As the temperatures drop, our cravings for warm, comforting bowls of goodness tend to rise. One such recipe that checks all the boxes is a creamy roasted red pepper soup. Sweet and smoky, with a velvety texture that’s hard to resist, this soup is a perfect remedy for a chilly evening. And the best part? It’s incredibly versatile, allowing you to add your own unique twist with various herbs, spices, and ingredients.
In this article, we’ll be exploring 18 different variations of creamy roasted red pepper soup recipes, each with its own special charm. From classic combinations to bold and spicy flavors, there’s something for everyone in this collection of delicious and easy-to-make soups.
Classic Creamy Roasted Red Pepper Soup
A warm and comforting soup that’s perfect for any occasion, this classic recipe showcases the sweet and smoky flavor of roasted red peppers blended with a hint of cream.
Ingredients:
– 4-6 red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1/2 cup heavy cream
– 2 cups chicken broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until charred and blistered.
3. Remove from oven and let cool. Peel off skin, discarding it, and chop flesh into chunks.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add roasted red pepper, paprika, salt, and pepper. Stir to combine.
6. Pour in chicken broth and bring to a simmer.
7. Reduce heat and let soup simmer for 15-20 minutes or until flavors have melded together.
8. Stir in heavy cream to desired consistency.
Cooking Time: 45-50 minutes
Spicy Roasted Red Pepper and Tomato Soup
Warm up with this vibrant and flavorful soup, perfect for a cozy evening or a quick lunch. The roasted red peppers add a sweet and smoky depth to the classic tomato soup.
Ingredients:
– 2 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes (or 1 can of diced tomatoes)
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet, drizzle with olive oil, and season with salt. Roast for 30-40 minutes, or until the skin is charred.
3. Remove the peppers from the oven and let cool. Peel off the skin, discarding it, and chop the flesh into pieces.
4. In a large pot, sauté the onion and garlic in olive oil until softened.
5. Add the roasted red pepper, tomatoes, broth, smoked paprika, and cumin. Bring to a simmer.
6. Reduce heat and let cook for 20-25 minutes or until heated through.
7. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Roasted Red Pepper Soup with Coconut Milk
Roasted Red Pepper Soup with Coconut Milk Recipe
This vibrant soup combines the sweetness of roasted red peppers with the creaminess of coconut milk, making it a perfect comfort food for any time of year. With just a few simple ingredients and steps, you can create this delicious and nutritious soup in under 30 minutes.
Ingredients:
– 2 large red bell peppers
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 (14 oz) can coconut milk
– 4 cups vegetable or chicken broth
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers in the oven for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool.
4. Peel the peppers, discarding the skin, and chop them into small pieces.
5. In a large pot, sauté the onion and garlic until softened.
6. Add the roasted red pepper, coconut milk, broth, and smoked paprika to the pot.
7. Bring the mixture to a simmer and cook for 10-15 minutes or until heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Garlicky Roasted Red Pepper Soup
Transform a medley of roasted red peppers into a creamy, aromatic soup that’s perfect for a chilly evening. This recipe is a flavorful and nutritious way to enjoy the sweetness of roasted red peppers.
Ingredients:
– 4 large red bell peppers
– 2 cloves of garlic, peeled and minced
– 1 small onion, finely chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers in a large bowl for 30-40 minutes, or until charred and blistered.
3. Peel the roasted peppers, removing skin, seeds, and membranes.
4. In a blender or food processor, combine the roasted peppers, garlic, onion, broth, and cream (if using).
5. Blend until smooth, then season with salt and pepper to taste.
6. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Lentil Soup
Roasted Red Pepper and Lentil Soup Recipe
This hearty soup is a perfect blend of sweet and savory flavors, with the smokiness from roasted red peppers adding depth to the dish. Made with simple ingredients and minimal effort, this recipe is ideal for a quick weeknight dinner or a comforting weekend meal.
Ingredients:
– 2 red bell peppers
– 1 onion
– 3 cloves garlic
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred.
2. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
3. Add the lentils, vegetable broth, diced tomatoes, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Remove the peppers from oven and peel off skin, discarding it. Chop the flesh into small pieces and add to the soup.
5. Taste and adjust seasoning as needed. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 1 hour 10 minutes
Smoky Roasted Red Pepper Soup with Paprika
This vibrant soup is a perfect blend of smoky flavor and spicy kick, thanks to the roasted red peppers and paprika. It’s an easy and comforting meal for any occasion.
Ingredients:
– 4 large red bell peppers
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red peppers on a baking sheet and drizzle with olive oil.
