What is roasted red pepper soup?

Roasted red pepper soup is a creamy, flavorful dish made primarily from roasted red bell peppers, aromatics like onion and garlic, vegetable broth, and often cream. The roasting process intensifies the peppers’ natural sweetness and adds a smoky depth. It's smooth, comforting, and versatile—ideal as a starter or a main meal.

What to eat with roasted red pepper soup?

This soup pairs wonderfully with grilled cheese, crusty bread, or garlic flatbreads. For lighter options, try it alongside a fresh garden salad, quinoa pilaf, or roasted veggie flatbread. You can also add shredded chicken or chickpeas for a more filling meal.

How long is red pepper soup good for in the fridge?

Stored properly in an airtight container, roasted red pepper soup stays fresh in the fridge for up to 4 days. Let it cool fully before refrigerating and always reheat only what you need to preserve flavor and safety.

How to make pepper soup?

To make roasted red pepper soup, roast the peppers until charred, peel and sauté them with onion and garlic, then simmer in broth with spices. Blend until smooth and stir in cream for richness. You’ll find a full step-by-step recipe earlier in this article.

Roasted Red Pepper Soup – A Delicious & Nutritious Comfort Dish

Description

Roasted red pepper soup is creamy, smoky, and nutritious. Discover how to make it, store it, and pair it with your favorite dishes.

Ingredients

6 large red bell peppers
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 teaspoon smoked paprika
1 teaspoon dried basil
Salt and black pepper to taste
1 cup heavy cream
Fresh basil or parsley, chopped (for garnish)

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Instructions

Preheat your oven to 450°F.
Cut the red bell peppers in half, remove seeds and membranes, and place them cut side down on a foil-lined baking sheet.
Roast for 20–25 minutes, or until the skins are charred and blistered.
Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
Peel off the skins once the peppers are cool enough to handle. Set aside.
In a large pot, heat olive oil over medium heat. Sauté the onion for about 5 minutes until translucent.
Add garlic and cook for another 1–2 minutes until fragrant.
Add the roasted peppers, vegetable broth, smoked paprika, dried basil, and season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 15–20 minutes.
Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
Stir in the heavy cream and heat through.
Serve hot, garnished with fresh herbs if desired.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: SOUPS
Method: Roasting, Simmering, Blending
Cuisine: American