Cozy Homemade Roasted Red Pepper Soup Recipe for Cold Days

Smooth and velvety red pepper soup captures the essence of comfort in every spoonful.

Vibrant vegetables blend seamlessly to create a luxurious experience that warms your heart.

Intense roasted flavors mingle with subtle herbs, promising a delightful culinary adventure.

Mediterranean sunshine seems to dance within this rich, creamy concoction.

Seasonal ingredients come together effortlessly, making this recipe a perfect choice for chilly evenings.

Simple techniques transform ordinary peppers into an extraordinary meal that feels like a loving embrace.

Each bowl tells a story of passion and care, inviting you to savor every delicious moment.

You’ll want to bookmark this recipe and make it your new go-to comfort dish.

Roasted Red Pepper Soup That Warms the Soul

• Quick Weeknight Comfort: Prepare this hearty soup in just 30 minutes from start to finish, perfect for busy families seeking delicious, nutritious meals without spending hours in the kitchen.
• Flavor Explosion: Roasted red peppers and smoky paprika create a rich, complex taste profile that elevates this soup from ordinary to extraordinary, delivering a sensory culinary journey in every spoonful.
• Versatile Serving Option: Enjoy as a standalone meal or elegant starter, adaptable for casual family dinners or impressive dinner parties with easy garnishing like fresh herbs or a swirl of cream.

Roasted Red Pepper Soup Ingredient Mix

• Roasted Red Peppers: Sweet and smoky base of the soup, rich in flavor and color. Jarred or freshly roasted peppers work great.
• Vegetable Broth: Provides liquid foundation and depth of flavor. Low-sodium versions allow better seasoning control.
• Onions: Adds sweetness and aromatic base to the soup. Yellow or white onions are most traditional.
• Garlic: Brings intense savory flavor and depth. Fresh garlic cloves preferred over pre-minced.

• Smoked Paprika: Adds smoky complexity and warm color. Spanish varieties are most authentic.
• Salt: Enhances overall flavor profile. Kosher or sea salt recommended.
• Black Pepper: Provides subtle heat and background warmth. Freshly ground offers best taste.
• Red Pepper Flakes: Introduces gentle spiciness. Adjust amount for personal heat preference.

• Heavy Cream: Creates rich, smooth texture and adds luxurious mouthfeel. Full-fat version gives best results.
• Lemon Juice: Brightens flavors and adds subtle tangy balance. Fresh lemon juice preferred over bottled.
• Olive Oil: Used for initial sautéing and building flavor base. Extra virgin provides best taste.

Roasted Red Pepper Soup Prep Guide

Step 1: Warm Up The Cooking Vessel

Heat olive oil in a spacious pot over medium flame.

Toss in finely chopped onions and minced garlic, allowing them to dance and soften while releasing their delightful aroma.

Step 2: Transform Peppers Into Silky Liquid

• Roasted red peppers
• Vegetable broth

Combine the peppers and broth, then transform them into a luxurious, smooth mixture using either an immersion blender or a standard countertop blender until no chunks remain.

Step 3: Awaken The Flavor Profile

Return the blended concoction to the pot.

• Smoked paprika
• Salt
• Black pepper
• Red pepper flakes

Allow the soup to gently bubble and simmer for approximately 10 minutes, letting the spices mingle and intensify.

Step 4: Create Creamy Perfection

Swirl in heavy cream and a splash of bright lemon juice.

Warm the soup tenderly without bringing it to a boil, tasting and adjusting seasonings until the flavor sings with deliciousness.

Serve hot and enjoy the vibrant, velvety result.

Roasted Red Pepper Soup Tips to Try

• Pat roasted red peppers dry before blending to prevent excess liquid and maintain a rich, concentrated flavor.
• Adjust soup thickness by adding more vegetable broth for a lighter texture or reducing liquid for a thicker, more robust soup.
• Replace heavy cream with coconut milk or cashew cream for a vegan-friendly version that maintains creamy richness.
• Add a handful of cooked white beans or chickpeas during blending to increase protein content and create a more filling meal.
• Top with crispy pancetta bits, fresh herbs like basil, or a drizzle of olive oil to enhance visual appeal and add extra layers of flavor.

