---
title: Creamy Roasted Red Pepper Soup
image: https://joythebaker.com/wp-content/uploads/2021/08/creamy-roasted-red-pepper-soup-225x225.jpg
author: Joy the Baker
nutrition:
  serving size: serves 4
source: https://joythebaker.com/2014/09/creamy-roasted-red-pepper-soup
---

Place rack in the upper third of the oven and preheat oven to 400 degree F.

Place whole @red bell peppers{4}(large) in a #9×13-inch dish. Drizzle with @olive oil{2%tbsp} and rotate to lightly coat each pepper in oil.

Roast for ~{15%minutes} until blackened on the top. Remove from the oven and flip each pepper. Roast for another ~{15%minutes} until the other side is also softened and blackened.

Remove from the oven and immediately cover pan in foil. Allow to steam for ~{10%minutes}. Uncover and let the peppers rest until cool enough to handle.

When cool enough to handle, remove the stem and all of the seeds and the charred red pepper skin. Discard.

To make the soup, place a large #pot{} over medium heat. Add the remaining @olive oil{2%tbsp}. Add the @onion{1}(chopped) and @garlic{2%cloves}(minced) and cook until the onions are softened and translucent, about ~{5%minutes}.

Add the @carrots{2}(peeled and chopped), @celery sticks{2}(trimmed and sliced), and @parsley{3%tbsp}(coarsely chopped fresh). Cook for ~{3%minutes} more.

Add the @cumin{1%tbsp}, @garam masala{1/2%teaspoon}, and @bay leaf{}. Stir to combine. Add the roasted peppers. Add the @chicken or vegetable broth{3%cups}, turn the heat to low, place a lid on the pot and simmer for ~{20%minutes} or until the carrots and celery are softened through.

Remove the pan from the heat and use an immersion blender to blend the soup mixture smooth. Alternatively, you can blend the soup in three batches in an upright blender. Just be not to fill the blender too full and to keep the lid on tight.

Stir in @heavy cream{1/4%cup} and season with @salt{} and @pepper{} to taste. Soup will last in an airtight container in the refrigerator for up to ~{7%days}. This soup also freezes well!