There’s something extra cozy about making a batch of Roasted Red Pepper Soup, especially when it’s this easy and full of flavor. If you love rich and creamy soups that still feel light and fresh, this one’s a must-try. And if you’re planning a cozy dinner, don’t forget to pair it with a fresh loaf of our rustic bread for the perfect meal.
Why You’ll Love This Roasted Red Pepper Soup
- Bold, smoky flavor: Thanks to smoked paprika and fire-roasted red peppers.
- Easy to make: Simple ingredients and minimal prep.
- Creamy yet light: A splash of heavy cream adds richness without feeling heavy.
- Meal prep friendly: It stores well for the week ahead.
- Customizable heat: Add more or less red pepper flakes based on your spice preference.
Substitutions and Variations
- Make it dairy-free: Swap the heavy cream for coconut milk or a splash of your favorite plant-based cream.
- Broth options: While vegetable broth keeps this soup vegetarian, chicken broth adds extra depth.
- Add protein: Stir in cooked, shredded chicken or white beans for a heartier meal.
- Fresh vs. jarred peppers: Freshly roasted peppers work beautifully in this recipe, but you can also purchase already roasted red peppers from the store.
Storage, Freezing & Reheating
- Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well! Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over medium-low heat, stirring occasionally. Add a splash of broth or cream if it’s too thick.
Tips for Smooth and Creamy Soup
- Use an immersion blender directly in the pot for easy blending and less mess.
- If using a countertop blender, blend in batches and vent the lid slightly to prevent steam buildup.
- For an extra smooth texture, strain the soup after blending.
Roasted Red Pepper Soup
Creamy Roasted Red Pepper Soup made with smoky paprika, garlic, and cream. Easy, cozy, and perfect for meal prep!
Ingredients
- 6 large red bell peppers, washed and dried
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- Fresh basil leaves, for garnish (optional)
Instructions
- Place the oven rack 3 to 4 inches from the broiler element. Preheat the oven to broil.
- Line a baking sheet with aluminum foil and place the red bell peppers on their sides on the prepared sheet.
- Place the baking sheet under the broiler and roast the peppers for 5 to 6 minutes, or until the skin is deep brown.
- Using tongs, carefully rotate the peppers. Continue broiling and rotating every 5 to 6 minutes until the peppers are evenly charred on all sides, about 20 to 25 minutes total.
- Remove the peppers from the oven and tent loosely with aluminum foil to trap the heat and moisture.
- Once the peppers are cool enough to handle, peel off and discard the skins.
- Slice each pepper open and discard the seeds and stems. Dice the remaining flesh and set aside.
- In a large pot or Dutch oven over medium heat, heat olive oil until shimmering.
- Add the diced onion and cook, stirring occasionally, until softened and translucent.
- Stir in the minced garlic, kosher salt, black pepper, and crushed red pepper flakes. Cook until the garlic is fragrant, about 1 minute.
- Sprinkle in the smoked paprika and stir to coat the onion mixture evenly.
- Add the diced roasted red peppers and vegetable broth. Stir well to combine.
- Bring the mixture to a simmer and cook uncovered for 15 minutes to allow the flavors to meld.
- Turn off the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a countertop blender, let the soup cool slightly, blend in batches, and return to the pot.
- Stir in the heavy cream and fresh lemon juice.
- Warm the soup gently over low heat for 2 to 3 more minutes, stirring occasionally.
- Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve warm.
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