Roasted Red Pepper Soup with Pesto and Creme Fraiche
Table of Contents
Bringing Back Memories With Soup
There’s something about roasted red peppers that brings me back to my childhood kitchen. Growing up, my family loved making roasted pepper spreads or incorporating them into various dishes. But it wasn’t until I moved out on my own that I fully appreciated their depth of flavor. I remember my first attempt at a roasted red pepper soup — it was a spontaneous creation on a chilly fall evening. I had a few bell peppers that were starting to soften, and with some pantry staples, I decided to try my hand at turning them into something cozy and comforting.
I didn’t have a grand plan. It was one of those nights where the kitchen dictated the meal, and I simply followed its lead.
How to Make Roasted Red Pepper Soup At Home
I roasted the peppers until their skins blistered and began to char, filling my small apartment with an intoxicating smoky aroma. It instantly reminded me of the warmth of home, where peppers were always roasted over an open flame.
What really took this soup to the next level, though, was the addition of sun-dried tomatoes. I found a jar tucked away in the back of my fridge and tossed a few in for good measure. Their concentrated sweetness, combined with the roasted garlic, turned what could’ve been a simple soup into a rich, complex dish that was so much more than the sum of its parts.
The finishing touches came with the swirl of homemade pesto and a drizzle of creme fraiche. That touch of herbaceous brightness from the pesto and the creaminess of the creme fraiche balanced the smoky flavors perfectly. Since then, this Roasted Red Pepper Soup has become a favorite — not just for me, but for anyone lucky enough to try it. It’s a recipe that evolved from a necessity into a comforting tradition, and I’m excited to share it with you, knowing it will bring that same warmth to your kitchen.
FAQs – Roasted Red Pepper Soup
- Roast the peppers well: Don’t rush the roasting process. Allow the peppers to char properly, as this adds a deep smoky flavor to the soup.
- Blend until smooth: For an ultra-creamy texture, blend the soup thoroughly. If you prefer a chunkier texture, pulse the blender until you achieve your desired consistency.
- Adjust seasoning at the end: Taste the Roasted Red Pepper Soup after blending, as the flavors will come together more after cooking. Add more salt, pepper, or lemon juice as needed.
- Add heat: If you like a little spice, consider adding a pinch of cayenne or red pepper flakes while sautéing the onions.
- Serve with texture: A dollop of pesto, a drizzle of creme fraiche, and some crusty bread or croutons provide the perfect contrast to the velvety soup.
- Other spicy recipes you can try are Spicy Harissa Paste or this Spicy Vegan Miso Ramen
Roasted Red Pepper Soup
Dive into the rich, smoky flavors of our Charred Red Pepper Soup! This delightful dish features roasted red peppers, garlic, and sun-dried tomatoes, all blended to perfection and topped with a swirl of homemade basil pesto and creme fraiche. Perfect for a cozy dinner or an impressive starter, this soup is sure to become a favorite in your household. Get ready to impress your taste buds!
4
servings10
minutes50
minutes180
kcal1
hourKeep the screen of your device on
Ingredients
For the Soup
6 large red bell peppers about 1.6 lbs
1 medium yellow onion finely chopped
5 pieces sun-dried tomatoes from a jar
4 whole garlic cloves peeled
2 1/2 cups vegetable broth
1 tablespoon olive oil
Salt and black pepper to taste
1/2 tablespoon freshly squeezed lemon juice
For Topping
1-2 tablespoons homemade basil pesto
Creme fraiche for drizzling
Directions
- Preheat your oven to 400°F (200°C). Roughly chop the red bell peppers and place them on a large baking sheet along with the peeled garlic cloves. Drizzle with olive oil and season with salt and black pepper. Roast in the oven for about 40 minutes until the peppers are slightly charred.
- While the peppers are roasting, finely chop the yellow onion. In a large pot, heat a little olive oil over medium heat and sauté the onions until they become translucent and soft, approximately 5-7 minutes.
- Once the peppers and garlic are roasted, add them to the pot with the sautéed onions. Add the sun-dried tomatoes and vegetable broth. Bring to a simmer and cook for an additional 10 minutes.
- Turn off the heat and use an immersion blender to blend the soup until it is completely smooth. Taste and adjust seasoning with additional black pepper if needed.
- Stir in the freshly squeezed lemon juice for a hint of brightness. Serve the soup hot with a drizzle of creme fraiche and a dollop of homemade basil pesto on top.
Equipment
- chef’s knife
- cutting board
- baking sheet
- Immersion Blender
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 180kcal
- Carbohydrates: 20g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 600mg
- Potassium: 500mg
- Fiber: 4g
- Sugar: 10g
- Vitamin A: 60IU
- Vitamin C: 150mg
- Calcium: 4mg
- Iron: 6mg
Spicy Vegan Miso Ramen
Cooks in 30 minutesDifficulty: EasyDive into a bowl of this Easy One-Pot Spicy Vegan Miso Ramen! With a rich, umami-packed broth and a hint of heat, this comforting dish is perfect for any day. Ready in just 25 minutes, it’s a quick and delicious way to enjoy a homemade ramen experience. Perfect for vegans and anyone looking for a flavorful meal!
Homemade Spicy Harissa Paste
Cooks in 30 minutesEver wondered how to make your own harissa paste? This North African spicy red sauce is a game-changer for adding smokiness and heat to your dishes. With simple ingredients like dried chilies, garlic, vinegar, and spices, you can whip up this flavorful paste in just 30 minutes. Perfect for hummus, lentil chili, pasta sauce, and more. Control the spice level to suit your taste and elevate your meals effortlessly!
FAQs – Roasted Red Pepper Soup
Can I use jarred roasted red peppers instead of fresh?
Yes, you can use jarred roasted red peppers if you’re short on time. Make sure to drain them well before adding them to the soup.
How can I make the Roasted Red Pepper Soup vegan?
To make this soup vegan, simply omit the creme fraiche or substitute it with a vegan alternative, such as cashew cream or coconut yogurt.
What can I use instead of sun-dried tomatoes?
Fresh cherry tomatoes or even canned fire-roasted tomatoes can work as substitutes, but keep in mind the flavor will differ slightly.
Can I freeze this soup?
Absolutely! This Roasted Red Pepper Soup freezes well. Let it cool completely before transferring it to an airtight container and freezing. It can last for up to 3 months in the freezer.
