Roasted Red Pepper Soup with Steak and Shrimp for a Quick, Flavor-Packed Meal

Why You’ll Love This roasted red pepper soup

• Ease of preparation: This roasted red pepper soup recipe is straightforward and quick to prepare, requiring minimal ingredients and easy cooking steps. With just roasting, sautéing, and blending, you can have a flavorful soup ready in under an hour, making it perfect for busy weeknights or last-minute meals.
• Health benefits: Rich in vitamins A and C, antioxidants, and dietary fiber from fresh roasted red peppers and vegetables, this soup supports immune health and digestion. It’s naturally low in calories and fat, making it a nutritious and light option suitable for wellness-conscious eating.
• Versatility: The roasted red pepper soup adapts easily to various dietary needs, whether vegan, gluten-free, or low-calorie. Substitutions like plant-based milk or alternative herbs enhance the soup while accommodating preferences without compromising taste or texture.
• Distinctive flavor: The smoky sweetness of roasted red peppers combined with fresh herbs like basil and thyme creates a rich, bold flavor profile that sets this soup apart from ordinary vegetable soups. The subtle heat from optional red pepper flakes adds depth and warmth, offering a comforting taste experience.

Essential Ingredients for roasted red pepper soup

• 6 red bell or pointed peppers (about 750g) – provide the base flavor and natural sweetness
• 1 large yellow onion, diced – adds savory depth and texture
• 4 garlic cloves, peeled and whole – enhances aroma and complexity
• 5 jarred sun-dried tomatoes – contribute richness and umami
• 2.5 cups (600 ml) vegetable stock – creates smooth, rich soup consistency
• Olive oil – used for roasting and sautéing, adds healthy fats
• Salt and pepper – to season
• About 1/2 tablespoon lemon juice – brightens and balances flavors
• Optional: creme fraiche – for creamy topping
• Optional: homemade or store-bought basil pesto – for garnish

Special Dietary Options:

• Vegan: Use vegetable stock and replace any dairy cream with unsweetened plant-based milk like almond or oat milk.
• Gluten-free: Confirm all stock and seasonings are gluten-free; this soup is naturally gluten-free.
• Low-calorie: Limit olive oil amount and omit cream toppings or substitute with low-fat versions.

How to Prepare the Perfect roasted red pepper soup: Step-by-Step Guide

First Step: Prepare and roast peppers

Preheat the oven to 400°F (200°C). Roughly chop the red peppers and place them on a large baking tray along with peeled whole garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast for about 40 minutes until slightly charred. To ease peeling, halve the peppers and place them in a sealed plastic bag right after roasting to let skins loosen.

Second Step: Sauté aromatics

While roasting, finely chop the onion (and carrots if using). Heat olive oil in a large pot over medium heat and sauté the vegetables until soft and translucent, roughly 5-6 minutes. Add garlic, tomato paste, and red pepper flakes if using, cooking an additional 1-2 minutes until fragrant.

Third Step: Combine and simmer

Add the peeled roasted peppers, sun-dried tomatoes, and vegetable stock to the pot. Stir in fresh basil and thyme if available, plus optional crushed tomatoes or white wine/apple cider vinegar for an extra tang. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender and flavors meld.

Fourth Step: Blend the soup

Turn off heat and blend the soup using an immersion blender or transfer carefully to a stand blender. Blend until smooth and creamy. Return the soup to the pot.

Final Step: Finish and serve

Stir in cream, milk, or plant-based milk if desired, warming gently over medium-low heat without boiling to prevent curdling. Season to taste with salt, pepper, and a squeeze of lemon juice. Serve hot, topped with a drizzle of creme fraiche and a spoonful of basil pesto if using. Pair with crusty bread or toasted sandwiches for a complete meal.

Tip: Roasting the peppers with garlic and optionally fresh tomatoes enhances sweetness and smoky flavor key to this soup’s distinctive taste.

