Imagine a bowl of vibrant, intensely flavored soup, its smoky aroma filling your kitchen. This isn’t just any soup; it’s the Best Roasted Red Pepper Soup you’ll ever make! This easy recipe delivers a deeply flavorful roasted red pepper soup, perfect for a chilly evening. The secret? A simple charring technique that elevates the peppers to a whole new level of deliciousness, bringing warmth and comfort with every spoonful.
Why You’ll Love This Roasted Red Pepper Soup Recipe
This recipe has a special trick that takes it from good to unforgettable. Here’s why you’ll be making it again and again:
Smoky Charred Flavor: The secret is charring the roasted red peppers directly after roasting, adding an unparalleled smoky depth.
Intensified Sweetness: Charring not only adds smokiness but also intensifies the peppers’ natural sweetness, creating a complex flavor profile.
Easy Skin Removal: The charring technique, combined with covering the peppers in a bowl, makes peeling off the skins a breeze.
Comfort in a Bowl: This soup is incredibly comforting and satisfying, perfect for a cozy night in. It is truly the ultimate comfort food.
Quick & Convenient: It’s relatively quick to make, vegetarian, and can be easily meal-prepped and frozen, fitting seamlessly into a busy lifestyle.
Ingredients Needed
- 6 red bell or pointed peppers (1.6 lbs/750g, around 6 peppers)
- 1 yellow onion
- 5 sun dried tomatoes (jarred)
- 4 garlic cloves (peeled and whole)
- 1 squeeze lemon juice (around 1/2 tbsp)
- 2.5 cups vegetable stock (600ml)
- salt and pepper (to season)
- 1 tbsp olive oil
- 1-2 tbsp homemade pesto
- creme fraiche (for topping)
Ingredient Notes & Substitutions
Let’s talk about the ingredients that make this soup sing:
Red Bell Peppers: Pointed peppers also work wonderfully, offering a slightly sweeter flavor. Choose firm, heavy peppers for the best results. Using a variety of red bell peppers will give you the best flavor!
Sun Dried Tomatoes: Oil-packed sun-dried tomatoes add a rich, intense flavor. Drain them well before using. If using dry-packed, rehydrate them in warm water for about 10 minutes to soften them up. For more information, you can read about safe handling of fresh fruits and vegetables on the USDA website.
Vegetable Stock: Homemade or store-bought vegetable stock both work well. If using store-bought, opt for a low-sodium variety to control the saltiness. The flavor will vary slightly depending on the brand and ingredients used in the stock.
Pesto: Basil pesto is classic, but don’t be afraid to experiment! Sun-dried tomato pesto or other variations can add a unique twist. If making pesto from scratch, use fresh, high-quality ingredients for the best flavor. Check out our sun-dried tomato pesto recipe for inspiration.
Crème Fraîche: Full-fat crème fraîche provides the richest flavor and texture. For a dairy-free alternative, coconut cream or cashew cream works beautifully. You can also learn more about creme fraiche on Britannica.
How to Make Roasted Red Pepper Soup
Follow these simple steps to create your own batch of smoky, delicious Roasted Red Pepper Soup:
Roasting the Peppers
Pre-heat the oven to 200°C (400°F). The oven should be hot and ready!
Roughly chop the red peppers and place them in a large baking tray with the peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper, then roast in the oven until slightly charred (around 40 minutes). Ensure the peppers are in a single layer to promote even roasting and charring.
Sautéing and Simmering
Finely chop a white (yellow) onion and sauté it in a large pot with a little olive oil until translucent and soft. The onions should be fragrant and softened, but not browned.
Once the onion is soft, add the roasted peppers and garlic, sun dried tomatoes, and vegetable stock.
Simmer for 10 minutes, allowing the flavors to meld together.
Blending and Serving
Turn off the heat and blend until completely smooth using an immersion blender. Be careful when blending hot soup. Use a towel to stabilize the pot. The soup should be velvety smooth.
Taste for seasoning. I usually only add pepper because there’s enough saltiness from the stock and sun dried tomatoes and pre-seasoned peppers.
Add a small splash of freshly squeezed lemon juice, stir, and serve with a drizzle of creme fraiche and homemade pesto. The lemon juice brightens the flavors. Garnish with a swirl of crème fraîche and a vibrant green pesto.
Grab a hunk of crusty bread and dive in!
Adjusting Sweetness and Acidity
The sweetness of the soup can vary depending on the natural sugar content of the peppers. If your soup is too sweet, a squeeze of lemon juice or a splash of balsamic vinegar can help balance the flavors. Conversely, if it’s too acidic, a pinch of sugar can mellow it out. Always taste and adjust the seasoning to achieve your desired flavor profile.
