Creamy Roasted Red Pepper Soup Flavorful and Simple

ByLayla October 25, 2025November 29, 2025

$To make creamy roasted red pepper soup, you need: - 4 large red bell peppers - 1 medium onion, chopped - 3 cloves garlic, minced - 1 medium carrot, diced - 1 teaspoon smoked paprika - 4 cups vegetable broth - 1 cup heavy cream or coconut cream for dairy-free - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil or parsley for garnish If you want a dairy-free version, use coconut cream instead of heavy cream. You can also skip the cream altogether for a lighter soup. For added flavor, try adding a splash of lemon juice or a few drops of hot sauce. You can also swap regular vegetable broth for low-sodium broth to cut down on salt. Garnishes add color and taste. Some good choices include: - Chopped fresh basil - Fresh parsley - A drizzle of olive oil - A sprinkle of smoked paprika - Croutons for crunch These garnishes make your soup look nice and taste even better. Feel free to mix and match based on what you like! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). Take your four large red bell peppers and cut them in half. Remove the seeds and stems. Place the peppers cut side down on a baking sheet. Roast them in the oven for about 25 to 30 minutes. You want the skins to blister and char. This step adds a rich flavor to your soup. While the peppers roast, heat two tablespoons of olive oil in a large pot over medium heat. Add one chopped medium onion to the pot. Sauté the onion for about five minutes until it looks clear. Then, add three minced garlic cloves and one diced medium carrot. Sauté this mix for another three to four minutes. The smell will be amazing as the carrot softens. After roasting, take the peppers out of the oven and let them cool for a few minutes. Once they are cool enough to handle, peel off the charred skin and chop the peppers. Add the chopped peppers to the pot with the sautéed aromatics. Mix in one teaspoon of smoked paprika and four cups of vegetable broth. Bring the mix to a simmer and cook for about 15 minutes. Then, use an immersion blender to blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can use a countertop blender in batches. Finally, stir in one cup of heavy cream or coconut cream. Season with salt and pepper to taste, then serve hot, garnished with fresh basil or parsley. Enjoy your delicious soup! Roasting peppers brings out their sweet and smoky flavor. Start by preheating your oven to 425°F (220°C). Cut the red bell peppers in half and remove the seeds and stems. Place them cut side down on a baking sheet. Roast for 25-30 minutes until the skins are blistered and charred. This step is key for a deep flavor. Let the peppers cool before peeling off the charred skin. To make your soup creamy, use heavy cream or coconut cream. After blending the soup, stir in the cream slowly. This helps you control the richness and texture. If you want a lighter version, use less cream. You can also blend longer for an even smoother finish. An immersion blender works best but a countertop blender can work too. Serve your soup hot with a garnish of fresh basil or parsley. This adds color and freshness. Pair the soup with crusty bread or a simple salad. For a heartier meal, try adding grilled chicken or beans. These additions make the soup a complete dish. Enjoy your flavorful creation! Pro Tips Roasting Tips: For even more flavor, try adding a splash of balsamic vinegar to the bell peppers before roasting. It enhances the sweetness and adds depth to the soup. Blending Technique: If you don't have an immersion blender, let the soup cool slightly before transferring it to a countertop blender. This will prevent splatters and ensure a smooth blend. Make it Spicy: For those who enjoy a kick, add a pinch of red pepper flakes or a dash of cayenne pepper when sautéing the onions and garlic. Garnishing Ideas: Enhance the presentation by drizzling a little extra cream or olive oil on top of the soup before serving. You can also add croutons for added texture. {{image_2}} You can easily change the flavor of your soup. Try adding different spices. For a smoky taste, use smoked paprika. To spice things up, add a pinch of cayenne pepper. You might also enjoy adding fresh herbs like thyme or rosemary. These will give your soup more depth. Don't be afraid to experiment until you find your favorite mix. For a heartier meal, consider adding proteins to the soup. You can stir in shredded cooked chicken for a filling option. If you prefer a plant-based choice, add cooked beans. White beans or chickpeas work well and add texture. This will make the soup more satisfying and boost the nutrition too. You can add other vegetables to change the soup's flavor. Carrots and onions are great, but you can also try zucchini or spinach. These veggies add color and nutrients. Roasted corn can bring a sweet touch. Chop them small and add them while cooking. This way, they blend well with the soup. Each veggie adds its own flair, making the soup your own unique dish. To keep your creamy roasted red pepper soup fresh, let it cool first. Once cool, pour it into an airtight container. Store it in the fridge for up to five days. Make sure to label the container for easy identification. If you want to save some for later, freezing is a good option. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. Thaw it in the fridge before reheating. To reheat, pour the soup into a pot. Heat it over medium-low until warm. Stir it often to avoid sticking. If it seems too thick, add a splash of broth or water. You can also use a microwave for quick reheating. Just heat in short intervals and stir in between. Enjoy your soup warm and creamy! Yes, you can make Creamy Roasted Red Pepper Soup ahead of time. It tastes even better the next day! Just let it cool and store it in an airtight container. Keep it in the fridge for up to three days. When you're ready to eat, just reheat it on the stove. Stir it well to mix the flavors again. To make the soup spicier, add some red pepper flakes or cayenne pepper. Start with a small amount, like a quarter teaspoon. You can taste and add more if you want it hotter. You can also blend in some jalapeños or a hot sauce. These options will give your soup a nice kick without changing the flavor too much. If you want a dairy-free option, use coconut cream instead. It adds a rich flavor and keeps the soup creamy. Another option is to use unsweetened almond milk or cashew cream for a lighter feel. Both work well too. Just remember, these will change the taste a bit, but they can still be delicious. We explored making a delicious creamy roasted red pepper soup. You learned about the full list of ingredients and how to modify them to suit your needs. I shared clear step-by-step instructions for preparation and cooking. We discussed tips for roasting peppers and achieving a creamy texture. You also saw ways to store leftovers and heat them up. This soup is easy, tasty, and offers many options. Enjoy creating your own version!$

