What goes well with roasted red pepper soup?

Roasted red pepper soup pairs well with grilled cheese sandwiches, crusty bread for dipping, a side salad, or a dollop of sour cream or yogurt.

What does roasted red pepper soup taste like?

Roasted red pepper soup has a sweet, smoky, and slightly tangy flavor profile, with a smooth and creamy texture.

Is roasted red pepper soup good for you?

Yes, roasted red pepper soup is generally healthy. Red peppers are rich in vitamins A and C, and the soup often includes other nutritious vegetables and herbs. However, the nutritional value can vary depending on the ingredients and preparation method.

How do you thicken roasted red pepper soup?

You can thicken roasted red pepper soup by adding a cornstarch slurry (cornstarch mixed with cold water), pureed potatoes, or a small amount of cream cheese. Simmering the soup uncovered for a longer period can also help reduce the liquid and thicken it naturally.

Can you freeze roasted red pepper soup?

Yes, roasted red pepper soup freezes well. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 2-3 months.

What herbs go well with roasted red pepper?

Common herbs that complement roasted red peppers include basil, thyme, oregano, and parsley. A pinch of smoked paprika can also enhance the smoky flavor.

Roasted Red Pepper Soup: Your Cozy, Creamy Comfort in a Bowl 2026

Roasted Red Pepper Soup

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A silky, smoky, and sweet soup that is a hug in a bowl. This recipe ensures a perfectly smooth, restaurant-quality finish by taking the time to peel the roasted peppers. It is a vibrant, comforting meal that is both luxurious and simple to make.

Author: Harmony
Prep Time: 15min
Cook Time: 40min
Total Time: 55min
Yield: 6 servings 1x
Category: dinner
Method: simmering, blending
Cuisine: American
Diet: Vegetarian

Ingredients

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

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Instructions

Preheat broiler to high. Halve bell peppers and remove stems and seeds. Place cut-side down on a foil-lined baking sheet. Broil for 10-15 minutes until skins are charred and blistered.
Transfer peppers to a bowl, cover tightly with plastic wrap or a plate, and let steam for 10 minutes. Once cool, peel off the skins and roughly chop the peppers.
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook for 5-7 minutes until soft and translucent.
Add minced garlic, smoked paprika, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
Add the chopped roasted peppers, canned tomatoes with juices, and vegetable broth. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Remove pot from heat. Using an immersion blender, puree the soup in the pot until completely smooth. (If using a countertop blender, let soup cool slightly and blend in batches.)
Stir in the heavy cream or coconut milk until fully incorporated. Return pot to low heat for 2-3 minutes to warm through; do not boil. Season generously with salt and black pepper. Taste and adjust seasoning.

Notes

For a dairy-free/vegan version, use full-fat coconut milk and vegetable broth. Do not skip peeling the peppers for a smooth texture. Let soup cool slightly before blending in a countertop blender to prevent accidents. The soup freezes well for up to 3 months.

Nutrition

Serving Size: 6
Calories: 210
Sugar: 10
Sodium: 450
Fat: 14
Saturated Fat: 6
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 18
Fiber: 4
Protein: 3
Cholesterol: 20

Find it online: https://harmonymeal.com/roasted-red-pepper-soup-2/