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Roasted red pepper soup needs a few key ingredients to shine. The main star is the red bell pepper. I love using four large peppers for a rich flavor. They add sweetness and color to the dish. Next, I include a medium onion and three cloves of garlic. These two create a great base. I also add one medium carrot for a touch of earthiness.

Roasted Red Pepper Soup

Discover the deliciousness of roasted red pepper soup, a simple and flavorful delight perfect for any season. This easy-to-follow recipe highlights key ingredients like sweet red peppers, creamy coconut milk, and a hint of smoked paprika. Explore variations to suit your taste, from vegan options to protein-packed versions. Ready to elevate your cooking? Click through for the full recipe and unleash your culinary creativity with this comforting dish!
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Ingredients
  

4 large red bell peppers

1 medium onion, diced

3 cloves garlic, minced

1 medium carrot, diced

3 cups vegetable broth

1 cup coconut milk

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    Halve the red bell peppers and remove seeds and stems. Place them cut side down on a baking sheet lined with parchment paper.

      Roast the peppers in the oven for about 25-30 minutes, or until the skins are blistered and charred. Remove from the oven, cover with foil, and let them steam for 10 minutes. This will make it easier to peel off the skin.

        After cooling, peel the skins off the peppers and chop them roughly.

          In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and carrot, sautéing for about 5-7 minutes until softened.

            Stir in the chopped roasted red peppers, smoked paprika, and season with salt and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.

              Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for 15-20 minutes.

                Remove from heat, and use an immersion blender (or transfer to a regular blender in batches) to puree the soup until smooth.

                  Stir in the coconut milk for creaminess and return the soup to the heat for a few more minutes, being careful not to boil. Adjust seasoning if needed.

                    Serve warm, garnished with fresh basil leaves.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                        - Presentation Tips: Serve the soup in deep, rustic bowls and drizzle a bit of extra coconut milk on top for contrast. Add a sprig of basil in the center for a burst of color. Pair with crusty bread on the side.