Sally Thompson
Roasted red peppers have always held a special place in my kitchen. Their smoky, slightly sweet flavor transforms even the simplest dish into something unforgettable. When I first tried blending them into a soup, it was an instant revelation — velvety, rich, and packed with a warmth that feels like a cozy hug on a cold day. I love how easily this soup comes together, yet the flavor is so complex that it tastes like you’ve been tending to it for hours.
What truly sets this Creamy Roasted Red Pepper Soup apart is its perfect balance. It’s creamy without feeling heavy, hearty yet fresh, and the gentle hint of spice adds just the right amount of kick. Whether you’re looking for a quick lunch, a stunning starter for a dinner party, or a comforting bowl to curl up with, this soup checks all the boxes.
Why You’ll Love This Creamy Roasted Red Pepper Soup
- Incredible Flavor: Smoky, sweet, and a little bit spicy — it’s a flavor explosion!
- Simple Ingredients: You probably have most of them already in your pantry.
- Healthy and Comforting: It feels indulgent while still being full of nutritious goodness.
- Quick to Make: From start to finish, it’s ready in under an hour.
- Perfect for Meal Prep: It stores beautifully and tastes even better the next day.
What Kind of Red Peppers Should I Use?
For this soup, I always reach for fresh red bell peppers. They roast beautifully, their skin blisters perfectly, and their natural sweetness deepens after roasting. If you’re short on time, jarred roasted red peppers can also work in a pinch — just make sure they’re packed in water and drained well. The flavor will be slightly less smoky, but still absolutely delicious.
When roasting fresh peppers, I prefer to char them either under a broiler or directly over a gas flame until the skin is blackened. This gives the soup a deep, irresistible smokiness that simply can’t be replicated with unroasted peppers.
Options for Substitutions
If you want to switch things up or need alternatives, here are a few easy substitutions:
- Peppers: Swap red bell peppers for orange or yellow bell peppers for a slightly different flavor profile — sweeter and lighter.
- Cream: For a dairy-free version, use coconut milk or cashew cream instead of heavy cream.
- Broth: Both vegetable broth and chicken broth work wonderfully. Use vegetable broth to keep it vegetarian.
- Spice Level: Add extra heat by tossing in a small roasted jalapeño or a pinch of cayenne pepper.
- Onions: Shallots can be used instead of onions for a more delicate, slightly sweet taste.
Ingredients for This Creamy Roasted Red Pepper Soup
- Red Bell Peppers: The soul of the soup — roasted for that deep, smoky sweetness that defines every spoonful.
- Yellow Onion: Adds a soft, savory base that complements the peppers beautifully.
- Garlic Cloves: Roasted alongside the peppers to infuse the soup with warm, mellow flavor.
- Vegetable Broth: Keeps the soup light yet rich. It binds all the flavors together perfectly.
- Heavy Cream: For that luscious, creamy texture that makes the soup feel indulgent.
- Olive Oil: Used for roasting and sautéing, adding a silky mouthfeel and a touch of fruitiness.
- Salt and Pepper: Essential for enhancing and balancing all the flavors.
- Paprika: A smoky element that echoes the roasted peppers and adds a gentle warmth.
- Fresh Basil (Optional): A fresh, herbaceous lift that pairs wonderfully with the roasted sweetness.
Step 1: Roast the Peppers and Garlic
Preheat your oven to 450°F (230°C). Place the red bell peppers and unpeeled garlic cloves on a baking sheet. Drizzle with a little olive oil and roast for about 20–25 minutes, turning occasionally, until the skins are blistered and charred.
Step 2: Steam and Peel the Peppers
Transfer the hot roasted peppers to a bowl and cover tightly with plastic wrap or a plate. Let them steam for 10 minutes — this makes the skins peel off easily. Peel off the charred skins, remove the seeds, and roughly chop the peppers. Peel the garlic cloves as well.
Step 3: Sauté the Onion
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent, stirring occasionally to avoid browning.
Step 4: Blend the Ingredients
Add the roasted peppers, roasted garlic, sautéed onions, paprika, salt, pepper, and vegetable broth into a blender. Blend until completely smooth and silky. (If you prefer, you can use an immersion blender right in the pot.)
