Roasted Red Pepper Soup Recipe

Introduction

This roasted red pepper soup is a vibrant and flavorful dish perfect for any season. Its smoky depth combined with a creamy texture makes it a comforting choice for a light lunch or starter. Easy to prepare, it brings warmth and a hint of spice to your table.

Ingredients

• 1 pound red bell peppers (about 3-4 bell peppers) or 4-5 red poblano peppers
• ¼ cup vegetable oil (peanut oil recommended)
• ¼ cup white flour
• 1 medium white onion, chopped (or yellow or sweet onion)
• 1-2 hot red peppers, chopped (optional, to taste)
• 4 cloves garlic, chopped
• 1 tablespoon smoked paprika
• 1 teaspoon cumin (or more to taste)
• Salt and pepper to taste
• 2 cups vegetable stock (or chicken stock)
• For serving: crispy croutons, red pepper flakes, sliced chilies, fresh chopped parsley, olive oil or chili oil drizzle

Instructions

1. Step 1: Preheat your oven to broil. Slice the poblano peppers in half lengthwise and place them skin side up on a lightly oiled baking sheet. Alternatively, roast them whole on a lightly oiled grill over medium heat.
2. Step 2: Broil the peppers for about 15 minutes until the skins char and blacken and the peppers puff up. If grilling, turn them every few minutes until evenly charred.
3. Step 3: Remove the peppers and place them in a bowl to cool slightly. Peel off the skins, discard seeds and stems. If skins are stubborn, cover the bowl with a cloth or plastic wrap to steam and loosen them.
4. Step 4: Roughly chop the peeled peppers and set aside.
5. Step 5: In a large pot, heat the vegetable oil over medium heat. Add the flour and stir constantly for 8-10 minutes until the roux is the color of peanut butter.
6. Step 6: Add the chopped onion and hot peppers (if using) and cook for 5 minutes until softened.
7. Step 7: Stir in the chopped roasted peppers, garlic, smoked paprika, cumin, salt, and pepper. Cook for another minute while stirring.
8. Step 8: Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes to develop flavors.
9. Step 9: Adjust the soup’s thickness by adding more stock or water if needed.
10. Step 10: Blend the soup using a stick blender until smooth, or carefully transfer to a food processor or blender and puree in batches.
11. Step 11: Serve hot, garnished with a drizzle of olive or chili oil, red pepper flakes, sliced chilies, fresh parsley, and crispy croutons if desired.

Tips & Variations

• For a creamier texture, stir in a splash of heavy cream or coconut milk before serving.
• Use smoked paprika for a deep smoky flavor; sweet paprika works if you prefer milder heat.
• Swap red bell peppers with roasted red tomatoes for a slightly different flavor profile.
• Add a pinch of cayenne pepper if you like extra heat beyond the hot peppers.
• Serve with crusty bread for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain smooth consistency. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chili instead of hot red peppers?

Yes, fresh chili or even a pinch of chili powder can be used based on your preference for heat. Adjust the amount carefully to avoid overpowering the soup.

Is it necessary to peel the roasted peppers?

Peeling the peppers removes the tough, charred skin that can be bitter and unpleasant in texture, resulting in a smoother, more enjoyable soup. Steaming helps make peeling easier.

Roasted Red Pepper Soup Recipe

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★★★★★

4.6 from 68 reviews

This Roasted Red Pepper Soup recipe features smoky, charred red peppers blended into a creamy, flavorful base with hints of smoked paprika and cumin. Perfectly balanced with a savory roux and vegetable stock, this comforting soup is easy to prepare and ideal for a light lunch or cozy dinner. Garnish with crispy croutons, chili flakes, fresh parsley, and a drizzle of olive or chili oil for an appealing finish.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound red bell peppers (about 3–4 bell peppers) or 4-5 red poblano peppers
• ¼ cup vegetable oil (peanut oil is great)
• ¼ cup white flour
• 1 medium white onion, chopped (or yellow or sweet onion)
• 1–2 hot red peppers, chopped (optional, to preference)
• 4 cloves garlic, chopped
• 1 tablespoon smoked paprika
• 1 teaspoon cumin (or more to taste)
• Salt and pepper to taste
• 2 cups vegetable stock (or use chicken stock)

For Serving

• Crispy croutons
• Red pepper flakes
• Sliced chilies
• Fresh chopped parsley
• Olive oil or chili oil drizzle

Instructions

1. Roast the Red Peppers: Preheat your oven to broil. Slice the poblano or red bell peppers in half lengthwise and place them skin side up on a lightly oiled baking sheet. Alternatively, you can roast them on a lightly oiled grill over medium heat. Broil for about 15 minutes until the skins char and blacken and the peppers puff up. If using a grill, turn the peppers every few minutes until evenly charred.
2. Peel and Prepare Peppers: Remove the roasted peppers and place them in a bowl to cool slightly. Peel off the charred skins and discard the skins, seeds, and stems. If the skins are stubborn, cover the bowl with plastic wrap or a cloth to allow the peppers to steam, which helps loosen the skin. Roughly chop the peeled peppers and set aside.
3. Make the Roux: Heat the peanut or vegetable oil in a large pot over medium heat. Add the flour and stir continuously, cooking for 8 to 10 minutes until the roux reaches a rich peanut butter brown color. This process deepens the flavor and thickens the soup.
4. Sauté Aromatics: Add the chopped onion and optional hot red peppers to the roux, cooking for about 5 minutes until the onion softens and becomes translucent.
5. Add Peppers and Spices: Stir in the chopped roasted red peppers, garlic, smoked paprika, cumin, and salt and pepper. Cook for an additional minute while stirring to release the aromatics.
6. Simmer the Soup: Pour in the vegetable or chicken stock and bring the mixture to a quick boil. Reduce heat and let it simmer gently for 30 minutes to allow the flavors to meld together beautifully.
7. Adjust Consistency and Blend: If desired, add more stock or water to thin the soup to your preferred consistency. Use a stick blender directly in the pot to puree the soup until smooth, or transfer the soup in batches to a food processor or blender and blend until silky.
8. Serve and Garnish: Ladle the soup into bowls and garnish with crispy croutons, a sprinkle of red pepper flakes, sliced chilies, fresh chopped parsley, and a drizzle of olive oil or chili oil for extra flavor and texture.

Notes

• Use poblano peppers for a slightly milder flavor and a more smoky taste compared to bell peppers.
• If you prefer less heat, omit the hot peppers and chili flakes.
• The roux adds both flavor and thickness; do not rush this step to avoid a raw flour taste.
• Make sure to peel the peppers properly to avoid tough skin in your soup.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• For a creamier texture, add a splash of cream or coconut milk after blending.

Keywords: roasted red pepper soup, smoky soup, vegetarian soup, easy soup recipe, roasted peppers, healthy soup