Roasted Red Pepper Soup: 5 Rich Variations to Try

This roasted red bell pepper soup is full of rich flavor from freshly roasted red bell peppers, fire-roasted tomatoes, and warm and smoky spices.

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Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper.
Split the peppers in half, remove the stems and seeds. Place them cut side down on the prepared baking sheet. Rub or brush the tops with 1-2 tablespoons olive oil. Roast them for 30-40 minutes or until the skins are blackened and blistered.
Put the peppers in a bowl and cover the bowl with plastic wrap. Let them steam for about 30 minutes. Remove and discard the skins.
Heat a tablespoon of olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook until the onion is soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and red pepper flakes.
Pour in the vegetable broth, fire-roasted tomatoes, Rotel tomatoes, and tomato paste.
Simmer for 20-30 minutes or until the carrots are very tender. Using an immersion blender, blend the soup until smooth and creamy.
Garnish with cream and chopped fresh parsley.