If you’re a fan of bold, smoky flavors paired with creamy, comforting textures, then this Roasted Red Pepper Soup is a recipe you’ll absolutely love! With perfectly roasted red peppers, a touch of garlic, and just the right seasoning, this soup hits all the right notes. It’s a simple yet elegant way to bring restaurant-quality flavors into your home kitchen without spending hours on prep.
Why You’ll Love This Spectacular Soup
- Quick & Easy. From roasting peppers to blending the soup, it’s ready in under 45 minutes.
- Rich & Flavorful. The roasting process brings out the natural sweetness of the peppers and adds a smoky depth.
- Healthy & Light. Packed with vitamins from red peppers and a touch of olive oil instead of cream.
- Versatile. Enjoy it as a starter, light lunch, or pair it with crusty bread for a full meal.
With just a handful of ingredients and a blender, you’ll have a velvety soup that’s perfect for any season. Whether you’re looking for a cozy dinner on a chilly evening or a vibrant appetizer for entertaining, this Roasted Red Pepper Soup delivers in both flavor and presentation.
What Does Roasted Red Pepper Soup Taste Like?
Roasted red pepper soup is a delicious, crowd-pleasing dish that’s both comforting and elegant. The natural sweetness of the peppers combined with the subtle smokiness from roasting creates a unique flavor profile that’s hard to beat. Add in garlic, onions, and a touch of seasoning, and you have a soup that’s creamy and satisfying without needing heavy cream or dairy.
Whether you’re serving it at a dinner party or just enjoying a quiet evening at home, this soup hits the perfect balance of savory, sweet, and smoky notes.
How Spicy Is It?
Roasted red pepper soup is not spicy on its own. The flavor is more sweet, smoky, and slightly tangy because roasted red peppers develop a natural sweetness when cooked.
Ingredients You’ll Need
- 6 Red Bell Peppers - These are the star of the soup. Using firm, bright red peppers ensures maximum natural sweetness and a vibrant color. Roasting them caramelizes their sugars, deepens their flavor, and gives the soup a slightly smoky, rich taste.
- 2 TBSP Olive Oil - Olive oil helps the peppers roast evenly without burning. It also adds a subtle richness and body to the soup, making the final texture more luxurious and smooth.
- 1 Onion - Onions create a savory foundation for the soup. When sautéed or roasted, they add depth and balance the peppers’ natural sweetness, contributing complexity to the overall flavor profile.
- 1 TBSP Minced Garlic - Garlic adds aromatic warmth and enhances the savory elements of the soup. It complements the sweetness of the peppers while giving the soup a subtle, lingering flavor.
- 4 Cups Vegetable or Chicken Broth - This is the liquid base that turns roasted peppers and aromatics into a soup. Choosing low-sodium broth allows you to control the seasoning better, while the broth itself adds subtle umami and body.
- Salt & Black Pepper to taste - These basic seasonings are essential to bring all the flavors together. Salt enhances sweetness and depth, while black pepper adds a gentle heat and complexity.
- 1 tsp Smoked Paprika - Smoked paprika introduces a smoky warmth that complements the roasted peppers. It adds depth without overpowering the natural sweetness of the peppers.
- 1/2 Cup Cream or Coconut Milk - Adding cream or coconut milk gives the soup a velvety, smooth texture. Cream adds richness and rounds out flavors, while coconut milk adds a subtle, slightly sweet undertone for a dairy-free alternative.
How To Make Roasted Red Pepper Soup
- Roast the Peppers. Start by preheating your oven to 450°F. Slice the red peppers in half, removing the seeds and stems. Lay them cut-side down on a baking sheet lined with foil, drizzle lightly with olive oil, and roast for 20–25 minutes. You want the skins to char slightly. It adds that signature smoky flavor.
- Sauté the Aromatics. While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5–7 minutes. Then add minced garlic and cook for another 1–2 minutes until fragrant.
- Blend It All Together. Once the peppers are roasted, allow them to cool slightly, then peel off the skins. Transfer the roasted peppers to the pot with sautéed onions and garlic. Pour in the vegetable or chicken broth. Using an immersion blender, blend the soup until smooth and creamy.
- Season and Adjust. Taste the soup and season with salt, black pepper, and smoked paprika if desired. For extra creaminess, stir in a splash of cream or coconut milk. Let it simmer for an additional 5 minutes to let all the flavors meld together.
