This roasted red pepper soup is velvety, vibrant, and deeply satisfying. Roasting the peppers creates a sweet, smoky base, while a potato adds creaminess without heaviness. It’s a versatile, make-ahead meal that tastes even better the next day.
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Why You’ll Love This Roasted Red Pepper Soup
- Versatile serving: Enjoy it hot or chilled for any occasion.
- Complex flavor, simple process: Roasting builds deep, caramelized sweetness.
- Healthy & creamy: Potato creates a luxurious texture without heavy cream.
- Freezes perfectly: Make a double batch for easy future meals.
Ingredients & Tools
- 6 large red bell peppers
- 1 large yellow onion, quartered
- 3 cloves garlic, unpeeled
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups vegetable broth
- 2 tbsp olive oil, plus more for drizzling
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional, for a subtle kick)
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream or coconut milk for serving (optional)
- Fresh basil or parsley for garnish
Tools: A large baking sheet, a large soup pot or Dutch oven, a blender (immersion or countertop), and a fine-mesh sieve (optional, for extra-smooth texture).
Notes: Don’t skip roasting—it builds foundational flavor. Yukon Gold potato gives a creamy, silky texture without richness.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 4 g |
| Fat: | 7 g |
| Carbs: | 28 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Choosing your peppers. Look for large, firm red bell peppers with smooth, shiny skin. They have the sweetest flavor when roasted, which is crucial for the soup’s base. Avoid any that are soft or have wrinkled skin.
- Why Yukon Gold potatoes? Their creamy, buttery texture and medium starch content make them perfect for pureed soups. They break down beautifully and help create a smooth, thick consistency without making the soup gluey.
- Don’t rush the roasting. Getting a good char on the peppers and onions is non-negotiable for that deep, smoky-sweet flavor. You want blackened spots—it might look burnt, but that’s where the magic is hiding.
- The power of smoked paprika. This is the ingredient that elevates the soup from good to unforgettable. It reinforces the smoky notes from the roasted peppers. If you only have sweet paprika, the soup will still be tasty, but it will lack that signature depth.
How to Make Roasted Red Pepper Soup
Step 1: Preheat your oven to 425°F (220°C). Place the whole red peppers, quartered onion, and unpeeled garlic cloves on a large baking sheet. Drizzle everything generously with olive oil and use your hands to toss, ensuring everything is well-coated. You’ll notice the peppers will glisten—this helps them roast and char instead of just baking.
Step 2: Roast the vegetables for 25-30 minutes, turning the peppers and onions halfway through. You’re looking for the pepper skins to be blistered and blackened in spots and the onions to have some lovely browned edges. The garlic should feel soft when pressed. The aroma in your kitchen will be absolutely incredible at this point.
Step 3: Carefully remove the baking sheet from the oven. Immediately transfer the hot peppers to a large bowl and cover it tightly with plastic wrap. Let them steam for about 15 minutes. This crucial step makes the skins loosen and slip off effortlessly. Meanwhile, the onions and garlic can cool on the sheet.
Step 4: Once the peppers are cool enough to handle, peel off the charred skins, remove the stems, and scrape out the seeds. It can be a bit messy, but it’s a satisfying process. Don’t worry about getting every last bit of black skin—a little bit adds flavor. Squeeze the roasted garlic cloves out of their papery skins.
Step 5: In a large soup pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the peeled peppers, roasted onions, and the soft garlic cloves. Stir in the smoked paprika, dried thyme, and optional cayenne, and cook for just one minute until fragrant. You’re waking up the spices here.
Step 6: Add the diced potato and vegetable broth to the pot. Bring everything to a boil, then reduce the heat to a simmer. Let it cook, uncovered, for about 15-20 minutes, or until the potato pieces are completely tender and easily pierced with a fork.
Step 7: Carefully puree the soup until perfectly smooth. An immersion blender is easiest right in the pot. If using a countertop blender, work in batches and never fill the blender more than halfway, holding the lid down with a towel as hot soup can expand and cause burns. The texture should be velvety and thick.
Step 8: Stir in the balsamic vinegar, which will add a subtle tang that brightens all the rich flavors. Season generously with salt and black pepper to taste. Let the soup simmer for another 2-3 minutes to let the flavors meld together. Give it a final taste and adjust the seasoning if needed.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Freeze in portions up to 3 months.
- Reviving: Reheat gently on stove; add broth if too thick.
Serving Suggestions
Complementary Dishes
- Grilled Cheese Sandwich — The ultimate comfort pairing. The crispy, buttery bread and melted cheese are a perfect textural contrast to the smooth, creamy soup.
- A Simple Arugula Salad — A salad with a sharp lemon vinaigrette and shaved Parmesan cuts through the soup’s richness and adds a fresh, peppery bite.
- Crusty Artisan Bread — A thick slice of sourdough or a baguette is essential for dipping and scooping up every last bit of soup from the bowl.
Drinks
- Crisp Sauvignon Blanc — Its bright acidity and citrus notes complement the sweetness of the peppers and cleanse the palate beautifully between spoonfuls.
- Sparkling Water with Lemon — A non-alcoholic option that provides a refreshing, bubbly contrast to the soup’s creamy texture and smoky notes.
- Light Lager or Pilsner — The clean, crisp finish of a cold beer works wonderfully to balance the soup’s smoky and slightly sweet character.
Something Sweet
- Dark Chocolate Truffles — A few pieces of intense, bittersweet chocolate are a sophisticated way to end the meal, contrasting the soup’s savory notes.
- Lemon Sorbet — Its bright, clean, and tart flavor is a palate-cleansing finale that feels light and refreshing after the hearty soup.
