Imagine a soup so rich, creamy, and bursting with flavor that it transforms an ordinary meal into a culinary masterpiece. Our Roasted Red Pepper Soup with Cheesy Herb and Garlic Croutons is not just a recipe—it's a sensory experience that will transport you straight to the sun-drenched kitchens of Italy. With its velvety texture, smoky undertones, and crispy, cheesy croutons, this dish is about to become your new comfort food obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 roasted red peppers
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- 1/2 loaf of bread, cubed
- 2 cloves garlic, minced
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Start by preparing the roasted red peppers. If you are using store-bought roasted red peppers, simply drain and set them aside. If you prefer to roast your own, preheat your oven to 450°F (232°C). Place whole red peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven, cover with aluminum foil, and let them steam for about 10 minutes. Once cooled, peel off the skins, remove the stems and seeds, and chop the peppers into smaller pieces.
- In a large pot, combine the chopped roasted red peppers and vegetable broth. Bring the mixture to a simmer over medium heat. Allow it to cook for about 10 minutes to let the flavors meld together.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Be cautious with the hot liquid and blend until silky and smooth.
- Once blended, return the soup to the pot. Stir in the heavy cream, smoked paprika, salt, and pepper to taste. Allow the soup to simmer for an additional 5-10 minutes to heat through and thicken slightly. Adjust seasoning as needed.
- While the soup is simmering, prepare the cheesy herb and garlic croutons. Preheat your oven to 375°F (190°C). In a mixing bowl, combine the cubed bread, minced garlic, a drizzle of olive oil, salt, and pepper. Toss until the bread is evenly coated.
- Spread the bread cubes in a single layer on a baking sheet. Bake in the preheated oven for about 10-15 minutes, or until golden brown and crispy, tossing halfway through for even browning.
- Once the croutons are almost done, remove them from the oven and sprinkle the shredded mozzarella cheese over the top. Return to the oven for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- To serve, ladle the roasted red pepper soup into bowls and garnish with chopped fresh basil. Top each bowl with a generous handful of cheesy herb and garlic croutons.
- Enjoy your delicious Roasted Red Pepper Soup with Cheesy Herb and Garlic Croutons!
Tips
- Roasting Peppers: For the most intense flavor, roast your own peppers. The charred exterior adds a deep, smoky complexity that store-bought simply can't match.
- Blending Technique: When blending hot soup, always start slow and hold the lid with a thick kitchen towel to prevent steam explosions. An immersion blender is your best friend for smooth, consistent results.
- Cream Control: Add cream gradually and simmer gently to prevent separation and maintain a silky texture.
- Crouton Crispiness: The key to perfect croutons is even coating and spreading them in a single layer. This ensures maximum crunchiness and golden-brown edges.
- Cheese Melting Hack: For extra-melty cheese on croutons, grate your mozzarella fresh and sprinkle it while the croutons are still hot from the oven.
- Flavor Boosters: Don't be afraid to experiment with additional herbs like thyme or oregano to customize the soup to your taste.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 12g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