Step 5: Simmer and Finish
Pour the blended mixture back into the pot. Bring it to a gentle simmer over medium heat. Stir in the heavy cream and let it warm through for 5 minutes, making sure not to boil.
Step 6: Taste and Adjust
Taste the soup and adjust the seasoning if needed. Add a little more salt, pepper, or even a pinch of cayenne if you like it spicier.
How Long to Cook the Creamy Roasted Red Pepper Soup
The beauty of this soup is how quickly it all comes together! After roasting the peppers (about 20–25 minutes) and letting them steam, the actual cooking time on the stovetop is minimal.
Once blended, you’ll just need to simmer the soup for 5 to 10 minutes to let the flavors meld beautifully and to warm everything through. From start to finish, you’re looking at about 45 minutes total — perfect for a comforting, weeknight meal.
Tips for Perfect Creamy Roasted Red Pepper Soup
- Char the Peppers Well: Don’t be afraid to get a good blackened char on the pepper skins — that smoky flavor is key.
- Steam for Easy Peeling: Covering the hot roasted peppers helps the skins loosen naturally, making peeling a breeze.
- Blend Until Velvety: Take your time blending; the smoother the texture, the more luxurious the soup will feel.
- Balance the Flavors: Taste before serving! Sometimes a squeeze of lemon or an extra pinch of salt can brighten everything up.
- Use Quality Broth: Since broth forms the backbone of the soup, a rich, flavorful vegetable or chicken broth makes a big difference.
- Don’t Overheat After Adding Cream: Keep the heat gentle to prevent the cream from separating and ensure a silky texture.
- Garnish Thoughtfully: A drizzle of olive oil, a sprinkle of cracked pepper, a few chili slices, or fresh herbs make the bowl look as good as it tastes.
- Make It Your Own: Feel free to add a handful of cooked white beans while blending for extra creaminess and protein.
Watch Out for These Mistakes While Cooking
- Not Roasting the Peppers Enough: Under-roasted peppers won’t deliver the smoky depth that makes this soup so special. Make sure the skins are properly blistered.
- Skipping the Steaming Step: Without steaming, peeling the peppers will be frustrating and messy. It’s a crucial step for easy prep.
- Overblending with Hot Liquid: If using a blender, be cautious blending hot ingredients. Always vent the lid slightly and blend in batches to avoid splatters.
- Adding Cream Too Early: Pour the cream in after the soup has simmered, not before, to prevent curdling.
- Underseasoning: Roasted vegetables can absorb a lot of salt. Taste and adjust carefully after blending.
- Using Low-Quality Broth: A bland broth will dull the flavors. Choose a broth with robust taste, or make your own if you can.
- Overheating After Cream Addition: Boiling the soup after adding cream can cause it to split. Keep the heat gentle.
- Forgetting Garnishes: A little swirl of cream, fresh herbs, or crunchy croutons elevates the presentation and adds texture.
What to Serve With Creamy Roasted Red Pepper Soup?
Crusty Artisan Bread
A thick slice of rustic bread is perfect for dunking into the creamy soup.
Fresh Green Salad
A bright salad with lemon vinaigrette balances the rich flavors of the soup.
Grilled Cheese Sandwich
A classic pairing! Melty cheese and buttery bread make every bite unforgettable.
Garlic Breadsticks
Soft, garlicky breadsticks are wonderful for dipping into the velvety broth.
Roasted Chicken
Serve a simple roasted chicken thigh alongside for a hearty, satisfying meal.
Baked Potatoes
A baked potato stuffed with herbs and butter complements the soup beautifully.
Cheese and Charcuterie Board
For a special meal, a small cheese board with cured meats and pickles works well.
A Glass of White Wine
A crisp Sauvignon Blanc or Chardonnay highlights the roasted flavors elegantly.
Storage Instructions
This Creamy Roasted Red Pepper Soup stores like a dream, making it a fantastic meal-prep option:
- Refrigerator: Allow the soup to cool completely before transferring it to an airtight container. It will keep fresh in the fridge for up to 4–5 days.
