If you’re searching for the perfect blend of cozy comfort and vibrant flavor, this Roasted Red Pepper Soup Recipe will instantly become your new go-to. Imagine the smoky sweetness of roasted peppers, mingling with savory aromatics and just the right hint of spice, all swirled into a velvety-smooth bowl of goodness. Whether you’re looking to impress guests or just craving something nourishing and colorful, this soup delivers big on both taste and charm. It’s versatile, naturally gluten-free, and can be made vegan with a simple swap, making it a true crowd-pleaser any night of the week.

Roasted Red Pepper Soup Recipe - Recipe Image

Ingredients You’ll Need

This Roasted Red Pepper Soup Recipe relies on a handful of simple, wholesome ingredients, each bringing its own magic to the pot. Every element is chosen for maximum flavor, texture, or color—proof that a short ingredient list can still produce restaurant-worthy results.

Red bell peppers: Roasting these brings out their natural sweetness and gives the soup its gorgeous color and depth.
Olive oil: Adds a subtle richness and helps soften the veggies for a silky base.
Yellow onion: Lends sweet, mellow undertones to balance the roasted peppers.
Garlic cloves: For that irresistible aromatic kick that makes every bite memorable.
Carrot: Introduces gentle sweetness and a bit of body to the soup.
Celery: Offers a savory backbone and layers of flavor complexity.
Vegetable broth: The liquid gold that ties everything together, making the soup hearty and satisfying.
Smoked paprika: Infuses a subtle smokiness that amplifies the roasted pepper flavor.
Dried thyme: Adds an earthy, herbal note that rounds out the soup beautifully.
Red pepper flakes (optional): For those who love a little gentle heat in their bowl.
Heavy cream or coconut milk (optional): Swirl in for extra creaminess—choose coconut milk for a vegan twist.
Salt and black pepper: Essential for perfect seasoning and balance.
Fresh basil or parsley (optional): The finishing touch for a burst of freshness and color.

How to Make Roasted Red Pepper Soup Recipe

Step 1: Roast the Red Peppers

Start by preheating your oven to 425°F (220°C). Arrange the halved, seeded red peppers cut side down on a baking sheet. Roast for 25 to 30 minutes, or until the skins are charred and blistered—don’t be afraid to let them get nice and dark, as this intensifies their sweetness and gives the soup its signature flavor.

Step 2: Steam and Peel the Peppers

Once roasted, transfer the hot peppers to a bowl and cover it tightly (a plate or plastic wrap works well). Let them steam for about 10 minutes. This step makes peeling easy—the skins will slip right off, leaving you with tender, smoky pepper flesh that’s ready for blending.

Step 3: Sauté the Aromatics

In a large pot over medium heat, warm the olive oil. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté everything for about 8 minutes, stirring occasionally, until the vegetables are soft and fragrant. This builds the base of flavor for your Roasted Red Pepper Soup Recipe.

Step 4: Simmer the Soup

Add your peeled roasted peppers to the pot along with the vegetable broth, smoked paprika, dried thyme, and red pepper flakes (if you like a little heat). Bring everything to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes, allowing the flavors to meld together beautifully.

Step 5: Blend Until Smooth

Use an immersion blender right in the pot, or carefully transfer the soup in batches to a blender, and blend until the mixture is silky smooth. This is where the magic happens—the soup transforms into a luscious, vibrant purée that’s as stunning as it is delicious.

Step 6: Add Creaminess and Season

If you love creamy soups, stir in the heavy cream or coconut milk at this stage. Taste the soup and add salt and black pepper as needed. If it tastes a bit acidic, a pinch of sugar can help balance things out. Reheat gently if you’ve added cold ingredients.

Step 7: Serve and Garnish

Ladle the steaming soup into bowls and finish with a flourish of fresh basil or parsley. Your Roasted Red Pepper Soup Recipe is ready to enjoy—perfect for cozy nights or dinner parties alike!

How to Serve Roasted Red Pepper Soup Recipe

Garnishes

Want to make each bowl feel extra special? Top your soup with a drizzle of olive oil, a swirl of cream or coconut milk, and a sprinkle of fresh herbs like basil or parsley. For a bit of crunch, toss in some homemade croutons or roasted chickpeas. These little touches elevate the soup’s presentation and add fun layers of flavor and texture.

Side Dishes

This Roasted Red Pepper Soup Recipe pairs beautifully with crusty bread—think a warm baguette or a slice of sourdough for dunking. For a heartier meal, serve it alongside a grilled cheese sandwich or a simple green salad tossed with lemony vinaigrette. The possibilities are endless, and each side brings something different to the table.

