Quick Roasted Red Pepper Soup – Silky, Smoky, and Utterly Addictive
One-pot comfort that transforms humble peppers into liquid gold
KEY INFO
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 4-6
Difficulty level: Easy
Dietary tags: Vegetarian, Vegan adaptable, Gluten-free
EQUIPMENT NEEDED
- Large baking sheet
- Dutch oven or heavy-bottomed pot
- Immersion blender (or regular blender)
- Sharp knife and cutting board
Simple alternatives: Use a food processor instead of blender, or grill peppers instead of roasting
INGREDIENTS
For the roasted vegetables:
• 5 large red bell peppers, quartered and seeded (2.2 lbs/1 kg)
[or 2 x 12oz jars roasted peppers, drained]
• 1 medium yellow onion, quartered (8 oz/225g)
• 4 garlic cloves, unpeeled
• 3 tbsp olive oil (45ml)
• Salt and black pepper to taste
For the soup:
• 3 cups vegetable stock (720ml)
[or chicken stock for deeper flavor]
• 1 tbsp fresh thyme leaves (or 1 tsp dried) (15ml)
• 1 tsp smoked paprika (5ml)
• ½ cup heavy cream (120ml)
[or coconut milk for vegan version]
• 2 tbsp apple cider vinegar (30ml)
• Salt and pepper to taste
Optional garnishes:
• Fresh basil leaves
• Crusty bread or croutons
• Extra drizzle of cream
• Smoked Gouda, grated
METHOD
- Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper. - Prep your vegetables like a pro.
Quarter the peppers, removing all seeds and white bits.
Quarter the onion through the root.
Toss everything with olive oil, salt, and pepper. - Roast until they’re gloriously charred.
Spread vegetables in a single layer, peppers skin-side up.
Roast for 25-30 minutes until pepper skins are blackened and blistered.
- Steam those peppers.
Transfer hot peppers to a bowl and cover tightly with plastic wrap.
Let them steam for 15 minutes – this makes peeling a breeze. - Peel like a boss.
Remove pepper skins with your fingers – they’ll slip right off.
Don’t rinse them! You’ll wash away all that beautiful roasted flavor. - Squeeze out the roasted garlic.
Pop those soft cloves right out of their skins.
Pure roasted garlic gold.
- Into the pot everything goes.
Add peeled peppers, roasted onion, garlic, stock, thyme, and smoked paprika.
Bring to a boil, then simmer for 15 minutes. - Blend until silky smooth.
Use an immersion blender right in the pot.
Blend for 2-3 minutes until completely smooth.
If using a regular blender, work in batches and vent the lid! - Finish with cream and acid.
Stir in cream and vinegar.
Simmer gently for 5 minutes – don’t let it boil or the cream might curdle. - Taste and adjust.
Season with salt, pepper, and more vinegar if needed.
The soup should be sweet, smoky, and have a bright finish.
CRUCIAL TIPS
- Never rinse roasted peppers – you’ll lose all that concentrated flavor
- Vent your blender lid when blending hot soup to prevent dangerous steam explosions
- Add cream off the heat to prevent curdling
- Jarred peppers work in a pinch – just skip the roasting step and sauté with onions
Storage: Refrigerate up to 4 days or freeze (without cream) for 3 months
Scaling: This recipe doubles beautifully – just use two baking sheets
Common mistakes to avoid:
• Rushing the roasting process
• Forgetting to steam peppers before peeling
• Boiling soup after adding dairy
Variations:
• Vegan: Use coconut milk instead of cream
• Smoky: Add chipotle peppers or extra smoked paprika
• Protein boost: Stir in white beans or top with toasted almonds
• Mediterranean: Finish with basil oil and crumbled feta
This roasted red pepper soup has been my go-to comfort food for years.
I first discovered it during a particularly brutal winter when I had nothing but bell peppers and hope.
The magic happens in that roasting step – don’t skip it.
Those charred edges transform ordinary peppers into something extraordinary.
The beauty of this soup lies in its simplicity.
You’re essentially making vegetable candy in your oven, then turning it into liquid silk.
I’ve served this to dinner party guests who’ve demanded the recipe on the spot.
It’s that good.
The smoky paprika isn’t negotiable in my book – it adds depth that makes people wonder what your secret ingredient is.
And that splash of vinegar at the end?
Pure genius.
It brightens everything up and prevents the soup from being too one-note sweet.
Trust me on the steaming step.
I used to skip it and spend twenty minutes cursing while trying to peel stubborn pepper skins.
Those fifteen minutes of patience save you so much frustration.
This soup freezes beautifully if you leave out the cream.
I always make a double batch and freeze half for those days when cooking feels impossible.
Just thaw, reheat gently, and stir in fresh cream.
Instant comfort in a bowl.
