Roasted Red Pepper Soup | Creamy, Smoky & Flavorful
1. Introduction
Few soups capture pure comfort and flavor as beautifully as Roasted Red Pepper Soup. With its rich color, smoky aroma, and velvety texture, it’s both elegant and incredibly easy to make.
This recipe celebrates the natural sweetness of roasted bell peppers, deepened by garlic, onions, and a touch of cream for balance. It’s light yet satisfying, perfect for chilly evenings or as a refined starter for dinner parties.
By the end of this recipe, you’ll learn how to roast peppers perfectly, blend them into a smooth soup, and create the kind of bold, savory flavor that feels restaurant-worthy but is effortless to make at home.
2. Ingredients Breakdown
Main Ingredients
- Red Bell Peppers (5 large) – The star of the dish; roasting brings out their sweetness and smoky undertones.
- Olive Oil (2 tbsp) – Used for roasting and sautéing, enhances the depth of flavor.
- Onion (1 medium, chopped) – Adds natural sweetness and body.
- Garlic (4 cloves, minced) – Provides a savory foundation.
- Vegetable Broth (4 cups) – The base that ties the flavors together.
- Tomato Paste (1 tbsp) – Adds a touch of acidity and richness.
- Heavy Cream or Coconut Milk (½ cup) – For that luscious creamy finish.
- Butter (1 tbsp) – Rounds out the flavors.
- Salt & Black Pepper (to taste) – Balances and enhances the dish.
- Paprika (½ tsp) – Accentuates the smoky flavor.
Optional Add-Ins
- Crushed Red Pepper Flakes – For gentle heat.
- Fresh Basil or Thyme – Adds freshness and a pop of color.
- Parmesan Cheese (for garnish) – Adds a savory, salty touch when serving.
3. Step-by-Step Instructions
Step 1: Roast the Red Peppers
Preheat oven to 425°F (220°C). Cut peppers in half, remove seeds, and place cut side down on a baking sheet. Drizzle with olive oil and roast for 25–30 minutes, until skins are blistered and charred.
Once done, place the roasted peppers in a bowl and cover with foil or plastic wrap for 10 minutes to steam. Peel off the skins once cooled — they’ll slide right off.
Step 2: Sauté the Aromatics
In a large pot, heat olive oil and butter over medium heat. Add onions and cook for 5 minutes until softened. Stir in garlic and tomato paste, and cook for another 1–2 minutes until fragrant.
Step 3: Combine and Simmer
Add the roasted peppers, broth, paprika, salt, and pepper. Bring to a gentle simmer and cook for 10–15 minutes to let the flavors blend.
Step 4: Blend Until Smooth
Remove from heat. Use an immersion blender to puree the soup until creamy. For a silkier texture, strain through a fine mesh sieve.
Step 5: Add Cream and Adjust
Return soup to the pot. Stir in heavy cream or coconut milk, taste, and adjust seasoning. Simmer on low for 2–3 more minutes without boiling.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with:
- A drizzle of cream or olive oil
- Croutons or a sprinkle of Parmesan
- Fresh basil or thyme leaves
Serve with grilled cheese sandwiches, crusty bread, or garlic toast.
4. Tips and Variations
- For a vegan version: Use coconut milk or cashew cream instead of dairy.
- For extra depth: Add a splash of roasted tomato puree or fire-roasted diced tomatoes.
- For heat lovers: Stir in a pinch of cayenne or red chili flakes.
- Add roasted carrots: For a slightly sweeter flavor and thicker texture.
- Make it smoky: Add ½ teaspoon of smoked paprika or a few drops of liquid smoke.
5. Serving Suggestions
- Pair with toasted baguette slices, grilled cheese, or rosemary focaccia.
- Serve as a starter before roast chicken, steak, or pasta dishes.
- Top with toasted nuts, herb oil, or microgreens for elegant presentation.
- For a cozy dinner, serve with a light salad and chilled white wine.
6. Storage and Reheating
- Refrigerator: Store in a sealed container for up to 5 days.
- Freezer: Freeze cooled soup for up to 2 months.
- Reheating: Warm gently on the stove over low heat, stirring often. If thick, add a splash of broth or milk. Avoid boiling once cream is added.
7. Recipe Notes
- Roast peppers until the skins are deeply charred — that’s where the smoky flavor comes from.
- Use jarred roasted red peppers if you’re short on time (about 2 cups).
- Can be made a day in advance; flavors deepen overnight.
- For ultra-smooth texture, strain after blending.
- Works great in a slow cooker on low for 3–4 hours after roasting peppers.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 3 g |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 620 mg |
| Vitamin C | 220% DV |
| Vitamin A | 90% DV |
| Iron | 6% DV |
Nutrition information is estimated and may vary depending on specific ingredients used.
9. Recipe Card Summary
Course: Soup
Cuisine: Mediterranean / American
Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 5 large red bell peppers
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 4 cups vegetable broth
- ½ cup heavy cream or coconut milk
- ½ tsp paprika
- Salt and pepper, to taste
Instructions
- Roast peppers at 425°F for 25–30 minutes; peel skins.
- In a pot, sauté onion and garlic in olive oil and butter.
- Add tomato paste, roasted peppers, broth, paprika, salt, and pepper. Simmer 15 min.
- Blend until smooth, stir in cream, adjust seasoning, and serve warm.
🏷️ Diet Tags:
- Vegetarian
- Gluten-Free
- Can Be Made Vegan
- Low-Carb
🌿 Health Benefits:
- High in vitamin C and antioxidants for immune support.
- Contains fiber and potassium, promoting heart health.
- Naturally low in calories and rich in anti-inflammatory compounds.
- Can be made dairy-free and vegan-friendly.
10. FAQs
1. Can I use jarred roasted red peppers?
Yes, they work perfectly! Use about 2 cups and skip the roasting step.
2. What pairs best with roasted red pepper soup?
Grilled cheese, crusty bread, or a light green salad are all perfect companions.
3. Can I make this soup spicy?
Absolutely. Add red chili flakes or a pinch of cayenne while simmering.
4. Can it be made without cream?
Yes, you can skip the cream or use plant-based milk for a lighter texture.
5. Can I freeze this soup?
Yes. Cool completely, portion into containers, and freeze for up to 2 months.
11. Final Thoughts
This Roasted Red Pepper Soup is a bowl of pure comfort — smooth, smoky, and full of depth. It’s easy enough for a weeknight but impressive enough for guests. Each spoonful delivers warmth, sweetness, and just the right hint of spice.
Serve it as a starter, a cozy dinner, or even chilled in warmer months — it never disappoints.
If you try this recipe, let me know how it turns out for you in the comments — and share your favorite garnish or twist!