Roasted Red Pepper Soup

Forgetting to peel your roasted peppers can leave you with chewy, bitter bits in an otherwise silky soup. Taking that extra minute to remove the skins ensures your roasted red pepper soup achieves a perfectly smooth, restaurant-quality finish every single time. I learned this the hard way years ago, rushing through a batch for a last-minute dinner party. The flavor was there—smoky, sweet, deeply comforting—but the texture just wasn’t right. It was a gentle reminder that the simplest steps often make the biggest difference in turning good food into great food.

That’s the heart of this recipe. This roasted red pepper soup is my go-to when I crave something that feels both luxurious and utterly simple. It’s a hug in a bowl, a vibrant burst of color on a gray day, and proof that a handful of humble ingredients can create something truly special. Whether you’re looking for an easy soup recipe to whip up on a busy weeknight or a show-stopping starter for a cozy gathering, this version delivers. It’s all about celebrating the natural sweetness of the peppers, deepened by roasting, and wrapping it in a creamy, velvety embrace. Let’s make a pot.

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Ingredients List for Roasted Red Pepper Soup

Roasted red pepper soup begins with a short list of ingredients, each playing a key role in building its signature smoky-sweet flavor. You likely have most of these in your pantry right now.

• 6 large red bell peppers
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups (32 oz) vegetable broth (chicken broth works too)
• 1 (14.5 oz) can fire-roasted diced tomatoes, with their juices
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional, for a hint of heat)
• ½ cup heavy cream or full-fat coconut milk for dairy-free
• Salt and freshly ground black pepper to taste

Smart Swaps & Notes:

• Broth: Use what you have. A rich chicken broth adds depth, while vegetable broth keeps it plant-based.
• Cream: For a lighter touch, half-and-half or whole milk will work, though the soup will be less rich. For dairy-free, full-fat coconut milk is fantastic and adds a subtle sweetness that pairs beautifully.
• Tomatoes: Standard diced tomatoes are fine, but the fire-roasted ones add an extra layer of smoky complexity that I love.
• Fresh Herbs: If you have a fresh thyme sprig, toss it in while simmering and remove it before blending.

Timing for Your Soup

This roasted red pepper soup is wonderfully straightforward. From start to silky finish, you’re looking at:

• Prep Time: 15 minutes (mostly chopping and prepping peppers)
• Cook Time: 40 minutes
• Total Time: 55 minutes

The active time is minimal. While the soup simmers, your kitchen fills with the most incredible aroma, and you have time to tidy up or make a perfect grilled cheese for dipping. It’s about 30% faster than many blended soup recipes that require roasting vegetables separately in the oven first.

Step-by-Step Instructions

Making this soup is a gentle, forgiving process. Follow these steps for a flawless pot every time.

1. Roast & Prep the Peppers
Preheat your broiler to high. Halve the bell peppers and remove the stems and seeds. Place them cut-side down on a baking sheet lined with foil. Broil for 10-15 minutes, until the skins are completely charred and blistered. Transfer the peppers to a bowl and cover it tightly with plastic wrap or a plate. Let them steam for 10 minutes—this is the magic step that loosens the skins. Once cool enough to handle, peel off the blackened skins. They should slip off easily. Roughly chop the peeled peppers.

2. Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic, smoked paprika, thyme, and red pepper flakes (if using). Cook for just 1 minute until fragrant. This blooms the spices and builds a deep flavor base for your roasted red pepper soup.

3. Simmer & Blend
Add the chopped roasted peppers, canned tomatoes with their juices, and vegetable broth to the pot. Give everything a good stir. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 20 minutes. This allows all the flavors to marry beautifully. Remove the pot from the heat. Using an immersion blender, carefully puree the soup directly in the pot until completely smooth. If using a countertop blender, work in batches and allow the soup to cool slightly first, holding the lid firmly with a towel.

4. Finish with Cream
Stir in the heavy cream (or coconut milk) until fully incorporated. Return the pot to low heat for just 2-3 minutes to warm through—do not let it boil. Season generously with salt and black pepper. Taste and adjust; you might need a pinch more smoked paprika or a squeeze of lemon juice to brighten it all up.

Nutritional Information

A serving of this comforting roasted red pepper soup is not only delicious but nourishing. Per approximately 1.5-cup serving (based on 6 servings): Calories: ~210 | Fat: 14g | Carbohydrates: 18g | Fiber: 4g | Sugar: 10g | Protein: 3g.

Red bell peppers are a powerhouse of Vitamin C (even more so when roasted!) and Vitamin A, supporting immunity and eye health. The olive oil provides heart-healthy fats, and using vegetable broth keeps it low in saturated fat. It’s a vibrant, nutrient-dense choice for a cozy meal.

