Roasted Red Pepper Soup
Jarred roasted red peppers are the secret weapon of fast cooking. Blend them with broth, garlic, and a touch of cream cheese and you get a silky, smoky soup that tastes like you roasted peppers all afternoon. Fifteen minutes, one pot, maximum flavor.
Why You’ll Love This Recipe
- Jarred roasted peppers = zero roasting time
- Blender-smooth in seconds
- Cream cheese adds silkiness without heavy cream
- Smoky, sweet, and warming
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Roasted Red Pepper Soup
Ingredients
- 2 jars (12 oz each) roasted red peppers, drained
- 3 cups vegetable broth
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 oz cream cheese
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- Salt, pepper, and fresh basil
- Crusty bread for serving
Instructions
- Heat olive oil in a pot over medium heat. Cook onion 3-4 minutes until soft. Add garlic and paprika, cook 30 seconds.
- Add roasted red peppers and broth. Bring to a simmer and cook 5 minutes.
- Add cream cheese and stir until melted.
- Blend with an immersion blender until smooth (or transfer to a blender in batches).
- Season with salt and pepper. Serve with fresh basil and crusty bread.
Recipe Tips
- Drain the peppers well — excess liquid thins the soup.
- Smoked paprika amplifies the roasted flavor. Don’t substitute regular paprika.
- Swirl a spoonful of pesto on top for a beautiful garnish.
- This freezes perfectly for up to 3 months.
Calories: 200 | Protein: 5g | Fat: 12g | Carbs: 18g
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Nutritional information is estimated and may vary.
