Roasted Red Bell Pepper Soup

Looking for a quick and easy soup that's bursting with flavor? Look no further than this roasted red pepper soup recipe! Made with just a handful of simple ingredients and the addition of fresh oregano, smoked paprika, and cumin gives the roasted red pepper soup a unique and delicious flavor.

Best of all, it could be ready in just 30 minutes if you use roasted red peppers in jar. This recipe is perfect for a cozy night in or a way to warm up on a chilly day. Let's get cooking!

Step 1
For this recipe you can choose between freshly roasted red peppers or roasted red peppers in a jar. Of course it is best to roast them yourself.. But using roasted red peppers in a jar will - considering the effort - get you there as well. You can buy them in almost every grocery store nowadays. If you want to cook this recipe quickly, I recommend using roasted red peppers in a jar and move on to the next step.
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How to roast the red peppers? Preheat the oven to 446°F (230°C). Line a baking sheet with parchment paper or Aluminium foil. Alternatively, you can use an oven dish like I did. Cut the red peppers in half and remove the stems, seeds and membranes. Place the peppers skin side up on the baking sheet, or in your oven dish. Drizzle the red peppers with olive oil and season with a tsp salt. 

Roast the red peppers for 30 - 60 minutes depending on your oven, until the peppers are soft and the skins are slightly charred. Make sure you keep an eye on the peppers and turn them 2-3 times, to prevent heavy burning.

Transfer to a large bowl and cover with plastic wrap. Let the peppers cool for 10 - 15 minutes. Covering the hot peppers creates a steamy environment and this way you can peel the skin off easily.

Remove the skin and cut the red peppers coarse.

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Step 2
Peel the garlic cloves and cut the red onion, garlic and parsley stalks and oregano (if you have fresh oregano) coarse. 

Step 3
When you have got your roasted red peppers you can move on to this soup making part. Put a large soup pot on the stove on medium-heat, and add some olive oil. Add the red onion and cook for 2 minutes and stir frequently. Now add tomato paste, cumin and smoked paprika powder. If you like some spicy punch: add some chipotle peppers or chilli flakes.

Step 4
Add the chopped roasted red peppers, parsley stalks and oregano to your pot. Cook for 3 minutes while stirring occasionally.

Step 5
Add the stock and bring to a boil, then simmer for 10 minutes.

Step 6
Take the pot from the stove and let it cool down for a few minutes. Blend everything until smooth or a bit more coarse if you prefer that. I prefer blending just before everything is completely smooth.

Step 7
Put your pot back on the stove on low heat. Squeeze the juice of the orange into your pot. If your soup is too thick, add some more vegetable stock or water to thin it out. If it’s too thin, just cook it until you have your preferred thickness. Taste the soup and adjust the seasoning with salt and black pepper if needed.

Step 8
Serve the soup, garnished with a few parsley leaves on top.

Enjoy your healthy roasted red pepper soup!

Chefs Tip
Got some leftover bread? Make croutons to serve with your soup! Simply chop your bread in the desired crouton-size, drizzle with some olive oil and salt. Put it in a skillet on medium-heat, and throw them around occasionally until browned. Also nice to add some finely chopped oregano or rosemary near the end to give it some nice flavour.

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