Roasted Red Pepper Soup with Garlic and Basil is a vibrant, flavorful, and comforting dish that celebrates the sweet smokiness of roasted red peppers, the aromatic punch of garlic, and the freshness of basil. Its deep red hue and silky texture make it a feast for both the eyes and the palate.

This soup is perfect for cozy autumn and winter evenings, or as a light starter for dinner parties. It’s vegetarian, healthy, and can easily be adapted to suit vegan diets. Every spoonful offers a perfect balance of sweetness, acidity, and herbaceous flavor that warms your soul.

Why I Love This Recipe

I love this soup because it is simple yet incredibly flavorful. Roasting the peppers intensifies their natural sweetness, while garlic adds a subtle depth that makes the soup satisfying even without cream. The addition of fresh basil gives a bright, herbal aroma that makes the dish feel fresh and gourmet.

It’s also versatile—you can enjoy it as a starter, a light lunch, or paired with a grilled cheese for a hearty meal. The colors and textures make it appealing to both kids and adults.

Why This Is a Must-Try Dish

This soup is a must-try because it’s full of flavor without being heavy. It’s healthier than cream-based soups but still has a rich, velvety texture.

It’s perfect for entertaining since it looks elegant, and the recipe is easy to prepare even for beginner cooks. Plus, it’s packed with vitamins from the red peppers and the antioxidants of garlic and basil.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings & Calories

• Servings: 4-6
• Calories per Serving: ~150 kcal
• Course: Appetizer / Soup
• Cuisine: Mediterranean / Italian

Ingredients

• 6 large red bell peppers
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• ¼ teaspoon red chili flakes (optional for heat)
• ½ cup fresh basil leaves, roughly chopped
• 2 tablespoons tomato paste (optional for extra depth)
• ¼ cup heavy cream or coconut milk (optional for creaminess)

Cooking Directions

1. Roast the Peppers: Preheat your oven to 425°F (220°C). Place the red peppers on a baking sheet and drizzle lightly with olive oil. Roast for 25-30 minutes until skins are charred and blistered. Remove and place in a covered bowl to steam for 10 minutes, making it easier to peel.
2. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent (5-6 minutes). Add minced garlic and cook for another 1-2 minutes until fragrant.
3. Prepare the Soup Base: Peel the roasted peppers and remove stems and seeds. Add the peppers, vegetable broth, tomato paste (if using), salt, pepper, smoked paprika, and red chili flakes to the pot. Bring to a simmer for 10 minutes.
4. Blend the Soup: Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer in batches to a blender and puree.
5. Finish with Basil and Cream: Return the soup to low heat. Stir in fresh basil and cream/coconut milk if using. Adjust seasoning to taste.

Step-by-Step Preparation Method

1. Wash and dry red peppers.
2. Preheat oven to 425°F (220°C).
3. Drizzle peppers with olive oil and roast until skins char (~25-30 min).
4. Steam roasted peppers in a covered bowl for 10 minutes.
5. Chop onions and mince garlic.
6. Heat olive oil in a pot, sauté onions until translucent.
7. Add garlic, cook until fragrant.
8. Peel and chop roasted peppers, add to the pot with broth and seasonings.
9. Simmer for 10 minutes.
10. Blend until smooth using immersion blender or countertop blender.
11. Return to pot, stir in basil and cream.
12. Taste and adjust seasoning.
13. Serve hot.

How to Serve

• Ladle soup into bowls and garnish with fresh basil leaves, a drizzle of olive oil, or a swirl of cream.
• Serve with crusty bread, garlic toast, or a grilled cheese sandwich for a complete meal.

Recipe Tips

• Roast peppers until skin is nicely charred for maximum flavor.
• Steam peppers in a bowl to make peeling easier.
• Adjust the heat by adding chili flakes or smoked paprika.
• Use fresh basil for the best aromatic flavor.
• For a smoother texture, strain the soup through a fine-mesh sieve after blending.

Variations

• Vegan: Use coconut milk instead of cream.
• Spicy: Add roasted red chili peppers or cayenne.
• Cheesy: Top with grated Parmesan or crumbled feta.
• Smoky: Use smoked paprika and char the peppers more for a deeper smoky flavor.

Freezing and Storage

• Storage: Keep in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in freezer-safe containers for up to 3 months.
• Reheating: Thaw overnight in fridge, then heat on stovetop over low-medium heat.

Special Equipment Needed

• Baking sheet for roasting peppers
• Immersion blender or countertop blender
• Large soup pot
• Knife and chopping board

FAQs

Q: Can I use jarred roasted peppers?
A: Yes, jarred roasted red peppers work well, just adjust seasoning and reduce roasting time.

Q: Can I make this soup cream-free?
A: Absolutely! The soup is delicious even without cream, keeping it light and vegan-friendly.

Q: Can I prepare it ahead of time?
A: Yes, it tastes even better the next day as flavors meld together.

Q: Can I add other vegetables?
A: Sure! Carrots, tomatoes, or sweet potatoes can add sweetness and depth.

Conclusion

Roasted Red Pepper Soup with Garlic and Basil is a comforting, vibrant, and easy-to-make dish that perfectly captures the essence of fall. Its balance of sweet roasted peppers, aromatic garlic, and fresh basil makes it a healthy and indulgent treat. Easy to prepare, versatile, and full of flavor, this soup is ideal for weeknight dinners, cozy weekends, or entertaining guests. Once you try this recipe, it’s bound to become a seasonal favorite in your kitchen.