Roasted Red Pepper Soup

This soup proves that deep, luxurious flavor doesn’t require luxury ingredients. A bag of bell peppers, an onion, and a can of tomatoes simmer into a rich roasted red pepper soup that’s kind to your wallet. I remember the first time I tasted a version of this at a little bistro years ago. It was so velvety and complex, with a smoky sweetness I couldn’t quite place. I assumed it was a chef’s secret, something far too intricate for my own kitchen. But the truth is, the magic of a great roasted red pepper soup comes from one simple, transformative step: letting the peppers char and caramelize until their sugars bloom. It’s a lesson in patience that pays off in bowls of pure comfort. This recipe is my weekly reset button, a pot of sunshine that chases away the chill and fills the house with the most incredible aroma. It’s the kind of meal that feels like a warm hug, proving that the best comfort food often starts with the humblest vegetables.

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Ingredients List

Roasted Red Pepper Soup begins with a short list of simple, vibrant ingredients. You likely have most of them in your pantry right now, waiting to become something special.

• 6 large red bell peppers
• 2 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can whole peeled tomatoes, with their juices
• 4 cups vegetable broth (chicken broth works too)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 cup heavy cream or full-fat coconut milk for dairy-free
• Salt and freshly ground black pepper to taste
• For serving: crusty bread, a swirl of cream, fresh basil, or croutons

Smart Swaps & Notes:

• Peppers: No fresh peppers? A 24-ounce jar of roasted red peppers, drained and rinsed, is a fantastic shortcut. Just skip the roasting step.
• Cream: For a lighter touch, half-and-half or whole milk will work, though the soup will be less rich. For a dairy-free version, full-fat coconut milk adds lovely creaminess.
• Broth: I prefer vegetable broth to keep it vegetarian, but a rich chicken broth adds another layer of savory depth, much like you’d find in a hearty vegetable beef soup recipe.

Timing

This roasted red pepper soup is a beautiful lesson in low-and-slow cooking, where most of the time is hands-off while the oven does its work.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes (including roasting)
• Total Time: 1 hour 30 minutes

While it simmers, you have just enough time to tidy the kitchen, set the table, or whip up a quick grilled cheese—the perfect partner for this cozy meal.

Step-by-Step Instructions

1. Roast the Peppers

Preheat your oven to 425°F (220°C). Halve the bell peppers and remove the stems and seeds. Toss them with 1 tablespoon of olive oil and arrange them cut-side down on a baking sheet. Roast for 30-40 minutes, until the skins are deeply charred and blistered. This is where the magic happens—that smoky, sweet secret flavor develops right here. Transfer the hot peppers to a bowl, cover it with a plate, and let them steam for 10 minutes. This makes peeling the skins off a breeze.

2. Build the Flavor Base

While the peppers steam, heat the remaining tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and cook until soft and translucent, about 8 minutes. Stir in the garlic and cook for just one more minute until fragrant. This simple foundation is crucial for building a flavorful base, a technique that works wonders in everything from a creamy potato leek soup to more complex Asian soup recipes.

3. Simmer and Blend

Peel the skins from the roasted peppers—they should slip off easily. Add the peeled peppers, the entire can of tomatoes (juices and all), vegetable broth, smoked paprika, and thyme to the pot with the onions. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25 minutes. This allows all the flavors to marry and mellow. Carefully blend the soup until completely smooth using an immersion blender directly in the pot, or work in batches with a countertop blender.

4. Finish with Cream

Return the smooth soup to the pot if needed and stir in the heavy cream. Warm it through over low heat for another 5 minutes. Do not let it boil after adding the cream. Taste and season generously with salt and black pepper. This final touch of richness balances the bright acidity of the tomatoes and peppers perfectly.

Nutritional Information

A serving of this homemade roasted red pepper soup is not only soul-satisfying but also packed with goodness. One bowl (approximately 1.5 cups) provides roughly:

• Calories: 220
• Fat: 14g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 4g
• Vitamin C: Over 150% of your daily needs
• Vitamin A: Over 80% of your daily needs

Red bell peppers are a powerhouse of Vitamin C and antioxidants, while the tomatoes add lycopene. Using a good-quality broth and olive oil contributes healthy fats that help your body absorb all those fat-soluble vitamins. It’s comfort food you can feel good about.

Equipment Needed

You don’t need any fancy gadgets to make this roasted red pepper soup. A regular kitchen setup is perfect.

• Large Baking Sheet: For roasting the peppers.
• Dutch Oven or Large Soup Pot: A heavy-bottomed pot is ideal for even cooking and simmering.
• Immersion Blender or Countertop Blender: For achieving that signature velvety texture. An immersion blender is my favorite for easy cleanup.
• Cutting Board & Sharp Knife: For prepping the veggies.
• Measuring Cups & Spoons

Why You’ll Love This Recipe

This isn’t just another soup recipe. This roasted red pepper soup is a weekly staple in my home for so many reasons.

