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Cheesy Roasted Red Pepper Soup

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Cheesy Roasted Red Pepper Soup is a creamy, flavorful soup made with roasted red peppers, onions, garlic, and melted cheese, perfect for cozy lunches or dinner starters.

Ingredients

  • 4 red bell peppers, halved and seeded
  • 2 tablespoons olive oil, plus extra for roasting
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese (or preferred melting cheese)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Smoked paprika or chili flakes (optional, to taste)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Place red pepper halves on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes, turning halfway, until skins are charred.
  3. Let peppers cool slightly, then peel off the skins and roughly chop.
  4. In a large pot, sauté onion in olive oil until translucent, about 5 minutes. Add garlic and cook 1 minute until fragrant.
  5. Add roasted red peppers and broth to the pot. Bring to a simmer and cook for 10 minutes.
  6. Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
  7. Return soup to low heat and stir in cream and shredded cheese until melted and creamy.
  8. Season with salt, pepper, and smoked paprika or chili flakes if desired.
  9. Serve warm, garnished with extra cheese or fresh herbs if desired.

Notes

Add roasted red chili peppers or a pinch of cayenne for heat.Use cheeses like Gruyère, fontina, or mozzarella for different flavors.Swirl in pesto or a dollop of sour cream for extra richness.Store leftovers in the refrigerator up to 4 days; reheat gently on stovetop.Freeze up to 2 months; thaw in refrigerator and stir well when reheating.

Nutrition

Find it online: https://cookibly.com/cheesy-roasted-red-pepper-soup/