Description

This Roasted Red Pepper Soup is a flavor-packed bowl of comfort that’s creamy, smoky, and surprisingly simple. Ideal for weeknight dinners, cozy lunches, or a healthy snack, it’s a flexible dish that fits into many diets. With roasted peppers, garlic, and a hint of cream, it brings gourmet flavor using pantry staples. Whether you’re looking for quick dinner ideas, healthy soups, or an easy recipe that impresses, this one checks every box.

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

3 roasted red bell peppers, peeled and deseeded

3 cups vegetable broth

1/2 cup heavy cream (or coconut milk)

1/2 teaspoon salt

1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.

2. Stir in minced garlic and cook for another 1 minute until fragrant.

3. Add tomato paste and stir until the color deepens.

4. Add roasted red peppers and vegetable broth. Bring to a simmer.

5. Use an immersion blender to blend until smooth, or carefully transfer to a blender.

6. Return to pot and stir in heavy cream or coconut milk. Simmer 5 minutes.

7. Season with salt and pepper. Serve hot with optional cream drizzle or fresh herbs.

Notes

For vegan option, swap heavy cream with full-fat coconut milk.

Jarred roasted red peppers are a great time-saver—just drain before use.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 5g
Sodium: 540mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 3g
Cholesterol: 25mg