3. Roast the peppers in the oven for about 30-40 minutes, or until charred and blistered.
4. Remove the peppers from the oven and let them cool.
5. Peel off the skin, remove seeds, and chop the peppers into small pieces.
6. In a large pot, sauté the onion and garlic until softened.
7. Add the roasted red peppers, paprika, cumin, salt, and pepper to the pot.
8. Pour in the vegetable broth and bring the mixture to a boil.
9. Reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
10. Use an immersion blender or regular blender to puree the soup.
11. If desired, stir in heavy cream to add richness and creaminess.
Cooking Time: 45-50 minutes
Roasted Red Pepper Soup with Goat Cheese Swirl
Elevate your soup game with this vibrant and creamy recipe that combines the natural sweetness of roasted red peppers with the tanginess of goat cheese.
Ingredients:
– 2 large red bell peppers, seeded and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1/4 cup crumbled goat cheese (chèvre)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Place the red peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until skin is blistered and charred.
2. Remove from oven and let cool. Peel off skin, then chop into large pieces.
3. In a pot, sauté onion and garlic in olive oil until softened.
4. Add roasted peppers, broth, and heavy cream. Bring to a simmer and cook for 15-20 minutes or until soup is heated through.
5. Stir in goat cheese until melted and smooth. Season with salt and pepper.
6. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 45-60 minutes
Roasted Red Pepper and Basil Soup
A sweet and savory soup that combines the smoky flavor of roasted red peppers with the brightness of fresh basil, perfect for a cozy evening meal.
Ingredients:
– 4-6 red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool down.
4. Peel off the skin, remove seeds, and chop the flesh into small pieces.
5. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook for 5 minutes, or until softened.
6. Add roasted red pepper, broth, and heavy cream (if using); bring to a simmer.
7. Stir in chopped basil and season with salt and pepper to taste.
8. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper Soup with Chickpeas
Roasted Red Pepper Soup with Chickpeas: A flavorful and nutritious soup that combines the sweetness of roasted red peppers with the creaminess of chickpeas.
Ingredients:
– 2 large red bell peppers
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, discarding it, and chop the flesh into small pieces.
4. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the roasted red pepper, chickpeas, vegetable broth, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the soup has thickened slightly.
Cooking Time: 50-55 minutes
Roasted Red Pepper and Carrot Soup
Roasted Red Pepper and Carrot Soup Recipe
A vibrant and flavorful soup that combines the sweetness of roasted red peppers with the earthy taste of carrots, perfect for a cozy evening meal.
Ingredients:
– 2 large red bell peppers
– 4 medium-sized carrots, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: crème fraîche or sour cream for serving
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roast the red peppers in the oven for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool down.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
5. Add the chopped carrots, vegetable broth, cumin, salt, and pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the carrots are tender.
7. Peel the roasted red peppers and add them to the soup. Blend until smooth.
Cooking Time: approximately 45-50 minutes
Roasted Red Pepper Soup with Fennel
Roasted Red Pepper Soup with Fennel: A Sweet and Savory Delight!
This creamy soup combines the natural sweetness of roasted red peppers with the subtle anise flavor of fennel, creating a unique and refreshing taste experience.
Ingredients:
– 2 large red bell peppers
– 1 bulb of fennel, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers in a single layer on a baking sheet for 30-40 minutes, or until charred and blistered.
3. Remove from oven and let cool. Peel off skin, discarding it, and chop into pieces.
4. In a large pot, sauté the fennel, onion, and olive oil over medium heat until softened.
5. Add roasted red peppers, vegetable broth, and heavy cream (if using). Bring to a simmer.
6. Purée soup with an immersion blender or regular blender. Season with salt and pepper.
7. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Sweet Potato Soup
Roasted Red Pepper and Sweet Potato Soup Recipe
A vibrant and flavorful soup that combines the sweetness of roasted sweet potatoes with the smoky depth of roasted red peppers.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 4 red bell peppers, seeded and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Meanwhile, toss red peppers with remaining 1 tablespoon olive oil, salt, and pepper on a separate baking sheet. Roast for 20-25 minutes or until skin is blistered and charred.
4. In a large pot, sauté onion and garlic in a little olive oil until softened. Add roasted sweet potatoes, red peppers, broth, smoked paprika, salt, and pepper. Simmer for 15-20 minutes or until the flavors meld together.
