Rich, vibrant, and comforting, this paprika cream soup is a perfect blend of roasted red peppers, aromatic thyme, and a velvety cream finish. Served with a drizzle of cream and fresh thyme on top, it’s a heartwarming dish that’s easy to prepare yet full of flavor.
Preparation time ⏰:
Total Time: 55 minutes
Number of Portions 🍽:
Serves 4
Ingredients:
For the Soup:
- 4 large red bell peppers or 2 cups jarred roasted peppers
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon sweet paprika powder
- 1/2 teaspoon smoked paprika (optional, for added depth)
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (plus extra for garnish)
- Salt and pepper to taste
For the Garnish:
- 1/4 cup heavy cream, for drizzling
- Fresh thyme sprigs
- Crusty bread (optional, for serving)
Nutritional Information (per serving):
Calories: 220 kcal
Protein: 3g
Fat: 15g
Carbohydrates: 18g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used. Optionals are not included here.
Instructions:
Roast the Peppers (Skip if Using Jarred Roasted Peppers):
- Preheat your oven to 450°F (230°C).Arrange the red bell peppers on a baking sheet and roast them for 20-25 minutes, turning them occasionally, until the skins are charred and blistered.
- Once done, place the peppers in a bowl, cover it with plastic wrap, and allow them to steam for 10 minutes. Afterward, peel off the skins and take out the seeds.
Prepare the Soup:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft (about 5 minutes).
- Stir in the garlic, sweet paprika, and smoked paprika (if using) and cook for about 1 minute.
- Add the roasted peppers and broth. Stir well, bring to a boil, and then reduce the heat to low. Simmer for 15 minutes to blend the flavors.
Blend and Finish soup:
- Blend the soup using an immersion blender until smooth, or, if using a regular blender, carefully transfer the soup in batches and blend until creamy.
- Once blended, stir in the heavy cream and season with salt and pepper to your preference. Heat gently without boiling.
Serve soup:
- Ladle the soup into bowls. Drizzle a swirl of heavy cream on top of each serving.
- Serve with fresh thyme and crusty bread if desired.
Serving Tip 💡:
For an extra touch, sprinkle a pinch of smoked paprika or chili flakes on top of the cream drizzle. This soup pairs wonderfully with a slice of cheesy or garlic toast.
