety soup that makes you feel at home. And when it’s made with roasted red peppers, a touch of garlic, and creamy goodness? Pure comfort in a bowl!

This Roasted Red Pepper Cream Soup is easy to make, packed with smoky-sweet flavors, and perfect for a light lunch or dinner. Plus, it’s naturally gluten-free and can be easily adapted for different diets.

Let’s get into the recipe!

Why You’ll Love This Soup

• Smoky, sweet, and creamy – Roasting the peppers brings out their natural sweetness and adds a deep, rich flavor.
• Easy to make – Minimal chopping, a quick blend, and you're done!
• Healthy & nutritious – Peppers are loaded with vitamin C and antioxidants, making this a nourishing meal.

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Ingredients (Makes 2 Servings)

• 2 large red bell peppers (~10 oz total)
• 1 small onion, chopped (3.5 oz)
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 ¾ cups vegetable broth (or water)
• ¼ cup half-and-half (or heavy cream for extra richness)
• ½ tsp smoked paprika
• Salt & black pepper to taste
• Pumpkin seeds or croutons for topping (optional)

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How to Make Roasted Red Pepper Cream Soup

Step 1: Roast the Peppers

Preheat your oven to 400°F. Cut the bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Drizzle with a little olive oil.

Roast for about 20 minutes until the skin is charred. Once done, place them in a covered bowl or a sealed bag for 5 minutes—this helps loosen the skin. Then, peel off the skin and set the peppers aside.

Step 2: Sauté the Onion & Garlic

In a pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally. Once softened, add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Blend Everything

Transfer the roasted peppers to a blender along with the cooked onion, garlic, and vegetable broth. Blend until completely smooth.

Step 4: Heat & Finish

Pour the blended soup back into the pot, add the half-and-half, smoked paprika, salt, and pepper. Heat over low-medium heat for about 2 minutes, stirring occasionally.

Step 5: Serve & Enjoy

Ladle the soup into bowls and top with pumpkin seeds or croutons for extra crunch. Serve warm and enjoy!

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Nutritional Info (Per Serving, Without Toppings)

• Calories: 180 kcal
• Protein: 3g
• Fat: 12g
• Carbs: 15g

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Tips & Variations

✔️ Make it dairy-free – Swap half-and-half for coconut milk or cashew cream.
✔️ Want it spicier? – Add a pinch of cayenne pepper or red pepper flakes.
✔️ Boost the protein – Stir in a spoonful of Greek yogurt or top with shredded chicken.

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Final Thoughts

This roasted red pepper soup is one of those recipes that feels fancy but is incredibly simple to make. It’s cozy, flavorful, and perfect for those days when you want something warm and nourishing without spending hours in the kitchen.

Try it out, and let me know how you like it! What’s your favorite way to enjoy creamy soups? Drop a comment below!