1. Restaurant-Quality Flavor at Home: That deep, smoky-sweet complexity usually found in bistros is achievable in your own kitchen with one simple roasting step.
2. Incredibly Versatile: It’s a perfect canvas. Serve it elegant and smooth for guests, or make it heartier by stirring in cooked sausage or white beans for a twist on sausage soup recipes.
3. Meal Prep Champion: It tastes even better the next day and freezes beautifully, making future-you very grateful.
4. Family-Friendly Comfort: Its smooth texture and sweet notes are a hit with kids and adults alike. It’s a gentle introduction to vegetable-forward meals.
5. Pantry-Friendly: It leans heavily on affordable, shelf-stable ingredients and transforms basic bell peppers into something luxurious.

Healthier Alternatives for the Recipe

This roasted red pepper soup is naturally vegetarian and gluten-free, but you can easily tweak it to fit other dietary needs without sacrificing an ounce of flavor.

• Dairy-Free/Vegan: Swap the heavy cream for full-fat coconut milk. It adds a subtle sweetness and incredible creaminess that works beautifully with the peppers.
• Lower Fat: Omit the cream entirely. The soup is still wonderfully rich and flavorful from the roasted vegetables. For a touch of creaminess, blend in 1/2 cup of cooked white beans or a small, peeled russet potato added during the simmering step.
• Higher Protein: Stir in a can of rinsed white beans or chickpeas when you add the cream, or top each bowl with a dollop of Greek yogurt or a sprinkle of grated Parmesan. For a heartier, meatier version, brown some Italian sausage in the pot before adding the onion, taking inspiration from the principles of a good sausage soup recipe.

Serving Suggestions

A bowl of this vibrant roasted red pepper soup is a meal all on its own, but a few thoughtful touches can turn it into a feast.

• The Perfect Toppings: A drizzle of extra virgin olive oil, a swirl of cream or coconut milk, a sprinkle of fresh herbs like basil or thyme, or homemade garlic croutons for crunch.
• Ideal Pairings: Serve it with a thick slice of crusty, buttered sourdough for dipping. For a fuller meal, pair it with a crisp green salad or a gourmet grilled cheese sandwich.
• Make it a Spread: This soup is fantastic as part of a soup-and-salad night. Offer it alongside a simple tomato basil soup for a beautiful color contrast, or a creamy butternut squash soup for a sweet and savory duo.

Common Mistakes to Avoid

A great roasted red pepper soup is easy to achieve, but a few small missteps can make a difference. Here’s how to avoid them.

1. Skipping the Roast: Don’t be tempted to just sauté the peppers. Roasting is non-negotiable for developing the deep, caramelized flavor that defines this soup. It’s the step that transforms a simple vegetable soup into something extraordinary.
2. Blending While Too Hot: If using a countertop blender, always allow the soup to cool slightly and never fill the blender more than halfway. Hold the lid firmly in place with a kitchen towel to prevent a dangerous steam explosion.
3. Underseasoning: Tomatoes and peppers need a good amount of salt to make their flavors sing. Season in layers—a pinch when cooking the onions, and then be generous at the end after adding the cream. Taste and adjust until it tastes vibrant and balanced to you.
4. Boiling After Adding Cream: Once you stir in the dairy, keep the heat on low. Boiling can cause the cream to separate or curdle, giving the soup a grainy texture.

Storing Tips for the Recipe

This roasted red pepper soup is a gift that keeps on giving, making it ideal for busy weeks.

• Refrigerator: Cool the soup completely and store it in an airtight container for up to 4 days. The flavors meld and deepen beautifully overnight.
• Freezer: Freeze in portion-sized containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently warm on the stovetop over medium-low heat, stirring occasionally. If it seems too thick after storage, thin it with a splash of broth or water. For a single serving, microwave in 30-second intervals, stirring in between.

Conclusion

This roasted red pepper soup is more than just a recipe; it’s a reminder of how transformative a little time in the oven can be. It turns everyday ingredients into a bowl of deep, smoky-sweet comfort that feels both special and completely approachable. Whether you’re looking for a simple weeknight dinner, an impressive starter for guests, or a freezer staple for effortless meals, this soup delivers. It’s the kind of homemade recipe that makes you wonder why you’d ever buy the canned version again.

I hope this recipe brings as much warmth to your table as it does to mine. If you give it a try, I’d love to hear how it turned out for you! Leave a comment below or share your creation and tag @HarmonyMeal. And if you’re on a soup kick, be sure to check out my other cozy favorites like this creamy tomato basil soup for another classic, or this hearty turkey chili soup for when you need something with a little more kick. Happy cooking.

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