Breakfast

Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 large red bell peppers; 1 medium onion, chopped; 3 cloves garlic, minced; 2 tbsp olive oil; 4 cups vegetable broth; 1 medium potato, peeled and diced; 1 tsp smoked paprika; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1/4 cup heavy cream or coconut cream; Fresh parsley for garnish

Bysarra August 11, 2025

Jump to Recipe

This roasted red pepper soup is smooth, velvety, and bursting with naturally sweet, smoky flavors. It is a comforting dish that works beautifully as a starter or a light main course, perfect for any time of the year.

Why You’ll Love This Recipe

This soup strikes the perfect balance between rich flavor and simplicity. The roasting process enhances the sweetness of the red peppers while adding a subtle smokiness. It is a versatile recipe, naturally vegetarian, and can easily be made vegan. The creamy texture comes without the need for heavy cream, making it lighter yet satisfying.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Red bell peppers
Olive oil
Yellow onion
Garlic cloves
Vegetable broth
Tomato paste
Salt
Black pepper
Fresh basil or parsley (optional for garnish)

directions

Preheat the oven to 220°C (425°F).
Cut the red bell peppers in half, remove seeds and stems, and place them cut-side down on a baking sheet.
Drizzle with olive oil and roast for 20–25 minutes until the skins are charred and blistered.
Transfer the peppers to a bowl, cover with a lid or plastic wrap, and let steam for 10 minutes. This makes peeling easier.
Peel off the skins and roughly chop the peppers.
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste, then add the roasted peppers and vegetable broth.
Simmer for 10–15 minutes to allow flavors to meld.
Use an immersion blender (or transfer to a blender in batches) to blend until smooth.
Season with salt and black pepper to taste.
Serve hot, garnished with fresh basil or parsley if desired.

Servings and timing

Servings: 4
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

Spicy version: Add a pinch of red pepper flakes or a chopped chili pepper before blending.
Creamier texture: Stir in a splash of coconut milk or heavy cream before serving.
Herb-infused: Blend with fresh thyme or rosemary for a fragrant twist.
Protein boost: Add cooked white beans before blending for extra nutrition.

storage/reheating

Allow the soup to cool completely before storing. Place in an airtight container and refrigerate for up to 4 days. For longer storage, freeze for up to 2 months. To reheat, warm gently on the stove over medium heat, stirring occasionally. If reheating from frozen, thaw overnight in the refrigerator first.

FAQs

How do I get a smoky flavor without a grill?

Roasting the peppers in a hot oven until the skins blister will naturally add smokiness, but you can also add a small pinch of smoked paprika.

Can I use jarred roasted peppers?

Yes, you can substitute fresh roasted peppers with jarred ones to save time. Be sure to drain and rinse them before use.

Is this soup vegan?

Yes, as long as you use vegetable broth and avoid dairy-based cream.

Can I make it ahead of time?

Yes, the soup stores well in the refrigerator for several days, making it ideal for meal prep.

How can I make the soup thicker?

Reduce the amount of broth slightly or simmer the soup longer before blending.

Can I serve this soup cold?

Yes, you can chill the soup and serve it as a refreshing cold soup, similar to gazpacho.

What can I serve alongside roasted red pepper soup?

Crusty bread, grilled cheese sandwiches, or a fresh green salad pair well.

Do I have to peel the peppers?

Peeling removes the charred skin, which can be bitter and tough. For the smoothest soup, it is best to peel them.

Can I use green peppers instead?

Green peppers are more bitter and less sweet than red, so the flavor profile will change significantly.

How do I avoid splattering when blending hot soup?

If using a traditional blender, work in batches and vent the lid slightly to allow steam to escape, covering with a towel to prevent splatter.

Conclusion

Roasted red pepper soup is a flavorful, warming dish that combines the natural sweetness of roasted peppers with the depth of savory aromatics. Whether enjoyed as a light lunch or served as an elegant starter, it is both easy to prepare and endlessly adaptable

sarra