Red pepper cream soup is rich, velvety, and naturally sweet. Roasted red peppers bring depth and warmth, while a touch of cream rounds everything out into a soothing, elegant soup. It’s simple enough for everyday meals, yet refined enough to serve to guests.
This is Let’s Veg comfort with color and balance.
Red Pepper Cream Soup
Red pepper cream soup made smooth and rich with roasted red peppers. A comforting Let’s Veg recipe perfect for easy, elegant meals.
Ingredients
Equipment
Cooking Instructions
- Heat olive oil or butter in a pot over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Add roasted red peppers and vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Blend until completely smooth using an immersion blender or blender.
- Stir in cream and season with salt and black pepper.
- Warm gently and serve.
Nutrition
Notes
Add smoked paprika for extra depth
Serve with crusty bread or grilled cheese
Keeps well refrigerated for up to 3 days