Creamy Roasted Red Pepper Soup – A Cozy Homemade Classic

Few soups strike the balance of comfort and flavor like Roasted Red Pepper Soup. With its velvety texture, rich color, and deep smoky-sweet flavor, this dish has become a beloved staple in kitchens across Europe and North America.

Often found in Mediterranean cuisine, particularly Spanish and Italian households, roasted red peppers are celebrated for their bold, slightly charred sweetness. When blended into a creamy soup, they become the star of a dish that’s both hearty and elegant.

Whether you’re looking for a satisfying vegetarian lunch, a dinner starter, or something to serve with grilled cheese on a cold night, this soup delivers warmth and complexity in every spoonful.

Ingredients Overview

This soup may seem luxurious, but it uses just a handful of wholesome, pantry-friendly ingredients. Let’s break them down:

• Roasted Red Peppers: The heart of the recipe. You can roast them yourself for maximum flavor or use high-quality jarred peppers in brine. Homemade roasted peppers have more charred depth, while jarred ones are quicker and still delicious.

• Onion & Garlic: These aromatics are sautéed to form a flavorful base. Yellow or sweet onion works best, and garlic adds earthy complexity.

• Carrot: Adds natural sweetness and depth. It also contributes to the soup’s thick texture when blended.

• Vegetable Broth: Helps balance the sweetness of the peppers. Opt for low-sodium broth so you can adjust seasoning to taste.

• Tomato Paste: Just a spoonful enriches the flavor and deepens the color.

• Olive Oil: Used for sautéing and adds silkiness. Extra virgin is ideal for flavor.

• Cream or Coconut Milk (Optional): To finish the soup with a creamy swirl. Heavy cream, half-and-half, or full-fat coconut milk all work beautifully.

• Seasonings: Salt, black pepper, and smoked paprika are the essentials. A pinch of cayenne or chili flakes adds subtle heat.

Variations & Substitutes:

• For a dairy-free version, use coconut milk or cashew cream.

• Want it low-carb? Skip the carrot and use more roasted pepper.

• Add fresh basil or thyme for a herby note.

• To boost protein, stir in cooked white beans before blending.

Using fresh roasted peppers? Roast them under a broiler or over a gas flame until charred, steam in a covered bowl, and peel off the skins before adding to the pot.

Step-by-Step Instructions

1. Sauté Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Sauté for 5–7 minutes until the onion is translucent and slightly golden. The aroma should be sweet and savory.

2. Add Carrot and Tomato Paste

Add 1 chopped carrot and cook for another 3–4 minutes to soften. Stir in 1 tablespoon of tomato paste and cook for 1 minute to caramelize slightly—it enhances umami depth.

3. Incorporate Roasted Peppers and Broth

Add 3 cups of roasted red peppers (about 3–4 large peppers or a 16-ounce jar, drained). Pour in 3 cups of vegetable broth and stir everything together. Bring to a gentle boil.

4. Simmer

Reduce heat and simmer uncovered for 20 minutes. The carrots should be fork-tender, and the flavors melded. Stir occasionally to prevent sticking.

5. Blend Until Smooth

Using an immersion blender, puree the soup directly in the pot until velvety and smooth. Alternatively, carefully transfer to a blender in batches. Be sure to vent the lid slightly to let steam escape.

6. Finish with Cream and Season

Return the blended soup to low heat. Stir in ½ cup of heavy cream or coconut milk. Add salt and pepper to taste, plus ½ teaspoon smoked paprika. Simmer for 5 more minutes.

Taste and adjust as needed—more salt, a touch of sugar for balance, or a squeeze of lemon for brightness.

Tips, Variations & Substitutions

• Make Ahead: This soup tastes even better the next day. Store in the fridge for up to 4 days, or freeze for up to 3 months.

• Spice It Up: Add a dash of cayenne or a chopped chipotle pepper for a smoky kick.

• Protein Boost: Stir in cooked lentils, chickpeas, or shredded rotisserie chicken before serving.

• Garnish Ideas: Top with a swirl of cream, toasted pine nuts, crumbled feta, or a drizzle of basil oil for an elevated finish.

• Chunky Variation: If you prefer texture, blend only half the soup and mix it back in with the remaining broth and veggies.

Regional twists include adding grilled Spanish chorizo for a smoky layer or topping with croutons and Manchego cheese in Catalan versions.

Serving Ideas & Occasions

Roasted Red Pepper Soup pairs wonderfully with:

• Grilled cheese (especially with sharp cheddar or gouda)

• Crusty sourdough bread or artisan rolls

• A green salad with balsamic vinaigrette for a balanced lunch

• Roasted chickpeas for a crunchy topping

This soup makes a great:

• Weeknight dinner

• Meal prep staple

• Starter for a Mediterranean-themed dinner party

• Cozy option for autumn and winter gatherings

It’s also a beautiful holiday soup—vibrant red, rich in flavor, and elegant in presentation.

Nutritional & Health Notes

Roasted Red Pepper Soup is not only delicious, but also packed with nutrients:

• Red peppers are high in vitamin C, beta-carotene, and antioxidants.

• Carrots and garlic offer anti-inflammatory benefits and dietary fiber.

• Low in fat when made without cream, and naturally gluten-free.

• Optional cream adds richness but can be swapped with dairy-free alternatives.

One serving (about 1½ cups) without cream is around 120–150 calories. With cream, it ranges from 180–220 calories depending on the amount used.

This soup supports clean eating and can easily fit into vegetarian, vegan, and low-carb meal plans with simple adjustments.

FAQs

Q1: Can I make roasted red pepper soup without cream?

A1: Yes, absolutely. The soup is naturally creamy from the pureed peppers and carrot. If you want a dairy-free option, use full-fat coconut milk or skip it altogether and just blend well for a smooth texture.

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Q2: How do I roast red peppers at home?

A2: Place whole red peppers on a baking sheet under the broiler, turning every few minutes until blackened. Transfer to a covered bowl to steam for 10 minutes, then peel off the skins and remove seeds. Roasting over a gas burner also works.

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Q3: Can I freeze roasted red pepper soup?

A3: Yes. Let the soup cool completely, then store in airtight containers or freezer bags. It keeps well in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

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Q4: What can I use instead of roasted red peppers?

A4: Freshly roasted bell peppers are best, but you can use jarred roasted red peppers in brine. In a pinch, grilled red peppers or even roasted tomatoes can substitute, though the flavor will differ.

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Q5: Is this soup spicy?

A5: Not by default. It’s mild and slightly sweet. If you enjoy heat, add red pepper flakes, cayenne, or even a bit of chipotle in adobo sauce for a smoky-spicy variation.

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Q6: What toppings go well with this soup?

A6: Try a swirl of cream, a handful of croutons, fresh herbs like basil or parsley, toasted pumpkin seeds, or a sprinkle of goat cheese. These add both texture and extra flavor.

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Q7: Can I use this soup as a sauce?

A7: Yes! It’s thick and flavorful enough to use as a pasta sauce or poured over grilled chicken or fish. Just reduce it slightly more for a thicker consistency, and adjust seasoning accordingly.

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