Why You’ll Love This Roasted Red Pepper Soup
- Unbeatable, Smoky-Sweet Flavor. Roasting the peppers from scratch is the game-changer here. It caramelizes their natural sugars and adds a subtle char that gives the soup an incredible depth of flavor you simply won’t find in store-bought versions.
- It’s Incredibly Velvety and Smooth. Once you blend this soup, it becomes luxuriously smooth and creamy—without needing a ton of heavy cream. The texture is just so satisfying and feels indulgent, even though it’s packed with good-for-you veggies.
- Meal Prep Champion. This soup tastes even better the next day, making it the ultimate make-ahead meal. It freezes beautifully, so you can have a delicious, homemade lunch or dinner ready in minutes whenever a craving strikes.
- It’s Surprisingly Versatile. Think of this as a perfect base. You can keep it classic, or swirl in some pesto, add a sprinkle of smoked paprika, or top it with crunchy croutons. It’s a recipe that welcomes your personal touch.
Ingredients & Tools
- 6 large red bell peppers
- 1 large yellow onion, roughly chopped
- 3 cloves garlic, unpeeled
- 2 tbsp olive oil, plus extra for drizzling
- 1 large potato (russet or Yukon Gold), peeled and cubed
- 4 cups vegetable broth (low sodium if possible)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 1/4 cup heavy cream or coconut milk (optional, for creaminess)
- To taste salt and freshly ground black pepper
Tools: A large baking sheet, a large pot or Dutch oven, a blender (immersion or countertop), and a sharp knife.
Don’t be tempted to skip the potato—it’s our secret weapon for natural thickness and a wonderfully silky texture without making the soup overly heavy. And using low-sodium broth just gives you more control over the final seasoning, which is always a good thing.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Why roast your own peppers? I know it’s an extra step, but trust me, it makes all the difference. The charred skins add a subtle smokiness, and the flesh becomes incredibly sweet. Jarred peppers can be a bit watery and acidic in comparison.
- The potato is your texture friend. It might seem odd in a pepper soup, but the starch from the potato acts as a natural thickener, creating a lush, creamy base that means you need less (or no) cream. It’s a fantastic little hack.
- Don’t rush the roasting. You really want those peppers to get good and blistered. The black spots are flavor gold! The same goes for the onion and garlic—a little caramelization here builds a fantastic flavor foundation.
- Blend while hot, but be careful! Hot soup expands in the blender, so if you’re using a countertop model, always work in batches, don’t fill the jar more than halfway, and hold the lid down firmly with a kitchen towel. An immersion blender is safer and easier for this.
How to Make Roasted Red Pepper Soup
Step 1: Roast the Veggies. Preheat your oven to 425°F (220°C). Halve the red peppers and remove the stems and seeds. Place them cut-side down on a large baking sheet along with the chopped onion and the whole, unpeeled garlic cloves. Drizzle everything generously with olive oil and toss to coat. You’ll want a nice, even sheen on all the vegetables.
Step 2: Achieve the Perfect Char. Roast for 25-30 minutes, or until the pepper skins are deeply blistered and blackened in spots, and the onions have softened and taken on some color. The garlic should feel soft when gently squeezed. This step fills your kitchen with the most incredible aroma—it’s the smell of flavor developing!
Step 3: Steam and Peel the Peppers. This is the only slightly fiddly part, but it’s worth it. Transfer the hot roasted peppers to a bowl and immediately cover it with a plate or plastic wrap. Let them steam for about 10 minutes. This process loosens the skins, making them incredibly easy to peel off. Just use your fingers—the skin should slip right off.
Step 4: Sauté and Simmer. In your large pot, heat the 2 tablespoons of olive oil over medium heat. Add the cubed potato and cook for about 5 minutes, stirring occasionally. Squeeze the soft, roasted garlic from its papery skins directly into the pot—it will be sweet and mellow. Add the peeled roasted peppers, roasted onions, smoked paprika, and thyme. Give everything a good stir.
Step 5: Add the Broth and Cook. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook, uncovered, for about 15-20 minutes, or until the potato cubes are completely tender when pierced with a fork.
Step 6: Blend to Perfection. Now for the magic! If using an immersion blender, carefully blend the soup directly in the pot until it’s perfectly smooth. If using a countertop blender, let the soup cool slightly, then blend in batches until smooth. The texture should be like liquid velvet.
Step 7: Finish and Season. Return the soup to the pot if you used a blender. Stir in the heavy cream or coconut milk if you’re using it. Now, taste it! This is the most important step. Season generously with salt and black pepper until the flavors really sing. You might be surprised how much salt it needs to balance the sweetness of the peppers.
Serving Suggestions
Complementary Dishes
- A thick, crusty slice of sourdough bread — Perfect for dunking and soaking up every last bit of soup. A little garlic-rubbed toast takes it to another level.
- A simple, crisp green salad with a lemony vinaigrette — The freshness and acidity of the salad provide a lovely contrast to the rich, sweet soup.
- A gourmet grilled cheese sandwich — Think sharp cheddar and a little gruyère… because some pairings are just meant to be.
Drinks
- A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity in the wine cuts through the soup’s creaminess beautifully.
- A cold, pale lager or pilsner — The carbonation and slight bitterness are a refreshing counterpoint to the smoky-sweet notes.
- Sparkling water with a squeeze of lemon — A non-alcoholic option that cleanses the palate between spoonfuls.
Something Sweet
- A light lemon tart or bar — The zesty citrus is a fantastic way to end the meal on a bright, clean note.
