Warm, creamy, and full of flavor, roasted red pepper soup is a comforting dish that’s easy to make. The smoky sweetness of roasted peppers blends perfectly with garlic and onions for a rich, velvety texture. Enjoy it as a cozy meal or a light appetizer—either way, it’s delicious!
Key Benefits of roasted red pepper soup
- Rich & Flavorful – Roasting red peppers enhances their natural sweetness and smoky depth, making every spoonful incredibly satisfying.
- Easy to Make – With simple ingredients and minimal prep, this soup comes together effortlessly in just one pot.
- Healthy & Nutritious – Packed with vitamins A and C, antioxidants, and fiber, roasted red peppers support immune health and overall wellness.
- Versatile & Customizable – Adjust the spice level, add cream for extra richness, or keep it dairy-free for a lighter option.
- Perfect for Any Season – Enjoy it hot for a cozy meal or chilled as a refreshing summer soup.
This homemade roasted red pepper soup is as nourishing as it is delicious, making it a must-have recipe for any kitchen!
Ingredients for roasted red pepper soup
Roasted red peppers – The star ingredient, giving roasted red pepper soup its signature smoky-sweet flavor. Fresh is best, but jarred can be used as a substitute.
Onion – Provides a savory base that enhances the depth of flavor in roasted red pepper soup. Yellow or white onions work best.
Garlic – Adds depth and richness to roasted red pepper soup. Fresh is preferred, but garlic powder can be used in a pinch.
Vegetable broth – The liquid foundation of roasted red pepper soup. A good-quality broth enhances flavor, while chicken broth can be used for a richer taste.
Canned diced tomatoes – Brings acidity and complexity to roasted red pepper soup. Fresh tomatoes can be roasted for a similar effect.
Smoked paprika – Adds a smoky warmth to roasted red pepper soup. Regular paprika works but lacks smokiness.
Black pepper – Provides mild heat and balances the soup’s natural sweetness.
Heavy cream – Creates a creamy texture in roasted red pepper soup. Coconut milk can be used as a dairy-free alternative.
Olive oil – Used for roasting and sautéing, bringing out the best flavors in roasted red pepper soup. Extra virgin olive oil adds richness.
Instructions
Roast the Red Peppers – Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet, drizzle them with a bit of olive oil, and roast them for 25–30 minutes, turning occasionally until the skin is charred and blistered. Once roasted, remove them from the oven, cover with a kitchen towel, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and chop the peppers into large pieces.
Sauté the Aromatics – While the peppers are cooling, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes or until soft and translucent. Add the minced garlic and smoked paprika and sauté for another minute, allowing the spices to bloom and infuse the oil.
Combine and Simmer – Add the roasted peppers, vegetable broth, and canned tomatoes to the pot. Stir to combine and bring to a simmer over medium heat. Let the soup cook for 10–15 minutes, allowing the flavors to meld together.
Blend the Soup – Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, blending until silky and well-combined.
Finish with Cream – Return the soup to the pot, stir in the heavy cream (or coconut milk for a dairy-free version), and season with salt and black pepper to taste. Heat through for a few minutes, adjusting seasoning as needed.
Serve & Enjoy – Ladle the soup into bowls, and garnish with fresh basil or a swirl of cream if desired. Enjoy your velvety, roasted red pepper soup with a side of crusty bread for a complete meal!
This easy-to-follow method ensures a smooth, creamy soup that’s packed with flavor. Enjoy the process, and remember to taste as you go, adjusting the seasoning to suit your preferences.
Pro Tips
Roasting Tip: For an even deeper flavor, roast the peppers until the skin is almost completely blackened. This gives the soup a more intense smoky flavor that balances beautifully with the sweetness of the peppers.
Blending Tip: If you prefer a silky smooth texture, strain the soup after blending to remove any remaining bits of skin or seeds. It’s an extra step, but it creates an incredibly refined finish.
Dairy-Free Option: Swap out the heavy cream for coconut milk to keep the soup rich and creamy without the dairy. This also adds a subtle hint of coconut that pairs well with the roasted peppers.
Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce while sautéing the garlic and onions. It’s an easy way to take the soup to the next level!
Make It Ahead: This soup tastes even better the next day, as the flavors have more time to meld together. Make a batch ahead of time, store it in the fridge, and reheat it when you’re ready to enjoy.
These simple tips will elevate your roasted red pepper soup, ensuring every bowl is packed with flavor and perfectly smooth.
Variations
This roasted red pepper soup is wonderfully versatile, and there are plenty of ways to customize it to your taste. Here are a few variations to try:
Add Roasted Vegetables – For extra texture and depth, throw in some roasted carrots, sweet potatoes, or zucchini with the peppers. These vegetables will add sweetness and a bit of heartiness to the soup.
Spicy Roasted Red Pepper Soup – If you love heat, toss in a fresh jalapeño or a sprinkle of cayenne pepper while sautéing the garlic and onions. This will give the soup a kick without overwhelming the flavor.
Herb Variations – Fresh herbs can bring a delightful freshness to your soup. Try adding fresh thyme, rosemary, or basil right at the end of cooking for an aromatic finish.
Protein Boost – For a more filling meal, add shredded rotisserie chicken, cooked quinoa, or chickpeas to the soup. These ingredients will enhance the soup’s heartiness and make it more substantial.
Serving Suggestions for Roasted Red Pepper Soup
This roasted red pepper soup pairs best with warm, crusty bread like sourdough, a toasted baguette, or soft dinner rolls for dipping. For extra flavor, try garlic bread or a parmesan-topped focaccia.
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FAQs about roasted red pepper soup
Can you use roasted red peppers in soup?
Yes, roasted red peppers add a rich, smoky flavor and a natural sweetness that enhances the soup’s depth and creaminess.
Do you need to peel roasted red peppers for soup?
It’s best to peel them after roasting to remove the charred skin, which can have a slightly bitter taste and affect the soup’s texture.
Are roasted red peppers healthy?
Absolutely! They are packed with vitamins A and C, antioxidants, and fiber, making them a nutritious addition to any meal.
Is it good to eat red pepper every day?
Yes, red peppers are low in calories and high in nutrients, making them a great addition to a balanced daily diet.
roasted red pepper soup
Ingredients
- 4 large red bell peppers roasted
- 1 small onion chopped
- 3 cloves garlic minced
- 2 cups vegetable broth
- 1 cup canned diced tomatoes
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream or coconut milk
- 2 tablespoons olive oil
Instructions
- Roast the Red Peppers – Preheat the oven to 450°F (230°C). Place the peppers on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes, turning occasionally. Once charred, cover with a towel and let steam for 10 minutes. Peel off the skins, remove seeds, and chop.
- Sauté the Aromatics – While the peppers cool, heat olive oil in a pot. Cook the onion for 5–7 minutes until soft. Add garlic and smoked paprika, and cook for another minute.
- Combine and Simmer – Add the roasted peppers, broth, and tomatoes. Stir, bring to a simmer, and cook for 10–15 minutes.
- Blend the Soup – Blend the soup with an immersion blender until smooth. If using a regular blender, blend in batches.
- Finish with Cream – Stir in heavy cream (or coconut milk) and season with salt and pepper. Heat through for a few minutes.
- Serve & Enjoy – Ladle into bowls, garnish with basil or cream, and enjoy with crusty bread!