One particular Tuesday, when the only groceries left were carrots and a jar of roasted red peppers, it definitely seemed to be shouting suggestions.
And boy, am I glad I listened.
Because out of that fridge scream was born the most gloriously vibrant, creamy, and oh-so-satisfying soup I’ve ever slurped.
Seriously, picture this: sun-kissed orange velvet swirling with flecks of fire-roasted pepper, each spoonful bursting with sweet-smoky magic. My tummy did a happy dance, and let me tell you, yours will too.
Table of Contents
What is Roasted Red Pepper Carrot Soup?
This isn’t your grandma’s minestrone, folks. We’re talking vibrant colors, creamy textures, and flavors that dance on your tongue.
It’s the kind of soup that makes you want to curl up with a good book and a blanket, the rain drumming on the window. Or maybe it’s the kind of soup that fuels your day-trip adventures, a thermos of sunshine in your bag.
Why You’ll Love this Recipe
So, why’ll you love this more than just any ol’ soup? Well, for starters, it’s easier than falling off a log. Cut some veggies, simmer some broth, blend it up – boom! You’re a culinary hero.
And the taste? Oh, the taste. It’s a symphony of sweet and smoky, with a hint of earthiness from the carrots and a touch of tang from the tomato paste. It’s like a hug in a bowl, and it’s all yours.
Other Roasted Red Pepper Recipes
- Carrots – The stars of the show, adding sweetness and a touch of crunch (if you don’t blend them all the way).
- Roasted red peppers – Smoky, sweet, and ready to party. Think sunshine in a jar.
- Tomato paste – Deepens the flavor and adds a whisper of acidity.
- Smoked paprika – Because everything’s better with a touch of smoke, right?
- Vegetable broth – The base of our soup symphony. Low-sodium is your friend here.
- Olive oil – For a little richness and to help those veggies roast to perfection.
Substitutions & Additions
- No roasted red peppers? No worries! Use fresh bell peppers and roast them in the oven at 400°F until just beginning to turn brown.
- Feeling spicy? Add a pinch of cayenne pepper or a drizzle of hot sauce.
- Craving some creaminess? Swirl in some coconut milk or a dollop of yogurt before serving.
- Want to make it extra chunky? Leave some of the carrots unblended for a bit of texture.
How to Make this Recipe
- Throw the carrots, roasted red peppers, broth, tomato paste, and paprika into a pot. Bring it to a simmer, then let it bubble away for 15-20 minutes. Let the flavors get to know each other, share secrets, and become one.
- Grab your immersion blender or a regular blender (in batches, if needed) and blend that soup until it’s smooth and creamy. Think velvety clouds of sunshine.
- Taste and adjust seasonings if needed. Add a pinch of salt, a squeeze of lemon, maybe a sprinkle of black pepper. Make it your own!
Cooking Tips & Tricks
- If you’re using fresh bell peppers, roast them with the skin on for extra smokiness. Just peel them after they’re cool.
- Want a thicker soup? Simmer it for a few minutes longer. Like it thinner? Add a little more broth. It’s your soup, your rules!
- If you don’t have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- Feel free to get creative with your garnishes! A dollop of Greek yogurt, a sprinkle of fresh herbs, or a drizzle of olive oil are all fantastic options.
- Swirl in some cream or yogurt for extra richness.
- Sprinkle with chopped fresh herbs like parsley, dill, or chives.
- Crumble some crusty bread on top for dipping.
- Pair it with a grilled cheese sandwich for the ultimate comfort food combo.
Leftovers? Lucky you! This soup keeps beautifully in the fridge for up to 3 days. Just reheat it gently on the stovetop or in the microwave.
- Can I freeze it? You can, but the texture might change slightly when thawed. Just be sure to thaw it slowly in the fridge.
- Help! My soup is too thin/thick! No worries! Just add more broth to thin it out, or simmer it longer to thicken it up. Easy peasy!
- Can I make this soup vegan? Absolutely! Just use vegetable broth and skip the dairy for swirling and topping.
More Soup & Stew Recipes
So there you have it, folks. The story of a fridge scream, a simple soup, and an explosion of flavor that will leave you wanting more. Go forth, roast carrots, blend peppers, and embrace the sunshine in a bowl. And let me know how it turns out! After all, sharing soup stories is what friends are for.
Roasted Red Pepper Carrot Soup
- 2 Tbsp olive oil
- 2 cups carrots peeled and sliced
- 1 (16 oz) jar roasted red peppers drained
- 1/2 cup tomato paste
- 1 tsp smoked paprika
- 5 cups vegetable broth
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the carrots and cook for about 5 minutes; stirring occasionally.
- Add the roasted red peppers, tomato paste, smoked paprika, and season with salt and pepper, to taste. Stir to combine.
- Add vegetable broth and bring to boil. Reduce heat to low, then simmer for about 30 minutes, or until carrots are tender.
- Use an immersion blender or transfer the soup to a blender in batches and blend until smooth and creamy. You can adjust the consistency to your preference by adding more broth or leaving it thicker.
- Serve hot, garnished with a dollop of Greek yogurt, a sprinkle of fresh parsley or chives, and a drizzle of olive oil, if desired.
- If you prefer a chunky soup, you can leave some of the roasted vegetables unblended.
- You can also use fresh red bell peppers instead of roasted red peppers from a jar. Just roast them in the oven following the same instructions for the carrots.