Recipe for: Creamy Roasted Pepper Soup - photo 1
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Recipe for: Creamy Roasted Pepper Soup

Spicy Soups halloween 60 min Medium 0 views ~23.08 PLN - (0)
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Description

Aromatic roasted red pepper cream soup is an autumn suggestion for a warming, colorful meal perfect for Halloween. The base consists of roasted red peppers and gently caramelized onions, along with roasted apple for natural sweetness. The texture is smooth and velvety thanks to potatoes and a small amount of cream, while smoked paprika and thyme add a smoky-herbaceous background. Serve with toasted pumpkin seeds and parsley — the visual effect (intense red cream with black seeds and green leaves) perfectly fits the Halloween atmosphere. It works well as an appetizer before the main course or as a light meal on its own.

Ingredients Used

Ingredients (15)

Servings:
4
  • Red bell pepper 4.4 pcs (~800 g)
  • Onion 1 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Potatoes 2 pcs (~300 g)
  • Rapeseed oil 30 g
  • Vegetable broth 1000 ml
  • 18% cream 100 ml
  • Lemon 0.6 pcs (~50 g)
  • Apple 0.8 pcs (~150 g)
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Thyme 2 g
  • Smoked paprika 2.5 tsp (~5 g)
  • ✨ Optional
  • Roasted pumpkin seeds 30 g
  • Parsley 1 bunch (~30 g)
💰 Estimated dish cost: ~23.08 PLN (5.77 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the vegetables

1

Preheat the oven to 220°C (top-bottom). Wash the bell peppers and dry them. Cut the peppers in half lengthwise, remove the seeds and white membranes. Peel the onion and cut it into quarters. Wash the apple, remove the core, and cut it in half (no need to peel, the skin will add color). Cut the potatoes into larger cubes (about 2 cm).

Ingredients: Red bell pepper, Onion, Apple
Use a cutting board and a sharp chef's knife. Work with gloves or be careful when cutting peppers not to touch your eyes after contact with the seeds.

Baking

2

On a baking sheet lined with parchment paper, place the halved peppers skin side up, and arrange the quartered onion and apple next to them. Drizzle the peppers and onion with 1 tablespoon of rapeseed oil, and lightly salt. Place in the preheated oven and bake for 25-30 minutes until the skin of the peppers starts to darken and crack, and the onion becomes soft and slightly caramelized.

Ingredients: Red bell pepper, Onion, Apple, Rapeseed oil, Salt
Use a large baking tray (40x30 cm). If you want to add extra flavor, set the convection mode. The peppers are ready when the skin is cracked and soft to the touch.

Baking - cooling and peeling

3

Remove the baking tray from the oven and transfer the hot peppers to a bowl, covering it tightly with a plate or plastic wrap for 10 minutes — this will make it easier to peel off the skin. After 10 minutes, remove the skin from the peppers, discarding the skin and any remaining tough parts. Cut the soft part of the peppers into larger pieces.

Ingredients: Red bell pepper
Use a silicone or wooden spoon for peeling, the skin should be removed gently to avoid losing the flesh. If any piece is bitter, remove it.

Frying

4

In a large pot with a capacity of about 3 liters, heat the remaining 1 tablespoon of rapeseed oil over medium heat. Add the chopped onion (if you roasted the onion separately, add it now) and sauté for 4-6 minutes until it becomes translucent and slightly golden. Add the minced garlic and sauté for 30-45 seconds until it starts to smell — be careful not to burn it.

Ingredients: Rapeseed oil, Onion, Garlic
Use a pot with a thick bottom (about 20-24 cm in diameter). A wooden spoon will help stir without scratching the pot. Garlic burns quickly—reduce the heat if it starts to brown.

Cooking

5

Add the chopped potatoes, pieces of peeled peppers, and apples to the pot. Pour in vegetable broth so that the ingredients are covered (about 1 l). Add thyme and half of the smoked paprika. Bring to a boil over high heat, then reduce the heat and cook for 15-20 minutes until the potatoes are soft (check with a fork — it should go in easily).

Ingredients: Red bell pepper, Apple, Vegetable broth, Thyme, Smoked paprika
Maintain a medium boil (light simmer), cover the pot with a lid if you want to shorten the time. Checking the softness of the potatoes is the best indicator of readiness.

Blending

6

When the vegetables are soft, remove the pot from the heat. Use an immersion blender (or transfer in batches to a countertop blender) and blend until smooth. Stir in a downward motion and keep the blender's tip submerged to avoid splattering the hot soup. The consistency should be uniform and creamy.

Ingredients: Red bell pepper, Apple
Use an immersion blender for safety and speed. If you are using a countertop blender, fill it only up to 2/3 of its capacity and slightly open the lid to allow steam to escape.

Seasoning

7

After blending, place the pot back on very low heat. Slowly add 18% cream, stirring with a wooden spoon to combine the cream with the soup. Add lemon juice (from half a lemon first, seasoning gradually), salt, pepper, and the remaining smoked paprika. Taste and adjust with additional salt, pepper, or lemon juice if needed.

Ingredients: 18% cream, Lemon, Salt, Black pepper, Smoked paprika
Add the cream gradually to avoid curdling. If the soup is too thick, add 50 ml of broth at a time until the desired consistency is reached.

Serving

8

Pour the soup into shallow bowls. In the center of each serving, create a gentle swirl with a teaspoon of cream. Sprinkle with toasted pumpkin seeds and freshly chopped parsley. For a Halloween effect, you can add a few thin strips of roasted bell pepper arranged like 'spiderwebs'.

Ingredients: 18% cream, Parsley, Red bell pepper
For serving, use shallow, wide soup plates - they better showcase the cream. Use a teaspoon to drizzle the cream to create a pattern.

Additional tips

9

If you want a vegan version, replace the cream with plant-based yogurt or coconut milk. Instead of pumpkin seeds, you can use sourdough bread croutons. The soup holds up well to being seasoned with a few drops of truffle oil just before serving for a luxurious aroma.

Ingredients: 18% cream
It's worth trying substitutes on a small portion before making the change to the entire pot.

Fun Fact

💡

In Spain, smoked paprika (pimentón) is used for a smoky aroma; in Polish autumn, roasted peppers enhanced with the addition of apple and pumpkin seeds work perfectly.

Best for

halloween obiad rodzinny kolacja jesienna

Tips

🍽️ Serving

Serve the hot soup in wide bowls, garnished with sour cream, toasted pumpkin seeds, and parsley. A slice of rye bread or garlic croutons pairs well with the soup. For Halloween, serve in black bowls for a color contrast.

🥡 Storage

Store in the refrigerator for 2-3 days in an airtight container. To reheat, warm over low heat, stirring occasionally, adding 2-3 tablespoons of water or broth if the soup has thickened. Do not freeze cream in the soup — it's better to add fresh cream after thawing and reheating.

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Recipe Categories

Soups
Soups in: halloween

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