A rich, creamy, and spicy roasted red pepper soup that is perfect for a cozy meal. Packed with flavor and simple to make.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 450°F (230°C). Cut red peppers in half, remove seeds, and place them cut side down on a baking sheet. Roast for 20-25 minutes until skins are charred.
Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins and chop the peppers.
In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
Add garlic, smoked paprika, and red pepper flakes. Cook for another minute until fragrant.
Add roasted peppers and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender.
Stir in the heavy cream or coconut milk. Season with salt and pepper to taste.
Simmer for another 5 minutes, then serve hot, garnished with fresh basil if desired.