Cozy up with a bowl of this velvety roasted red pepper soup!
It’s simmered with aromatic onions, garlic, and fire-roasted tomatoes, then blended to silky perfection and finished with a touch of cream.
Roasting the peppers until they’re charred and tender is key. It adds so much depth of flavor.
If you’re a fan of satisfying, flavorful soups, you’ve gotta try this one!
Why You’ll Love This Roasted Red Pepper Soup
Luxurious Taste: The combination of fire-roasted peppers, smoked paprika, and cream creates a rich, velvety soup.
Versatile Pairing: This soup pairs beautifully with a variety of sides, from crusty bread and grilled cheese sandwiches to fresh salads. It’s a versatile addition to any meal plan.
Budget-Friendly: Despite its sophisticated taste, this soup relies primarily on affordable ingredients. It’s a cost-effective option for feeding a crowd.
Vibrant Presentation: The rich, deep red color of the roasted red pepper soup creates an eye-catching dish. Everyone will be impressed!
Ingredients
- Red Bell Peppers: The star of the show. Roasting brings out their natural sweetness.
- Olive Oil: The base for sautéing adds a subtle fruity note.
- Yellow Onion and Garlic Cloves: They create a savory foundation. Essential for depth of flavor.
- Fire-Roasted Diced Tomatoes: They complement the roasted peppers beautifully.
- Vegetable or Chicken Broth: The liquid gold forms the soup’s base. Choose veggie for a vegetarian option.
- Spices and Seasonings: Smoked paprika adds smokiness, and dried thyme brings an earthy touch. Red pepper flakes kick up the heat, and salt and pepper balance it all.
- Heavy Cream: The luxurious finish adds richness and silkiness and makes the soup irresistibly creamy.
- Fresh Basil: It’s the perfect garnish for visual appeal and flavor contrast.
How to Make Roasted Red Pepper Soup
This soup comes together quickly and easily!
1. Roast the peppers. Preheat the oven to 450°F. Place the red pepper halves cut side down on a baking sheet. Drizzle with 1 tbsp olive oil. Roast for 25-30 minutes until the skins are charred.
2. Steam and pill. Remove the peppers from the oven and immediately cover the baking sheet tightly with foil. Let the peppers steam for 10 minutes. Peel off the skins and coarsely chop the peppers.
3. Saute the base. Heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
4. Combine. Add the roasted red peppers, diced tomatoes, broth, smoked paprika, thyme, and red pepper flakes (if using). Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Blend. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream. Season with salt and pepper to taste.
6. Garnish and serve. Serve hot, garnished with a drizzle of heavy cream and fresh basil. Enjoy!
Tips for the Best Roasted Red Pepper Soup
Follow these tips for the most irresistible soup!
- Roasting peppers the right way. Ensure the red peppers are spread out evenly on the baking sheet to prevent steaming instead of roasting. This helps achieve a slightly charred texture.
- Taste and adjust. Start with less smoked paprika and red pepper flakes, then adjust to taste as these flavors intensify during cooking.
- Be careful. Let soup cool slightly before blending and work in batches if using a standard blender to prevent hot liquid explosions.
- Go easy on the cream. Stir in heavy cream gradually to achieve the desired creaminess without curdling.
- Make it pretty. Drizzle cream in a spiral pattern and use fresh herbs for both flavor and visual appeal.
- Try tasty variations. Experiment with different ingredients like sun-dried tomatoes, cannellini beans, or coconut milk to create unique flavor profiles.
How to Store
Keep leftover soup fresh and delicious with these tips.
To Store: Let the soup cool completely, then transfer to an air-tight container and refrigerate for up to 4-5 days. Keep the garnishes separate from the stored soup.
To Freeze: Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace. Freeze for up to 3 months. For best results, freeze the soup before adding the cream and stir it in after reheating.
To Reheat: Warm the soup in a pot over medium-low heat, stirring occasionally until heated through. Or, microwave in 30-second intervals, stirring between each, until the desired temperature is reached.
Roasted Red Pepper Soup
6
servings10
minutes55
minutes174
kcalGet your veggies in with this decadent, creamy roasted red pepper soup! Pureed to perfection, this easy-to-make soup is the perfect cozy bowl.
Ingredients
6 large red bell peppers, halved and seeded
2 tbsp olive oil, divided
1 large yellow onion, diced
4 garlic cloves, minced
1 (14.5-ounce) can fire-roasted diced tomatoes
4 cups vegetable or chicken broth
1 tsp smoked paprika
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional)
1/2 cup heavy cream
Salt and pepper to taste
Fresh basil for garnish
Additional heavy cream for drizzling
Instructions
- Preheat the oven to 450°F. Place the red pepper halves cut-side down on a baking sheet. Drizzle with 1 tbsp olive oil. Roast for 25-30 minutes until the skins are charred.
- Remove the peppers from the oven and immediately cover the baking sheet tightly with foil. Let the peppers steam for 10 minutes. Peel off the skins and coarsely chop the peppers.
- Heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
- Add the roasted red peppers, diced tomatoes, broth, smoked paprika, thyme, and red pepper flakes (if using). Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with a drizzle of heavy cream and fresh basil. Enjoy!
Notes
- Pair with grilled cheese sandwiches, cheesy croutons, crusty bread, or focaccia for a complete meal.
- Add a drizzle of pesto, a sprinkle of crumbled feta, or toasted pumpkin seeds on top to bring in a fresh, crunchy contrast.
- Blend thoroughly, then pass the soup through a fine mesh strainer if desired. This removes any lingering fibers from the peppers and results in a velvety texture.
4 Responses
What size is the can of fire-roasted tomatoes?
Hi, John!
That should be a 14.5-ounce can. I’ll adjust the recipe now. Thank you!
Can you freeze it??
Hi, Amy!
Taking this from the “how to store” section: Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace. Freeze for up to 3 months. For best results, freeze the soup before adding the cream and stir it in after reheating.
Hope that helps! 🙂