Creamy Roasted Red Pepper Soup (Printable)

Smooth blend of roasted peppers and tomatoes with herbs and cream for a comforting Mediterranean dish.

# What You'll Need:

→ Vegetables

01 - 2 large red bell peppers
02 - 6 medium ripe tomatoes
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, peeled

→ Pantry

05 - 2 tablespoons olive oil
06 - 24 fluid ounces vegetable broth (gluten-free if needed)

→ Dairy

07 - ½ cup heavy cream (or coconut cream for vegan)

→ Seasonings

08 - 1 teaspoon dried basil
09 - ½ teaspoon dried thyme
10 - ¼ teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 425°F.
02 - Cut red bell peppers in half, removing seeds and stems. Halve the tomatoes.
03 - Place the peppers cut side down, tomatoes cut side up, onion, and garlic on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
04 - Roast for 25 to 30 minutes until peppers are charred and vegetables are tender.
05 - Allow peppers to cool slightly, then peel off and discard skins.
06 - In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add roasted vegetables, basil, thyme, and red pepper flakes. Stir for 2 minutes.
07 - Pour in vegetable broth and bring to a simmer. Cook for 10 minutes.
08 - Puree the soup using an immersion blender or transfer in batches to a countertop blender until smooth.
09 - Stir in heavy cream, taste, and adjust seasoning with salt and pepper as needed.
10 - Gently heat the soup for 2 minutes, then serve hot.

# Expert Advice:

01 -
  • It tastes like you simmered it for hours, but it's ready in under an hour.
  • Roasting the vegetables first deepens every flavor—this is where the trick lives.
  • Silky, comforting, and naturally vegetarian without feeling like you're missing anything.
02 -
  • The peppers must char in the oven; this is what separates a flat-tasting soup from one that tastes like it simmered for hours.
  • Don't skip peeling the peppers—the charred skin tastes bitter and the texture isn't pleasant when blended.
  • Blending while the soup is hot creates the creamiest texture without adding anything extra.
03 -
  • Keep a close eye on roasting peppers—once they're charred, they move from perfect to burnt quickly, so set a timer and check at 22 minutes.
  • If your blender isn't powerful enough to make the soup completely smooth, pass it through a fine-mesh sieve for a restaurant-quality texture.

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