- Serve and Garnish. Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of smoked paprika. Serve it with crusty bread, garlic croutons, or a grilled cheese sandwich for a cozy meal.
Tips And Tricks
Making the perfect roasted red pepper soup is simple, but a few tips can elevate it from good to unforgettable:
- Choose Fresh Peppers. Look for firm, bright red peppers with no soft spots. They’ll roast better and taste sweeter.
- Char the Skins. Slight charring gives a smoky flavor that transforms the soup.
- Use Homemade Broth. If possible, use homemade vegetable or chicken broth for a richer depth of flavor.
- Blend Smoothly. For an ultra-creamy texture, strain the soup through a fine mesh sieve after blending.
- Adjust Sweetness. If the soup tastes slightly acidic, add a small pinch of sugar to balance the flavors.
Variations
If you love roasted red pepper soup but want to switch things up, try these creative variations:
- Spicy- Add a pinch of red chili flakes or a diced jalapeño during sautéing for a fiery kick.
- Tomato- Toss in a couple of roasted tomatoes for a richer, slightly tangy flavor.
- Vegan- Use coconut milk instead of cream for a vegan-friendly version that’s just as indulgent.
- Herb Infused- Add fresh thyme, basil, or rosemary while simmering for a fragrant herbal twist.
What To Eat With Roasted Red Pepper Soup
Roasted red pepper soup is velvety, smoky-sweet, and full of rich flavor, making it the perfect canvas for a variety of pairings that balance and enhance its taste. You can enjoy it with:
- Grilled Cheese Sandwiches - A classic combo where gooey, melty cheese and crispy bread complement the creamy soup.
- Crusty Bread or Garlic Bread - Ideal for dipping and soaking up every last spoonful.
- Salads - A crisp green salad with a light vinaigrette adds freshness and contrast.
- Roasted Vegetables - Earthy roasted carrots, zucchini, or eggplant pair well with the soup’s sweetness.
- Protein Additions - Grilled chicken , shrimp, or chickpeas on the side make it a heartier meal.
How Long Does It Last?
Cooked roasted red pepper soup can be stored in an airtight container in the refrigerator for up to 4–5 days. Flavors often develop further over time, making leftovers even tastier the next day.
Can You Freeze It?
Yes, you can absolutely freeze roasted red pepper soup, and it holds up very well in the freezer thanks to its smooth, puréed texture.
Once the soup has cooled completely, transfer it into airtight containers or freezer-safe bags, leaving a little space at the top for expansion. It will keep for about 2 to 3 months without losing flavor.
When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat gently on the stovetop, stirring occasionally until warmed through
More Great Ways To Use Peppers
- Stuffed Mini Peppers
- Muhammara Dip
- Stuffed Pepper Casserole
- Chicken And Peppers
- Stuffed Poblano Peppers
Roasted Red Pepper Soup Recipe | Easy Vegan Soup Idea
Ingredients
- ▢ 6 Red Bell Peppers
- ▢ 2 tbsp Olive Oil
- ▢ 1 Onion , minced
- ▢ 4 cups Vegetable Broth
- ▢ 1 tsp Smoked Paprika
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ 1/2 cup Full Fat Coconut Milk
Instructions
- Roast the Peppers. Start by preheating your oven to 450°F. Slice the red peppers in half, removing the seeds and stems. Lay them cut-side down on a baking sheet lined with foil, drizzle lightly with olive oil, and roast for 20–25 minutes. You want the skins to char slightly. It adds that signature smoky flavor.
- Sauté the Aromatics. While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5–7 minutes. Then add minced garlic and cook for another 1–2 minutes until fragrant.
- Blend It All Together. Once the peppers are roasted, allow them to cool slightly, then peel off the skins. Transfer the roasted peppers to the pot with sautéed onions and garlic. Pour in the vegetable or chicken broth. Using an immersion blender, blend the soup until smooth and creamy.
- Season and Adjust. Taste the soup and season with salt, black pepper, and smoked paprika if desired. For extra creaminess, stir in a splash of cream or coconut milk. Let it simmer for an additional 5 minutes to let all the flavors meld together.
- Serve and Garnish. Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of smoked paprika. Serve it with crusty bread, garlic croutons, or a grilled cheese sandwich for a cozy meal.
