Creamy Roasted Red Pepper Soup
A rich, smoky roasted red pepper soup blended with garlic and sun-dried tomatoes, topped with basil pesto and creme fraiche, perfect for quick, healthy, and flavorful summer dinners.
Equipment
- 1 Large Baking Tray
- 1 Large Cooking Pot
- 1 Immersion Blender
- 1 Citrus Juicer or Reamer
- Measuring Cups and Spoons (as needed)
Ingredients
- 6 medium red bell peppers about 1.6 lbs / 750 g
- 1 medium yellow onion peeled and chopped
- 5 pieces jarred sun-dried tomatoes
- 4 whole garlic cloves peeled
- 1/2 tablespoon fresh lemon juice about half a lemon
- 2 1/2 cups vegetable broth 600 ml
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 –2 tablespoons homemade basil pesto
- Creme fraiche for garnish
Instructions
- Roast the Peppers and Garlic: Preheat your oven to 400°F (200°C). Roughly chop the red peppers into large chunks and place them on a large baking sheet. Add the whole peeled garlic cloves to the tray. Drizzle with olive oil and season lightly with salt and pepper. Arrange the peppers and garlic in a single layer, ensuring they aren’t crowded, to promote even roasting. Place the tray in the oven and roast for approximately 40 minutes, until the peppers develop a slightly charred, smoky skin.
- Prepare the Onion Base: While the peppers roast, heat a splash of olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté gently, stirring frequently, until the onion becomes soft and translucent—about 5 to 7 minutes. This step builds a flavorful foundation for the soup.
- Combine and Simmer: Once the peppers and garlic are roasted, add them to the pot along with the jarred sun-dried tomatoes. Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat and let it cook uncovered for 10 minutes to allow the flavors to meld.
- Blend Until Smooth: Turn off the heat. Using an immersion blender, carefully puree the soup directly in the pot until completely smooth and creamy. If you don’t have an immersion blender, transfer the mixture in batches to a countertop blender and blend until silky.
- Final Seasoning and Serve: Taste the soup and adjust seasoning, adding black pepper as needed (usually no extra salt is necessary due to the broth and sun-dried tomatoes). Stir in the fresh lemon juice to brighten the flavors. Ladle the soup into bowls, then garnish each with a swirl of creme fraiche and a spoonful of basil pesto. Serve with crusty bread for a comforting meal.
Notes
- Roasting Tips: Use a large baking sheet so the peppers can spread out evenly. Crowding them will cause steaming rather than roasting, which reduces the smoky flavor.
- Blending Options: An immersion blender is convenient for minimal cleanup, but a regular blender works fine too—just blend in smaller batches and be cautious with hot liquids.
- Add Spice: For a subtle heat boost, sprinkle in some crushed red pepper flakes during the simmering step.
- Storage: The soup keeps well in the refrigerator for 1–2 days without the pesto and creme fraiche toppings. Freeze in airtight containers for up to 3 months for longer storage.
- Make Ahead: Like many soups, flavors deepen after a day, making this a great recipe to prepare in advance.