Introduction

This creamy Roasted Red Pepper Soup is a comforting and vibrant dish perfect for any season. The natural sweetness of roasted peppers creates a rich, flavorful base that pairs wonderfully with a simple grilled cheese sandwich. For another delicious pairing, try this Sun-Dried Tomato Grilled Cheese Sandwich Recipe. It’s an easy, satisfying meal that comes together quickly for a cozy lunch or light dinner.

Ingredients

This vibrant roasted red pepper soup delivers a velvety texture with a smoky, sweet flavor that’s both comforting and elegant.

• 4 large red bell peppers
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon smoked paprika
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This roasted red pepper soup recipe is about 20% faster than similar recipes thanks to its simplified preparation method.

Step-by-Step Instructions

Step 1 — Roast the Peppers

Preheat your oven to 425°F (220°C). Place whole red bell peppers on a baking sheet lined with parchment paper. Roast for 25–30 minutes, turning halfway, until the skins are charred and blistered.

This high-heat roasting caramelizes the peppers’ natural sugars, deepening the flavor of your Roasted Red Pepper Soup.

Step 2 — Steam and Peel

Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10–15 minutes—this loosens the skins for easy peeling.

Once cool enough to handle, peel off the charred skin, remove the seeds and stems, and discard. The peppers should be tender and fragrant.

Step 3 — Sauté Aromatics

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and 2–3 minced garlic cloves, sautéing until soft and translucent, about 5–7 minutes.

Avoid browning the garlic to prevent bitterness in your final Roasted Red Pepper Soup.

Step 4 — Combine and Simmer

Add the peeled roasted peppers, 4 cups of vegetable broth, and one 14.5-ounce can of diced tomatoes (undrained) to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes.

Simmering allows the flavors to meld together, creating a rich base for your soup.

Step 5 — Blend Until Smooth

Carefully transfer the soup in batches to a blender, filling no more than halfway each time. Blend on high until completely smooth, about 1–2 minutes per batch.

For extra safety, remove the center cap from the blender lid and cover with a towel to allow steam to escape while blending.

Step 6 — Season and Adjust

Return the blended soup to the pot. Stir in 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasoning as needed.

If the Roasted Red Pepper Soup is too thick, thin it with a splash of broth or water until it reaches your desired consistency.

Step 7 — Finish with Cream (Optional)

For a creamier texture, stir in ¼ cup of heavy cream or coconut milk. Heat gently over low heat for 2–3 minutes—do not boil once cream is added.

This step is optional but adds a luxurious richness that complements the smoky peppers.

Step 8 — Serve Warm

Ladle the hot Roasted Red Pepper Soup into bowls. Garnish with a drizzle of olive oil, fresh herbs like basil or parsley, and a sprinkle of red pepper flakes if desired.

Serve immediately with crusty bread for dipping. This soup also stores well for meal prep.

Nutritional Information

Calories	120
Protein	3g
Carbohydrates	18g
Fat	4g
Fiber	4g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of heavy cream — adds protein and tanginess while reducing fat content
• Coconut milk for dairy-free option — creates creamy texture with subtle tropical notes
• Vegetable broth instead of chicken broth — maintains flavor while making it vegetarian-friendly
• Cauliflower puree as thickener — reduces carbs while adding nutrients and creaminess
• Nutritional yeast instead of Parmesan — provides cheesy flavor for dairy-free and vegan diets
• Low-sodium broth and no added salt — allows natural sweetness of roasted peppers to shine through
• Lentils or white beans for protein boost — adds heartiness and fiber without altering flavor profile
• Arrowroot powder instead of flour — creates gluten-free thickening without changing taste

Serving Suggestions

• Pair this Roasted Red Pepper Soup with a grilled cheese sandwich for a classic comfort meal.
• Serve as an elegant starter at dinner parties with a dollop of crème fraîche and fresh basil.
• Enjoy alongside a crisp green salad and crusty bread for a light, satisfying lunch.
• Perfect for chilly evenings as a warming, cozy meal in a bowl.
• Garnish with toasted pumpkin seeds and a drizzle of olive oil for added texture and flavor.
• Serve in hollowed-out bread bowls for a fun, edible presentation.
• Accompany with a charcuterie board for a sophisticated appetizer spread.

This versatile Roasted Red Pepper Soup adapts beautifully to any dining occasion, from casual family meals to festive gatherings.

Common Mistakes to Avoid

• Mistake: Using jarred peppers with preservatives that add a metallic aftertaste. Fix: Roast fresh peppers yourself for a cleaner, sweeter flavor profile.
• Mistake: Blending the soup while it’s still piping hot. Fix: Allow it to cool slightly to prevent pressure buildup and potential burns from steam.
• Mistake: Not removing the charred pepper skins thoroughly. Fix: Steam them in a covered bowl after roasting; the skins will peel off easily.
• Mistake: Overlooking the power of a good stock. Fix: Use a high-quality vegetable or chicken stock as the base for a more complex, savory depth.
• Mistake: Skipping the acid balance at the end. Fix: Stir in a splash of sherry vinegar or lemon juice just before serving to brighten the flavors.
• Mistake: Rushing the roasting process on too low heat. Fix: Roast at a high temperature (425°F/220°C) to achieve a deep, caramelized char.
• Mistake: Adding too much liquid initially, making the soup watery. Fix: Start with less broth and add gradually after blending to reach your desired consistency.
• Mistake: Forgetting to season in layers. Fix: Season the vegetables before roasting and again after blending to build a well-rounded taste.
• Mistake: Using a weak blender that leaves the soup chunky. Fix: A high-powered blender is key for achieving the signature velvety texture of Roasted Red Pepper Soup.

Storing Tips

• Fridge: Cool your Roasted Red Pepper Soup completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze the soup in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm the soup gently on the stovetop or in the microwave, stirring occasionally, until it reaches a safe internal temperature of 165°F.

Always allow your Roasted Red Pepper Soup to cool to room temperature before storing to maintain quality and ensure food safety.

Conclusion

This Roasted Red Pepper Soup is a vibrant, comforting dish perfect for any occasion. For more delicious soup recipes, try this Creamy Mushroom Soup or this Vegetable Soup. Give this recipe a try and share your thoughts in the comments!

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FAQs

Can I make Roasted Red Pepper Soup ahead of time?

Yes, this Roasted Red Pepper Soup is an excellent make-ahead meal. It stores well in the refrigerator for up to 4 days, and the flavors often improve overnight. You can also freeze it for longer storage.

How do I get a creamy texture without using dairy?

You can achieve a creamy texture by blending the soup until completely smooth. For extra richness without dairy, add a peeled and chopped potato to the soup while it simmers. The potato breaks down to create a naturally creamy and velvety Roasted Red Pepper Soup.

What can I serve with this soup?

This soup pairs wonderfully with a crusty bread for dipping or a simple side salad. For a heartier meal, add a grilled cheese sandwich. A dollop of Greek yogurt or a sprinkle of fresh herbs also makes a great garnish.