Description
A creamy, smoky, and vibrant red pepper soup made effortlessly with roasted vegetables on a single sheet pan. Blended until silky smooth and perfect for cozy nights or elegant starters.
Ingredients
Scale
- 4 Red Bell Peppers, halved and seeded
- 3 Roma Tomatoes, halved
- 1 Yellow Onion, quartered
- 6 Garlic Cloves, unpeeled
- 3 tablespoons Olive Oil
- 3 cups Vegetable Broth
- Salt, to taste
- Black Pepper, to taste
- 1/4 teaspoon Red Pepper Flakes (optional)
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Apple Cider Vinegar or Lemon Juice
- 1/4 cup Coconut Milk or Cream (optional)
- Croutons or Fresh Herbs, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment if desired.
- Place peppers, tomatoes, onion, and garlic on pan. Drizzle with olive oil and season with salt, pepper, paprika, and red pepper flakes.
- Roast for 25–30 minutes until soft and lightly charred.
- Let cool slightly. Peel garlic and remove pepper skins if desired.
- Transfer roasted veggies to a blender. Add broth and vinegar/lemon juice. Blend until smooth.
- Add coconut milk (if using) and blend again.
- Reheat in a pot if needed. Adjust seasoning and serve with croutons or fresh herbs.
Notes
- For extra smoky flavor, let the peppers char slightly.
- Use high-speed blender for velvety smooth texture.
- Add chili flakes for more heat or fresh herbs for brightness.
- Soup freezes well for up to 3 months.