Ready to warm up with some serious comfort food? There’s nothing quite like a bowl of creamy roasted red pepper soup to chase away the chill and satisfy your cravings. We’ve gathered 18 delicious recipes that transform simple ingredients into velvety, flavorful perfection. Whether you’re a seasoned chef or just starting out, you’re sure to find your new favorite in this tempting collection—let’s dive in!
Classic Creamy Roasted Red Pepper Soup
Rethink everything you know about soup season. This creamy roasted red pepper version delivers bold flavor with minimal effort—perfect for cozy nights or impressive entertaining.
Ingredients
For roasting
– 4 large red bell peppers, halved and seeded
– 1 medium yellow onion, quartered
– 3 garlic cloves, peeled
– 2 tbsp olive oil
For blending
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
For garnish
– 1/4 cup crumbled feta cheese
– 2 tbsp fresh basil leaves
Instructions
1. Preheat your oven to 425°F.
2. Arrange pepper halves, onion quarters, and garlic cloves on a baking sheet.
3. Drizzle vegetables with 2 tablespoons olive oil, ensuring even coating.
4. Roast for 25-30 minutes until peppers develop charred spots and onions turn golden brown.
5. Transfer roasted vegetables to a blender—tip: include any juices from the baking sheet for extra flavor.
6. Add 4 cups vegetable broth, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Blend on high speed for 60 seconds until completely smooth.
8. Pour mixture into a large pot over medium heat.
9. Stir in 1/2 cup heavy cream—tip: temper the cream by adding a ladle of hot soup first to prevent curdling.
10. Simmer for 10 minutes, stirring occasionally, until heated through.
11. Taste and adjust seasoning if needed—tip: if soup tastes flat, add a pinch more salt to brighten flavors.
12. Ladle into bowls and top with crumbled feta and fresh basil.
Velvety smooth with a subtle smoky sweetness from those charred peppers, this soup feels luxurious yet comforting. Swirl in extra cream for presentation or serve alongside crusty bread for dipping—the vibrant color makes it stunning in shallow bowls for dinner parties.
Spicy Roasted Red Pepper and Tomato Soup
Kickstart your lunch game with this fiery roasted pepper and tomato soup. Roast those veggies until they’re charred and smoky. Blend it all into a velvety, spice-packed bowl of comfort.
Ingredients
For roasting:
- 4 large red bell peppers, halved and seeded
- 6 medium tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, peeled
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
For the soup base:
- 4 cups vegetable broth
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ cup heavy cream
- 2 tbsp fresh basil, chopped
Instructions
- Preheat your oven to 425°F.
- Arrange red bell peppers, tomatoes, onion, and garlic on a large baking sheet.
- Drizzle vegetables with 3 tbsp olive oil and sprinkle with 1 tsp salt and ½ tsp black pepper.
- Roast for 30 minutes until peppers are blistered and tomatoes are softened.
- Tip: Don’t overcrowd the pan—this ensures even charring.
- Transfer roasted vegetables to a blender.
- Add 4 cups vegetable broth, 1 tsp smoked paprika, and ½ tsp cayenne pepper.
- Blend on high for 2 minutes until completely smooth.
- Pour the blended mixture into a large pot.
- Simmer over medium heat for 15 minutes, stirring occasionally.
- Stir in ½ cup heavy cream.
- Tip: For extra richness, swirl in a pat of butter at the end.
- Heat for 3 more minutes until warmed through.
- Stir in 2 tbsp fresh basil.
- Tip: Reserve some basil for a fresh garnish.
Nothing beats the silky texture with a smoky kick from those roasted peppers. Serve it with grilled cheese croutons or a dollop of Greek yogurt for a cooling contrast. This soup’s bold flavor deepens overnight—make a double batch.
Smoky Roasted Red Pepper Soup with Paprika
Ready to transform basic ingredients into velvet fire? Roast those peppers until charred, then blend with smoked paprika for that deep, soul-warming flavor. This soup delivers restaurant-quality richness with zero fuss.
