This Creamy Healthy Roasted Red Pepper Soup is based on my Roasted Tomato Soup recipe I shared a year ago! It is still one of my most popular recipes on the blog and one of my favorite soups to make in the kitchen. I thought it was about time I share my other favorite roasted soup recipe with you guys – this super CREAMY Healthy Roasted Red Pepper Soup.
This Red Pepper Soup is one of my favorites. It is SO incredibly flavorful, creamy (did I mention that already, ha!) and filled with rich flavors from the roasted vegetables and cheeesaay pine nuts.
Is anybody in your home going back to school this week or next? This is the first year in 21 years (since I was 3 years old, ha!) that I am not going back to school in September. I was walking around the university the other day and could feel the hustle, nerves and bustle of everyone getting ready to go back to school. It’s a strange and exciting and feeling knowing that this year I will not be getting ready to start classes again next week. I plan on doing another post this week sharing with y’all what’s been going on in my life lately and the next “chapter” in my life but for now, let’s talk about soup.
Simple, creamy, rich and darn delicious naturally vegan Roasted Red Pepper Soup.
Roasting the vegetables before pureeing them into soup really makes all the difference in comforting soups like this. The red peppers are not the only veggies roasted in this recipe – my “secret” is roasting the red peppers alongside the onions and garlic in the oven. This saves having to cut the onions and garlic AND brings the rich flavors of this soup to the next level guys!
I also make this soup with one of my favorite nuts – pine nuts. Pine nuts are a bit pricey (I buy them in bulk here which is cheaper than buying them at the grocery store) but their distinctive cheesy, nutty and deep flavor makes this soup that much more flavorful. If you are allergic to nuts, you can also make this soup with unsweetened soy or coconut milk but if you can eat pine nuts – they complement the flavor of the red peppers so beautifully in this soup!
I love serving this Creamayyyyyy Healthy Roasted Red Pepper Soup alongside crusty french bread for the perfect lunch or as an appetizer when friends come over. If you do make this soup, I love hearing your feedback! Share your creations with me by writing your feedback in the comments below, tagging me (#cearaskitchen) in your beautiful shots on Instagram or sharing your photo on my Ceara’s Kitchen Facebook page. Have a wonderful day guys and best of luck to everyone who is back at school this week! #EatHappyLiveHappyPrint
A creamy, healthy and flavorful Roasted Red Pepper Soup. The onions and garlic are roasted alongside the red peppers which deepens the rich flavors of this soup. This soup tastes fantastic for lunch or as an appetizer alongside crusty french bread.
- 8 red bell peppers
- 3 small white onions (or 2 medium)
- 1 garlic head (use 8 cloves in soup)
- 2 tsp herbes de provence
- 1/2 – 1 tsp smoked paprika
- 1/4 – 1/2 tsp cayenne pepper
- 4 – 5 cups low sodium vegetable broth
- 1/3 cup pine nuts
- Sea Salt and Black Pepper
- Pine Nuts
- Preheat the oven to 450F/220C. Cut the red peppers into fourths and place them skin side up on the baking sheet. Cut the onions in half and place them round side up on the baking sheet. Place the garlic on the baking sheet. Season with sea salt and black pepper. Wrap the whole garlic head in aluminum foil. Roast for 25 – 35 minutes in the oven until the skin of the red pepper begins to blacken and bubble (watch closely to not burn vegetables!). Turn the pan around 15 minutes into the roasting time.
- Set aside a medium size pot with a lid or a bowl with a plastic cover. When the vegetables are roasted and the skin of the peppers blackened, carefully place the red peppers in the pot and cover it right away with the lid. Leave the pot for 10 minutes. The steam in the pot makes the skins slide right off the red peppers. After the 10 minutes, with your fingers, peel the skin off the peppers. Discard the red pepper skin.
- Take the roasted garlic head out of the aluminum foil. Squeeze out 8 garlic cloves into a large pot to use in the soup. Save additional garlic cloves for later use. Place the onions (removing any black or burnt parts before blending it with the soup), peeled red peppers, smoked paprika, herbes de provences, vegetable broth and pine nuts into the pot. Blend with an immersion blender for a couple minutes until perfectly creamy (or place the ingredients in a blender if using a high speed blender). Add a splash more vegetable broth until your desired “soup” thickness is reached.
- On medium high heat, in the same large pot, simmer the soup for 10 minutes. Taste and season with additional herbes de provence, smoked paprika, sea salt or pepper to taste.
- Serve warm with fresh parsley and pine nuts.
1) For a nut-free option, replace pine nuts with 1/2 – 3/4 of a cup of unsweetened soy or coconut milk.
- Prep Time: 60 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: American