Roasted Red Pepper Soup

Two black bowls filled with smooth orange soup sit on a cloth with black printed text.

Roasted Red Pepper Soup

Roasted red peppers and garlic blend with onions, stock, and smoked paprika for a smooth soup with a sweet and smoky flavor. No cream needed! Serve with crusty bread for an easy lunch or light dinner!

Course Soup

Cuisine American

Prep Time 25

Cook Time 20

Servings

Calories 176kcal

Author Kylee Ayotte

Ingredients

6 red bell peppers
1 head garlic separated into cloves, skins left on
3 tablespoons olive oil divided
2 onions finely diced
1 tablespoon smoked paprika
1 teaspoon sumac optional
¼-1 teaspoon cayenne pepper to taste
Salt and pepper to taste
5 cups chicken stock divided, plus more as needed

Instructions

Get prepped. Preheat the oven to 425°F (220°C). Cut the peppers in half and remove the stems, seeds, and membranes. Dice the onions and separate the garlic into cloves, leaving the skins on.
Roast the peppers and garlic. Place the peppers cut side down on a large rimmed baking sheet. Add the unpeeled garlic cloves between the peppers. Drizzle with 1 tablespoon of the olive oil and rub lightly to coat.
6 red bell peppers, 1 head garlic
Roast for about 20 minutes, until the pepper skins are blistered and browned or blackened in spots. Remove the garlic early if the cloves are soft before the peppers are ready.
Peel the peppers and garlic. Let cool until comfortable to handle. Peel off and discard the pepper skins. Squeeze the garlic out of its papery skins and discard the skins.
Cook the onions and spices. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent.
2 onions
Stir in the roasted garlic, smoked paprika, optional sumac, cayenne, and salt and pepper. Cook briefly, stirring, until fragrant.
3 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon sumac, ¼-1 teaspoon cayenne pepper, Salt and pepper
Simmer the soup. Add the peeled peppers, any juices from the baking sheet, and 4 cups of the stock. Bring to a boil, then reduce the heat and simmer gently for 15 minutes.
5 cups chicken stock
Blend the soup. Remove from the heat. Blend until smooth with an immersion blender, or cool slightly and blend in small batches in a countertop blender suitable for hot liquids, allowing steam to escape.
Finish and serve. Return the soup to the pot if needed. Stir in the remaining stock a little at a time until the soup reaches your preferred consistency. Taste and adjust the salt, pepper, and cayenne.
Warm gently until heated through, then ladle into bowls and serve.

Notes

Roast peppers cut side down in a single layer. Use two baking sheets if needed.
Remove garlic cloves once soft if they're ready before the peppers.
Cool peppers enough to handle, then peel. Don't rinse away the roasted juices.
Sumac is optional. Start with less cayenne and adjust to taste.
Hold back a little stock, then add after blending to get your preferred thickness.
Blend in small batches using a blender suitable for hot liquids, allowing steam to escape, or use an immersion blender.
Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Nutrition