Description
A bold and flavorful soup made with roasted red peppers, a kick of spice, and creamy texture, perfect for warming up any day.
Ingredients
Units
Scale
- 4 large red bell peppers, roasted, peeled, and chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 small red chili pepper, diced (or 1/2 teaspoon red pepper flakes)
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and chili pepper; sauté until soft and fragrant.
- Stir in roasted red peppers, smoked paprika, and cumin. Cook for 2-3 minutes.
- Add vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Use an immersion blender or transfer the soup in batches to a blender and puree until smooth.
- Stir in heavy cream or coconut milk if using, and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Adjust spice level by adding more or less chili pepper or red pepper flakes.
- Use jarred roasted red peppers for convenience if needed.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze the soup without the cream and add it when reheating for best texture.
Nutrition
- Serving Size: 1.25 cups
- Calories: 210
- Sugar: 7g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg