Get ready to meet your new favorite comfort food: Creamy Roasted Pepper Soup. Velvety smooth, beautifully vibrant, and brimming with sweet, smoky depth, this soup is like a warm hug in a bowl. Perfect for cozy weeknights, special occasions, or those moments when all you crave is something nourishing and flavorful, this recipe is easy enough for beginners yet tastes like a chef’s special. With just a few wholesome ingredients and a simple stovetop method, you’ll whip up a soup that’s rich, satisfying, and sure to make you swoon at first spoonful.

Creamy Roasted Pepper Soup Recipe - Recipe Image

Ingredients You’ll Need

It’s truly amazing how uncomplicated ingredients can come together to create something so extraordinary. Each element in this Creamy Roasted Pepper Soup brings something essential—sweetness, smokiness, creaminess, aroma, or a pop of color. Here’s what you need and why you’ll love each addition:

Red bell peppers: The star of the show! Roasted and peeled, these contribute inherent sweetness and that signature smoky flavor.
Olive oil: Just a touch lends silkiness and helps sauté the veggies to golden perfection.
Yellow onion: Provides a fragrant, sturdy base that enhances the soup’s savory undertones.
Garlic: Two cloves add rustic depth and warmth—don’t skip it!
Carrot: For a subtle sweetness and a boost of color and nutrients.
Vegetable broth: The soup’s flavorful backbone, keeping things light yet robust.
Heavy cream (or coconut milk): For that luscious, creamy finish. Coconut milk lets you make it dairy-free without sacrificing texture.
Smoked paprika: Adds an irresistible hint of smokiness, taking the flavor profile up a notch.
Salt and pepper: The classic duo—season to taste for perfect balance.
Fresh basil or parsley (optional): A sprinkle on top adds color and a bright, fresh note.

How to Make Creamy Roasted Pepper Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and carrot, and let them cook, stirring occasionally, until both are soft and just starting to turn golden—about 5 to 6 minutes. This builds a sweet, mellow foundation for the soup’s flavor and brings out the natural sugars in your vegetables.

Step 2: Add Garlic and Peppers

Sprinkle in the minced garlic and cook for about a minute, just until fragrant. Then add your roasted, peeled, and chopped red bell peppers, along with the smoked paprika, salt, and pepper. Give everything a good stir so those smokey, sweet aromas can bloom together.

Step 3: Simmer with Broth

Pour in the vegetable broth, making sure all the veggies are submerged. Bring the mixture to a gentle simmer, then cover the pot. Let everything cook for 15 to 20 minutes until the vegetables are extremely tender—this is what lets you achieve that incredibly creamy texture later on.

Step 4: Blend Until Silky

Remove the pot from heat and either use an immersion blender right in the pot or very carefully ladle the mixture into a countertop blender in batches. Puree until the soup is luxuriously smooth and velvety with no lumps in sight.

Step 5: Make It Creamy and Season

Return the pureed soup to a gentle heat and stir in the heavy cream (or coconut milk, if going dairy-free). Taste and adjust your seasonings if needed—sometimes a little extra salt or another twist of black pepper is all you need. Give it one last simmer, about 2 to 3 minutes, just to warm everything through.

Step 6: Serve and Garnish

Ladle the finished Creamy Roasted Pepper Soup into bowls and go wild with toppings—fresh basil or parsley is a classic, but a swirl of cream or a few croutons can be just as lovely. Enjoy it piping hot!

How to Serve Creamy Roasted Pepper Soup

Garnishes

The right garnish can turn a beautiful bowl of soup into a restaurant-worthy experience! Top your Creamy Roasted Pepper Soup with torn basil leaves or a sprinkle of chopped parsley for a refreshing herbal lift. Try a swirl of extra cream, a dusting of smoked paprika, or crunchy homemade croutons for extra flair and texture.

Side Dishes

This soup is irresistible on its own, but it positively sings alongside fresh, crusty bread or a gooey grilled cheese sandwich. For a lighter spread, serve with a crisp green salad or a platter of herby focaccia—perfect for dunking and scooping every last drop.

Creative Ways to Present

For a showstopping presentation, serve your Creamy Roasted Pepper Soup in small cups or shot glasses as an appetizer at a dinner party. Drizzle in a bit of herbed oil, add microgreens, or use toasted seeds for texture. You can even serve it chilled in the summertime for a refreshing twist!

Make Ahead and Storage

Storing Leftovers

Let any leftover soup cool completely before transferring it to an airtight container. Stored properly in the fridge, this Creamy Roasted Pepper Soup will stay fresh and flavorful for up to four days. The flavors only get deeper and better as it sits.

Freezing

This soup freezes like a dream—just hold off on adding the cream if you plan to freeze. Pour cooled soup into freezer-safe containers or resealable bags, making sure to leave a little room for expansion. It keeps beautifully for up to three months.

Reheating

Reheat gently on the stovetop or in the microwave, stirring now and then for even warming. If you froze the soup without cream, wait until it’s hot, then stir in cream or coconut milk to finish. Give it a taste and adjust seasoning if needed.

FAQs

Can I use jarred roasted red peppers?

Absolutely! Jarred roasted red peppers save time and still yield fantastic results. Be sure to drain them well and check the ingredients to ensure there’s no added sugar or vinegar, which can affect the flavor.

How can I make this Creamy Roasted Pepper Soup vegan?

Simply swap the heavy cream for full-fat coconut milk or a plant-based cream alternative. The result is still wonderfully creamy with a subtle coconut richness that works beautifully here.

What if I don’t have smoked paprika?

While smoked paprika really brings out the soup’s smoky-sweet qualities, you can use regular paprika or even a tiny pinch of cayenne for gentle heat. If you’re feeling adventurous, add a splash of liquid smoke for extra depth.

Can I use a regular blender instead of an immersion blender?

Definitely—you can use a countertop blender to get your Creamy Roasted Pepper Soup ultra-smooth. Just be sure to blend in batches and leave room for the steam to escape, as hot soup can create pressure in a sealed blender.

Is this soup suitable for meal prep?

Yes, it’s a meal prep superstar! Make the soup ahead of time and store it in the fridge or freezer. Warm it up as needed for lunches or quick dinners throughout the week, and it tastes just as delicious on day three as it does on day one.

Final Thoughts

I hope you’ll treat yourself to a big, cozy bowl of Creamy Roasted Pepper Soup soon. It’s the kind of recipe that brings joy with every spoonful—beautiful, simple, and packed with flavor. Don’t be surprised if it earns a permanent spot in your soup rotation!

Creamy Roasted Pepper Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 20 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the velvety goodness of this Creamy Roasted Pepper Soup, a delightful blend of smoky flavors and vibrant colors that make for a comforting and satisfying meal.

Ingredients

Scale

Roasted Red Peppers:

4 large red bell peppers, roasted, peeled, and chopped

Base:

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium carrot, peeled and chopped

Broth and Seasoning:

3 cups vegetable broth
1/2 cup heavy cream (or coconut milk for dairy-free)
1/2 teaspoon smoked paprika
Salt and pepper to taste

Garnish:

Fresh basil or parsley for garnish (optional)

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Instructions

Sauté Aromatics: Heat olive oil in a large pot. Sauté onion and carrot until softened.
Add Flavor: Add garlic, roasted red peppers, smoked paprika, salt, and pepper. Pour in vegetable broth and simmer.
Blend Soup: Use an immersion blender to puree the soup until smooth. Stir in cream and adjust seasoning.
Finish and Serve: Simmer briefly, then ladle into bowls. Garnish with herbs and enjoy!