- Freezer: This soup freezes beautifully. Pour it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Just remember to leave a little room at the top, as the liquid will expand when frozen.
- Reheating: Reheat gently on the stove over low to medium heat. If it has thickened too much, stir in a splash of broth or water to loosen it up. Avoid boiling after thawing to maintain the creamy texture.
Estimated Nutrition
Here’s an approximate nutritional breakdown for one serving (based on a batch serving four people):
- Calories: ~210
- Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 580mg
- Carbohydrates: 16g
- Fiber: 4g
- Sugar: 8g
- Protein: 4g
Note: The actual nutritional values will vary depending on the specific brands and substitutions you use.
Frequently Asked Questions
What if I don’t have fresh red peppers?
No problem! You can use jarred roasted red peppers instead. Just drain them well and skip the roasting step.
Can I make this soup vegan?
Absolutely. Simply swap the heavy cream for coconut milk or cashew cream, and use a vegetable broth base.
How spicy is this soup?
The soup has a gentle warmth, mostly from the smoky peppers and paprika. For more heat, add a pinch of cayenne or a roasted jalapeño.
Can I freeze this soup?
Yes! This soup freezes very well for up to 3 months. Just cool it completely before transferring to freezer containers.
What’s the best way to reheat it?
Gently reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it thickens too much.
Can I use a blender instead of an immersion blender?
Definitely! A regular countertop blender will give you an ultra-smooth texture. Just be careful blending hot liquids — vent the lid and work in batches.
Is it okay to roast the peppers ahead of time?
Yes, you can roast the peppers a day in advance and store them in the fridge until you’re ready to make the soup.
What can I use instead of cream if I don’t have any?
If you don’t have cream, you can substitute with whole milk, half-and-half, or a dairy-free option like oat milk for a lighter version.
Conclusion
This Creamy Roasted Red Pepper Soup is a stunning balance of smoky sweetness, velvety smoothness, and heartwarming comfort. It’s easy enough for a cozy weeknight meal but special enough to serve at a dinner party. Plus, it’s flexible with lots of substitution options to fit your dietary needs.
Whether you pair it with a crisp salad, a buttery grilled cheese, or simply enjoy it on its own with a drizzle of good olive oil, every spoonful will remind you that simple ingredients can create extraordinary flavors.
Once you try it, it’s bound to become one of your go-to soup recipes for any season!
Creamy Roasted Red Pepper Soup
- Prep Time: 10 minutes
- Roasting Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Get ready to fall in love with this Creamy Roasted Red Pepper Soup — the perfect cozy, flavorful dish to add to your recipe rotation! Bursting with the deep, smoky sweetness of roasted red peppers and finished with a luxurious splash of cream, this soup is as comforting as it is stunning. Whether you’re searching for quick breakfast ideas, a light easy dinner, a healthy snack for midday cravings, or inspiration for simple dinner ideas, this soup checks all the boxes. With its velvety texture and vibrant color, it’s a showstopper you’ll want to make again and again. Plus, it’s a fantastic easy recipe for meal prepping or impressing guests without the stress. One spoonful, and you’ll understand why it’s a must-have in your collection of delicious food ideas!
Ingredients
- 4 large red bell peppers
- 1 medium yellow onion, diced
- 3 garlic cloves, unpeeled
- 3 cups vegetable broth
- ½ cup heavy cream (or dairy-free alternative)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 450°F (230°C).
- Place the red bell peppers and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil.
- Roast for 20–25 minutes, turning occasionally, until skins are blistered and charred.
- Transfer roasted peppers to a bowl, cover, and steam for 10 minutes.
- Peel skins from the peppers, remove seeds, and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté diced onion until soft and translucent.
- Add roasted peppers, roasted garlic, sautéed onion, smoked paprika, salt, pepper, and vegetable broth to a blender. Blend until smooth.
- Return the blended soup to the pot. Simmer over medium heat for 5–10 minutes.
- Stir in heavy cream and heat gently without boiling.
- Taste and adjust seasoning if needed. Serve hot with fresh basil if desired.
