Roasted Red Pepper Soup

Velvety, vibrant, and packed with smoky depth, Roasted Red Pepper Soup is a soul-warming dish perfect for cozy nights or light lunches. With its rich color and naturally sweet undertones, this soup stands out as a flavorful, nutrient-dense comfort food that feels indulgent without being heavy. The blend of roasted red peppers, onions, garlic, and a touch of cream creates a silky texture that glides across the palate with every spoonful.

Whether you’re making it as a weeknight dinner or serving it as a starter for a dinner party, this soup is a crowd-pleaser. It pairs beautifully with crusty bread, grilled cheese, or a fresh green salad. Its balance of smokiness and sweetness makes it both kid-friendly and gourmet-approved.

Why You’ll Love This Roasted Red Pepper Soup

• It’s naturally gluten-free and can easily be made vegan
• Bold, complex flavors with minimal ingredients
• Perfect make-ahead meal or freezer-friendly option
• Elegant enough for guests, yet simple enough for everyday meals

Preparation Phase & Tools to Use

To make this soup successfully, you’ll need a few essential kitchen tools:

• Baking Sheet: For roasting the red peppers, which brings out their natural sweetness and adds a smoky flavor.
• Blender or Immersion Blender: Crucial for achieving that smooth, velvety consistency. A high-speed blender will yield the creamiest result.
• Large Pot or Dutch Oven: This is where you’ll cook down the aromatics and blend everything together.
• Chef’s Knife & Cutting Board: For prepping your vegetables quickly and safely.
• Ladle: Helpful for serving the soup cleanly and efficiently.

These tools not only make the process easier but also ensure that the final result has the right texture and flavor depth.

Preparation Tips

Roast the red peppers until they are deeply charred and blistered—this enhances the soup’s signature smoky taste. If using jarred roasted peppers, opt for high-quality brands packed in water or brine rather than oil. Sauté your onions and garlic until translucent for a mellow, slightly sweet base. Blending the soup while it’s still warm allows the flavors to meld better, but be cautious with steam when using a countertop blender. Add cream or coconut milk at the end to adjust the richness to your preference. A squeeze of lemon juice before serving can brighten the flavors beautifully.

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Ingredients for this Roasted Red Pepper Soup

• 4 large red bell peppers, roasted and peeled (or 2 cups jarred roasted red peppers, drained)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 3 cups vegetable broth (or chicken broth for non-vegan option)
• 1/4 cup heavy cream or full-fat coconut milk (optional, for creaminess)
• Salt and black pepper to taste
• 1 tablespoon tomato paste
• 1 teaspoon sugar (balances the acidity)
• Fresh basil or parsley, chopped (for garnish)
• Optional: a splash of lemon juice or vinegar for brightness

Step 1: Roast the Peppers

If using fresh bell peppers, place them on a baking sheet under a broiler or directly over a gas flame until the skins are blackened and blistered. Rotate frequently. Place the roasted peppers in a bowl, cover with a lid or wrap, and let steam for 10 minutes. Peel off the skins, remove seeds and stems, and set aside.

Step 2: Sauté Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 1 minute until fragrant.

Step 3: Add Seasonings and Tomato Paste

Stir in the smoked paprika, tomato paste, sugar, and red pepper flakes. Cook for 2 minutes to allow the tomato paste to caramelize slightly and deepen in flavor.

Step 4: Combine Peppers and Broth

Add the roasted red peppers and pour in the vegetable broth. Stir to combine, bring to a boil, then reduce heat and simmer for 15-20 minutes to let the flavors meld.

Step 5: Blend the Soup

Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until velvety. Return to the pot if using a blender.

Step 6: Add Cream and Final Seasoning

Stir in the heavy cream or coconut milk, if using. Taste and adjust with salt, pepper, and a splash of lemon juice or vinegar if desired. Heat through gently but do not boil.

Step 7: Garnish and Serve

Ladle into bowls and garnish with a swirl of cream, chopped fresh herbs, and a sprinkle of chili flakes if desired. Serve hot with toasted bread or a grilled cheese sandwich.

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Notes

This soup is incredibly flexible. You can use fresh or jarred roasted red peppers based on convenience, and either vegetable or chicken broth depending on your dietary preference. For a vegan version, simply swap heavy cream with coconut milk or any plant-based cream alternative. The soup can be made thinner or thicker by adjusting the amount of broth used. It also develops deeper flavor if made a day ahead, making it perfect for meal prep.

Watch Out for These Mistakes While Cooking

• Skipping the roasting step: Roasting is key to bringing out the peppers’ sweetness and smoky flavor.
• Not caramelizing the tomato paste: This step adds a rich umami depth—don’t rush it.
• Over-blending or blending too hot: Let the soup cool slightly before blending in a countertop blender to avoid pressure build-up and potential spills.
• Under-seasoning: Taste throughout the cooking process and adjust salt and acidity to get the balance just right.
• Adding cream too early: High heat can cause cream or coconut milk to separate. Add it at the end and warm gently.

Storage Instructions

Let the soup cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove over medium heat, stirring occasionally. If the soup thickens too much after refrigeration or freezing, stir in a splash of broth or water to bring it back to your desired consistency.

Estimated Nutrition

(Per 1-cup serving, based on version with heavy cream):

• Calories: 140
• Protein: 3g
• Fat: 9g
• Saturated Fat: 3g
• Carbohydrates: 13g
• Fiber: 3g
• Sugar: 7g
• Sodium: 540mg

Frequently Asked Questions

Can I use jarred roasted peppers instead of fresh?

Yes, high-quality jarred roasted peppers are a great shortcut. Just drain and rinse before using.

Is this soup vegan?

It can be! Use vegetable broth and coconut milk or another plant-based cream to keep it vegan.

How spicy is this soup?

It’s naturally mild. You can add red pepper flakes or a dash of hot sauce to increase the heat.

Can I freeze this soup?

Absolutely. Freeze in individual containers and thaw in the fridge overnight before reheating.

Can I make this soup without a blender?

A blender is essential for the creamy texture. If you don’t have one, you can mash it with a potato masher, but the consistency won’t be as smooth.

What can I serve with this soup?

Crusty bread, grilled cheese sandwiches, or a light green salad pair perfectly.

Can I add protein to this soup?

Yes, cooked shredded chicken or white beans can be added after blending for extra protein.

How long does this soup last in the fridge?

Up to 4 days in an airtight container.

Conclusion

Roasted Red Pepper Soup is a beautiful blend of simplicity and sophistication. With minimal ingredients, it delivers bold, comforting flavors that suit any occasion. Whether you’re craving something cozy or need a vibrant appetizer for your dinner guests, this soup is a nourishing, satisfying option worth keeping in your rotation.

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