Roasted Red Pepper Soup Recipe | Zesty And Flavorful Soup

PUBLISHED September 10, 2025· MODIFIED September 10, 2025 · by the author listed in the recipe card 1612 words. · About 9 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re a fan of bold, smoky flavors paired with creamy, comforting textures, then this Roasted Red Pepper Soup is a recipe you’ll absolutely love! With perfectly roasted red peppers, a touch of garlic, and just the right seasoning, this soup hits all the right notes. It’s a simple yet elegant way to bring restaurant-quality flavors into your home kitchen without spending hours on prep.

Why You’ll Love This Spectacular Soup

Quick & Easy. From roasting peppers to blending the soup, it’s ready in under 45 minutes.
Rich & Flavorful. The roasting process brings out the natural sweetness of the peppers and adds a smoky depth.
Healthy & Light. Packed with vitamins from red peppers and a touch of olive oil instead of cream.
Versatile. Enjoy it as a starter, light lunch, or pair it with crusty bread for a full meal.

With just a handful of ingredients and a blender, you’ll have a velvety soup that’s perfect for any season. Whether you’re looking for a cozy dinner on a chilly evening or a vibrant appetizer for entertaining, this Roasted Red Pepper Soup delivers in both flavor and presentation.

What Does Roasted Red Pepper Soup Taste Like?

Roasted red pepper soup is a delicious, crowd-pleasing dish that’s both comforting and elegant. The natural sweetness of the peppers combined with the subtle smokiness from roasting creates a unique flavor profile that’s hard to beat. Add in garlic, onions, and a touch of seasoning, and you have a soup that’s creamy and satisfying without needing heavy cream or dairy.

Whether you’re serving it at a dinner party or just enjoying a quiet evening at home, this soup hits the perfect balance of savory, sweet, and smoky notes.

How Spicy Is It?

Roasted red pepper soup is not spicy on its own. The flavor is more sweet, smoky, and slightly tangy because roasted red peppers develop a natural sweetness when cooked.

Ingredients You’ll Need

Red Bell Peppers– These are the star of the soup. Using firm, bright red peppers ensures maximum natural sweetness and a vibrant color. Roasting them caramelizes their sugars, deepens their flavor, and gives the soup a slightly smoky, rich taste.
Olive Oil– Olive oil helps the peppers roast evenly without burning. It also adds a subtle richness and body to the soup, making the final texture more luxurious and smooth.
Onion– Onions create a savory foundation for the soup. When sautéed or roasted, they add depth and balance the peppers’ natural sweetness, contributing complexity to the overall flavor profile.
Garlic– Garlic adds aromatic warmth and enhances the savory elements of the soup. It complements the sweetness of the peppers while giving the soup a subtle, lingering flavor.
Vegetable or Chicken Broth– This is the liquid base that turns roasted peppers and aromatics into a soup. Choosing low-sodium broth allows you to control the seasoning better, while the broth itself adds subtle umami and body.
Salt & Black Pepper– These basic seasonings are essential to bring all the flavors together. Salt enhances sweetness and depth, while black pepper adds a gentle heat and complexity.
Smoked Paprika– Smoked paprika introduces a smoky warmth that complements the roasted peppers. It adds depth without overpowering the natural sweetness of the peppers.
Cream or Coconut Milk– Adding cream or coconut milk gives the soup a velvety, smooth texture. Cream adds richness and rounds out flavors, while coconut milk adds a subtle, slightly sweet undertone for a dairy-free alternative.

How To Make Roasted Red Pepper Soup

Roast the Peppers. Start by preheating your oven to 450°F. Slice the red peppers in half, removing the seeds and stems. Lay them cut-side down on a baking sheet lined with foil, drizzle lightly with olive oil, and roast for 20–25 minutes. You want the skins to char slightly. It adds that signature smoky flavor.
Sauté the Aromatics. While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5–7 minutes. Then add minced garlic and cook for another 1–2 minutes until fragrant.
Blend It All Together. Once the peppers are roasted, allow them to cool slightly, then peel off the skins. Transfer the roasted peppers to the pot with sautéed onions and garlic. Pour in the vegetable or chicken broth. Using an immersion blender, blend the soup until smooth and creamy.
Season and Adjust. Taste the soup and season with salt, black pepper, and smoked paprika if desired. For extra creaminess, stir in a splash of cream or coconut milk. Let it simmer for an additional 5 minutes to let all the flavors meld together.
Serve and Garnish. Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of smoked paprika. Serve it with crusty bread, garlic croutons, or a grilled cheese sandwich for a cozy meal.

Tips And Tricks

Making the perfect roasted red pepper soup is simple, but a few tips can elevate it from good to unforgettable:

Choose Fresh Peppers. Look for firm, bright red peppers with no soft spots. They’ll roast better and taste sweeter.
Char the Skins. Slight charring gives a smoky flavor that transforms the soup.
Use Homemade Broth. If possible, use homemade vegetable or chicken broth for a richer depth of flavor.
Blend Smoothly. For an ultra-creamy texture, strain the soup through a fine mesh sieve after blending.
Adjust Sweetness. If the soup tastes slightly acidic, add a small pinch of sugar to balance the flavors.

Variations

If you love roasted red pepper soup but want to switch things up, try these creative variations:

Spicy- Add a pinch of red chili flakes or a diced jalapeño during sautéing for a fiery kick.
Tomato- Toss in a couple of roasted tomatoes for a richer, slightly tangy flavor.
Vegan- Use coconut milk instead of cream for a vegan-friendly version that’s just as indulgent.
Herb Infused- Add fresh thyme, basil, or rosemary while simmering for a fragrant herbal twist.

What To Eat With Roasted Red Pepper Soup

Roasted red pepper soup is velvety, smoky-sweet, and full of rich flavor, making it the perfect canvas for a variety of pairings that balance and enhance its taste. You can enjoy it with:

Grilled Cheese Sandwiches– A classic combo where gooey, melty cheese and crispy bread complement the creamy soup.
Crusty Bread or Garlic Bread– Ideal for dipping and soaking up every last spoonful.
Salads– A crisp green salad with a light vinaigrette adds freshness and contrast.
Roasted Vegetables– Earthy roasted carrots, zucchini, or eggplant pair well with the soup’s sweetness.
Protein Additions– Grilled chicken, shrimp, or chickpeas on the side make it a heartier meal.

How Long Does It Last?

Cooked roasted red pepper soup can be stored in an airtight container in the refrigerator for up to 4–5 days. Flavors often develop further over time, making leftovers even tastier the next day.

Can You Freeze It?

Yes, you can absolutely freeze roasted red pepper soup, and it holds up very well in the freezer thanks to its smooth, puréed texture.

Once the soup has cooled completely, transfer it into airtight containers or freezer-safe bags, leaving a little space at the top for expansion. It will keep for about 2 to 3 months without losing flavor.

When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat gently on the stovetop, stirring occasionally until warmed through

More Great Ways To Use Peppers

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