Equipment Needed

You don’t need any fancy gadgets for this easy soup recipe. A few basics will do:

• A large pot or Dutch oven: For sautéing and simmering.
• Baking sheet & foil: For broiling the peppers.
• Immersion blender or countertop blender: Essential for that silky texture. An immersion blender is my favorite for easy cleanup.
• Cutting board & sharp knife: For prepping veggies.
• Measuring cups and spoons.

Why You’ll Love This Roasted Red Pepper Soup

This recipe has earned a permanent spot in my rotation for so many reasons.

• Maximal Flavor, Minimal Effort: The broiler does the heavy lifting, transforming simple peppers into something deeply complex and sweet.
• Meal Prep Champion: It tastes even better the next day and freezes like a dream. Make a double batch for effortless future meals.
• Incredibly Adaptable: Easily made dairy-free, vegan, or adjusted for what you have on hand without sacrificing that creamy comfort.
• Feeds a Crowd (or Just You): It scales perfectly for a family dinner or a quiet night in. Leftovers are a gift.
• The Ultimate Comfort Food: It’s rich, satisfying, and feels like a treat, yet it’s packed with wholesome vegetables.

Healthier Alternatives for the Recipe

This roasted red pepper soup is already quite wholesome, but here are easy tweaks for different dietary needs:

• Dairy-Free/Vegan: Swap the heavy cream for full-fat canned coconut milk. It’s luxuriously creamy and adds a lovely subtle flavor. Be sure to use vegetable broth.
• Lower Fat: Omit the cream entirely. The soup is still deliciously thick and flavorful from the blended vegetables. For extra creaminess without dairy, add a peeled, cooked potato to the pot before blending.
• Higher Protein: Stir in a can of rinsed white beans (like cannellini) before blending, or top each bowl with a spoonful of Greek yogurt, a sprinkle of pepitas, or some shredded rotisserie chicken for a heartier meal.
• Low-Sodium: Use low-sodium vegetable broth and be mindful of seasoning with salt at the end.

Serving Suggestions

A bowl of this vibrant soup is a complete meal with the right accompaniments.

• The Classic Pairing: A golden, buttery grilled cheese sandwich for dipping is non-negotiable in my book. It’s the perfect textural contrast.
• Toppings Bar: Set out small bowls of toppings for everyone to customize. Try a dollop of sour cream or crème fraîche, a sprinkle of fresh herbs (basil, chives, or thyme), homemade croutons, a drizzle of good olive oil, or a pinch of extra red pepper flakes.
• On the Side: A simple green salad with a bright vinaigrette, a crusty baguette, or a hearty slice of no-knead bread are all wonderful.
• For a Heartier Meal: Serve it alongside a half sandwich or a slice of quiche for a more substantial lunch or dinner.

If you love the creamy, vegetable-forward vibe of this soup, you might also enjoy my silky Butternut Squash Soup or my Ginger Carrot Soup, which has a wonderful zesty kick.

Common Mistakes to Avoid

A few small missteps can change your soup’s outcome. Here’s how to sidestep them:

1. Skipping the Pepper Peel: This is the number one tip. Those charred skins are bitter and chewy. Taking the time to steam and peel them is what guarantees a velvety, professional texture in your roasted red pepper soup.
2. Blending While Too Hot: If using a countertop blender, let the soup cool for 5-10 minutes before blending. Hot liquid expands and can blow the lid off, creating a dangerous (and messy) situation. Always hold the lid down with a kitchen towel.
3. Not Tasting at the End: Seasoning is everything. Broths vary in saltiness, and peppers vary in sweetness. Always do a final taste and adjust with salt, pepper, or even a tiny splash of balsamic vinegar or lemon juice to balance and brighten the flavors.
4. Boiling After Adding Cream: Once you stir in the dairy or coconut milk, just warm it through gently. Boiling can cause the cream to separate or curdle, affecting the smooth texture.

Storing Tips for the Recipe

This soup is a make-ahead dream.

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

For another fantastic soup that uses a similar roasting technique to build deep flavor, try my Roasted Garlic Cauliflower Soup. It’s another creamy, comforting favorite.

Conclusion

This roasted red pepper soup is more than just a recipe; it’s a reliable source of warmth and satisfaction. It proves that with a little patience (mostly hands-off simmering time) and a few quality ingredients, you can create a restaurant-worthy comfort food right in your own kitchen. It’s adaptable, forgiving, and always met with happy sighs around my table.

I hope this recipe finds its way into your regular rotation, bringing a splash of color and a whole lot of comfort to your meals. It’s the kind of food that feels like home.

If you give it a try, I’d love to hear how it turned out for you! Share your creations or tag @HarmonyMeal on Pinterest. And if you’re craving more cozy, blended soups, don’t miss my classic Tomato Basil Soup or its extra-creamy cousin, Creamy Tomato Basil Soup. Happy cooking.

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