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Creamy Roasted Red Pepper Soup

This creamy roasted red pepper soup is quick and easy to put together with the main ingredient being bell peppers. Silky and hearty, it is ideal for dunking bits of bread or sandwiches!

This creamy roasted red pepper soup is quick and easy to put together with the main ingredient being bell peppers. Silky and hearty, it is ideal for dunking bits of bread or sandwiches!

How to make this recipe

Is quite easy to put together once you have roasted the peppers. I have added instructions below on roasting the peppers. Once they are ready all you need is a blender or a food processor. I am using a hand blender to make it really creamy, super fast.

How to roast peppers in the oven

When we talk about roasting peppers, the best way is the oven. Just add baking paper to a baking tray and place the peppers (washed) on it. Pop it in the oven at 400F/ 200C, on top rack for 30 minutes, turning them once after 15 minutes and your peppers are ready!

You can cut them in half and remove the seeds before placing in the oven under a broiler if you are short on time. They will be ready in almost 15 minutes this way.

Remove roasted peppers from oven and place them in a bowl, sprinkle salt and cover with aluminum foil for 10 minutes. This will help peeling the peppers easier.

What toppings to add 

For creamy soups, I always try and add a crunchy topping element on top: this time – crispy parsnip chips

You can add:

  • croutons
  • parmesan cheese
  • crispy tortilla strips

How to store/ freeze this recipe

This recipe can be done a couple of days before serving it. It just needs to be refrigerated covered for up to 3 days and then reheated when you want to serve it.

You can definitely make a bigger batch and freeze a part for later.

Creamy roasted pepper soup Thanksgiving

Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

This creamy roasted red pepper soup is quick and easy to put together with the main ingredient being bell peppers. Silky and hearty, it is ideal for dunking bits of bread or sandwiches!

Ingredients

  • 5 large red bell peppers/ red capsicum
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1¾ cups 425 ml chicken broth
  • salt and pepper

Instructions

  1. Preheat oven at 400F/ 200C and roast bell peppers/ capsicum turning frequently until black spots appear on all sides. Place them in a bowl, sprinkle some salt and cover with aluminum foil. Allow to cool for a while then peel and get the seeds out. Set bell peppers/ capsicum and any juice left aside.
  2. Melt butter in a medium saucepan over medium heat. Add chopped onion and garlic and sauté for 5 minutes or until softened. Add coarsely chopped roasted peppers, any juice and broth to the saucepan and bring to a boil. Cover, reduce heat and simmer for 10 minutes.
  3. Using a hand blender or food processor, puree the mixture until creamy and silky. Adjust salt and pepper to taste. If the soup seems a bit too thick add some more broth.
  4. Serve warm with some crispy parsnip chips (if preffered) and toasted sourdough.

Notes

In preparation time I have included the estimated time necessary roasting the peppers.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
This creamy Roasted Pepper Soup can be a fantastic addition to your Thanksgiving dinner menu. 

 This creamy roasted red pepper soup is quick and easy to put together with the main ingredient being bell peppers. Silky and hearty, it is ideal for dunking bits of bread or sandwiches!

OTHER CREAMY SOUP RECIPES TO ENJOY:

Nancy |Plus Ate Six

Friday 20th of November 2015

How vibrant and 'happy' does this soup look? I love the parsnip chips on top - I'm saving this for Christmas.

April @ Girl Gone Gourmet

Tuesday 17th of November 2015

This soup is stunning - so perfect for a special holiday meal!

Adore Foods

Wednesday 18th of November 2015

Thank you April! It is one of my favorite soup now!

Katalina @ Peas & Peonies

Sunday 15th of November 2015

Oana, this soup sounds amazing and so flavorful, love your photography so much!

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