Vibrant Creamy Pepper Soup

This vibrant roasted red pepper soup transforms humble bell peppers into a silky, flavor-packed meal that brightens even the dreariest day. The smoky-sweet flavor profile has made this recipe a permanent fixture in my weekly rotation during fall and winter months.

I first created this soup after receiving an abundance of red peppers from my local CSA. What started as a way to use up produce has become my most requested recipe when friends come over for casual dinners.

Ingredients

• 6 large red bell peppers Look for firm peppers with glossy skin and vibrant color for the sweetest flavor
• 2 tablespoons olive oil Use a good quality extra virgin olive oil for the best flavor foundation
• 1 large onion chopped Sweet varieties like Vidalia work wonderfully here
• 3 cloves garlic minced Fresh is essential for proper aromatic base
• 4 cups vegetable broth Homemade provides deeper flavor but low-sodium store-bought works perfectly
• 1 teaspoon smoked paprika This adds crucial smoky depth that makes the soup special
• 1 teaspoon dried basil Provides herbal notes that complement the sweetness of peppers
• Salt and pepper to taste Diamond Crystal kosher salt allows for more control in seasoning
• 1 cup heavy cream Creates luxurious texture without overwhelming the pepper flavor
• Fresh basil or parsley for garnish The bright green color and fresh flavor lift the entire dish

Step-by-Step Instructions

Roast the Peppers

Preheat your oven to 450°F. Cut red bell peppers in half and remove seeds and membranes completely. Place them cut side down on a foil-lined baking sheet. Roast for 20-25 minutes until skins develop a nice char with black blisters. The caramelization that happens during this process is crucial for developing the deep flavor that makes this soup special.

Steam and Peel

Remove peppers from oven and immediately transfer to a bowl. Cover tightly with plastic wrap and allow them to steam for about 10 minutes. This traps moisture and heat which loosens the skins so they slip right off. Once cooled slightly peel away all skin which can be bitter if left in the soup.

Build the Flavor Base

Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and cook for about 5 minutes until they turn translucent and begin to soften. Add minced garlic and cook for 1-2 minutes more until fragrant but not browned. This aromatic foundation is essential for a well-rounded flavor profile.

Combine and Simmer

Add your peeled roasted peppers to the pot along with vegetable broth smoked paprika dried basil salt and freshly ground black pepper. Bring everything to a gentle boil then reduce heat and allow to simmer for 15-20 minutes. This simmering time allows all the flavors to meld together and develop complexity.

Blend Until Smooth

Use an immersion blender directly in the pot to purée the soup until completely smooth with no chunks remaining. If you prefer use a regular blender working in batches and being careful with the hot liquid. Return to pot if using a standard blender.

Finish with Cream

Stir in the heavy cream and warm through for just a few minutes without boiling. The cream adds luxurious body and tempers the acidity of the peppers creating perfect balance. Taste and adjust seasonings as needed.

Garnish and Serve

Ladle hot soup into warmed bowls. Garnish with fresh chopped basil or parsley for color contrast and fresh flavor. Serve immediately alongside crusty bread for dipping.

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The smoked paprika is truly the secret ingredient here. I discovered its transformative power accidentally when I ran out of regular paprika and it completely elevated the flavor profile. Now I keep multiple varieties of smoked paprika in my spice cabinet specifically for this soup.

Make Ahead and Storage

This soup actually improves with time as the flavors continue to develop. Make it up to two days ahead and store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat stirring occasionally to prevent scorching. For longer storage freeze the soup before adding cream for up to 3 months. When ready to serve thaw completely reheat and add the cream just before serving.

Simple Substitutions

This recipe welcomes adaptations based on what you have available. Replace heavy cream with coconut milk for a dairy-free version with tropical undertones. No fresh red peppers? Use jarred roasted red peppers and skip the roasting step entirely just be sure to rinse them well to remove excess brine. Vegetable broth can be swapped for chicken stock if not concerned about keeping it vegetarian which adds another layer of savory richness.

Perfect Pairings

While delicious on its own this soup reaches new heights when properly paired. Serve with grilled cheese sandwiches made with sharp cheddar on sourdough for a comforting lunch. For dinner pair with a simple green salad dressed with balsamic vinaigrette and a side of garlic bread for sopping up every last drop. Wine lovers will appreciate how nicely this soup complements a crisp Sauvignon Blanc or light Pinot Noir.

The Health Factor

Beyond being deliciously satisfying this soup packs considerable nutritional benefits. Red peppers contain more vitamin C than oranges becoming even more bioavailable when cooked. The healthy fats from olive oil and cream help your body absorb the fat-soluble vitamins A and E abundant in red peppers. For a lighter version reduce the cream to half a cup or substitute with Greek yogurt stirred in after the soup has been removed from heat.

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Commonly Asked Questions

→ Can I make this soup ahead of time?

Yes! This soup actually improves in flavor when made a day ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ How can I make this soup dairy-free?

For a dairy-free version, replace the heavy cream with coconut cream or cashew cream. Both options will maintain the soup's creamy texture while adding a subtle complementary flavor that works well with the roasted peppers.

→ Can I use jarred roasted red peppers instead of roasting my own?

Absolutely! To save time, substitute about 2 cups of jarred roasted red peppers (drained). While home-roasted peppers provide deeper flavor, jarred peppers work well in a pinch and reduce preparation time significantly.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a fresh green salad. For an elegant dinner, serve small portions as a starter before a main course. Garnish with a swirl of cream, fresh herbs, or toasted pine nuts for extra flair.

→ Can I freeze this soup?

Yes, but for best results, freeze the soup before adding the cream. Freeze in airtight containers for up to 3 months. When ready to serve, thaw completely, reheat, and then stir in the fresh cream. This prevents the cream from separating during the freezing process.

→ How can I make this soup spicier?

To add heat, incorporate a pinch of cayenne pepper, red pepper flakes, or a chopped jalapeño (seeds removed) when sautéing the onions. You can also add a dash of hot sauce to individual servings, allowing everyone to adjust the spice level to their preference.