Roasted Pepper Soup Storage

• Store leftover soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth and maintain fresh taste.
• Pour cooled soup into freezer-safe containers, leaving space for expansion. Freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
• Warm soup over medium-low heat, stirring occasionally. Add a splash of broth or water to restore original consistency if needed. Avoid boiling to prevent cream separation.
• Transfer soup to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until thoroughly warmed. Check temperature before serving.

Roasted Red Pepper Soup Food Matches

• Crisp Bread Companion: Serve with crusty sourdough or rustic ciabatta bread, toasted and drizzled with olive oil to soak up the rich, smoky soup flavors.
• Wine Pairing Perfection: Choose a crisp, medium-bodied white like Sauvignon Blanc or an unoaked Chardonnay to complement the soup's creamy texture and bright pepper notes.
• Herbal Garnish Boost: Top with fresh basil leaves or a sprinkle of chopped chives to add a burst of green freshness and aromatic complexity to the velvety soup.
• Protein Partner: Add a side of grilled chicken or crispy pancetta for those wanting a heartier meal that balances the soup's smooth consistency.

Ways To Serve Roasted Red Pepper Soup Differently

• Vegan Roasted Red Pepper Soup: Replace heavy cream with coconut milk or cashew cream for a dairy-free alternative that maintains rich, creamy texture.
• Gluten-Free Spicy Version: Ensure vegetable broth is certified gluten-free and add roasted jalapeños for extra heat without changing core recipe structure.
• Mediterranean-Inspired Variation: Incorporate crumbled feta cheese and fresh basil on top, with a drizzle of olive oil for added Mediterranean flavors.
• Protein-Packed Option: Blend in white beans or chickpeas during blending stage to increase protein content and create a more substantial meal.

FAQs

• Can I use jarred roasted red peppers instead of roasting them myself?

Yes, jarred roasted red peppers work perfectly and save time. Just drain them well before adding to the soup.

• Is this soup spicy?

The soup has a mild heat from red pepper flakes and smoked paprika. You can easily adjust the spice level by reducing or omitting these ingredients.

• How can I make this soup vegetarian?

The recipe is already vegetarian. Just ensure you use vegetable broth and skip any optional meat-based garnishes.

• Can I freeze this roasted red pepper soup?

Yes, you can freeze the soup without the cream. Add fresh cream when reheating for the best texture and flavor.

Roasted Red Pepper Soup Recipe

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4.9 from 25 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Roasted red pepper soup brings Mediterranean warmth to your kitchen with silky smooth textures and rich, smoky flavors. Bold spices and creamy consistency invite comfort and culinary adventure for those seeking delightful homemade goodness.

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Ingredients

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Main Ingredients:

• 4 large roasted red peppers (or 1 jar, drained)
• 3 cups vegetable broth (or chicken broth)
• 1/2 cup heavy cream (or coconut milk for dairy-free)

Aromatics and Seasonings:

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for spice)

Additional Ingredients:

• 1 tablespoon lemon juice (for balance)

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Instructions

1. Warm a spacious cooking vessel over moderate temperature, drizzling olive oil to coat the bottom and create a flavorful base for the soup.
2. Introduce finely chopped onions and minced garlic into the pot, gently coaxing them to soften and release their aromatic essences until they become translucent and fragrant.
3. Incorporate roasted red peppers and vegetable broth into the sautéed aromatics, using an immersion blender or standard blender to transform the mixture into a silky, smooth consistency.
4. Transfer the velvety puree back to the cooking pot, infusing it with smoky paprika, a whisper of salt, freshly ground black pepper, and a sprinkle of red pepper flakes to awaken the palate.
5. Allow the soup to simmer gently, letting the flavors meld and intensify for approximately 10 minutes, creating a rich and harmonious profile.
6. Conclude the preparation by introducing heavy cream and a bright splash of lemon juice, stirring carefully to integrate these final touches without bringing the soup to a boil.
7. Taste and fine-tune the seasoning, ensuring a perfect balance of flavors that will delight the senses.

Notes

• Roast peppers in advance to enhance their smoky, sweet flavor and save time during cooking preparation.
• Use an immersion blender directly in the pot for easier cleanup and smoother texture without transferring hot liquids.
• Swap heavy cream with coconut milk or Greek yogurt for a lighter, dairy-free version that keeps the soup creamy and rich.
• Add roasted garlic or smoked chili powder to intensify the depth of flavor and create a more complex taste profile.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 160
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg