Why You’ll Love This Roasted Red Pepper Soup Shots
- Elegant & Effortless. They look like you spent hours in the kitchen, but the process is surprisingly straightforward. The oven does most of the work for you, roasting the peppers to perfection and developing that incredible depth of flavour.
- Make-Ahead Marvel. This is the ultimate stress-free entertaining recipe. You can roast, blend, and store the soup completely finished a full two days before you need it. On the day, just warm it up and assemble.
- Incredibly Versatile. These shots are a crowd-pleaser for vegetarians and meat-eaters alike. They’re naturally gluten-free and can easily be made vegan with a simple swap of the cream for coconut milk or a splash of olive oil.
- A Burst of Sunshine. That vibrant red-orange colour is an instant mood-lifter. It’s a beautiful, welcoming sight on any table, especially during the colder months when we all crave a bit of brightness.
Ingredients & Tools
- 6 large red bell peppers
- 1 large onion, roughly chopped
- 3 cloves garlic, peeled
- 2 tbsp olive oil, plus extra for drizzling
- 500 ml (about 2 cups) vegetable stock
- 1 tsp smoked paprika
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 60 ml (1/4 cup) heavy/double cream (or coconut cream for vegan)
- Salt and black pepper to taste
- A pinch of cayenne pepper (optional, for a little heat)
Tools: A large baking tray, a blender or food processor, a medium saucepan, a fine-mesh sieve (optional but recommended for extra silkiness), and of course, your shot glasses or small cups for serving.
The quality of your peppers really is the star here, so try to get ones that feel heavy for their size with tight, shiny skin. And don’t skip the smoked paprika—it adds that essential smoky backbone that mimics the char from roasting over an open flame.
Serves: 8-10 shots | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Jarred vs. Fresh Peppers? You can absolutely use jarred roasted red peppers (about two 290g jars, drained) to save time. The flavour will be slightly different—a bit more tangy from the brine—but still delicious. Just skip the roasting step and sauté your onion and garlic before adding the jarred peppers.
- Why Roast the Peppers Yourself? Honestly, the flavour you get from roasting your own is incomparable. That deep, sweet, slightly charred aroma is the soul of this soup. It’s an extra step, but it’s a passive one, and it makes all the difference.
- Blender Power Matters. For the silkiest, most restaurant-quality texture, a high-powered blender is your best friend. If you’re using a standard blender, just blend for a little longer, and definitely consider straining the soup afterwards to catch any stubborn bits of pepper skin.
- Seasoning is Key. Soups need salt—it’s what makes all the other flavours pop. Be sure to season in layers: a little salt on the peppers before roasting, then again when you add the stock, and a final adjustment at the very end after you’ve added the cream.
How to Make Roasted Red Pepper Soup Shots
Step 1: First, let’s roast those peppers. Preheat your oven to 220°C (425°F). Halve the peppers and remove the stems and seeds. Place them cut-side down on a large baking tray along with the roughly chopped onion and the whole garlic cloves. Drizzle everything generously with olive oil and give the tray a good shake to coat. You’ll want those peppers to have a bit of contact with the hot tray—that’s where the good colour and char comes from.
Step 2: Roast for 25-30 minutes, or until the pepper skins are blistered and blackened in spots and the onions have softened and taken on some colour. The smell in your kitchen will be absolutely heavenly. Once they’re done, remove the tray from the oven and, if you have time, pop the peppers into a bowl and cover it with cling film for 10 minutes. This steams them and makes the skins incredibly easy to peel off.
Step 3: Once the peppers are cool enough to handle, peel off the skins. They should slip off pretty easily, but don’t worry about getting every single bit—a few specks are fine and add character. Transfer the peeled peppers, along with the roasted onions and garlic, into your blender. Don’t forget to scrape all the delicious, caramelized juices from the baking tray into the blender too! That’s pure flavour.
Step 4: Add the vegetable stock, smoked paprika, and thyme to the blender. Now, blend on high until the mixture is completely smooth and velvety. This could take a couple of minutes. You’re looking for a consistency that has no graininess at all. If you’re fussy about texture like I am, now is the time to pour the soup through a fine-mesh sieve into your saucepan, pressing it through with the back of a spoon.