- Almond Biscotti — The crunchy, nutty cookies are perfect for dipping into a cup of coffee or tea, offering a simple, not-too-sweet finish.
Top Mistakes to Avoid
- Mistake: Not charring the peppers enough. If the skins aren’t blistered and blackened, they won’t peel easily, and you’ll miss out on that essential smoky flavor. Embrace the black spots!
- Mistake: Skipping the steaming step. Taking the peppers straight from the oven to the peeling stage is a recipe for frustration and wasted pepper flesh. The steam is what loosens the skin perfectly.
- Mistake: Blending the soup while it’s too hot. If using a countertop blender, let the soup cool slightly before blending in batches. Hot liquid expands rapidly and can blow the lid off, creating a dangerous—and messy—situation.
- Mistake: Underseasoning. This soup needs a generous amount of salt to make the sweet and smoky flavors pop. Season in stages, tasting after you add the balsamic vinegar at the end.
Expert Tips
- Tip: For an ultra-silky texture, pass the pureed soup through a fine-mesh sieve. This will catch any tiny, stubborn bits of pepper skin or fiber, resulting in a restaurant-quality velvety finish. It’s an extra step, but it makes a noticeable difference.
- Tip: Make it a day ahead. The flavors in this soup deepen and meld together beautifully overnight in the fridge. It’s honestly one of the best make-ahead meals you can have in your repertoire.
- Tip: Add a swirl of cream or yogurt for presentation. Just before serving, drizzle a little cream, coconut milk, or a dollop of Greek yogurt on top. Use a toothpick to swirl it into a pretty pattern for an elegant touch.
- Tip: Roast a few extra peppers. While you have the oven on, roast a couple more peppers. They’re fantastic chopped up in salads, sandwiches, or on top of pizzas throughout the week.
FAQs
Can I use jarred roasted red peppers instead?
Absolutely, you can! It’s a great shortcut that saves about 30 minutes. You’ll need about 2 (16-ounce) jars, drained and rinsed. Since they’re not freshly roasted, you might want to add an extra pinch of smoked paprika to boost the smoky flavor. Just sauté the onions and garlic as described, then proceed with the jarred peppers and the rest of the recipe.
How do I store and reheat leftovers?
Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it has thickened too much, just add a splash of broth or water to thin it out. You can also freeze it for up to 3 months.
My soup turned out too thin. How can I thicken it?
No worries, this is an easy fix! Simmer the soup for an additional 10-15 minutes uncovered to allow some liquid to evaporate. Alternatively, you can blend in another 1/4 of a cooked, diced potato or a tablespoon of tomato paste for more body without altering the flavor profile too much.
Is this soup vegan and dairy-free?
It sure is, as written! The creaminess comes from the potato, not dairy. Just be sure to use the coconut milk option for serving if you want that creamy swirl, or simply omit it altogether. It’s just as delicious and satisfying without.
Can I add other vegetables to this soup?
Of course! This recipe is a wonderful base. A carrot or two, roasted with the peppers, would add a nice sweetness. A handful of tomatoes would contribute acidity and depth. Just keep the red peppers as the main star, making up at least half of the vegetable base, so their unique flavor still shines through.
Roasted Red Pepper Soup
Make this easy Roasted Red Pepper Soup recipe for a creamy, healthy meal. Perfect for lunch or dinner. Get the simple, step-by-step guide now!
Ingredients
For the soup:
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6 large red bell peppers
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1 large yellow onion (quartered)
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3 cloves garlic (unpeeled)
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1 medium Yukon Gold potato (peeled and diced)
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4 cups vegetable broth
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2 tbsp olive oil (plus more for drizzling)
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1 tsp smoked paprika
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1/2 tsp dried thyme
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1/4 tsp cayenne pepper (optional, for a subtle kick)
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1 tbsp balsamic vinegar
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Salt and freshly ground black pepper (to taste)
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1/4 cup heavy cream or coconut milk (for serving (optional))
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Fresh basil or parsley (for garnish)
Instructions
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Preheat your oven to 425°F (220°C). Place the whole red peppers, quartered onion, and unpeeled garlic cloves on a large baking sheet. Drizzle everything generously with olive oil and use your hands to toss, ensuring everything is well-coated.01
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Roast the vegetables for 25-30 minutes, turning the peppers and onions halfway through. You’re looking for the pepper skins to be blistered and blackened in spots and the onions to have some lovely browned edges. The garlic should feel soft when pressed.02
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Carefully remove the baking sheet from the oven. Immediately transfer the hot peppers to a large bowl and cover it tightly with plastic wrap. Let them steam for about 15 minutes. Meanwhile, the onions and garlic can cool on the sheet.03
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Once the peppers are cool enough to handle, peel off the charred skins, remove the stems, and scrape out the seeds. Squeeze the roasted garlic cloves out of their papery skins.04
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In a large soup pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the peeled peppers, roasted onions, and the soft garlic cloves. Stir in the smoked paprika, dried thyme, and optional cayenne, and cook for just one minute until fragrant.05
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Add the diced potato and vegetable broth to the pot. Bring everything to a boil, then reduce the heat to a simmer. Let it cook, uncovered, for about 15-20 minutes, or until the potato pieces are completely tender and easily pierced with a fork.06
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Carefully puree the soup until perfectly smooth. An immersion blender is easiest right in the pot. If using a countertop blender, work in batches and never fill the blender more than halfway, holding the lid down with a towel as hot soup can expand and cause burns.07
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Stir in the balsamic vinegar, which will add a subtle tang that brightens all the rich flavors. Season generously with salt and black pepper to taste. Let the soup simmer for another 2-3 minutes to let the flavors meld together.08
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