If comfort had a color, it might just be the radiant red-orange warmth of this Roasted Red Pepper Soup Recipe. It’s the kind of vibrant, creamy soup that turns a humble weeknight dinner into something special, with each spoonful packing a subtle smokiness, gentle heat, and velvety texture. Not only does this recipe come together with everyday pantry staples, but it also manages to taste like you’ve simmered it all day, layered with Mediterranean-inspired flavors that hit all the right notes. Truly, it’s the bowl you’ll crave when you want to impress guests or simply treat yourself to something nourishing and beautiful.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Roasted Red Pepper Soup Recipe lies in its unpretentious ingredient list. Every component brings unique depth — whether it’s the sweet earthiness of roasted peppers or the creamy finish. Here’s your guide to what makes this soup so unforgettable:
- Olive oil: Adds richness and helps soften the aromatics for a silky base.
- Yellow onion: Lends gentle sweetness and a mellow backbone.
- Garlic: Infuses savory aroma and sharpens the soup’s flavor.
- Smoked paprika: The secret to that subtle smokiness and gorgeous color.
- Dried thyme: Adds earthy, herbal notes that marry beautifully with the peppers.
- Crushed red pepper flakes (optional): For those who enjoy a little kick!
- Roasted red peppers: The star ingredient, delivering sweetness and depth — jarred or homemade both work.
- Diced tomatoes: Bring brightness and a gentle tang that rounds out the flavors.
- Vegetable broth: The base for everything to simmer and blend into something wonderful.
- Heavy cream or coconut milk: Ensures that impossibly creamy finish — choose your favorite for dairy or vegan options.
- Salt and black pepper: Essential for seasoning and enhancing all the flavors.
- Fresh basil or parsley (optional): For a fresh, vibrant garnish that adds color and a herbal lift at the end.
How to Make Roasted Red Pepper Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in your favorite large soup pot over medium heat. Once shimmering, add the diced onion, stirring occasionally until it’s soft and translucent, about 5 to 6 minutes. Be patient here; slow-cooked onions lay the groundwork for a beautifully rounded flavor.
Step 2: Bloom the Spices
Add in the minced garlic, smoked paprika, dried thyme, and, if you’re up for a gentle heat, the crushed red pepper flakes. Stir constantly for about a minute, just until the spices are fragrant and the garlic is no longer raw — this tiny extra step brings so much depth.
Step 3: Simmer the Main Ingredients
Now, it’s time for the big flavor boosters: tip in the chopped roasted red peppers, diced tomatoes (juice and all), and vegetable broth. Stir everything well, bring it up to a gentle simmer, and let those flavors get cozy together for 15 minutes. The whole pot should smell absolutely divine at this stage.
Step 4: Puree Until Velvety Smooth
Remove the pot from the heat and, using an immersion blender, blend everything until perfectly smooth and silky. No immersion blender? No worries — carefully transfer the soup in batches to a standard blender, making sure to vent the lid a little for safety.
Step 5: Add Creaminess and Season
Return the pureed soup to low heat, then slowly stir in your heavy cream or coconut milk. Taste and adjust salt and black pepper as needed — this is when the Roasted Red Pepper Soup Recipe really comes alive. Let it simmer for another 2 to 3 minutes, just until piping hot and gorgeously creamy.
How to Serve Roasted Red Pepper Soup Recipe
Garnishes
A swirl of heavy cream or coconut milk looks beautiful against the soup’s red canvas, while chopped fresh basil or parsley adds the perfect pop of color and herbal freshness. For something a little extra, try a sprinkle of smoked paprika or a drizzle of good olive oil just before serving.
Side Dishes
This soup practically begs for a side of crusty bread to soak up every last drop. If you want to make it a meal, classic grilled cheese sandwiches or a crisp green salad are excellent choices. For bonus flavor, a simple balsamic glaze drizzle boosts both visual appeal and taste.
Creative Ways to Present
Serve your Roasted Red Pepper Soup Recipe in small mugs for a cozy appetizer, or pour into shot glasses with a tiny piece of toasted bread for party-friendly soup shooters. You can even spoon a little cooked quinoa or rice into bowls before ladling the soup overtop to make it extra filling.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Roasted Red Pepper Soup Recipe to an airtight container and store it in the fridge. It’ll keep beautifully for up to 4 days, and you might even find the flavors deepen overnight, making tomorrow’s lunch even better!
Freezing
For longer storage, this soup is a freezer’s best friend. Simply ladle cooled soup into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. Just remember to add fresh herbs and garnishes only after reheating, not before you freeze.
Reheating
Gently reheat the Roasted Red Pepper Soup Recipe over medium-low heat on the stovetop, stirring occasionally until warmed through. If it has thickened in the fridge, simply stir in a splash of water or broth as needed. For a quick individual serving, the microwave does the trick too!
FAQs
Can I use fresh red peppers instead of jarred?
Absolutely! If you have fresh red bell peppers, simply roast them yourself until charred and soft, peel off the skins, and proceed as directed. The result is wonderfully sweet and intensely peppery.
Is this soup vegan?
It can be—the recipe is fully plant-based if you use coconut milk instead of heavy cream. Just double-check your vegetable broth to make sure there are no hidden animal-based ingredients.
Can I make Roasted Red Pepper Soup Recipe spicy?
Definitely! The crushed red pepper flakes help dial up the heat, and you can always add more to taste. A pinch of cayenne or a diced jalapeño sautéed along with the onions also amps up the spice.
How do I get my soup ultra-smooth?
For the smoothest possible texture, use a high-speed blender in batches, and strain the finished soup through a fine-mesh sieve. This extra step is especially luxurious for dinner parties or special occasions.
What proteins pair well with Roasted Red Pepper Soup Recipe?
Grilled chicken, roasted shrimp, and even crispy chickpeas make perfect toppers if you want extra protein. Or, enjoy it as a vegetarian main with hearty bread or a scoop of quinoa stirred in.
Final Thoughts
If you’re hunting for a simple but show-stopping soup that’s as inviting to the eyes as it is to the palate, you can’t beat this Roasted Red Pepper Soup Recipe. Pour yourself a bowl, add your favorite garnish, and let this soul-warming soup become a new staple at your table!
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Roasted Red Pepper Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful Roasted Red Pepper Soup recipe that is creamy, savory, and perfect for a cozy meal. This vegetarian soup is easy to make and bursting with Mediterranean-inspired flavors.
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (16 oz) jar roasted red peppers, drained and chopped
- 1 (14.5 oz) can diced tomatoes
- 3 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until soft. Add garlic, paprika, thyme, and red pepper flakes. Cook until fragrant.
- Add peppers and tomatoes: Stir in roasted red peppers, diced tomatoes, and vegetable broth. Simmer for 15 minutes.
- Puree: Use an immersion blender to puree the soup until smooth. Stir in cream or coconut milk.
- Season and serve: Season with salt and pepper. Simmer for a few more minutes. Serve hot, garnished with herbs if desired.
Notes
- For extra richness, add a tablespoon of butter at the end.
- Serve with crusty bread, grilled cheese, or a drizzle of balsamic glaze for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