Step 5: Place the saucepan over medium heat and bring the soup to a gentle simmer. Let it cook for about 5-10 minutes to allow the flavours to meld together. You’ll notice the colour might deepen slightly. Taste it and season well with salt and black pepper. If you’re using the cayenne, add a tiny pinch now.
Step 6: Turn off the heat. Now, stir in the cream. This is important—you don’t want to boil the soup after adding the cream, as it could potentially split. Just stir it through until the soup is a beautiful, uniform coral colour. Give it one final taste and adjust the seasoning if needed. It should taste vibrant, smoky, and perfectly balanced.
Step 7: You’re ready to serve! If the soup has cooled down, gently reheat it without boiling. Ladle the warm soup into your shot glasses. A little garnish goes a long way—a drizzle of cream, a tiny basil leaf, or a twist of black pepper on top makes them look professionally finished.
Serving Suggestions
Complementary Dishes
- Grilled Cheese Soldiers — Cut fingers of crispy, buttery grilled cheese sandwich to dip into the shots. The salty, cheesy crunch is a perfect textural contrast to the smooth soup.
- Mini Crostini with Goat Cheese — A smear of tangy goat cheese on a small, toasted baguette slice complements the sweetness of the peppers beautifully and adds a lovely creamy element.
Drinks
- A Crisp Sauvignon Blanc — The high acidity and citrus notes in a cool Sauvignon Blanc cut through the richness of the soup brilliantly, cleansing the palate between sips.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are just as effective at refreshing the palate, making each soup shot taste like the first.
Something Sweet
- Dark Chocolate Truffles — A single, intense dark chocolate truffle after the savoury shots is a sophisticated and simple way to end the appetizer course on a high note.
- Lemon Shortbread Cookies — The zesty, buttery flavour of lemon shortbread provides a lovely, light contrast to the smoky depth of the soup.
Top Mistakes to Avoid
- Mistake: Not roasting the peppers enough. If the peppers aren’t properly blistered and softened, you’ll miss out on that essential sweet, smoky flavour. Don’t be afraid of a little blackening on the skin!
- Mistake: Adding the cream while the soup is boiling. I’ve messed this up before too… it can cause the cream to curdle. Always take the soup off the heat before stirring in the dairy for a silky-smooth result.
- Mistake: Underseasoning. This is a very common soup pitfall. Peppers and onions need a good amount of salt to truly sing. Taste, season, taste again. Remember, you’re serving it in small portions, so the flavour should be bold.
- Mistake: Skipping the blending time. A few pulses in the blender won’t give you that luxurious texture. Blend for a solid minute or two until you’re sure it’s completely smooth.
Expert Tips
- Tip: Char the peppers under the grill. For an even deeper smoky flavour, after roasting, you can place the pepper halves directly under a hot grill for a minute or two to really blacken the skins. Just keep a close eye on them!
- Tip: Add a secret umami boost. A teaspoon of white miso paste or a dash of soy sauce stirred in at the end with the cream adds a wonderful savoury depth that people won’t be able to pinpoint but will definitely love.
- Tip: Control the thickness. If your soup is too thick after blending, simply thin it out with a little more vegetable stock or even water until it reaches the perfect shot-pouring consistency.
- Tip: Garnish with flair. Infuse your garnish oil! Gently warm some olive oil with a sprig of rosemary or thyme, then let it cool. Drizzle this herby oil over the shots for a professional touch.
FAQs
Can I freeze this soup?
Yes, you can! However, it’s best to freeze it before adding the cream. The dairy can sometimes separate upon thawing, affecting the texture. Freeze the blended, cream-free soup in an airtight container for up to 3 months. When you’re ready to serve, thaw it overnight in the fridge, reheat gently, and then stir in the cream.
My soup turned out a bit acidic. How can I fix it?
