Best 2 Basic And Easy Creamy Roasted Red Pepper Soup Recipes

Indulge in a velvety symphony of flavors with our creamy roasted red pepper soup, a culinary masterpiece that embodies comfort and elegance. This symphony of roasted red peppers, tantalizing spices, and a touch of cream creates a symphony of flavors that will dance on your palate. Dive into the depths of this velvety delight and discover the harmony of roasted red peppers, perfectly balanced with a hint of sweetness, a whisper of heat, and a creamy embrace. As you savor each spoonful, let the symphony of flavors serenade your senses and transport you to a realm of culinary bliss.

Our collection of recipes offers a diverse selection of culinary adventures, each with its own unique twist on this classic soup. Embark on a journey of flavors with our traditional creamy roasted red pepper soup, a timeless recipe that showcases the essence of this beloved dish. For those seeking a touch of spice, our spicy roasted red pepper soup ignites the senses with a fiery kick that lingers on the palate. Experience the vibrant Mediterranean flavors in our Mediterranean-style roasted red pepper soup, where sun-kissed tomatoes, aromatic herbs, and a hint of feta cheese create a vibrant tapestry of taste. And for those with dietary restrictions, our vegan roasted red pepper soup offers a delightful indulgence, crafted with plant-based ingredients that deliver a symphony of flavors without compromising on satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED RED PEPPERS SOUP

Roasted Red Peppers Soup image

If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 large sweet onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream

Steps:

In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

RED PEPPER SOUP

Red Pepper Soup image

This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.

Provided by Judi

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 55m

Yield 5

Number Of Ingredients 7

Ingredients

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
½ cup heavy cream
⅛ teaspoon ground black pepper

Steps:

Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 9.8 g, Cholesterol 44.8 mg, Fat 14.6 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 5.2 g

Tips:

For a smoky flavor, roast the red peppers over an open flame or under a broiler until blackened. Then, place them in a paper bag to steam for 15 minutes. This will make them easier to peel and will enhance their flavor.
To make the soup creamier, use a high-powered blender or food processor. You can also add a dollop of sour cream or crème fraîche just before serving.
If you don't have any roasted red peppers on hand, you can use a jar of store-bought roasted red peppers. Just be sure to drain them well before using.
This soup can be served hot or cold. It's also a great make-ahead meal. Simply let it cool completely and then store it in the refrigerator for up to 3 days.

Conclusion:

This creamy roasted red pepper soup is a delicious and easy-to-make dish that's perfect for any occasion. It's also a great way to use up leftover roasted red peppers. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!

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