Creamy Roasted Red Pepper Soup – A Cozy Homemade Classic
This Roasted Red Pepper Soup is smooth, flavorful, and naturally sweet with smoky undertones. Perfect for cozy dinners or light lunches, and easy to make vegan or dairy-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
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2 tbsp olive oil
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1 medium yellow onion, chopped
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2 cloves garlic, minced
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1 carrot, peeled and diced
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1 tbsp tomato paste
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3 cups roasted red peppers (jarred or homemade)
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3 cups vegetable broth
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½ cup heavy cream or coconut milk (optional)
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½ tsp smoked paprika
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Salt and pepper, to taste
Instructions
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In a large pot, heat olive oil over medium heat. Add onion and garlic. Sauté until softened, about 5–7 minutes.
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Add carrot and cook for 3–4 minutes. Stir in tomato paste and cook 1 minute.
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Add roasted red peppers and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Blend the soup until smooth using an immersion blender or in batches with a regular blender.
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Return to the pot and stir in cream or coconut milk, smoked paprika, salt, and pepper. Simmer for 5 more minutes.
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Serve hot with your favorite toppings or sides.
Notes
Use jarred peppers for ease, or roast your own for more flavor. Keeps in the fridge for 4 days or freeze for up to 3 months.