This can happen, especially with jarred peppers sometimes. The easiest fix is a tiny pinch of sugar or a teaspoon of honey stirred in at the end. It won’t make the soup sweet; it just balances the acidity perfectly. A little grated carrot cooked with the onions at the start can also add natural sweetness for next time.
What’s the best way to reheat it?
Gently is the key word. Reheat it in a saucepan over low to medium heat, stirring occasionally. Avoid boiling it vigorously, especially after the cream has been added. If you’re using a microwave, do it in short 30-second bursts, stirring in between to ensure even heating.
Can I make this soup spicy?
Absolutely! The pinch of cayenne is a great start, but feel free to get creative. A finely chopped fresh red chilli roasted along with the peppers, or a swirl of chilli oil or harissa as a garnish when serving would be fantastic for those who like a bit of heat.
What if I don’t have a blender?
You can use an immersion (stick) blender directly in the pot, though you may not achieve the same super-smooth texture. If you have neither, you could push the roasted pepper mixture through a food mill or even a coarse sieve with a lot of patience, but a blender is definitely the recommended tool for this job.
Roasted Red Pepper Soup Shots
Impress guests with these elegant Roasted Red Pepper Soup Shots! My easy, make-ahead recipe delivers velvety, smoky-sweet flavor perfect for parties. Simple, stunning, & stress-free.
Ingredients
Ingredients
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6 large red bell peppers
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1 large onion (roughly chopped)
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3 cloves garlic (peeled)
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2 tbsp olive oil (plus extra for drizzling)
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500 ml vegetable stock (about 2 cups)
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1 tsp smoked paprika
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1/2 tsp dried thyme (or 1 tsp fresh)
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60 ml heavy/double cream (1/4 cup, or coconut cream for vegan)
-
salt and black pepper (to taste)
-
1 pinch cayenne pepper (optional, for a little heat)
Instructions
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First, let's roast those peppers. Preheat your oven to 220°C (425°F). Halve the peppers and remove the stems and seeds. Place them cut-side down on a large baking tray along with the roughly chopped onion and the whole garlic cloves. Drizzle everything generously with olive oil and give the tray a good shake to coat. You'll want those peppers to have a bit of contact with the hot tray—that's where the good colour and char comes from.01
-
Roast for 25-30 minutes, or until the pepper skins are blistered and blackened in spots and the onions have softened and taken on some colour. The smell in your kitchen will be absolutely heavenly. Once they're done, remove the tray from the oven and, if you have time, pop the peppers into a bowl and cover it with cling film for 10 minutes. This steams them and makes the skins incredibly easy to peel off.02
-
Once the peppers are cool enough to handle, peel off the skins. They should slip off pretty easily, but don't worry about getting every single bit—a few specks are fine and add character. Transfer the peeled peppers, along with the roasted onions and garlic, into your blender. Don't forget to scrape all the delicious, caramelized juices from the baking tray into the blender too! That's pure flavour.03
-
Add the vegetable stock, smoked paprika, and thyme to the blender. Now, blend on high until the mixture is completely smooth and velvety. This could take a couple of minutes. You're looking for a consistency that has no graininess at all. If you're fussy about texture like I am, now is the time to pour the soup through a fine-mesh sieve into your saucepan, pressing it through with the back of a spoon.04
-
Place the saucepan over medium heat and bring the soup to a gentle simmer. Let it cook for about 5-10 minutes to allow the flavours to meld together. You'll notice the colour might deepen slightly. Taste it and season well with salt and black pepper. If you're using the cayenne, add a tiny pinch now.05
-
Turn off the heat. Now, stir in the cream. This is important—you don't want to boil the soup after adding the cream, as it could potentially split. Just stir it through until the soup is a beautiful, uniform coral colour. Give it one final taste and adjust the seasoning if needed. It should taste vibrant, smoky, and perfectly balanced.06
-
You're ready to serve! If the soup has cooled down, gently reheat it without boiling. Ladle the warm soup into your shot glasses. A little garnish goes a long way—a drizzle of cream, a tiny basil leaf, or a twist of black pepper on top makes them look professionally finished.07