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Dietary Substitutions to Customize Your roasted red pepper soup

Protein and Main Component Alternatives

• Add chickpeas or white beans for extra plant protein and texture.
• For non-vegan versions, stir in shredded chicken or a splash of cream for richness.

Vegetable, Sauce, and Seasoning Modifications

• Replace roasted red peppers with fire-roasted tomatoes for a different flavor base.
• Use coconut milk instead of dairy cream for a creamy, dairy-free soup.
• Spice up with smoked paprika, cumin, or chili flakes to create new aromatic profiles.

Mastering roasted red pepper soup: Advanced Tips and Variations

• Pro cooking techniques: Roast peppers over an open flame or grill for authentic smoky aroma and flavor. Peel carefully to avoid bitterness from charred skin.
• Flavor variations: Experiment with addition of fresh herbs like basil or thyme, or a touch of heat using crushed red pepper. Incorporate roasted tomatoes or caramelized onions for depth.
• Presentation tips: Serve in warmed bowls with swirls of herb-infused olive oil or a dollop of vegan cream. Garnish with microgreens or fresh basil leaves for elegant appearance.
• Make-ahead options: Prepare the soup a day ahead and refrigerate or freeze in portions. Reheat gently to maintain freshness ideal for busy schedules.

How to Store roasted red pepper soup: Best Practices

FAQs: Frequently Asked Questions About roasted red pepper soup

roasted red pepper soup

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★★★★★

5 from 1 reviews

• Author: Isabella Hayes
• Total Time: 80 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian, Gluten-Free

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Description

🌶️ Roasted Red Pepper Soup is a vibrant, nutrient-rich dish bursting with natural sweetness and depth from roasted peppers and sun-dried tomatoes.
🍲 This comforting and creamy soup is quick to prepare, making it perfect for a flavorful meal any day of the week.

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Ingredients

Scale 1x2x3x

6 red bell or pointed peppers

1 large yellow onion, diced

4 garlic cloves

5 jarred sun-dried tomatoes

2.5 cups vegetable stock

Olive oil

Salt and pepper

1/2 tablespoon lemon juice

creme fraiche

basil pesto

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Instructions

1-First Step: Prepare and roast peppers. Preheat the oven to 400°F (200°C). Roughly chop the red peppers and place them on a large baking tray along with peeled whole garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast for about 40 minutes until slightly charred. To ease peeling, halve the peppers and place them in a sealed plastic bag right after roasting to let skins loosen.

2-Second Step: Sauté aromatics. While roasting, finely chop the onion (and carrots if using). Heat olive oil in a large pot over medium heat and sauté the vegetables until soft and translucent, roughly 5-6 minutes. Add garlic, tomato paste, and red pepper flakes if using, cooking an additional 1-2 minutes until fragrant.

3-Third Step: Combine and simmer. Add the peeled roasted peppers, sun-dried tomatoes, and vegetable stock to the pot. Stir in fresh basil and thyme if available, plus optional crushed tomatoes or white wine/apple cider vinegar for an extra tang. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender and flavors meld.

4-Fourth Step: Blend the soup. Turn off heat and blend the soup using an immersion blender or transfer carefully to a stand blender. Blend until smooth and creamy. Return the soup to the pot.

5-Final Step: Finish and serve. Stir in cream, milk, or plant-based milk if desired, warming gently over medium-low heat without boiling to prevent curdling. Season to taste with salt, pepper, and a squeeze of lemon juice. Serve hot, topped with a drizzle of creme fraiche and a spoonful of basil pesto if using. Pair with crusty bread or toasted sandwiches for a complete meal.

Notes

🔥 Use a large baking tray to avoid overcrowding peppers for better roasting.
🌿 Add red pepper flakes for a spicy kick tailored to your taste.
🥄 Reheat gently to prevent dairy from curdling when adding cream or plant-based milk.

• Prep Time: 15 minutes
• Roasting and simmering time: 50 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Roasting and blending
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 107 kcal
• Sodium: 600 mg
• Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 2 g

Keywords: roasted red pepper soup, creamy pepper soup, quick vegetable soup, Mediterranean soup