Ingredients
For Roasting
– 4 large red bell peppers, halved and seeded
– 2 tbsp olive oil
For Sautéing
– 1 yellow onion, chopped
– 3 garlic cloves, minced
– 1 tsp smoked paprika
For Simmering
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 tbsp lemon juice
– 1 tsp salt
Instructions
1. Preheat your oven to 425°F.
2. Brush pepper halves with 2 tbsp olive oil.
3. Arrange peppers skin-side up on a baking sheet.
4. Roast for 25 minutes until skins are completely blackened.
5. Transfer peppers to a bowl and cover with plastic wrap for 15 minutes—this steam-loosens skins for easy peeling.
6. Peel off and discard all charred pepper skins.
7. Heat remaining 1 tbsp olive oil in a large pot over medium heat.
8. Sauté 1 chopped yellow onion for 5 minutes until translucent.
9. Add 3 minced garlic cloves and cook 1 minute until fragrant.
10. Stir in 1 tsp smoked paprika and cook 30 seconds to bloom its flavor.
11. Add peeled roasted peppers and 4 cups vegetable broth to the pot.
12. Simmer uncovered for 15 minutes to meld flavors.
13. Carefully blend the soup until completely smooth using an immersion blender.
14. Stir in 1/2 cup heavy cream, 1 tbsp lemon juice, and 1 tsp salt.
15. Heat through for 3 minutes without boiling.
Zesty lemon cuts through the creaminess while smoked paprika adds campfire warmth. Swirl with extra cream and crunchy croutons for texture contrast, or chill it overnight—the flavors deepen beautifully when served cold.
Roasted Red Pepper Soup with Chickpeas
Whip up this creamy dream in under 30 minutes. Roast those peppers until they’re blistered and sweet. Blend with chickpeas for that velvety, protein-packed punch.
Ingredients
For roasting:
- 2 large red bell peppers, halved and seeded
- 1 tbsp olive oil
For the soup base:
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 (15-oz) can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For garnish:
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425°F.
- Place pepper halves skin-side up on a baking sheet.
- Drizzle with 1 tbsp olive oil, rubbing to coat evenly.
- Roast for 20 minutes until skins are blackened and blistered.
- Transfer peppers to a bowl and cover with plastic wrap for 10 minutes—this steam-loosens the skins for easy peeling.
- While peppers steam, heat 1 tbsp olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 5 minutes until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Peel the blackened skins off the roasted peppers and discard.
- Add peeled peppers, chickpeas, vegetable broth, smoked paprika, salt, and black pepper to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully blend the soup until smooth using an immersion blender—or transfer in batches to a countertop blender.
- Stir in heavy cream and heat for 2 minutes until warmed through.
- Ladle into bowls and garnish with chopped parsley and a drizzle of olive oil.
Silky smooth with a smoky sweetness from those blistered peppers. The chickpeas add body without heaviness. Serve it chilled in summer or hot with crusty bread for dipping—either way, it’s a bowl of comfort.
Roasted Red Pepper and Carrot Soup
Zesty roasted red pepper and carrot soup brings cozy vibes with minimal effort. Roast, blend, and devour this vibrant bowl of comfort. Perfect for busy weeknights or meal prep magic.
Ingredients
For roasting
– 4 large red bell peppers, halved and seeded
– 6 medium carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 1 teaspoon salt
For the soup base
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1/2 teaspoon smoked paprika
Instructions
1. Preheat your oven to 425°F.
2. Arrange red bell peppers and carrots on a baking sheet.
3. Drizzle vegetables with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt.
4. Roast for 25 minutes until peppers are charred and carrots are tender.
5. Transfer roasted peppers to a bowl and cover with plastic wrap for 10 minutes to steam.
6. Peel the skins from the peppers—they should slip off easily.
7. Heat 1 tablespoon olive oil in a large pot over medium heat.
8. Sauté 1 diced onion for 5 minutes until translucent.
9. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
10. Tip: Don’t brown the garlic to avoid bitterness.
11. Add peeled peppers, roasted carrots, and 4 cups vegetable broth to the pot.
12. Simmer for 15 minutes to meld flavors.
13. Carefully blend the soup until completely smooth using an immersion blender.
14. Tip: For extra silkiness, strain through a fine-mesh sieve.
15. Stir in 1/2 cup heavy cream and 1/2 teaspoon smoked paprika.
16. Heat for 3 more minutes until warmed through.
17. Tip: Swirl in a dollop of Greek yogurt for tangy contrast.
Rich, velvety texture hugs each spoonful with sweet roasted pepper notes and earthy carrot warmth. Swirl with chili oil for heat or top with crunchy croutons. Freezes beautifully for future cozy moments.
