When winter’s chill sets in, nothing warms the soul quite like a comforting bowl of soup. This 5-ingredient roasted pepper soup is exactly what you need—a simple, cozy dish that’s packed with flavor. With just a handful of ingredients, you’ll have a velvety-smooth soup that feels like magic in a bowl.
Why You’ll Love This Soup
Not only is this soup incredibly easy to make, but it also takes advantage of natural flavors without unnecessary fuss. Unlike some roasted pepper soup recipes that require peeling charred peppers, this one blends everything—including the skins—resulting in a more robust and satisfying taste.
Ingredients You’ll Need
- 150g walnuts or cashews (for a creamy texture)
- 1.25kg red or orange bell peppers (the base of the soup)
- 675g yellow onions (for depth and sweetness)
- 20ml extra-virgin olive oil (for roasting)
- 4 teaspoons smoked paprika (for a subtle smoky flavor)
- 120g feta cheese, halved (plus 120ml brine for extra depth)
- Salt to taste
Step-by-Step Instructions
- Soak the Nuts: In a small bowl, cover the walnuts or cashews with hot water and let them soak for at least 30 minutes. This will help them blend smoothly into the soup.
- Roast the Vegetables: Preheat your oven to 220°C. Chop the bell peppers and onions into large chunks. Toss them on a baking sheet with olive oil and a generous pinch of salt. Roast for about 30–35 minutes, or until they’re soft and slightly charred.
- Roast the Feta: About 10 minutes before the vegetables are done, place the feta cheese on the baking sheet. Let it warm up and slightly melt into a creamy consistency.
- Blend Everything Together: Drain the soaked nuts and add them to a blender along with the roasted vegetables, feta, and smoked paprika. Pour in the reserved feta brine for added saltiness. Blend until completely smooth, adding a little water if needed to reach your desired consistency.
- Season and Serve: Taste the soup and adjust the seasoning as needed. Serve hot, garnished with extra nuts or a drizzle of olive oil.
Storing and Freezing Tips
This soup makes about 2 quarts (1.9 liters), enough for dinner and extra portions to freeze. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat gently on the stove before serving.
Whether you’re craving something cozy for a quiet night in or prepping meals ahead, this roasted pepper soup is a perfect choice. With its vibrant color, rich texture, and deep flavors, it’s a wintertime staple you’ll want to make again and again.
So, grab your ingredients, fire up the oven, and let this soup work its magic!
