When the chill starts to bite or you just need a cozy bowl of comfort, this Roasted Red Pepper Soup delivers in all the right ways. It’s creamy, rich in flavor, and surprisingly easy to prepare. Roasted red peppers bring a deep, slightly smoky sweetness that pairs perfectly with savory aromatics and a touch of cream.

Whether you’re serving it as a light lunch, a dinner starter, or part of a soup-and-salad combo, this vibrant soup looks as good as it tastes. Garnished with a swirl of cream or Greek yogurt and a sprinkle of fresh herbs, it turns a humble bowl into an elegant dish.

Why You’ll Love This Roasted Red Pepper Soup

Naturally creamy without needing much dairy
Roasted flavor for depth and sweetness
Quick to prepare in under 30 minutes
Versatile: perfect on its own or with sandwiches or salad
Make-ahead friendly and great for freezing

Preparation Phase & Tools to Use

Before jumping into the kitchen, gather these essential tools that make this recipe smooth and enjoyable:

Blender (or immersion blender): Crucial for creating that ultra-smooth texture. A high-speed blender will give you restaurant-quality results.
Large soup pot or Dutch oven: Ideal for sautéing aromatics and simmering the soup evenly.
Wooden spoon or spatula: Helps to scrape the pot without scratching it, especially when deglazing.
Knife and cutting board: Needed for chopping onions, garlic, and prepping other ingredients.
Ladle: Makes it easy to serve or portion into containers.

Each of these tools not only simplifies the cooking process but ensures your soup is velvety, flavorful, and fuss-free from start to finish.

Ingredients for the Roasted Red Pepper Soup

Roasted Red Peppers: The star of the show. They bring sweetness and a slight smokiness to the soup.
Onion: Adds savory depth and a base flavor that complements the peppers.
Garlic: Offers pungency and aroma that elevate the entire dish.
Olive Oil: Used for sautéing and adding richness.
Vegetable Broth: Provides the liquid base and enhances the soup’s savory notes.
Tomato Paste: Gives body and umami depth to the broth.
Heavy Cream (or Greek yogurt): For that luscious creamy finish.
Salt & Pepper: Essential for seasoning and balance.
Fresh Parsley or Basil (optional): Adds a pop of color and freshness.

How To Make the Roasted Red Pepper Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large soup pot over medium heat. Add chopped onion and garlic, cooking until translucent and fragrant, about 5-6 minutes.

Step 2: Add the Base Ingredients

Stir in the tomato paste and cook for another 2 minutes. Then add the roasted red peppers and vegetable broth. Bring the mixture to a simmer.

Step 3: Blend Until Smooth

Remove the pot from heat. Use an immersion blender to purée the soup until smooth, or transfer it in batches to a high-speed blender.

Step 4: Stir in the Cream

Return the soup to the pot (if needed), and stir in heavy cream or Greek yogurt. Simmer for another 5 minutes to blend the flavors. Season with salt and pepper to taste.

Step 5: Garnish and Serve

Ladle into bowls and top with a swirl of cream or yogurt and a sprinkle of fresh herbs. Serve warm with crusty bread.

Serving & Storing the Roasted Red Pepper Soup

This soup is a comforting standalone meal or a lovely starter. Pair it with crusty sourdough or a melty grilled cheese sandwich for a hearty lunch. For a lighter option, serve it alongside a crisp green salad.

Storing is simple: let the soup cool and transfer it to an airtight container. It will keep in the refrigerator for up to 4 days, and it freezes beautifully for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring occasionally.