Nothing beats the bold, warming flavors of Roasted Red Pepper Soup on a chilly evening. This bright, velvety blend of sweet bell peppers, savory aromatics, and creamy touches comes together with minimal effort but impressive results. Whether you’re searching for a comforting starter or a light main dish, Roasted Red Pepper Soup brings rich color and vibrant taste to your table, inviting everyone back for just one more spoonful.

Ingredients You’ll Need

The beauty of this Roasted Red Pepper Soup is in its simplicity: a handful of fresh ingredients, each playing a starring role. Every component brings depth, vivid color, or subtle creaminess, making the final soup far greater than the sum of its parts.

Red Bell Peppers: For the deepest sweetness and brilliant color, use fully ripe, fresh red bell peppers.
Yellow Onion: Adds a savory background flavor and natural sweetness.
Garlic Cloves: For earthy, aromatic undertones that round out the soup.
Olive Oil: Helps caramelize and roast the flavors, while lending a smooth texture.
Vegetable Stock: Brings everything together and keeps the soup light but satisfying.
Tomato Paste: A tablespoon or two gives body, acidity, and an extra hit of umami.
Smoked Paprika: Cranks up the smoky element for a subtle, irresistible twist.
Heavy Cream (or Coconut Milk): Swirls in creaminess and a luxurious finish—dairy-free versions work, too!
Kosher Salt & Freshly Ground Pepper: Brightens and sharpens all the flavors at the end.
Fresh Basil (optional): For a pretty, peppery garnish that ties it all together.

How to Make Roasted Red Pepper Soup

Step 1: Roast the Peppers

This first step is truly where the magic happens. Start by halving and seeding the red bell peppers, then place them cut-side down on a baking sheet. Drizzle lightly with olive oil. Roast under the broiler or at a high oven temperature until the skins are charred and blistered—about 20 minutes. Once cool enough to touch, peel off the skins; they should slip away easily, leaving you with smoky-sweet, tender flesh.

Step 2: Sauté the Aromatics

In a large pot, warm a bit more olive oil over medium heat. Add chopped onion and sauté for five minutes until translucent and soft. Stir in minced garlic and continue cooking for another minute—just until fragrant—and then add the tomato paste and smoked paprika, stirring well to bring out their full flavor.

Step 3: Simmer the Soup

Roughly chop your roasted red peppers, then add them to the pot along with the vegetable stock. Stir everything together and bring to a gentle simmer. Let it bubble away for 15 to 20 minutes, allowing the flavors to meld and deepen. Taste and adjust the seasoning with salt and pepper as needed.

Step 4: Blend Until Silky Smooth

Here’s where Roasted Red Pepper Soup gets its signature silkiness. Use an immersion blender directly in the pot, or carefully ladle the soup into a blender in batches. Blend until flawlessly smooth, then return to the pot (if needed).

Step 5: Add Cream and Final Touches

Lower the heat and swirl in your heavy cream or coconut milk. Stir well to combine and warm through, but don’t bring it to a boil. Give the soup a final taste, then ladle it into bowls, ready for your favorite toppings and sides.

How to Serve Roasted Red Pepper Soup

Garnishes

To really make your Roasted Red Pepper Soup shine, try a dollop of sour cream, a swirl of pesto, or a drizzle of extra-virgin olive oil on top. A sprinkle of chopped fresh basil or a grind of black pepper adds bright flavor and lovely contrast. If you love texture, toss on homemade croutons or toasted pine nuts for crunch.

Side Dishes

This soup feels practically made for a gooey grilled cheese sandwich or a rustic loaf of warm sourdough—perfect for dunking! For a lighter touch, pair it with a crisp green salad drizzled in balsamic vinaigrette, or serve alongside roasted chickpeas for extra protein and bite.