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Roasted Red Pepper Soup Recipe | Easy Vegan Soup Idea
Ingredients
- 6 Red Bell Peppers
- 2 tbsp Olive Oil
- 1 Onion minced
- 4 cups Vegetable Broth
- 1 tsp Smoked Paprika
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1/2 cup Full Fat Coconut Milk
Instructions
- Roast the Peppers. Start by preheating your oven to 450°F. Slice the red peppers in half, removing the seeds and stems. Lay them cut-side down on a baking sheet lined with foil, drizzle lightly with olive oil, and roast for 20–25 minutes. You want the skins to char slightly. It adds that signature smoky flavor.
- Sauté the Aromatics. While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5–7 minutes. Then add minced garlic and cook for another 1–2 minutes until fragrant.
- Blend It All Together. Once the peppers are roasted, allow them to cool slightly, then peel off the skins. Transfer the roasted peppers to the pot with sautéed onions and garlic. Pour in the vegetable or chicken broth. Using an immersion blender, blend the soup until smooth and creamy.
- Season and Adjust. Taste the soup and season with salt, black pepper, and smoked paprika if desired. For extra creaminess, stir in a splash of cream or coconut milk. Let it simmer for an additional 5 minutes to let all the flavors meld together.
- Serve and Garnish. Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of smoked paprika. Serve it with crusty bread, garlic croutons, or a grilled cheese sandwich for a cozy meal.
Roasted Red Pepper Soup Recipe | Easy Vegan Soup Idea https://twosleevers.com/roasted-red-pepper-soup-recipe/
Elevate your dinner routine with this irresistibly delicious Sweet and Sticky Crispy Beef! This recipe transforms simple ingredients into a mouth-watering dish with the perfect balance of sweet and savory flavors and a delightful crunch.
Why You’ll Love This Brilliant Beef Recipe
- Quick . Ready in just 30 minutes from start to finish.
- Effortless . Minimal preparation for a no-fuss cooking experience.
- Incredibly Tasty . The sweet, sticky sauce combined with the crispy beef is a match made in heaven.
With this easy recipe, you’ll achieve a delicious, restaurant-quality meal at home, making it a perfect option for weeknight dinners or special occasions.
What Does Crispy Beef Taste Like?
Sweet and Sticky Crispy Beef offers a rich, complex flavor profile that is both comforting and exciting. The combination of crispy beef with a sticky, flavorful sauce creates a dish that is irresistible and perfect for any occasion.
Whether served with steamed rice, noodles, or stir-fried vegetables, this dish is sure to impress and satisfy your taste buds.
Why Coat Beef In Cornstarch?
Coating beef in cornstarch is a crucial step for achieving the perfect texture and flavor in dishes like Sweet and Sticky Crispy Beef.
It creates a crispy, golden exterior, locks in moisture, enhances browning, improves sauce adherence, and helps thicken the sauce.
What Is Chinese Crispy Beef Made Of?
- 1 Pound Beef Sirloin - The main protein of the dish. Beef sirloin is tender and flavorful, making it ideal for slicing into thin strips that cook quickly while remaining juicy inside and crisp outside.
- 1/2 cup Cornstarch - Used to coat the beef strips before frying, giving them a light, crispy texture that helps the sweet and sticky sauce cling perfectly.
- 1/2 teaspoon Salt - Enhances the natural flavor of the beef and balances the sweetness of the sauce.
- 1/2 teaspoon Ground Black Pepper - Adds a subtle kick and earthy spice to the beef coating, rounding out the flavor profile.
- Vegetable Oil - Provides the medium for frying the coated beef strips until golden and crisp without imparting a strong flavor.
- 1/4 cup Soy Sauce - Forms the salty, umami base of the sauce, complementing the sweetness of the sugar and balancing the tang of the vinegar.
- 3 tablespoons Brown Sugar - Creates the “sweet and sticky” glaze by caramelizing into a rich, glossy coating that clings to the crispy beef.
- 2 tablespoons Rice Vinegar - Adds a mild tang that cuts through the sweetness and richness of the sauce, bringing balance and brightness.
- 3 cloves Garlic - Infuses the sauce with a bold, aromatic depth that enhances the savory and slightly spicy notes.
- 1/2 teaspoon Ground Black Pepper - Reinforces the earlier pepper seasoning, adding a gentle heat and complexity to the sauce.
- 1/2 teaspoon Red Chili Flakes - Introduces a touch of spiciness that contrasts beautifully with the sweet glaze, giving the dish a balanced heat.
- 1 teaspoon Sesame Oil - Adds a nutty, toasty finish to the sauce, enhancing aroma and giving the dish its signature Asian-inspired flavor.
How To Make Crispy Beef
- Prepare the Beef . In a large bowl, combine the beef slices with cornstarch, salt, and pepper. Toss to coat the beef evenly.
- Fry the Beef . Heat oil in a large skillet or wok over medium-high heat. Fry the coated beef slices in batches until they are golden brown and crispy. Remove and drain on paper towels.
- Make the Sauce . In the same skillet, add a little oil if needed. Sauté the minced garlic, ginger, and red chili flakes until fragrant. Add the soy sauce, brown sugar, rice vinegar, and sesame oil. Stir to combine and cook until the sauce thickens and becomes sticky, about 3-5 minutes.
- Combine and Serve . Add the fried beef slices to the sauce and toss to coat evenly. Cook for an additional 2 minutes until the beef is heated through and well-glazed.
Tips And Tricks
Making delicious Sweet and Sticky Crispy Beef involves more than just the right ingredients; it’s about technique and a few kitchen tricks to ensure it turns out flavorful and satisfying. Here’s how to perfect it:
- Use Thin Slices . Thinly slicing the beef ensures it cooks quickly and becomes crispy.
- Coat Evenly . Ensure the beef is evenly coated with cornstarch for a perfect crispy texture.
- Fry in Batches . Fry the beef in small batches to avoid overcrowding the pan, which can result in soggy beef.
Variations
Sweet and Sticky Crispy Beef is a versatile dish that can be adapted to suit a variety of tastes and dietary needs. Here are some creative variations:
- Spicy- Add more red chili flakes or fresh chili slices for extra heat.
- Honey Garlic- Substitute brown sugar with honey for a different kind of sweetness.
- Vegetarian - Replace beef with tofu for a vegetarian version.
What To Serve With Crispy Beef
Sweet and Sticky Crispy Beef pairs wonderfully with various sides and accompaniments. Here are some great options:
- Rice - A classic side that complements the flavors of the dish.
- Fried Rice - Adds an extra layer of flavor and texture.
- Stir-Fried Vegetables - For a healthy and colorful side.
How Long Does It Last?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Can You Freeze It?
Yes, you can freeze Sweet and Sticky Crispy Beef. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in a skillet before serving.
More Of Our Best Beef Recipes
- Beef and Broccoli Stir-Fry
- Korean Beef Bowls
- Beef Bulgogi
- Ground Beef and Rice Casserole
- Carne Picada
- Beef Chop Suey
Crispy Beef Recipe | Sweet And Sticky Beef Strips
Ingredients
- ▢ 1 Pound Beef Sirloin
- ▢ 1/2 cup Cornstarch
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/2 tsp Ground Black Pepper
- ▢ Vegetable Oil , for frying
- ▢ 1/4 cup Soy Sauce
- ▢ 3 tbsp Brown Sugar
- ▢ 2 tbsp Rice Vinegar
- ▢ 3 cloves Garlic , minced
- ▢ 1/2 tsp Ground Black Pepper
- ▢ 1/2 tsp Red Chili Flakes
- ▢ 1 tsp Sesame Oil
Instructions
- Prepare the Beef . In a large bowl, combine the beef slices with cornstarch, salt, and pepper. Toss to coat the beef evenly.
- Fry the Beef . Heat oil in a large skillet or wok over medium-high heat. Fry the coated beef slices in batches until they are golden brown and crispy. Remove and drain on paper towels.
- Make the Sauce . In the same skillet, add a little oil if needed. Sauté the minced garlic, ginger, and red chili flakes until fragrant. Add the soy sauce, brown sugar, rice vinegar, and sesame oil. Stir to combine and cook until the sauce thickens and becomes sticky, about 3-5 minutes.
- Combine and Serve . Add the fried beef slices to the sauce and toss to coat evenly. Cook for an additional 2 minutes until the beef is heated through and well-glazed.
