Roasted Red Pepper Soup
A smooth and flavorful roasted red pepper soup made with charred peppers, garlic, and sun-dried tomatoes, blended to silky perfection. Topped with a touch of pesto and crème fraîche, it’s a wholesome, fiber-rich dish that’s easy to prepare and perfect for both cozy dinners and make-ahead meals.
Equipment
- 1 large baking tray
- 1 large pot
- 1 Cutting board
- 1 Sharp Knife
- 1 Wooden Spoon
- 1 Immersion Blender or Regular Blender
- 1 Ladle
Ingredients
- 6 medium red bell peppers about 750g / 1.6 lbs
- 1 medium yellow onion finely chopped
- 5 jarred sun-dried tomatoes
- 4 garlic cloves peeled and whole
- ½ tablespoon fresh lemon juice about 1 squeeze
- 600 ml 2 ½ cups vegetable stock
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 1 –2 tablespoons homemade pesto for topping
- Crème fraîche for topping
Instructions
- Prepare the Vegetables: Start by preheating your oven to 200°C (400°F) so it’s hot and ready when you need it. Wash and dry the red peppers thoroughly, then cut them into large chunks, discarding the seeds and white membranes. Peel the garlic cloves but leave them whole to help them roast gently without burning. Place the peppers and garlic onto a large baking tray — making sure they are spread out in a single layer. (If the tray is too crowded, the vegetables will steam instead of roasting, which reduces their rich flavor.)
- Season and Roast: Drizzle the vegetables generously with olive oil, then sprinkle with a pinch of salt and freshly cracked black pepper. Toss everything together lightly with your hands so the oil coats the peppers and garlic evenly. Transfer the tray to the hot oven and roast for about 40 minutes, or until the peppers are slightly charred on the edges and smell sweet and smoky. Roasting is the key step that gives this soup its deep, caramelized flavor.
- Cook the Onion Base: While the peppers are roasting, finely chop the yellow onion. Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the onion and cook slowly, stirring often, until it turns translucent and soft — about 6–8 minutes. This creates a delicate, savory base that balances the sweetness of the peppers.Take care not to brown the onion; you want it gently cooked for a smooth and mellow flavor.
- Combine the Flavors: Once the peppers and garlic have finished roasting, remove them from the oven and carefully transfer them into the pot with the softened onions. Add the sun-dried tomatoes (which bring an extra punch of umami and richness) and pour in the vegetable stock. Stir well so all the roasted and fresh ingredients blend together. Bring the mixture to a gentle simmer over medium heat and let it bubble softly for about 10 minutes. This short simmer allows all the flavors to meld into one harmonious base.
- Blend Until Silky Smooth: Turn off the heat and use an immersion blender directly in the pot to puree the soup until it is completely smooth and velvety.Move the blender up and down slowly to catch every last piece of pepper and onion. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender — just be sure to let it cool slightly first to avoid hot splashes. Blend until creamy, then return it to the pot.
- Season and Brighten: Taste the soup and adjust the seasoning as needed.Depending on your vegetable stock and sun-dried tomatoes, you may find it already salty enough. Add more black pepper if you like a bit of sharpness. Finally, stir in a squeeze of fresh lemon juice — this small step lifts and brightens the roasted flavors, making the soup taste fresher and more vibrant.
- Serve and Garnish: Ladle the hot soup into bowls. To finish, drizzle a spoonful of crème fraîche into each serving and swirl it gently for a creamy touch. Add a dollop of homemade pesto on top for a burst of herbal freshness and color contrast. For the ultimate cozy meal, serve with thick slices of warm, crusty bread to soak up the soup.
- Storage and Meal Prep Tips: If you have leftovers, allow the soup to cool completely before storing. Keep it in the fridge in a sealed container for 1–2 days (without the pesto or crème fraîche topping). For longer storage, freeze the soup in portion-sized containers for up to 3 months. Reheat gently on the stove, stirring occasionally until hot, and add the toppings fresh just before serving.
Notes
- Use a large baking tray so the peppers roast instead of steam.
- Roast until peppers are slightly charred for maximum smoky flavor.
- Sun-dried tomatoes add a concentrated savory depth — don’t skip them.
- If you like spice, add a pinch of red pepper flakes while simmering.
- Use an immersion blender for easier cleanup, but a regular blender works too.
- Always add lemon juice at the end — it brightens the soup beautifully.
- The soup tastes even better the next day as the flavors deepen.
- Top with pesto and crème fraîche just before serving for freshness.
- Freeze without toppings to preserve the creamy texture.
- Pair with crusty bread, grilled cheese, or a side salad for a full meal.
