Why You’ll Love This Recipe

Spicy Roasted Red Pepper Soup is a comforting and flavorful dish with a velvety texture and a bold kick of heat. The smoky sweetness of roasted red peppers combines perfectly with garlic, onions, and spices to create a rich and vibrant soup. It’s perfect for cozy nights, easy lunches, or as a starter for dinner parties.

ingredients

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

red bell peppersolive oiloniongarlicvegetable brothtomato pastesmoked paprikared pepper flakes (adjust to taste)saltblack pepperheavy cream or coconut cream (optional for creaminess)fresh basil or parsley (for garnish)

directions

Preheat your oven to 450°F (230°C). Cut the red bell peppers in half and remove seeds.

Place the peppers cut side down on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until the skins are charred.

Remove from oven, place peppers in a bowl, cover, and let steam for 10 minutes. Peel off the skins.

In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft.

Add minced garlic, tomato paste, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 2-3 minutes.

Add the roasted peppers and vegetable broth. Simmer for 10-15 minutes to blend the flavors.

Use an immersion blender or transfer to a blender to puree until smooth.

Return to heat and stir in heavy cream or coconut cream if using. Adjust seasoning as needed.

Serve hot, garnished with fresh herbs.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesRoasting time: 25 minutesCooking time: 20 minutesTotal time: 55 minutes

Variations

Add roasted tomatoes for a deeper flavor profile.

Stir in a handful of cooked rice or quinoa for a heartier version.

Use chipotle peppers for a smoky heat.

Top with croutons, a swirl of yogurt, or grated cheese.

Make it vegan by using coconut cream and vegetable broth.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat on the stove over medium heat until warmed through, or microwave in 1-minute intervals.Freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

How spicy is this soup?

It has a medium heat level from the red pepper flakes, but you can adjust the spice to your taste.

Can I use jarred roasted red peppers?

Yes, they work well and save time—just drain them before adding.

Do I need to peel the peppers?

Yes, peeling removes the charred skin for a smoother texture.

Can I make this soup creamier?

Yes, add heavy cream or coconut cream at the end for extra richness.

Is this soup gluten-free?

Yes, it’s naturally gluten-free.

Can I make it in advance?

Absolutely, it tastes even better the next day.

What can I serve with this soup?

Try it with crusty bread, grilled cheese, or a side salad.

How can I make it smoky?

Use smoked paprika or a small amount of chipotle pepper.

Can I use other types of peppers?

Yes, mix in yellow or orange bell peppers for variety.

Is this soup good cold?

It’s best served hot, but can be enjoyed chilled in warm weather.

Conclusion

Spicy Roasted Red Pepper Soup is a bold and flavorful option that brings warmth and depth to any meal. Whether you enjoy it smooth and creamy or chunky and rustic, this soup is a satisfying way to spice up your soup routine. Give it a try and savor the rich taste of roasted peppers with every spoonful.