Roasted Red Pepper Soup Recipe

Creamy, smoky, and irresistibly comforting, this Roasted Red Pepper Soup is a total weeknight hero. With its rich, velvety texture and bold, slightly sweet flavor, it’s the kind of dish that feels like a warm hug in a bowl. Best of all, it’s super simple to whip up—perfect for those evenings when you want something satisfying but don’t want to spend hours in the kitchen. Whether you’re serving it as a starter or enjoying it as a light main, this soup always delivers big flavor with minimal effort.

Why You’ll Love This Recipe

• Quick and Fuss-Free: This soup comes together in under 30 minutes, making it perfect for busy evenings or lazy weekends.
• Big Flavor, Simple Ingredients: Roasted red peppers bring a natural sweetness and depth, while garlic, onion, and broth build a savory base you’ll crave.
• Velvety Smooth: Thanks to a quick blend and a touch of cream (or coconut milk!), the texture is luscious and silky.
• Versatile and Adaptable: Easily made vegan, gluten-free, or spicy—this recipe can be tailored to suit any taste or dietary need.

Ingredients You’ll Need

Get ready for a short, straightforward ingredient list with big impact:

• Roasted Red Peppers: The star of the show—bring a sweet, smoky richness. Use jarred for convenience or roast your own for deeper flavor.
• Onion: Adds a mellow sweetness and depth to the soup base.
• Garlic: Essential for that savory backbone—feel free to be generous.
• Vegetable or Chicken Broth: Builds out the soup’s body and flavor. Choose low-sodium to control seasoning.
• Olive Oil or Butter: For sautéing—adds a lovely richness to the soup.
• Cream or Coconut Milk: For that dreamy, smooth texture. Coconut milk makes a delicious dairy-free option.
• Salt and Black Pepper: Keep it simple but essential—season to taste.
• Smoked Paprika (optional): A pinch intensifies the smoky note. Highly recommended.
• Fresh Basil or Parsley: Adds a fresh herbal finish—optional but lovely.

Variations

Here are a few tasty twists if you’re in the mood to play with the recipe:

• Spicy Version: Add a pinch of cayenne pepper or a sliced red chili while sautéing the onion and garlic.
• Vegan Delight: Swap out the cream for full-fat coconut milk or a cashew cream—just as silky, totally plant-based.
• Tomato Blend: Add a handful of canned diced tomatoes for a tomato-pepper hybrid soup with extra acidity.
• Protein Boost: Stir in some cooked white beans or top with grilled chicken for a heartier version.

How to Make Roasted Red Pepper Soup

Step 1: Sauté Aromatics

In a large pot, heat olive oil or butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic and sauté for another 30 seconds until fragrant.

Step 2: Add Peppers and Seasoning

Add the roasted red peppers (drained if using jarred), broth, salt, pepper, and smoked paprika if using. Stir to combine and bring everything to a gentle simmer.

Step 3: Blend the Soup

Using an immersion blender right in the pot—or carefully transferring to a countertop blender in batches—blend until the soup is completely smooth and velvety.

Step 4: Stir in Cream

Reduce the heat to low and stir in the cream or coconut milk. Warm it through without boiling to keep the texture perfect.

Step 5: Taste and Finish

Taste and adjust seasoning as needed. Add more salt, pepper, or a splash of lemon juice for brightness if desired.

Pro Tips for Making the Recipe

• Use Good-Quality Peppers: Jarred roasted red peppers in olive oil have the best flavor—avoid those packed in vinegar if possible.
• Don’t Rush the Onion: Taking a few extra minutes to let the onion fully soften enhances the soup’s sweetness.
• Blend Carefully: If using a countertop blender, let the soup cool slightly and blend in small batches to avoid splashes or burns.
• Finish with a Drizzle: A swirl of cream, olive oil, or even balsamic glaze on top just before serving makes it feel extra special.

How to Serve

This soup shines on its own, but it pairs beautifully with:

Grilled Cheese:

A melty sandwich dipped into this soup is pure comfort food heaven.

Crusty Bread:

Serve with toasted sourdough or a fresh baguette for dunking.

Salad:

Pair with a crisp green salad with vinaigrette to balance the soup’s richness.

Garnishes:

Top with fresh herbs, a sprinkle of grated parmesan, or a dollop of sour cream for added flair.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days. The flavor actually gets better the next day!

Freezing

Roasted red pepper soup freezes like a dream. Pour into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, or microwave in 30-second intervals, stirring frequently until warmed through.

FAQs

Can I roast my own red peppers for this soup?
Absolutely! Roasting your own gives a deeper, smokier flavor. Simply place whole red peppers on a baking sheet under a broiler, turning until charred on all sides. Cool, peel, and remove seeds before using.

Is this soup spicy?
Not by default. It’s naturally sweet and mellow. Want heat? Add a pinch of cayenne or a chopped chili for a nice kick.

Can I make this soup dairy-free?
Yes, and it’s still amazing. Use coconut milk or any unsweetened non-dairy milk. Cashew cream also works wonderfully for a thick, rich texture.

Do I need a blender to make this soup?
A blender gives it that creamy texture, so yes—but an immersion blender is easiest. If you don’t have one, carefully use a countertop blender in batches.

Final Thoughts

If you’re craving something warm, comforting, and packed with bold flavor, this Roasted Red Pepper Soup is a must-try. It’s the kind of easy, cozy meal that will keep you coming back again and again. Whether you’re curled up on the couch or hosting dinner with friends, it’s a creamy classic you’ll want in your rotation. Give it a go—you’re going to love every spoonful!

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