Roasted Red Pepper Soup – Cozy, Bright, and Simple

Roasted red pepper soup is the kind of bowl that feels like a hug—warm, silky, and full of flavor without being heavy. It’s the perfect weeknight dinner, especially when you want something satisfying but not fussy. The sweetness of roasted peppers pairs beautifully with onions, garlic, and a hint of tomato.

A touch of cream makes it velvety, but you can keep it dairy-free if you prefer. Serve it with crusty bread or a grilled cheese, and you’ve got a comforting meal in under an hour.

What Makes This Recipe So Good

• Deep, roasted flavor: Roasting the peppers concentrates their sweetness and gives the soup a gentle smokiness.
• Creamy without being heavy: A small splash of cream or coconut milk adds richness while keeping things light.
• Flexible ingredients: Use jarred roasted red peppers if you’re short on time. The soup still tastes fantastic.
• Make-ahead friendly: It reheats beautifully, so you can cook once and enjoy it throughout the week.
• Naturally gluten-free: Simple whole ingredients make this a great option for many diets.

Shopping List

• Red bell peppers (5–6 medium), or two 12-ounce jars of roasted red peppers, drained
• Yellow onion (1 large), diced
• Garlic (3–4 cloves), minced
• Tomato paste (1–2 tablespoons)
• Vegetable or chicken broth (4 cups)
• Olive oil (2–3 tablespoons)
• Heavy cream or coconut milk (1/3–1/2 cup), optional
• Smoked paprika (1/2 teaspoon), optional but recommended
• Red pepper flakes (pinch), optional for heat
• Fresh lemon (1), for finishing
• Fresh basil or parsley, for garnish
• Salt and black pepper

Step-by-Step Instructions

1. Roast the peppers: Preheat the oven to 450°F (230°C).

   Halve the red peppers, remove seeds and stems, and place them cut-side down on a lined baking sheet. Drizzle with olive oil and roast for 20–25 minutes until skins are blistered and charred in spots.
2. Steam and peel: Transfer the hot peppers to a bowl and cover tightly for 10 minutes. This loosens the skins.

   Peel off the skins and roughly chop the peppers. If using jarred peppers, simply drain and chop.

3. Sauté aromatics: In a large pot, warm 2 tablespoons of olive oil over medium heat. Add the diced onion and a pinch of salt.

   Cook 6–8 minutes, stirring, until softened and translucent. Add the garlic and cook 30–60 seconds until fragrant.

4. Build flavor: Stir in the tomato paste and smoked paprika. Cook 1–2 minutes to caramelize the paste slightly; it should darken a shade and smell sweet.
5. Add peppers and broth: Add the chopped roasted peppers and pour in the broth.

   Bring to a simmer, then reduce heat and cook gently for 10–15 minutes to let flavors meld.
6. Blend until smooth: Use an immersion blender to puree the soup until silky. Or carefully transfer to a blender in batches, venting the lid to release steam. Blend until smooth and return to the pot.
7. Adjust texture and richness: Stir in the cream or coconut milk, if using.

   If you want a lighter soup, add a little extra broth instead. Simmer 2–3 minutes more.

8. Season and brighten: Add a squeeze of fresh lemon juice, then season with salt and black pepper. Taste and adjust: more acid, a pinch of sugar if needed, or a dash of red pepper flakes for heat.
9. Serve: Ladle into bowls and garnish with a drizzle of olive oil, cracked pepper, and torn basil or chopped parsley.

   Pair with warm bread or a grilled cheese sandwich.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen as it sits.
• Freezer: Freeze in portioned containers for up to 3 months. Leave a little headspace for expansion.
• Reheating: Warm gently on the stove over medium-low heat, stirring often.

  If it thickens, add a splash of broth or water to loosen.

• Avoid curdling: If the soup contains dairy, reheat slowly and don’t let it boil hard.

Why This is Good for You

• Vitamin-packed: Red peppers are rich in vitamin C and vitamin A, supporting immune health and eye function.
• Antioxidants: Lycopene and beta-carotene help fight oxidative stress.
• Light yet satisfying: The soup is filling without being heavy, especially if you use broth and a modest amount of cream.
• Whole ingredients: Simple veggies, herbs, and spices keep sodium and additives lower than store-bought versions.

Pitfalls to Watch Out For

• Under-roasting peppers: If they’re not blistered and soft, the soup will taste flat. Color equals flavor.
• Skipping the tomato paste step: Raw tomato paste can taste sharp. Let it cook until slightly caramelized.
• Over-blending with steam trapped: Blending hot liquids can be dangerous.

  Vent the blender lid and work in batches.

• Not balancing acidity: A splash of lemon at the end lifts the soup. Without it, the flavor may feel dull.
• Too much liquid: Add broth gradually. It’s easier to thin than to fix a watery soup.

Alternatives

• Roasted Tomato and Pepper: Add 2–3 roasted tomatoes for extra body and a tangy note.
• Smoky Chipotle: Blend in 1 teaspoon adobo sauce from canned chipotles for heat and smoke.
• Dairy-Free: Use coconut milk or skip cream entirely.

  Add a small potato during simmering for natural creaminess.

• Protein Boost: Top with Greek yogurt, crispy chickpeas, or shredded rotisserie chicken.
• Herb Variations: Swap basil for thyme, or add a bay leaf while simmering (remove before blending).
• Jarred Peppers Shortcut: Use jarred roasted red peppers to save time. Rinse briefly if they taste overly briny.

FAQ

Can I use jarred roasted red peppers?

Yes. They work very well and cut the prep time in half.

Drain them, give a quick rinse if they’re salty or acidic, and proceed as directed.

How can I make the soup thicker?

Simmer a bit longer after blending to reduce, or add a small peeled potato or a drained can of white beans during simmering and blend until smooth.

What if I don’t have smoked paprika?

Use regular paprika plus a pinch of cumin, or skip it altogether. The soup will still be flavorful thanks to the roasted peppers.

Is this soup spicy?

Not by default. Add red pepper flakes or a bit of cayenne if you want heat.

Start with a pinch and build up.

Can I make it ahead?

Absolutely. The flavors improve after a day in the fridge. Reheat gently and adjust seasoning before serving.

What can I serve with it?

Grilled cheese, garlic bread, a simple green salad, or a grain bowl on the side all work great.

A dollop of pesto on top is also delicious.

How do I roast peppers on the stove?

Place whole peppers directly over a gas flame or under the broiler, turning until blackened all over. Cover to steam, then peel and seed.

Final Thoughts

Roasted red pepper soup is a simple recipe with big payoff. It’s cozy, colorful, and adaptable to whatever you have on hand.

With a few pantry staples and some roasted peppers, you can make a pot that tastes like it simmered all afternoon. Keep this one in your weeknight rotation, and don’t forget the lemon at the end—that bright squeeze ties everything together. Serve, sip, and enjoy.