Creative Ways to Present

For special occasions or cozy gatherings, pour Roasted Red Pepper Soup into small glasses or espresso cups for a colorful appetizer “shot.” Swirl in contrasting sauces—like basil oil or crème fraîche—using a toothpick for an arty finish, or top with microgreens for a chef-style flourish that guests will adore.

Make Ahead and Storage

Storing Leftovers

One of the many joys of Roasted Red Pepper Soup is its ability to taste just as good (if not better) the next day. Once the soup has cooled completely, ladle it into airtight containers and refrigerate for up to four days. The flavors meld and deepen, making it even more delicious over time.

Freezing

This soup freezes beautifully. Skip the cream or coconut milk if you plan to freeze, then cool and portion the soup into freezer-safe bags or containers. Lay flat to save space and freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator and stir in the cream as you reheat.

Reheating

Gently reheat Roasted Red Pepper Soup on the stovetop over low to medium heat, stirring occasionally. If you added dairy, avoid bringing the soup to a rolling boil to prevent curdling. If it seems extra thick after chilling, add a splash of broth or water to loosen it up to your desired consistency.

FAQs

Can I use jarred roasted red peppers instead of roasting my own?

Absolutely! Jarred roasted peppers are a fantastic shortcut when you’re short on time. Drain them well and give them a quick rinse to remove extra brine, then proceed with the recipe as written. The flavor might be a touch less smoky, but still delicious.

How can I make this Roasted Red Pepper Soup vegan?

This soup is easy to adapt for a vegan diet. Simply use vegetable stock and swap out the heavy cream for coconut milk or a favorite plant-based cream. The result will be just as creamy and satisfying.

Do I need to peel the red bell peppers?

Peeling the peppers is highly recommended for the creamiest texture. Roasting makes the skins blister and they slip off easily, so don’t skip this step—it keeps the soup velvety smooth and free from tough bits.

Can I make this soup spicy?

Sure can! Add a pinch of crushed red pepper flakes to the pot when sautéing the aromatics, or toss in a fresh chopped chili if you like a real kick. Adjust the spice level to your taste preferences.

What’s the best way to blend the soup safely?

If using a traditional blender, let the soup cool slightly first and work in batches, filling no more than halfway at a time. Cover with a kitchen towel to allow steam to escape. An immersion blender is even easier and works right in the pot with less mess.

Final Thoughts

If you’re craving something vibrant, cozy, and supremely satisfying, you can’t go wrong with this Roasted Red Pepper Soup. It’s a recipe you’ll turn to every time you want comfort with flair—don’t be surprised if it becomes your new favorite kitchen tradition. Give it a try and let your taste buds celebrate!

Italian Beef Ragu Recipe

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Author: Kimberly
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Soup
Method: Roasting, Blending
Cuisine: International
Diet: Vegetarian

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Description

This Roasted Red Pepper Soup is a velvety, flavorful dish that is perfect for a cozy night in. The smoky roasted peppers combined with aromatic herbs create a comforting soup that is sure to warm you up.

Ingredients

Units Scale

Roasted Red Pepper Soup:

6 large red bell peppers, roasted and peeled
1 onion, chopped
2 cloves of garlic, minced
4 cups vegetable broth
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Roast the peppers: Place the whole red bell peppers on a baking sheet and roast in the oven for about 30-40 minutes, turning occasionally, until the skins are charred.
Remove and peel: Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap. Let them steam for 10 minutes, then peel off the charred skins, remove the seeds, and chop the flesh.
Sauté onions and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
Add remaining ingredients: Add the roasted red peppers, vegetable broth, smoked paprika, dried thyme, salt, and pepper. Bring to a simmer and cook for 20 minutes.
Blend the soup: Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
Adjust seasoning and serve: Taste the soup and adjust the seasoning if needed. Serve hot, garnished with a drizzle of olive oil and a sprinkle of fresh thyme.

Notes

This soup can be stored in the refrigerator for up to 3 days.
For a creamier texture, you can stir in some coconut milk or heavy cream before serving.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 9g
Sodium: 780mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg