Roasted Red Pepper Soup

I love making a double batch of this soup to stash in the freezer for effortless future meals. This roasted red pepper soup reheats beautifully, its flavors seeming to deepen overnight. There’s something about that sweet, smoky, and velvety texture that feels like a warm hug in a bowl. It’s the kind of meal that turns a regular Tuesday into something special, without demanding hours at the stove.

This particular recipe holds a special place in my kitchen rotation. It’s my go-to when I crave the vibrant, sun-drenched flavors of a Mediterranean diet soup but want the cozy simplicity of a classic comfort food. The secret ingredient? It’s a simple, humble addition that transforms the entire pot, adding a layer of savory depth you won’t believe comes from your pantry. This roasted red pepper soup is more than just a meal; it’s a promise of simplicity, flavor, and warmth. Regular kitchen, regular time, great results.

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Ingredients List for Roasted Red Pepper Soup

This roasted red pepper soup recipe is a beautiful example of how simple ingredients can create extraordinary flavor. You’ll be amazed at the rich, complex taste that comes from this straightforward list.

• 2 lbs red bell peppers (about 4-5 large peppers)
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 4 cups vegetable broth (chicken broth works too)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• The Secret Ingredient: 1/3 cup raw cashews
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and black pepper to taste
• For garnish: A swirl of cream, fresh basil, or crusty bread

Smart Swaps & Dietary Notes:

• Dairy-Free: The cashews create a luxuriously creamy texture without any dairy. For a nut-free version, substitute with 1/2 cup canned full-fat coconut milk added at the blending stage.
• Broth: Use a low-sodium broth to control the salt level.
• Spice Level: Add a pinch of red pepper flakes with the paprika if you like a little heat.

Timing for This Cozy Meal

One of the best things about this roasted red pepper soup is how the hands-off roasting time does most of the flavor work for you.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

While the total time is about an hour, only 20 minutes of that is active cooking. The rest is roasting and simmering time—perfect for tidying up the kitchen or relaxing. It’s about 30% faster than many blended vegetable soups that require pre-cooked components.

Step-by-Step Instructions for Roasted Red Pepper Soup

Follow these simple steps for a perfectly silky and flavorful soup every time.

1. Roast the Vegetables. Preheat your oven to 425°F (220°C). Halve and core the red peppers, removing the seeds and stems. Place them cut-side down on a baking sheet along with the onion chunks and whole garlic cloves. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes, until the peppers are charred in spots and very tender.

2. Simmer the Base. Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth, canned fire-roasted tomatoes (with their juices), smoked paprika, dried thyme, and the raw cashews. Bring to a gentle boil, then reduce heat and simmer for 15 minutes. This allows the cashews to soften and the flavors to marry.

3. Blend Until Silky Smooth. Carefully blend the soup using an immersion blender directly in the pot, or transfer in batches to a stand blender. Pro Tip: If using a stand blender, never fill it more than halfway with hot liquid, and hold the lid down with a kitchen towel to prevent steam explosions. Blend until completely smooth and creamy.

4. Season and Serve. Taste your roasted red pepper soup and season generously with salt and black pepper. The right amount of salt will make all the other flavors—the sweetness of the peppers, the smokiness of the paprika—truly sing. Ladle into bowls and add your favorite garnishes.

Nutritional Information

A serving of this homemade roasted red pepper soup is as nourishing as it is delicious. It’s packed with vitamins and fits beautifully into a balanced eating plan.

• Calories: ~180 per serving (1.5 cups)
• Protein: 5g
• Carbohydrates: 20g
• Fat: 10g (primarily healthy fats from olive oil and cashews)
• Key Benefits: Red peppers are an excellent source of Vitamin C and Vitamin A. The cashews provide plant-based protein and healthy fats, making this soup satisfying and energy-sustaining. This recipe is a wonderful, flavorful addition to any collection of Mediterranean diet soup recipes.

Equipment Needed

You don’t need any fancy gear to make this cozy meal. A few basics will do the trick:

• Rimmed Baking Sheet: For roasting the vegetables.
• Large Pot or Dutch Oven: For simmering and blending.
• Immersion Blender or Stand Blender: Essential for that signature creamy texture. An immersion blender is easiest for cleanup.
• Cutting Board & Sharp Knife

Why You’ll Love This Roasted Red Pepper Soup

This recipe has earned its spot as a forever favorite for so many good reasons.

1. Deep, Complex Flavor from Simple Steps: The roasting process caramelizes the peppers and onions, creating a natural sweetness and smoky depth that forms the soul of the soup.
2. Secretly Creamy & Dairy-Free: The blended cashews work magic, providing a rich, velvety body that feels indulgent without any cream. It’s a fantastic trick for many creamy soups, like my Roasted Garlic Cauliflower Soup.
3. Meal Prep Champion: It doubles and freezes perfectly. Make a big pot on Sunday for easy lunches or quick dinners all week.
4. Family-Friendly & Adaptable: Its smooth texture and sweet, savory flavor are a hit with all ages. It’s a great gateway to vegetable-forward meals.

Healthier Alternatives for the Recipe

This roasted red pepper soup is already quite wholesome, but here are easy tweaks to align with different dietary goals.

• Lower Fat: Use 1 tbsp of olive oil for roasting and substitute the cashews with 1/2 cup of cooked white beans (like cannellini) for creaminess.
• Higher Protein: Stir in 1 cup of cooked lentils or white beans after blending for a heartier, protein-packed bowl. It’s a great way to incorporate the principles of a Mediterranean lentil soup.
• Extra Veggie Boost: Add a large chopped carrot to the roasting pan. Its natural sweetness complements the peppers beautifully.

Serving Suggestions

A great bowl of soup is made even better with the right accompaniments. Here’s how I love to serve this roasted red pepper soup.

• The Perfect Toppings: A drizzle of good olive oil, a dollop of Greek yogurt or sour cream, a sprinkle of fresh herbs (basil, thyme, or parsley), or homemade garlicky croutons.
• On the Side: A thick slice of crusty, buttered sourdough is non-negotiable in my house. For a lighter option, a simple green salad with a lemon vinaigrette is perfect.
• Make it a Feast: Pair it with a hearty sandwich for a complete lunch, or serve it as a elegant starter before a main course like pasta. It shares the cozy, comforting spotlight with soups like my Creamy Tomato Basil Soup or Ginger Carrot Soup.

Common Mistakes to Avoid

A few small missteps can change your soup’s texture and flavor. Here’s how to steer clear.

1. Underseasoning: This is the biggest culprit for bland soup. Salt in layers—a pinch on the roasting veggies, and then generously at the end after blending. Taste and adjust until the flavors pop.
2. Skipping the Roasting: Boiling or sautéing the peppers won’t give you the same deep, sweet, smoky flavor. The char from roasting is non-negotiable for the best roasted red pepper soup.
3. Not Blending Thoroughly: Blend for a full minute or two to achieve that restaurant-quality, silky-smooth texture. Any unblended cashew bits will leave a gritty mouthfeel.
4. Using Raw Garlic: Roasting the garlic with the peppers tames its sharp bite and infuses a sweet, mellow flavor. Don’t add raw garlic to the pot.

Storing Tips for the Recipe

This soup is a dream for leftovers and future meals.

• Refrigerator: Cool completely and store in an airtight container for up to 4 days. The flavors truly improve by the second day.
• Freezer: Portion the cooled soup into freezer-safe bags or containers. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. If it has thickened in the fridge, add a splash of broth or water to reach your desired consistency. This roasted red pepper soup reheats like a champion.

Conclusion

This roasted red pepper soup with its secret creamy ingredient is everything I want in a home-cooked meal: uncomplicated, deeply satisfying, and brimming with the kind of flavor that makes you pause and savor. It proves that comfort food doesn’t have to be heavy or complicated. Simple ingredients, warm memories.

I hope this recipe finds its way into your kitchen and becomes a trusted friend for busy nights and cozy weekends alike. If you’re looking for other hearty, family-friendly soup ideas, my Corned Beef Cabbage Soup is another beloved option. And for the original inspiration behind today’s recipe, you can always visit my classic Roasted Red Pepper Soup.

I’d love to hear how your soup turns out! Did your family love it? What’s your favorite topping? Let me know in the comments below, and don’t forget to tag @HarmonyMeal on Pinterest so I can see your beautiful creations. Food that feels like home.

FAQs about Roasted Red Pepper Soup

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