Roasted Red Pepper Soup with Fennel
Brace yourself for the coziest soup season yet. This roasted red pepper and fennel blend delivers sweet, smoky depth with zero fuss. Your immersion blender is about to become your best friend.
Ingredients
For roasting
– 4 large red bell peppers, halved and seeded
– 1 medium fennel bulb, cored and sliced into 1-inch wedges
– 1 medium yellow onion, quartered
– 3 cloves garlic, unpeeled
– 2 tbsp olive oil
For simmering
– 4 cups vegetable broth
– 1 tsp smoked paprika
– 1/2 tsp crushed red pepper flakes
– 1/2 cup heavy cream
For garnish
– 1/4 cup toasted pine nuts
– Fresh fennel fronds
Instructions
1. Preheat your oven to 425°F.
2. Arrange red pepper halves, fennel wedges, onion quarters, and unpeeled garlic cloves on a baking sheet.
3. Drizzle vegetables with 2 tablespoons olive oil, ensuring all surfaces are coated.
4. Roast for 25-30 minutes until peppers are charred and fennel is caramelized at the edges.
5. Transfer roasted peppers to a bowl and cover tightly with plastic wrap for 10 minutes—this steam-loosens the skins for easy peeling.
6. Peel the roasted peppers, discarding the skins.
7. Squeeze the roasted garlic from its papery skins.
8. Combine all roasted vegetables in a large pot.
9. Add 4 cups vegetable broth, 1 teaspoon smoked paprika, and 1/2 teaspoon crushed red pepper flakes.
10. Bring the mixture to a boil over high heat, then reduce to a simmer for 15 minutes to meld flavors.
11. Use an immersion blender to puree the soup until completely smooth, about 2-3 minutes.
12. Stir in 1/2 cup heavy cream until fully incorporated.
13. Ladle the soup into bowls and top with toasted pine nuts and fresh fennel fronds.
Outrageously velvety with a subtle licorice kick from the fennel, this soup balances smoky sweetness against gentle heat. Serve it with crusty bread for dipping or swirl in extra cream for Instagram-worthy presentation. The toasted pine nuts add essential crunch against the silky texture.
Roasted Red Pepper and Sweet Potato Soup
Make your taste buds dance with this velvety roasted red pepper and sweet potato soup. Master the art of creamy comfort food without any dairy. Marvel at how simple ingredients transform into restaurant-worthy elegance.
Ingredients
For roasting:
– 2 large sweet potatoes, peeled and cubed
– 2 red bell peppers, seeded and quartered
– 1 yellow onion, quartered
– 3 cloves garlic, peeled
– 2 tablespoons olive oil
– 1 teaspoon salt
For blending and finishing:
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon black pepper
– 1/4 cup coconut milk
– Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F.
- Arrange sweet potato cubes, red pepper quarters, onion quarters, and garlic cloves on a large baking sheet.
- Drizzle vegetables with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt.
- Toss everything until evenly coated.
- Roast for 35 minutes at 400°F until vegetables are tender and slightly caramelized.
- Transfer roasted vegetables to a blender.
- Add 4 cups vegetable broth, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper.
- Blend on high speed for 2 minutes until completely smooth.
- Pour the blended soup into a large pot.
- Heat over medium heat for 10 minutes, stirring occasionally.
- Stir in 1/4 cup coconut milk until fully incorporated.
- Ladle the hot soup into bowls.
- Garnish with fresh parsley leaves.
Zesty roasted peppers and sweet potatoes create a velvety texture that coats your spoon perfectly. The smoked paprika adds subtle warmth while the coconut milk brings creamy richness. Try swirling in a dollop of Greek yogurt or topping with crunchy croutons for extra texture.
Roasted Red Pepper and White Bean Soup
Craving something cozy that comes together in minutes? This roasted red pepper and white bean soup delivers serious flavor with minimal effort. Creamy, smoky, and totally satisfying—it’s the ultimate comfort food upgrade.
Ingredients
- For the base:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- For the soup:
- 2 cups jarred roasted red peppers, drained and chopped
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- For finishing:
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add 1 diced yellow onion and sauté for 5–7 minutes until translucent and fragrant.
- Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
- Tip: Don’t let the garlic brown—it can turn bitter if overcooked.
- Add 2 cups chopped roasted red peppers, 2 cans rinsed cannellini beans, 4 cups vegetable broth, 1 teaspoon smoked paprika, and 1/2 teaspoon dried thyme.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Carefully transfer the soup in batches to a blender and blend until completely smooth.