Looking for a warm, flavorful dish that’s easy to make? This Creamy Roasted Red Pepper Soup perfectly blends rich flavors and simple steps. I’ll guide you through roasting sweet peppers, mixing the right ingredients, and creating a creamy texture that makes every spoonful a delight. Whether you’re cooking for yourself or friends, this soup will impress. Let’s dive into this delicious recipe that truly warms the soul!

Why I Love This Recipe

Delicious Flavor: This soup is rich and creamy, with a smoky sweetness from the roasted red peppers that makes every spoonful a delight.
Easy to Make: With just a few simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
Versatile: Enjoy it as a starter, a light lunch, or pair it with a sandwich for a satisfying meal at any time of the year.
Dairy-Free Option: By simply swapping in coconut cream, this soup can easily cater to those with dairy sensitivities.

Ingredients

Complete list of ingredients

To make creamy roasted red pepper soup, you need:

– 4 large red bell peppers

– 1 medium onion, chopped

– 3 cloves garlic, minced

– 1 medium carrot, diced

– 1 teaspoon smoked paprika

– 4 cups vegetable broth

– 1 cup heavy cream or coconut cream for dairy-free

– 2 tablespoons olive oil

– Salt and pepper to taste

– Fresh basil or parsley for garnish

Alternative ingredients (dairy-free, etc.)

If you want a dairy-free version, use coconut cream instead of heavy cream. You can also skip the cream altogether for a lighter soup. For added flavor, try adding a splash of lemon juice or a few drops of hot sauce. You can also swap regular vegetable broth for low-sodium broth to cut down on salt.

Suggested garnishes

Garnishes add color and taste. Some good choices include:

– Chopped fresh basil

– Fresh parsley

– A drizzle of olive oil

– A sprinkle of smoked paprika

– Croutons for crunch

These garnishes make your soup look nice and taste even better. Feel free to mix and match based on what you like!

Step-by-Step Instructions

Preparation (roasting the peppers)

First, preheat your oven to 425°F (220°C). Take your four large red bell peppers and cut them in half. Remove the seeds and stems. Place the peppers cut side down on a baking sheet. Roast them in the oven for about 25 to 30 minutes. You want the skins to blister and char. This step adds a rich flavor to your soup.

Cooking the aromatics

While the peppers roast, heat two tablespoons of olive oil in a large pot over medium heat. Add one chopped medium onion to the pot. Sauté the onion for about five minutes until it looks clear. Then, add three minced garlic cloves and one diced medium carrot. Sauté this mix for another three to four minutes. The smell will be amazing as the carrot softens.

Combining and blending the soup

After roasting, take the peppers out of the oven and let them cool for a few minutes. Once they are cool enough to handle, peel off the charred skin and chop the peppers. Add the chopped peppers to the pot with the sautéed aromatics. Mix in one teaspoon of smoked paprika and four cups of vegetable broth. Bring the mix to a simmer and cook for about 15 minutes. Then, use an immersion blender to blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can use a countertop blender in batches. Finally, stir in one cup of heavy cream or coconut cream. Season with salt and pepper to taste, then serve hot, garnished with fresh basil or parsley. Enjoy your delicious soup!

