Save This creamy roasted red pepper soup transforms humble bell peppers into a silky, vibrant bowl of comfort. The roasting process caramelizes the peppers, bringing out their natural sweetness while adding a subtle smoky dimension that elevates this soup from simple to sublime.
I first made this soup during a particularly cold autumn weekend when I craved something warming yet light. The color alone brightened our dining table, and now it has become our favorite starter when hosting dinner parties—guests always ask for the recipe before leaving.
Ingredients
- Four large red bell peppers: choose ones that feel heavy for their size with glossy, firm skin for the sweetest flavor
- One medium yellow onion: provides the aromatic foundation that balances the sweetness of the peppers
- Two cloves garlic: fresh is non-negotiable here as it adds a punchy depth
- One medium carrot: adds subtle sweetness and helps create that velvety texture
- Three cups vegetable broth: use homemade if possible for cleaner flavor
- Half cup heavy cream: creates that luxurious mouthfeel but can be substituted with coconut cream
- Two tablespoons olive oil: use a good quality one as the flavor will come through
- Half teaspoon smoked paprika: this is the secret ingredient that complements the roasted flavor
- Quarter teaspoon cayenne pepper: optional but adds a gentle warmth rather than overpowering heat
- Salt and freshly ground black pepper: essential for bringing all flavors into focus
Instructions
- Roast the Peppers:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut the bell peppers in half lengthwise and remove all seeds and stems completely. Place them cut-side down on the prepared baking sheet—this position allows them to steam from within while the skin chars. Roast for a full 20-25 minutes until the skins become noticeably blistered and blackened in spots. The more caramelization you achieve, the deeper the flavor will be.
- Steam and Peel:
- Transfer the hot roasted peppers immediately to a bowl and cover tightly with plastic wrap or a plate. This traps the steam which loosens the skin from the flesh—a crucial step that makes peeling effortless. Let them steam for 10 minutes before gently pulling away the skins. They should slip off easily, but if some bits cling, use a small paring knife to help. Roughly chop the peeled peppers.
- Build the Flavor Base:
- In a large heavy-bottomed pot, heat olive oil over medium heat until it shimmers but doesn't smoke. Add chopped onion and carrot, sautéing for 5-7 minutes until they soften and the onion becomes translucent. Stir occasionally to prevent browning. Add minced garlic and cook for just one minute more—cooking garlic too long can make it bitter.
- Combine and Season:
- Add your chopped roasted peppers to the pot along with smoked paprika, cayenne if using, and season generously with salt and freshly ground black pepper. Stir everything together until the vegetables are coated with the spices and their aromas bloom, about 30 seconds.
- Simmer:
- Pour in the vegetable broth, stirring to combine and scraping up any flavorful bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover partially and cook for 10 minutes to allow the flavors to meld and the vegetables to soften completely.
- Blend to Perfection:
- Remove the pot from heat and let cool slightly for safety. Use an immersion blender directly in the pot to purée the soup until completely smooth. If using a regular blender, work in batches filling it only halfway each time, and be sure to vent the lid to allow steam to escape. Blend each batch for at least 45 seconds for the silkiest texture.
- Enrich with Cream:
- Return the puréed soup to the pot if needed and stir in the heavy cream. The soup should take on a beautiful orange-red color with a velvety consistency. Taste and adjust the seasoning, adding more salt, pepper, or even a tiny pinch of sugar if the peppers weren't particularly sweet.
- Serve with Style:
- Reheat the soup gently if needed—never let it boil after adding cream. Ladle into warmed bowls and garnish with fresh basil leaves, a sprinkle of crumbled feta, or toasted pumpkin seeds for contrasting texture.
Save The smoked paprika is truly the unsung hero in this recipe. I discovered its importance accidentally when I ran out once and made the soup without it. The difference was remarkable—that subtle smokiness complements the roasted peppers perfectly and adds a complexity that makes people wonder what your secret ingredient might be.
Make-Ahead Magic
This soup actually improves with time as the flavors continue to develop. You can prepare it up to three days ahead and refrigerate in an airtight container. Just hold off on adding the cream until you're ready to serve. Reheat gently over medium-low heat, stirring occasionally, then stir in the cream just before serving. This makes it perfect for entertaining when you want to minimize last-minute cooking.
Perfect Pairings
While delicious on its own, this soup reaches new heights when paired thoughtfully. A grilled cheese sandwich made with sharp cheddar and sourdough bread creates the ultimate comfort food duo. For a lighter option, serve with a simple arugula salad dressed with lemon vinaigrette—the peppery greens and bright acidity cut through the richness of the soup beautifully. When hosting, serve small portions in espresso cups as an elegant amuse-bouche that will set the tone for a sophisticated meal.
Seasonal Variations
Summer Version
Use fresh farmers market peppers at peak ripeness for exceptional sweetness
Add a handful of fresh corn kernels before blending for texture
Garnish with fresh basil and a swirl of basil oil
Fall Adaptation
Add a small roasted sweet potato for extra body and autumnal flavor
Incorporate a pinch of warming spices like cinnamon and nutmeg
Top with toasted pepitas and a drizzle of maple cream
Winter Comfort
Add a parsnip along with the carrot for earthy depth
Increase the cayenne slightly for more warming heat
Serve with a dollop of herb-infused crème fraîche
Troubleshooting Tips
If your soup is too thick, thin it with additional broth or water rather than cream to maintain flavor balance.
If the flavor seems flat, try adding a splash of white wine vinegar or fresh lemon juice—acidity brightens the taste.
For grainy texture, your blender might not be powerful enough. Try straining the soup through a fine-mesh sieve for silky results.
Save This soup has become my signature dish over the years, one that friends request by name when they visit. There's something magical about transforming simple ingredients into something so luxurious. The vibrant color alone makes people smile before they even taste it, and that first spoonful—silky and complex—never fails to elicit appreciative sighs around the table. Whether you're cooking for yourself on a quiet evening or hosting a dinner party, this roasted red pepper soup delivers comfort and elegance in equal measure.
Recipe FAQ
- → Can I make this dairy-free?
Yes, substitute heavy cream with coconut cream and omit feta for a fully dairy-free and vegan-friendly option.
- → How do I store leftovers?
Allow the soup to cool, then refrigerate in an airtight container for up to 3 days. Reheat gently before serving.
- → Can I use store-bought roasted peppers?
Yes, pre-roasted peppers can save time. Drain well and rinse before adding to the pot with other vegetables.
- → What can I serve alongside this soup?
Pair with fresh crusty bread, a grilled cheese sandwich, or a light salad for a satisfying meal.
- → How do I adjust the soup's spiciness?
Increase or decrease the cayenne pepper to control heat, or omit for a milder, family-friendly result.