Roasted Red Pepper Soup
A silky, smooth soup made from roasted red peppers, onions, and a hint of cream. This soup is elegant yet simple, pairing perfectly with a grilled cheese sandwich. It can be served hot or cold.
About This Soup Recipe
About This Recipe
Roasted Red Pepper Soup is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A silky, smooth soup made from roasted red peppers, onions, and a hint of cream. This soup is elegant yet simple, pairing perfectly with a grilled cheese sandwich. It can be served hot or cold. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Roasted Red Pepper Soup is the kind of dish that rewards care and always feels worth repeating.
Roasted Red Pepper Soup Ingredients
- 3 large red bell peppers
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish
How to Make Roasted Red Pepper Soup
- 1
Roast the red peppers: Place them directly over a gas flame or under a broiler, turning frequently until charred all over (about 10 mins). Place in a bowl, cover, and steam for 10 mins. Steaming loosens the skin, making it easy to peel off.
- 2
Peel the skins off the peppers, remove seeds and stems, and chop roughly.
- 3
Heat olive oil in a pot over medium heat. Sauté onion until soft (5 mins), then add garlic and cook for1 minute. Cooking the onions develops a sweet base flavor for the soup.
- 4
Add the chopped roasted peppers, broth, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15 minutes. Simmering blends the flavors thoroughly.
- 5
Remove from heat and use an immersion blender to puree until smooth. If using a regular blender, vent the lid to prevent steam buildup.
- 6
Stir in the heavy cream and season with salt and pepper. Simmer for another 2-3 minutes until heated through. Serve garnished with fresh basil.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Roasted Red Pepper Soup.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
150
Calories
3g
Protein
10g
Fat
14g
Carbs
Serving Suggestions
Serve Roasted Red Pepper Soup with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Roasted Red Pepper Soup
A silky, smooth soup made from roasted red peppers, onions, and a hint of cream. This soup is elegant yet simple, pairing perfectly with a grilled cheese sandwich. It can be served hot or cold.
Prep
10 min
Cook
30 min
Total
40 min
Servings
4 servings
Ingredients
- 3 large red bell peppers
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Roast the red peppers: Place them directly over a gas flame or under a broiler, turning frequently until charred all over (about 10 mins). Place in a bowl, cover, and steam for 10 mins. Steaming loosens the skin, making it easy to peel off.
- Peel the skins off the peppers, remove seeds and stems, and chop roughly.
- Heat olive oil in a pot over medium heat. Sauté onion until soft (5 mins), then add garlic and cook for1 minute. Cooking the onions develops a sweet base flavor for the soup.
- Add the chopped roasted peppers, broth, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15 minutes. Simmering blends the flavors thoroughly.
- Remove from heat and use an immersion blender to puree until smooth. If using a regular blender, vent the lid to prevent steam buildup.
- Stir in the heavy cream and season with salt and pepper. Simmer for another 2-3 minutes until heated through. Serve garnished with fresh basil.
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