Tips & Tricks

Best practices for roasting peppers

Roasting peppers brings out their sweet and smoky flavor. Start by preheating your oven to 425°F (220°C). Cut the red bell peppers in half and remove the seeds and stems. Place them cut side down on a baking sheet. Roast for 25-30 minutes until the skins are blistered and charred. This step is key for a deep flavor. Let the peppers cool before peeling off the charred skin.

How to achieve the perfect creamy texture

To make your soup creamy, use heavy cream or coconut cream. After blending the soup, stir in the cream slowly. This helps you control the richness and texture. If you want a lighter version, use less cream. You can also blend longer for an even smoother finish. An immersion blender works best but a countertop blender can work too.

Serving suggestions and pairings

Serve your soup hot with a garnish of fresh basil or parsley. This adds color and freshness. Pair the soup with crusty bread or a simple salad. For a heartier meal, try adding grilled chicken or beans. These additions make the soup a complete dish. Enjoy your flavorful creation!

Pro Tips

Roasting Tips: For even more flavor, try adding a splash of balsamic vinegar to the bell peppers before roasting. It enhances the sweetness and adds depth to the soup.
Blending Technique: If you don’t have an immersion blender, let the soup cool slightly before transferring it to a countertop blender. This will prevent splatters and ensure a smooth blend.
Make it Spicy: For those who enjoy a kick, add a pinch of red pepper flakes or a dash of cayenne pepper when sautéing the onions and garlic.
Garnishing Ideas: Enhance the presentation by drizzling a little extra cream or olive oil on top of the soup before serving. You can also add croutons for added texture.

Variations

Spices and flavor enhancements

You can easily change the flavor of your soup. Try adding different spices. For a smoky taste, use smoked paprika. To spice things up, add a pinch of cayenne pepper. You might also enjoy adding fresh herbs like thyme or rosemary. These will give your soup more depth. Don’t be afraid to experiment until you find your favorite mix.

Adding proteins (e.g., chicken, beans)

For a heartier meal, consider adding proteins to the soup. You can stir in shredded cooked chicken for a filling option. If you prefer a plant-based choice, add cooked beans. White beans or chickpeas work well and add texture. This will make the soup more satisfying and boost the nutrition too.

Different vegetables to incorporate

You can add other vegetables to change the soup’s flavor. Carrots and onions are great, but you can also try zucchini or spinach. These veggies add color and nutrients. Roasted corn can bring a sweet touch. Chop them small and add them while cooking. This way, they blend well with the soup. Each veggie adds its own flair, making the soup your own unique dish.

Storage Info

How to store leftovers

To keep your creamy roasted red pepper soup fresh, let it cool first. Once cool, pour it into an airtight container. Store it in the fridge for up to five days. Make sure to label the container for easy identification.

Freezing tips for creamy soup

If you want to save some for later, freezing is a good option. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. Thaw it in the fridge before reheating.

Reheating instructions

To reheat, pour the soup into a pot. Heat it over medium-low until warm. Stir it often to avoid sticking. If it seems too thick, add a splash of broth or water. You can also use a microwave for quick reheating. Just heat in short intervals and stir in between. Enjoy your soup warm and creamy!

FAQs

Can I make Creamy Roasted Red Pepper Soup in advance?

Yes, you can make Creamy Roasted Red Pepper Soup ahead of time. It tastes even better the next day! Just let it cool and store it in an airtight container. Keep it in the fridge for up to three days. When you’re ready to eat, just reheat it on the stove. Stir it well to mix the flavors again.

How do I make the soup spicier?

To make the soup spicier, add some red pepper flakes or cayenne pepper. Start with a small amount, like a quarter teaspoon. You can taste and add more if you want it hotter. You can also blend in some jalapeños or a hot sauce. These options will give your soup a nice kick without changing the flavor too much.

What can I substitute for heavy cream?

If you want a dairy-free option, use coconut cream instead. It adds a rich flavor and keeps the soup creamy. Another option is to use unsweetened almond milk or cashew cream for a lighter feel. Both work well too. Just remember, these will change the taste a bit, but they can still be delicious.

We explored making a delicious creamy roasted red pepper soup. You learned about the full list of ingredients and how to modify them to suit your needs. I shared clear step-by-step instructions for preparation and cooking. We discussed tips for roasting peppers and achieving a creamy texture. You also saw ways to store leftovers and heat them up.

This soup is easy, tasty, and offers many options. Enjoy creating your own versio