Spicy Red Pepper Soup: Discover Bold Flavor Today!
A bold and smoky Spicy Red Pepper Soup that delivers the ultimate kick for cozy nights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 large red bell peppers, halved and seeded
- 1 tbsp olive oil
- 1 medium red onion, chopped
- 4 garlic cloves, minced
- 1 small jalapeño or chili pepper, chopped (optional for extra heat)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Squeeze of lime or lemon juice (optional)
Instructions
- Preheat oven to 425°F. Roast red bell peppers cut-side down on a baking sheet until the skins are charred.
- In a large pot, heat olive oil and sauté onion, garlic, and jalapeño until soft.
- Add smoked paprika, cumin, oregano, diced tomatoes, and the roasted peppers (skins removed). Pour in the broth and bring to a boil.
- Use an immersion blender (or transfer to a blender) to puree the soup until smooth or leave it a bit chunky.
- Adjust salt, pepper, and add a splash of lime juice. Top with fresh herbs and serve hot.
Notes
- For extra heat, include more jalapeño or chili pepper.
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Garnish with additional herbs for a fresh touch.
Nutrition
- Serving Size: 1 cup
- Calories: ~150
- Sugar: ~5g
- Sodium: ~400mg
- Fat: ~7g
- Saturated Fat: ~1g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~20g
- Fiber: ~4g
- Protein: ~3g
- Cholesterol: 0mg