Image Credit-Kelsey
Nothing beats a warm, velvety bowl of Roasted Red Pepper Cream Soup when you’re craving something comforting yet packed with flavor. This rich and creamy soup combines the smoky sweetness of roasted red peppers with a luscious blend of aromatics and cream, making it an irresistible dish for any season. Whether you’re looking for a cozy winter meal or a light yet satisfying summer dish, this soup delivers on taste and texture. Plus, it’s incredibly easy to make in a blender, ensuring a smooth and hassle-free cooking experience.
I know that as a food blogger, I am most likely to be expected to loooooove cooking dinner. Most days this is true. I like to come up with something new and ask Mike, “Is this blogworthy?” and hope he answers yes.
Then I get a little glimmer of self-satisfaction and happily eat my newest creation while thinking of when I am going to share it with you.
But, sadly, more often than not, I find myself staring at the clock around 4 o’clock and thinking to myself, “Holy crap. What am I going to make for dinner?”
Roasted Red Pepper Cream Soup Recipe
Some days I just don’t want to make dinner from scratch, and I don’t want another thing I have to think about. Trust me, my giant head is already filled with so much baby stuff, holiday stuff, blog stuff, and random weirdness that I really don’t have room for anything else.
Well, I probably do, I mean my head is pretty large.
Mike would just be happy with Chipotle every single night, but I cannot justify spending money on take-out, especially when we have groceries at home. It just feels wasteful for some reason.
So, on nights like this, I look to one of my favorite kitchen appliances, the blender.
‘What can I throw into the blender and call dinner?”
That is where the idea of blender soup came into play. Throw a bunch of stuff in the blender, puree until smooth, and then heat it up for dinner.
Boom! inner in seriously 20 minutes!
Do you know what that means?
I can keep staring at the clock or find some other trash to watch on Bravo until 6:15pm, then hop up and into action right before Mike comes home and claim I spent forever making this soup from scratch so that he then does the dishes to be nice.
Got it made in the shade and in my pajamas by 7pm!
Yes, that is my goal in life most days.
This Roasted Red Pepper Cream Soup is a perfect balance of smoky, creamy, and savory flavors, making it a must-try for soup lovers. Serve it with crusty bread, a sprinkle of fresh herbs, or even a dollop of Greek yogurt for extra richness. Whether you enjoy it as a starter or a main course, this Roasted Red Pepper Cream Soup recipe is sure to become a household favorite. If you give this soup a try, let us know in the comments below how it turned out—we’d love to hear your thoughts and any creative twists you added!
Frequently Asked Questions
What ingredients do I need for Roasted Red Pepper Cream Soup?
You’ll need red peppers, garlic, onions, vegetable broth, heavy cream, olive oil, and seasonings like salt, pepper, and herbs.
Can I make this soup vegan?
Yes! You can use coconut milk or cashew cream instead of heavy cream to make it vegan-friendly.
How do I roast the red peppers?
Roast the peppers on a baking sheet at 450°F for 20-25 minutes until the skin is charred, then peel and remove seeds.
Roasted Red Pepper Cream Soup Recipe
Equipment
- 2 12 Ounce Jars of Roasted Red Peppers
Ingredients
- 1 28 Ounce Unsalted Whole Peeled Tomatoes
- ½ Cup Vegetable Stock
- 1 Cup Heavy Cream
- 1 tbsp Salt
- ½ tbsp Black Pepper
- Pinch Crushed Red Pepper Flakes one
- 1 grated Clove Garlic
- 1 Shallot peeled and diced
- 1 tbsp Fresh Chopped Basil
Instructions
- Add all the ingredients to the blender. Puree until smooth/liquefied, about two minutes.
- Either freeze or store in an airtight container in the refrigerator until ready to serve. Soup will last in the refrigerator for four days and up to a month in the freezer.
- When ready to serve, heat soup in a saucepan over medium/low heat for 10 minutes until heated through.