- Tip: Leave the blender lid slightly ajar to allow steam to escape and prevent splatters.
- Return the blended soup to the pot and stir in 1/2 cup heavy cream.
- Season with salt and black pepper, then heat through for 3–4 minutes without boiling.
- Tip: For a thicker soup, simmer 5 minutes longer; for thinner, add 1/4 cup more broth.
- Ladle into bowls and garnish with fresh chopped parsley.
Velvety smooth with a smoky-sweet kick from the peppers, this soup feels indulgent yet light. Serve it with crusty bread for dipping or top with a drizzle of chili oil for extra heat. It’s a cozy hug in a bowl that only gets better the next day.
Roasted Red Pepper Soup with a Hint of Cumin
Luxurious roasted red pepper soup gets a smoky upgrade with cumin. This vibrant bowl delivers serious comfort in under 45 minutes. Transform basic ingredients into restaurant-worthy elegance.
Ingredients
For Roasting
– 4 large red bell peppers, halved and seeded
– 1 medium yellow onion, quartered
– 3 garlic cloves, unpeeled
– 2 tbsp olive oil
For Blending
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 cup heavy cream
– 1 tbsp lemon juice
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 425°F.
2. Arrange pepper halves and onion quarters on a baking sheet, cut sides down.
3. Place unpeeled garlic cloves between vegetables.
4. Drizzle everything with 2 tablespoons olive oil.
5. Roast for 25 minutes until pepper skins blister and blacken.
6. Remove baking sheet from oven and immediately cover peppers with a bowl for 10 minutes—this steam-loosens skins for easy peeling.
7. Peel roasted peppers, discarding all blackened skin.
8. Squeeze roasted garlic from their papery skins.
9. Transfer peeled peppers, roasted onion, and garlic to a blender.
10. Add 4 cups vegetable broth and 1 teaspoon ground cumin.
11. Blend on high speed for 90 seconds until completely smooth.
12. Pour blended soup into a large pot over medium heat.
13. Stir in 1/2 cup heavy cream, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
14. Simmer for 8 minutes, stirring occasionally—don’t boil to prevent cream from curdling.
15. Taste and adjust seasoning if needed before serving.
Nothing beats this soup’s velvety texture against cumin’s earthy warmth. Swirl in extra cream or top with croutons for crunch. Serve it chilled in summer or piping hot with crusty bread for dipping.
Roasted Red Pepper and Quinoa Soup
Zesty roasted peppers meet fluffy quinoa in this vibrant soup that’s ready in under 30 minutes. Grab your blender—this cozy bowl is about to become your new cold-weather obsession. It’s creamy, protein-packed, and totally dairy-free.
Ingredients
For roasting:
- 2 large red bell peppers, halved and seeded
- 1 medium yellow onion, quartered
- 3 cloves garlic, peeled
- 1 tbsp olive oil
For the soup base:
- 4 cups vegetable broth
- 1 cup cooked quinoa
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For garnish:
- 2 tbsp chopped fresh parsley
- 1 tbsp pumpkin seeds
Instructions
- Preheat your oven to 425°F.
- Arrange pepper halves, onion quarters, and garlic cloves on a baking sheet.
- Drizzle with 1 tbsp olive oil and toss to coat evenly.
- Roast for 20 minutes until peppers are charred and onions are golden brown.
- Transfer roasted vegetables to a blender.
- Add 4 cups vegetable broth, 1 cup cooked quinoa, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
- Blend on high for 60 seconds until completely smooth and creamy.
- Pour the soup into a pot and heat over medium for 5 minutes, stirring occasionally.
- Ladle into bowls and top with 2 tbsp chopped fresh parsley and 1 tbsp pumpkin seeds.
Yielding a velvety texture with subtle smokiness from the paprika, this soup feels indulgent yet light. Serve it with crusty bread for dipping, or swirl in a spoonful of Greek yogurt for extra creaminess. The pumpkin seeds add a satisfying crunch that contrasts beautifully with the smooth base.
Summary
Joyful cooking awaits with these 18 creamy roasted red pepper soups! Each recipe offers comforting warmth and rich flavor perfect for cozy meals. We hope you find a new favorite to warm your kitchen. Try one this week and let us know which you loved most in the comments below. Don’t forget to share this delicious roundup with fellow food lovers on Pinterest!
