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Roasted Red Pepper Soup Recipe

Roasted Red Pepper Soup Recipe

Make Roasted Red Pepper Soup Recipe now: silky, smoky soup ready in about 60 minutes.

Ingredients

Instructions

Step 1: Roast the bell peppers until deeply blistered

Preheat the oven and halve the red bell peppers lengthwise, removing stems, seeds and membranes. Lightly coat the pepper skins with a tablespoon of olive oil, arrange them skin-side up in a single layer on a foil- or parchment-lined rimmed sheet, and roast at high heat until the skins are blistered, blackened in spots and the flesh is very tender. Transfer the hot peppers immediately to a heatproof bowl and cover tightly so they steam for 10–15 minutes; this loosens the skins and makes peeling effortless while concentrating sweetness and smoky notes.

Step 2: Peel and roughly chop the cooled roasted peppers

Uncover the steamed peppers and peel away the charred skins, discarding most of the blackened bits while keeping a few flecks for color and depth. Roughly chop the peeled peppers into large, irregular pieces — you want tender, juicy shards of roasted flesh rather than a fine dice. Keep the chopped peppers in a shallow bowl or small ceramic prep dish so they’re ready to add to the pot; their soft, glossy flesh should read as intensely red-orange and slightly wrinkled.

Step 3: Soften the aromatics and build the flavor base

Warm the remaining tablespoon of olive oil in a heavy, deep matte enameled pot over medium heat and add the finely chopped onion, carrot and celery. Cook gently until the vegetables are softened and the onion is translucent — tender, glossy pieces, not browned — then add minced garlic for just 30–60 seconds until fragrant. Stir in tomato paste, smoked and sweet paprika, thyme and optional red pepper flakes, cooking until the tomato paste darkens slightly and the mixture smells sweet and caramelized; the pot’s surface should show a concentrated, glossy mound of spiced mirepoix and paste ready to accept the peppers.

Step 4: Combine roasted peppers, broth and simmer to meld flavors

Add the chopped roasted peppers to the aromatics and stir so the soft pepper flesh warms and begins to release juices into the base. Pour in the vegetable broth, season with salt, black pepper and a touch of granulated sugar, bring just to a boil then reduce to a gentle simmer, partially covered, for 15–20 minutes until everything is very tender and the flavors are rounded and cohesive. The pot will hold a rich, chunky, stewed mixture of softened vegetables and roasted pepper that smells sweet, smoky and vibrant.

Step 5: Blend until velvety, finish with cream and acid

Allow the pot to cool briefly, then blend the mixture until completely smooth — use an immersion blender in the same pot or transfer in batches to a blender, taking care with steam. Return the silky purée to low heat, stir in room-temperature heavy cream and a splash of red wine vinegar or lemon juice, thinning with a little water if needed to reach a satiny, pourable consistency. Taste and adjust salt, pepper, sugar or acid so the soup balances bright acidity, pepper sweetness and a faint smoky edge.

Step 6: Serve warm with creamy swirls and crisp croutons

Ladle the hot, velvety soup into warm shallow bowls; finish each bowl with a gentle spiral of crème fraîche or sour cream, a few drops of extra-virgin olive oil, a sprinkle of finely chopped basil or parsley, and a handful of golden garlic croutons or toasted baguette slices. A final grind of black pepper brightens the surface — the finished soup should read as a glossy, silky orange-red pool with contrasting white cream ribbons and green herb flecks.

Notes