Creative Ways to Present

For a show-stopping starter, pour the soup into small glasses or espresso cups and serve as shooters at your next gathering. You can also ladle it over cooked quinoa or rice for a more substantial bowl or serve it chilled in the summer months for a refreshing twist. However you present it, this Roasted Red Pepper Soup Recipe always dazzles.

Make Ahead and Storage

Storing Leftovers

Leftover soup will keep beautifully in the refrigerator for up to four days. Simply let it cool completely, then transfer it to an airtight container. The flavors deepen overnight, making each bowl even more delicious the next day.

Freezing

If you’d like to make a batch of Roasted Red Pepper Soup Recipe ahead of time, it freezes wonderfully (without the cream or coconut milk added). Cool the soup, portion it into freezer-safe containers, and freeze for up to three months. When ready to serve, thaw overnight in the fridge and reheat gently, stirring in the cream or coconut milk just before serving if desired.

Reheating

To reheat, pour the soup into a saucepan and warm over medium heat, stirring occasionally, until hot. If the soup has thickened in the fridge, add a splash of broth or water to loosen it up. Taste and adjust the seasoning before serving for the best flavor.

FAQs

Can I use jarred roasted red peppers instead of roasting my own?

Absolutely! If you’re short on time, jarred roasted red peppers are a convenient substitute. Just rinse and drain them well before adding to the soup, and adjust the seasoning as needed since jarred peppers can be a bit more acidic.

Is the Roasted Red Pepper Soup Recipe spicy?

By default, the soup is mild and kid-friendly, but you can make it as spicy as you like by adding more red pepper flakes. The optional kick gives a nice warmth without overpowering the sweet, smoky flavors of the roasted peppers.

Can I make this soup vegan?

Definitely! Simply use coconut milk instead of heavy cream, or skip the cream altogether for a lighter version. The soup is naturally vegetarian and gluten-free, so it fits many dietary preferences.

What’s the best way to blend the soup?

An immersion blender is easiest since you can blend the soup right in the pot. If using a countertop blender, let the soup cool slightly and blend in batches to avoid splatters. Either way, aim for a smooth, velvety texture for the best eating experience.

How can I make the soup thicker or thinner?

If you prefer a thicker soup, simply simmer it a bit longer to let it reduce. For a thinner consistency, add a splash of extra broth until you reach your desired texture. The Roasted Red Pepper Soup Recipe is wonderfully adaptable!

Final Thoughts

I hope you feel inspired to whip up this Roasted Red Pepper Soup Recipe soon. It’s the kind of dish that warms you from the inside out, and it’s so easy to customize to suit any taste or occasion. Give it a try—you might just find yourself coming back to this recipe all year long!

Roasted Red Pepper Soup Recipe

4.8 from 11 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Roasted Red Pepper Soup is a vibrant, flavorful, and comforting dish made from roasted red bell peppers, aromatic vegetables, and a blend of herbs and spices. Perfect for a light lunch or dinner, it can be made creamy with a touch of heavy cream or coconut milk, making it suitable for both vegetarian and gluten-free diets. Easy to prepare with roasting and stovetop cooking, this soup offers a smoky, rich flavor with a silky smooth texture.

Ingredients

Scale

Vegetables

4 large red bell peppers, halved and seeds removed
1 medium yellow onion, chopped
3 garlic cloves, minced
1 medium carrot, peeled and diced
1 celery stalk, diced

Liquids & Oils

1 tablespoon olive oil
4 cups vegetable broth
1/2 cup heavy cream or coconut milk (optional, for creaminess)

Spices & Herbs

1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)

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Instructions

Roast the Peppers: Preheat your oven to 425°F (220°C). Place the halved red peppers cut side down on a baking sheet. Roast for 25–30 minutes until the skins are charred and blistered. Remove the peppers from the oven, transfer them to a bowl, cover it, and let them steam for 10 minutes. After steaming, peel off and discard the skins.
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté the mixture until the vegetables are softened and fragrant, about 8 minutes.
Simmer the Soup: Add the roasted red peppers to the pot along with the vegetable broth, smoked paprika, dried thyme, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15–20 minutes to allow the flavors to meld.
Blend Until Smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Purée until completely smooth and creamy.
Add Creaminess and Season: Stir in the heavy cream or coconut milk if desired for a richer texture. Season the soup with salt and black pepper to your taste. Reheat the soup if needed before serving.
Serve: Ladle the hot soup into bowls and garnish with fresh basil or parsley if desired. Serve immediately for the best flavor and experience.

Notes

For a vegan version, substitute heavy cream with coconut milk or omit the cream entirely.
If the soup tastes too acidic, add a small pinch of sugar to balance the flavors.
This soup pairs wonderfully with crusty bread or a grilled cheese sandwich for a more filling meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop, Roasting
Cuisine: American