Pro Tips & Troubleshooting
Pro Tips
- Char the peppers under the broiler for even faster results.
- Roast extra peppers to use in salads, sandwiches, or dips.
- Use high-quality olive oil for the best flavor.
- Toast the bread before serving for added texture.
- Add a pinch of red pepper flakes for a touch of heat.
- Make a double batch and freeze half for later. Speaking of freezing, you might find our guide on cream of broccoli soup helpful for learning about soup storage.
Common Mistakes to Avoid
- Not charring the peppers enough, this is key for the smoky flavor!
- Overcrowding the baking sheet, this can cause the peppers to steam instead of roast.
- Not seasoning the soup adequately, taste and adjust as needed.
- Blending the soup while it’s too hot, this can cause splattering.
Serving & Storage
Serving Ideas
This Roasted Red Pepper Soup is fantastic on its own, but it’s even better with the right accompaniments. Serve it with crusty bread, rosemary focaccia, or grilled cheese sandwiches for dipping.
Garnish with a drizzle of crème fraîche, homemade pesto, fresh herbs (basil, parsley), or toasted croutons for added flavor and texture. A light salad makes a perfect pairing for a complete and satisfying meal. For another great side, consider this creamy cucumber salad recipe!
Storage and Make-Ahead
Leftover soup can be stored in the refrigerator for up to 3-4 days in an airtight container. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through. This soup can be made a day or two in advance for easier meal preparation.
Conclusion
This Roasted Red Pepper Soup is a winner because it’s easy to make and packed with a rich, smoky flavor. The unique charring technique is simple to master and adds a depth of flavor that will impress everyone. Feel free to experiment with different variations and serving ideas to make it your own. Print the recipe, share it with friends, or explore other delicious soup recipes on our site! You may also enjoy these hearty winter soup recipes.
FAQ
Here are some frequently asked questions about this recipe:
Why roast the peppers? Roasting brings out the natural sweetness of the peppers and adds a depth of flavor that you just can’t get any other way.
Do I have to peel the peppers? Yes, peeling removes the tough skin and significantly improves the texture of the soup. Charring them first makes peeling much easier.
What if I don’t have an immersion blender? You can use a regular blender, but work in batches and be extremely careful when blending hot liquids. Vent the lid to prevent pressure buildup.
How can I adjust the sweetness of the soup? A squeeze of lemon juice or a pinch of sugar can help balance the sweetness. Taste and adjust accordingly.
How long can I store the soup, and can I freeze it? You can store it in the refrigerator for 3-4 days or freeze it for 2-3 months. Thaw in the refrigerator overnight and reheat gently.
What are some good serving suggestions? Crusty bread, grilled cheese sandwiches, and a dollop of crème fraîche or pesto are all excellent choices.
Is this completely veggie? Yes, this recipe is vegetarian. For a vegan version, substitute the crème fraîche with coconut cream or cashew cream.
Best Roasted Red Pepper Soup Recipe (Smoky & Easy!)
Ingredients
Equipment
Method
- Pre-heat the oven to 200°C (400°F). The oven should be hot and ready!
- Roughly chop the red peppers and place them in a large baking tray with the peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper, then roast in the oven until slightly charred (around 40 minutes). Ensure the peppers are in a single layer to promote even roasting and charring.
- Finely chop a white (yellow) onion and sauté it in a large pot with a little olive oil until translucent and soft. The onions should be fragrant and softened, but not browned.
- Once the onion is soft, add the roasted peppers and garlic, sun dried tomatoes, and vegetable stock.
- Simmer for 10 minutes, allowing the flavors to meld together.
- Turn off the heat and blend until completely smooth using an immersion blender. Be careful when blending hot soup. Use a towel to stabilize the pot. The soup should be velvety smooth.
- Taste for seasoning. I usually only add pepper because there’s enough saltiness from the stock and sun dried tomatoes and pre-seasoned peppers.
- Add a small splash of freshly squeezed lemon juice, stir, and serve with a drizzle of creme fraiche and homemade pesto. The lemon juice brightens the flavors. Garnish with a swirl of crème fraîche and a vibrant green pesto.
- Grab a hunk of crusty bread and dive in!
Notes
Lia Monet is a food blogger, recipe developer, and the founder of EasyAsMeals, a food blog focused on easy recipes, quick dinners, and everyday home cooking. She creates tested, family-friendly recipes using simple ingredients to help busy families cook affordable and delicious meals at home.
