Fire-roasted Red Pepper Soup

This light yet creamy roasted red pepper soup offers a delightful twist on the classic cream of tomato. The roasted bell peppers' sweetness complements the tanginess of sun-dried tomatoes, resulting in a comforting, flavorful vegan soup. It's grain-free, soy-free, nut-free, dairy-free, and refined sugar-free.

Unlike traditional blended soups relying on milk, cream, starch, or thickeners, this recipe achieves its thick, creamy texture naturally. The high fiber content in bell peppers helps absorb liquid, providing a natural thickening effect. Roasted bell peppers blend smoothly, contributing to the soup's creamy consistency.

This vegetable-based soup serves as an excellent detox option due to its clean ingredients.

I'm not one for quick-fix diets or trendy health challenges; however, this time of year often prompts a desire for a reset due to indulgence, stress, or fatigue. While change takes time, a health reset shouldn't feel like punishment or an unattainable ideal. It's about sustainable choices for lifelong wellness.

With that in mind, let's dive into the simple steps to prepare this comforting roasted red pepper tomato soup.

Ingredients

01.  Red bell peppers: Roasted red bell peppers bring a lightly sweet, smoky flavor that elevates this red pepper soup. For a spicy kick, consider using red poblano peppers or even hotter varieties like red jalapenos or serranos. This recipe adapts well to thicker-walled peppers, offering versatility. Experiment with orange or yellow peppers for a different twist.

02.  Onion and garlic: Roasted aromatics lend depth and well-rounded flavors, complementing the roasted bell peppers and forming the foundational flavors of this soup.

03.  Sun-dried tomatoes: Opt for organic, dry-packed sun-dried tomatoes, although oil-packed varieties work too. These tomatoes possess an intense sweet-tart flavor, packing a punch stronger than fresh ones, so a little goes a long way.

04.  Vegetable broth: Transforming a potential pasta sauce into a soup, vegetable broth plays a pivotal role. Modify the quantity according to the thickness or texture you prefer. If time permits, homemade vegetable broth is a great addition!

05.  Lemon juice: Adding acidity brings balance and vibrancy to the dish. As roasted bell peppers and aromatics tend toward sweetness, lemon juice provides a refreshing contrast.

06.  Salt: Solely seasoned with salt, this soup can accommodate various herbs or spices of your choice—consider basil, oregano, thyme, or others to personalize the flavors.

Steps to Make It

01.  Prepare the bell peppers by cutting and removing the seeds. For each bell pepper, stand it upright with the stem side up, then slice straight down on each side, creating four even pieces while keeping the seeds and ribs intact in the center. Perform the same steps with the remaining bell peppers.

02.  Roast the bell peppers and aromatics: Sprinkle the quartered onion, garlic cloves, and prepared bell peppers with salt, then drizzle with olive oil. Arrange them in a single layer on a baking sheet—ensure there's enough space to prevent overcrowding, which can lead to steaming rather than roasting. Roast the vegetables at 400°F/204°C until they caramelize and develop a slight blackened char, typically 25-30 minutes. This dry heat encourages both a touch of scorching and the caramelization of their natural sugars.

03.  Peeling the bell peppers (optional, based on bell pepper type): Thin-skinned bell peppers generally don't require peeling. If using thicker-skinned bell peppers, allow the roasted bell peppers to cool for a few minutes until manageable. Then, gently peel off and discard the skins—the skins should easily slip off. Some chefs suggest placing the roasted bell peppers in a paper bag for about 10 minutes to help loosen the skin, but this step might not be necessary depending on the bell peppers.

04.  Blending: Combine the roasted bell peppers, aromatics, sun-dried tomatoes, vegetable broth, lemon juice, and salt in a high-speed blender. Blend on high until achieving a completely smooth consistency. As you blend, the soup transforms into a deep red-orange color, boasting a silky-smooth texture.

Ways to Present Roasted Red Pepper Soup

01.  To elevate the presentation of a creamy soup, adding a garnish is key to enhancing its appeal. I prefer drizzling a touch of cashew cream (optional), sprinkling freshly cracked black pepper, and garnishing with pea shots to introduce vibrant color.

02.  Alternatively, consider serving the soup alongside homemade croutons or slices of crusty sourdough bread for a delightful pairing.

Storing Red Pepper Soup

Pureed soups tend to improve with time, as the flavors meld together, creating a more unified and harmonious taste.

01. Refrigeration: Allow the soup to cool to room temperature, then transfer it to an airtight container. Refrigerate for 3-4 days to maintain freshness.

02. Freezing: Once the soup reaches room temperature, store it in an airtight, freezer-safe container, leaving some space for expansion. It's freezer-friendly for a duration of three months.

03. Reheating: Thaw frozen soup in the refrigerator for about 24 hours before reheating. When ready to reheat, gently warm it in a pot on the stovetop over medium-low heat, stirring regularly until heated through. If the consistency is too thick, add ¼ cup/60 ml of water or broth at a time until reaching the desired texture.