Name: Roasted Red Pepper Soup | Low-Carb
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 5 Red Bell Peppers; 7 Garlic Cloves, peeled; 2 teaspoons Salt, divided; 2 teaspoons Black Pepper, cracked, divided; 3 teaspoons Italian Seasoning, divided; 1 tablespoon Extra Virgin Olive Oil; 1 Tablespoon Butter, unsalted; 1 White Onion, diced; 6 cups Chicken Broth; 1 tablespoon Fresh Basil, Chopped; 3 teaspoons Apple Cider Vinegar; 2 teaspoons Smoked Paprika

A comforting bowl of Roasted Red Pepper Soup is just the thing you need to fight the winter blues. It’s comforting, easy to make, and packed with the robust flavors of red bell pepper, roasted garlic, basil, and smoked paprika. Top with fresh Parmesan cheese, fresh basil, or grilled cheese croutons for that extra special “something.” Try it out today.

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Hungry for more soup? Try these comforting favorites:

Peace, family.

This roasted red pepper soup is life. Seriously. It’s warm, soothing, comforting, filling, and absolutely delicious. The roasted garlic is just… chef’s kiss! Smoked paprika gives this soup a deep, rich flavor that is simply unmatched. I could wax poetically for days. It’s been very cold here in the DFW metroplex, so I’ve been reaching for recipes that are warm but also easy. We’re busier than ever, after all. This isn’t quite a set it and forget it recipe, but it does come together in just about an hour. The recipe isn’t fussy at all, it just calls for a few easy-to-complete steps. Roasting? Simple. Sautéing? Fine. Blending? You’ve got this. And then you’re done. Throw some toppings on your soup and dinner is served. Let’s get into some details.

What Ingredients Do I Need?

Roughly chopped red bell peppers in a while bowl — Roughly Chopped Red Bell Peppers

Red Bell Peppers – roughly chopped into large chunks, with the stem and core removed. Some recipes call for the skin of the bell pepper to be removed, however this one does not. I find removing the skin to be an unnecessary step, especially once the peppers have been roasted and blended into the soup.
Garlic Cloves – The garlic cloves are peeled and left whole to roast alongside the peppers.
Salt – you’ll notice in the recipe card that the salt and other seasonings are divided. This just means that not all of it is used at once. In this case, some of the salt will be used to season the peppers prior to roasting, and the rest will be used later in the recipe. The Kitchn explains so eloquently here.
Black Pepper
Italian Seasoning – dried Italian Seasoning blend.
Extra Virgin Olive Oil – for roasting the garlic and peppers
Butter (unsalted) – I opt for unsalted butter to control the sodium content; the chicken broth and added salt contains just enough.
White Onion – an entire medium sized onion, diced.
Chicken Broth
Fresh Basil
Apple Cider Vinegar
Smoked Paprika – be sure you grab smoked paprika, and not “regular“

How To Make Roasted Red Pepper Soup

Roasted red bell pepper soup in a white bowl topped with fresh basil, grilled cheese, croutons, and freshly shaved parmesan cheese. — Roasted Red Pepper Soup

Start by preheating your oven to 400° F.
Next, prep the red bell peppers. Give them a good wash if they haven’t already been cleaned. Remove the stem and core from each pepper and roughly chop them into pieces that are about an inch thick. It doesn’t have to be pretty; they’re ultimately going to be roasted and blended. You’ll also peel the garlic cloves; these can be left whole.
Place the chopped peppers and garlic cloves on a lined baking sheet before seasoning with salt, pepper, Italian seasoning, and extra virgin olive oil. Try to coat all of the peppers and garlic evenly with the seasonings. Place in the oven to roast for about 35 minutes, but don’t walk away. You’ve got a little more work to do.
Meanwhile, pull memaws old dutch oven out of wherever you’ve been keeping it. Mine stays on the stove washed and ready at all times, but I know that my experiences are not universal. Let me get back on track. Note: You can use a large pot with a lid if you don’t have a dutch oven.
Over medium high heat, add your butter to the dutch oven (pot) and allow it to melt. As soon as it melts, add the diced onion and cook, stirring occasionally, until translucent.
You’ll then add the chicken broth, basil, apple cider vinegar, and smoked paprika to the pot as well as the remaining seasonings. See recipe card. Give all of this a good stir and allow it to come to a boil. Reduce the heat to low.
When the peppers and garlic have completed their trip to the oven, add them to the pot/dutch oven – carefully to ensure that you do not splash hot liquid onto yourself. I assume no responsibility for burns (my lawyer made me add this).
Next, use the immersion blender to blend the contents of the pot until creamy and smooth; for me, it took five minutes to reach my desired consistency.
With the heat on low, cover the pot with a lid and allow to cook for an additional 20 minutes before serving.

Tools

Sharp Chef’s Knife
Dutch Oven – a dutch oven is recommended, but your can use any large pot with a lid.
Immersion Blender – if you do not have an immersion blender, you will need to cool the contents of the soup and add them to a traditional blender to achieve the desired smoothness.
Baking Sheet – lined with silicon baking mat or parchment paper.

Topping Suggestions

Close up shot of toppings on roasted red pepper soup in white bowl

These are some topping suggestions I love that can be tailored to suit dietary preferences:

Crème Fraîche
Fresh Basil
Cracked Black Pepper
Freshly Shredded Parmesan Cheese
Grilled Cheese Croutons
Croutons Made from Low-Carb Bread Brands

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram.

Peace,

Adri

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4-6 Servings