Recipes › Soup › Italian Roasted Pepper Soup Recipe

Italian Roasted Pepper Soup Recipe

Recipe by Pedro M. A. Neves

This vibrant Italian roasted pepper soup celebrates the sweet, charred essence of red and yellow bell peppers roasted until caramelized. Finished with a touch of cream and fresh basil, it's a rustic yet elegant dish that captures the essence of Mediterranean cuisine. Serve warm as a starter or light main course.

Ingredients

• 4 large red bell peppers (about 800g)
• 2 large yellow bell peppers (about 400g)
• 3 tablespoons extra virgin olive oil
• 1 medium onion, diced (150g)
• 4 cloves garlic, minced
• 1 liter (4 cups) vegetable or chicken broth
• 200ml (¾ cup) heavy cream or whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 2 tablespoons fresh basil, chopped
• 1 tablespoon balsamic vinegar
• Parmesan cheese for serving (optional)

Instructions

1. Preheat oven to 200°C (400°F). Cut bell peppers in half, remove seeds and stems, then place skin-side up on a baking sheet. Drizzle lightly with 1 tablespoon of olive oil and roast for 25-30 minutes until the skin is charred and blistered.

2. Remove peppers from oven and place them in a covered bowl or sealed bag for 10 minutes to steam, which makes the skin easier to remove.

3. Once cooled slightly, peel away and discard the charred skin. Roughly chop the tender roasted pepper flesh into 2-3 cm pieces.

4. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.

5. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant, then add the roasted pepper pieces and stir to combine.

6. Pour in the broth and bring to a simmer. Reduce heat to low and simmer uncovered for 12-15 minutes to allow flavors to meld.

7. Remove from heat and stir in the cream or milk. Using an immersion blender, puree the soup until smooth, or transfer in batches to a blender if preferred.

8. Stir in salt, black pepper, and balsamic vinegar. Taste and adjust seasoning if needed. Heat gently for 2-3 minutes without boiling.

9. Ladle soup into serving bowls and garnish with fresh basil, a drizzle of olive oil, and grated Parmesan cheese if desired.

Substitutions

• Use plain yogurt or crème fraîche instead of heavy cream for a lighter, tangier version
• Replace vegetable broth with chicken broth for deeper flavor
• Substitute fresh basil with flat-leaf parsley or mint for variation
• Use roasted red peppers from a jar to reduce cooking time to 20 minutes

Tips

• For a smoother soup, strain the finished soup through a fine-mesh sieve to remove any pepper skin remnants
• Roast the peppers over an open flame using tongs if you prefer quicker charring and deeper flavor
• Make the soup up to 2 days ahead and refrigerate; reheat gently on the stovetop without boiling to preserve the fresh flavors
• For a vegan version, substitute cream with cashew cream or coconut milk

Roasted pepper soup reflects the Italian tradition of transforming seasonal vegetables through slow cooking and roasting methods. This dish is popular in Southern Italy, particularly in regions like Calabria and Sicily, where sweet bell peppers are abundant and valued for their natural sweetness and versatility in both simple and sophisticated preparations.

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