Roasted Red Pepper Soup is a velvety and flavorful dish that brings together the smoky sweetness of roasted red peppers with creamy undertones, making it the perfect comfort food. Ideal for chilly days or light dinners, this soup offers a rich, satisfying taste that pairs beautifully with crusty bread or a fresh salad.

ingredients

Roasted Red Pepper Soup: A Creamy Comfort in Every Spoon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

red bell peppersgarliconionolive oilvegetable brothheavy cream (or coconut milk for a dairy-free option)tomato pastebasil (fresh or dried)saltblack peppercrushed red pepper flakes (optional for heat)

directions

Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove seeds, and place them cut side down on a baking sheet. Roast for 20-25 minutes until the skins are charred and blistered.

Transfer roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins once cooled.

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent and fragrant.

Stir in tomato paste and cook for 2 minutes, then add the peeled roasted peppers and vegetable broth.

Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. Add basil, salt, pepper, and optional red pepper flakes.

Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth and creamy.

Stir in heavy cream and simmer for another 5 minutes. Adjust seasoning to taste.

Serve hot, garnished with a swirl of cream or fresh herbs.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesRoasting time: 25 minutesCooking time: 20 minutesTotal time: 1 hour

Variations

Use coconut milk instead of cream for a vegan version.

Add a roasted tomato for deeper flavor.

Incorporate a spoonful of pesto before serving for an herby twist.

Top with crumbled goat cheese or feta for extra richness.

Serve chilled as a refreshing gazpacho-style soup in summer.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.Reheat on the stovetop over low heat, stirring occasionally, or microwave in short intervals until warmed through.Can be frozen for up to 2 months; thaw in the fridge before reheating.

FAQs

Can I use jarred roasted red peppers?

Yes, but fresh roasted peppers offer a deeper flavor. Drain and rinse jarred peppers before using.

Is this soup spicy?

It’s naturally mild, but red pepper flakes can add heat if desired.

Can I make it ahead of time?

Absolutely—flavors develop even more after a day in the fridge.

Do I need to peel the peppers?

Yes, peeling improves the texture and flavor of the soup.

What can I serve with this soup?

Try grilled cheese, crusty bread, or a green salad for a complete meal.

Can I make this soup without cream?

Yes, omit or replace with a dairy-free alternative like coconut milk or cashew cream.

Is this soup gluten-free?

Yes, it’s naturally gluten-free when using gluten-free broth.

How can I thicken the soup?

Simmer longer to reduce, or add a cooked potato or white beans during blending.

Can I use other types of peppers?

Yes, but red bell peppers are best for sweetness and color.

How do I get a smoky flavor?

Roasting the peppers adds natural smokiness; you can also add a pinch of smoked paprika.

Conclusion

Roasted Red Pepper Soup is a warm, creamy bowl of comfort with layers of sweet, smoky flavor. Whether enjoyed as a light lunch or cozy dinner, it’s a dish that’s as nourishing as it is delicious. With simple ingredients and easy steps, this soup is sure to become a staple in your kitchen repertoire.