- Dark chocolate-covered almonds — A little nibble of something rich and nutty feels just right after this soup.
- Simple vanilla bean panna cotta — It continues the creamy, smooth theme but in a cool, delicate dessert form.
Top Mistakes to Avoid
- Mistake: Not roasting the peppers long enough. If the skins aren’t properly blistered and blackened, they’ll be harder to peel, and you’ll miss out on that essential smoky flavor. Be patient here!
- Mistake: Skipping the steaming step for the peppers. Trying to peel hot peppers right out of the oven is a recipe for burnt fingers and frustration. The 10-minute steam makes the task effortless.
- Mistake: Underseasoning. Sweet vegetables like peppers and onions need a surprising amount of salt to balance their natural sugars. Season in stages, taste as you go, and don’t be shy.
- Mistake: Overfilling the blender. Hot liquid expands rapidly when blended, which can lead to a very dangerous soup explosion. Always blend in small, manageable batches.
Expert Tips
- Tip: Make a double batch and freeze. This soup freezes exceptionally well. Let it cool completely, then portion it into airtight containers or freezer bags (lay them flat to save space). It’s a lifesaver on busy weeknights.
- Tip: For an extra smoky kick, add a pinch of chipotle powder. Along with the smoked paprika, a tiny bit of chipotle adds a lovely, subtle heat and even more smokiness. A little goes a long way!
- Tip: Swirl in a flavorful garnish right before serving. A dollop of basil pesto, a drizzle of chili oil, or a spoonful of Greek yogurt not only looks beautiful but adds another layer of flavor and texture.
- Tip: If the soup is too thick, thin it out. Simply add a splash more broth or water when you reheat it until it reaches your desired consistency. Soups often thicken as they sit.
FAQs
Can I use jarred roasted red peppers instead?
You absolutely can for a shortcut! You’ll need about two 12-ounce jars, drained and rinsed. The flavor will be a bit different—less smoky and more straightforwardly sweet—but it will still be delicious. Just skip the roasting and peeling steps, and sauté the onions and garlic with the potato before adding the jarred peppers and broth.
How long will this soup last in the fridge?
Stored in an airtight container, this soup will keep beautifully in the refrigerator for 3 to 4 days. Honestly, it often tastes even better on day two as the flavors have more time to meld together. Just give it a good stir when you reheat it.
Can I make this soup vegan?
Easily! Just ensure your vegetable broth is vegan, and skip the heavy cream. The potato already makes the soup wonderfully creamy. For an extra-rich finish, you can stir in a few tablespoons of canned coconut milk or a splash of unsweetened almond milk at the end.
My soup turned out a bit acidic. How can I fix it?
This can happen, especially with certain peppers. The best fix is a tiny pinch of baking soda (start with 1/8 teaspoon), which will neutralize the acid without affecting flavor. Alternatively, a teaspoon of sugar or a splash of cream can also help balance it out. Taste as you go!
What’s the best way to reheat it?
Gently is the key word! Reheat it on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through. If you use the microwave, do it in short bursts, stirring in between to avoid hot spots and to maintain that smooth texture.
Roasted Red Pepper Soup
Creamy roasted red pepper soup recipe with smoky depth from scratch-roasted peppers. Easy, velvety, and perfect for meal prep. Includes tips for perfect texture and serving ideas.
Ingredients
Ingredients
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6 large red bell peppers
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1 large yellow onion (roughly chopped)
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3 cloves garlic (unpeeled)
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2 tbsp olive oil (plus extra for drizzling)
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1 large potato (russet or Yukon Gold, peeled and cubed)
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4 cups vegetable broth (low sodium if possible)
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1 tsp smoked paprika
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0.5 tsp dried thyme (or 1 tsp fresh)
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0.25 cup heavy cream or coconut milk (optional, for creaminess)
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salt and freshly ground black pepper (to taste)
Instructions
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Preheat your oven to 425°F (220°C). Halve the red peppers and remove the stems and seeds. Place them cut-side down on a large baking sheet along with the chopped onion and the whole, unpeeled garlic cloves. Drizzle everything generously with olive oil and toss to coat. You'll want a nice, even sheen on all the vegetables.01
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Roast for 25-30 minutes, or until the pepper skins are deeply blistered and blackened in spots, and the onions have softened and taken on some color. The garlic should feel soft when gently squeezed. This step fills your kitchen with the most incredible aroma—it's the smell of flavor developing!02
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Transfer the hot roasted peppers to a bowl and immediately cover it with a plate or plastic wrap. Let them steam for about 10 minutes. This process loosens the skins, making them incredibly easy to peel off. Just use your fingers—the skin should slip right off.03
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In your large pot, heat the 2 tablespoons of olive oil over medium heat. Add the cubed potato and cook for about 5 minutes, stirring occasionally. Squeeze the soft, roasted garlic from its papery skins directly into the pot—it will be sweet and mellow. Add the peeled roasted peppers, roasted onions, smoked paprika, and thyme. Give everything a good stir.04
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Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook, uncovered, for about 15-20 minutes, or until the potato cubes are completely tender when pierced with a fork.05
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If using an immersion blender, carefully blend the soup directly in the pot until it's perfectly smooth. If using a countertop blender, let the soup cool slightly, then blend in batches until smooth. The texture should be like liquid velvet.06
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Return the soup to the pot if you used a blender. Stir in the heavy cream or coconut milk if you're using it. Now, taste it! This is the most important step. Season generously with salt and black pepper until the flavors really sing. You might be surprised how much salt it needs to balance the sweetness of the peppers.07
