Why You’ll Love This Recipe

Spicy Roasted Red Pepper Soup is a bold and comforting dish that brings together the smoky sweetness of roasted red peppers with a gentle heat from chili flakes or fresh peppers. Creamy, vibrant, and full of flavor, it’s perfect for chilly evenings, meal prepping, or serving as a refined starter. Its deep red color and velvety texture make it as beautiful as it is delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

red bell peppersgarliconionolive oilvegetable or chicken brothheavy cream (or coconut milk for a dairy-free option)crushed red pepper flakes (or fresh chili for extra heat)tomato pastepaprikasaltblack pepperfresh basil or parsley (optional garnish)

directions

Preheat your oven to 425°F (220°C).

Cut the red bell peppers in half, remove seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper. Add whole garlic cloves and onion wedges to the tray.

Drizzle with olive oil and roast for 25-30 minutes until the peppers are charred and softened.

Transfer the roasted vegetables to a blender. Add tomato paste, paprika, crushed red pepper flakes, salt, and black pepper.

Pour in the broth and blend until smooth and creamy.

Transfer the mixture to a large saucepan over medium heat. Bring to a simmer and stir in the heavy cream (or coconut milk).

Let it simmer for another 5-10 minutes, adjusting seasoning as needed.

Serve hot, garnished with chopped herbs or a swirl of cream.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesRoasting time: 30 minutesBlending and simmering time: 15 minutesTotal time: 55 minutes

Variations

Use smoked paprika for a deeper, more intense flavor.

Add roasted tomatoes for extra depth and acidity.

Swap the red peppers for yellow or orange peppers for a sweeter variation.

Top with croutons, goat cheese, or toasted seeds for added texture.

Stir in cooked lentils or chickpeas to make it a hearty meal.

storage/reheating

Store the soup in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop over medium heat or in the microwave until warmed through.This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I use jarred roasted red peppers?

Yes, they work well in place of freshly roasted ones—just drain them thoroughly.

How spicy is this soup?

It has a gentle kick, but you can increase or reduce the heat to suit your preference.

Can I make this vegan?

Absolutely—just use vegetable broth and a plant-based cream like coconut milk or cashew cream.

Do I need to peel the roasted peppers?

Peeling is optional, but it helps create a smoother texture if the skins are very charred.

Can I use an immersion blender?

Yes, you can blend the soup directly in the pot with an immersion blender.

What can I serve with this soup?

It pairs wonderfully with crusty bread, grilled cheese, or a light salad.

Conclusion

Spicy Roasted Red Pepper Soup is a flavorful, warming dish that delivers both comfort and a touch of heat. Whether you’re looking for a light lunch, a cozy dinner, or a vibrant starter, this soup brings color, creaminess, and a gentle spice to your table with every spoonful.