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Creamy Roasted Red Pepper Soup Recipe with Perfect Parmesan Croutons

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A comforting and flavorful soup made with roasted red peppers, garlic, and cream, topped with golden Parmesan croutons for the perfect crunch.

Ingredients

Scale
  • 2 jars (about 24 ounces total) of roasted red peppers, drained
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth (or chicken broth for added richness)
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 slices of crusty bread, cut into bite-sized cubes
  • 3 tablespoons unsalted butter, melted
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon garlic powder

Instructions

  1. Dice the onion, mince the garlic, and drain the roasted red peppers.
  2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes. Stir frequently to avoid burning.
  3. Add the drained roasted red peppers to the pot, along with the vegetable broth and smoked paprika. Bring to a simmer and cook for 10 minutes.
  4. Remove the pot from heat. Using an immersion blender, purée the soup until it’s silky smooth. If using a countertop blender, let the soup cool slightly and blend in batches.
  5. Return the blended soup to the pot. Stir in the heavy cream and season with salt and pepper to taste. Warm over low heat for 5 minutes.
  6. Preheat your oven to 375°F (190°C). Toss the bread cubes with melted butter, Parmesan cheese, and garlic powder. Spread on a baking sheet and bake for 10-12 minutes, stirring halfway through, until golden and crisp.
  7. Ladle the soup into bowls, topping each with a handful of Parmesan croutons. Serve warm and enjoy!

Notes

For a dairy-free option, substitute coconut milk for heavy cream and use gluten-free bread for the croutons. Adjust seasoning after blending for the best flavor.

Nutrition

Keywords: roasted red pepper soup, creamy soup, Parmesan croutons, comfort food, easy soup recipe

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