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A bowl of delicious roasted red pepper soup garnished with fresh herbs
Redondo

Roasted Red Pepper Soup

Enjoy a cozy and flavorful Roasted Red Pepper Soup, bringing warmth to your table with its rich flavors and comforting texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 pound red bell peppers (about 3-4) or red poblano peppers (4-5)
  • 0.25 cup vegetable oil (peanut oil is great)
  • 0.25 cup white flour
  • 1 medium white onion, chopped
  • 1-2 hot red peppers, chopped (optional)
  • 4 cloves garlic, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin (or more to taste)
  • salt and pepper to taste
  • 2 cups vegetable stock (or chicken stock)
  • crispy croutons, red pepper flakes, sliced chilies, fresh chopped parsley, olive oil or chili oil, for serving

Method
 

  1. Roast the red peppers: Set oven to broil. Slice peppers in half and place on a lightly oiled baking sheet, skin sides up. Broil for 15 minutes until skins char. Cool in a bowl, then peel off skins. Rough chop the red peppers and set aside.
  2. Make the roux: In a large pot, heat peanut oil over medium heat. Add flour and stir for 8-10 minutes until browned. Add onion and hot peppers, cooking for 5 minutes.
  3. Add roasted red peppers, garlic, smoked paprika, cumin, salt, and pepper. Cook for 1 minute, stirring.
  4. Add vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes.
  5. Adjust consistency with more stock or water if needed. Blend the soup until smooth.
  6. Serve in bowls garnished with olive oil or chili oil, chili flakes, pepper slices, and fresh parsley.

Notes

Perfect for warming up on a chilly evening. Adjust the spices to suit your taste!