5. Blend soup to desired consistency. Taste and adjust seasoning as needed.
Cooking Time: Approximately 45-50 minutes
Roasted Red Pepper Soup with Parmesan Crisps
Savor the sweet and smoky flavors of roasted red peppers blended into a creamy soup, elevated by crunchy Parmesan crisps. This simple yet elegant recipe makes for a perfect autumnal treat.
Ingredients:
– 4 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast red peppers for 30-40 minutes, or until charred.
3. Peel the peppers, discarding skin and seeds. Chop into large pieces.
4. In a pot, sauté onion and garlic in olive oil until softened.
5. Add roasted peppers, diced tomatoes, broth, and cream. Bring to a simmer.
6. Blend soup until smooth. Season with salt and pepper.
7. Top each bowl with Parmesan crisps (baked in the oven for 10-12 minutes).
Cooking Time: 45-50 minutes
Roasted Red Pepper and White Bean Soup
Roasted Red Pepper and White Bean Soup Recipe
A hearty and flavorful soup that combines the sweetness of roasted red peppers with the creaminess of white beans.
Ingredients:
– 2 large red bell peppers
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Olive oil for roasting
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers: Place the peppers on a baking sheet lined with parchment paper. Drizzle with olive oil, then sprinkle with salt and pepper. Roast for 30-40 minutes or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, discarding it, and chop the flesh into small pieces.
4. In a large pot, sauté the chopped onion and minced garlic in a little olive oil until softened.
5. Add the roasted red pepper, cannellini beans, vegetable broth, and thyme to the pot. Season with salt and pepper to taste.
6. Simmer the soup for 20-25 minutes or until the flavors have melded together.
Cooking Time: 45-55 minutes
Roasted Red Pepper Soup with a Hint of Cumin
This vibrant soup is a perfect blend of smoky sweetness and warm spices, making it a delightful addition to any meal.
Ingredients:
– 2 red bell peppers, roasted (see notes)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a blender or food processor, combine roasted red peppers, onion, garlic, cumin, and broth. Blend until smooth.
2. Return the soup to a pot and add heavy cream or half-and-half, if using. Heat over low heat, whisking constantly, until warmed through.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Kale Soup
This vibrant soup is a flavorful and healthy twist on traditional soups, featuring roasted red peppers and curly kale as the stars of the show. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 2 large red bell peppers
– 1 bunch curly kale, stems removed and chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red peppers on a baking sheet and roast for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, discarding it, and chop the flesh into small pieces.
4. In a large pot, sauté the garlic and chopped kale in a little water until tender.
5. Add the roasted pepper, vegetable broth, and heavy cream (if using) to the pot. Season with salt and pepper.
6. Bring the mixture to a simmer and cook for 15-20 minutes or until heated through.
Cooking Time: 45-50 minutes
Roasted Red Pepper Soup with a Touch of Balsamic
Warm up on a chilly day with this vibrant and flavorful soup, infused with the sweetness of roasted red peppers and the tanginess of balsamic glaze.
Ingredients:
– 2 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– 2 tablespoons balsamic glaze
– Salt and pepper, to taste
– Fresh parsley or basil leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until charred and blistered.
3. Remove seeds and peel from the peppers, then chop into small pieces.
4. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
5. Add roasted pepper pieces, vegetable broth, and heavy cream (if using). Simmer for 10-15 minutes.
6. Stir in balsamic glaze and season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Quinoa Soup
Roasted Red Pepper and Quinoa Soup: A flavorful and nutritious soup that combines the sweetness of roasted red peppers with the nutty goodness of quinoa.
Ingredients:
– 2 red bell peppers, seeded and chopped
– 1 cup quinoa, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: crème fraîche or Greek yogurt for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red peppers in a single layer on a baking sheet for 30-40 minutes, or until charred and blistered.
3. In a large pot, sauté the onion and garlic over medium heat until softened.
4. Add the quinoa and cook for 1-2 minutes, stirring constantly.
5. Add the roasted red peppers, vegetable broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the quinoa is tender.
6. Serve hot, garnished with crème fraîche or Greek yogurt if desired.
Cooking Time: 40-50 minutes
Summary
Get ready to dive into a world of creamy, dreamy soups with these 18 delicious recipes featuring roasted red peppers! From classic and comforting to spicy and adventurous, each recipe showcases the sweet and smoky flavor of roasted red peppers. Discover new twists on old favorites, such as adding coconut milk or goat cheese swirls, or try something entirely new like pairing roasted red peppers with lentils or quinoa. Whether you’re in the mood for a light and refreshing soup or a hearty and satisfying one, there’s something here for everyone.
