Creamy Roasted Red Pepper Soup
Last updated on September 29th, 2026
This Creamy Roasted Red Pepper Soup balances deep, rustic flavours with velvety cold-weather comfort. By roasting the bell peppers skin-on for a rich, smoky char, this recipe extracts maximum sweetness before simmering in a savoury vegetable broth.
Inspired by my Easy Fire Roasted Tomato Soup, this recipe is perfect for cooler days or when you really just need a comforting bowl of soup. A little bit smoky and a little bit sweet, it’s hearty and warming and ready in about an hour.
Here’s everything you’ll need to make this Creamy Roasted Red Pepper Soup with Rosemary
- 4 good-sized red bell peppers halved, cored and seeded
- Extra-virgin olive oil for drizzling
- 2 tablespoons (25 grams) butter
- 1 small yellow onion finely chopped
- 3 tablespoons (45 grams) tomato paste
- 1 teaspoon smoked paprika
- 5 cups (1.25 L) vegetable broth
- 1 sprig of fresh rosemary
- ½ cup (125 ml) heavy cream
- 1 teaspoon kosher or fine sea salt
- Freshly ground black pepper to taste
Roasting the peppers gives them a charred, caramelized flavour and results in a delicious, velvety soup. The smoked paprika adds a warm, distinct wood-smoke aroma and beautiful colour depth, and works with the rosemary to create a sophisticated, multi-layered flavour profile.
🌶️ Why we bloom the smoked paprika
Blooming is a culinary technique where you fry ground spices in hot fat (like butter or oil) for a very short time before adding any liquid to the pot.
Because the flavour compounds in smoked paprika are fat-soluble rather than water-soluble, tossing it directly into the vegetable broth would limit its potential.
Frying the paprika in hot butter for just 30 seconds activates its essential oils, transforming a flat, dusty spice into a deeply aromatic, incredibly vibrant, wood-smoke foundation for your soup.
Roasted Red Pepper Soup Step-by-Step
First, roast 4 good-sized red bell peppers for 35 minutes until deeply blistered and charred.
Next, combine all ingredients in a large soup pot or Dutch oven in stages to build flavour. Bring to the boil then let simmer for 15 minutes.
Using an immersion blender (or standard countertop blender) purée until smooth.
Stir in cream, return to heat just until warmed through, and serve.
A few helpful tips for making the best Roasted Red Pepper Soup
Finished with a rich pour of heavy cream, this Creamy Roasted Red Pepper Soup delivers a deeply comforting, full-bodied bowl that feels both effortlessly rustic and beautifully sophisticated—making it the ultimate cozy addition to your seasonal recipe collection.
Try this Rich & Hearty Slow Cooker Beef Chili or this 30-Minute Orecchiette with Sausage & Spinach next.
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Creamy Roasted Red Pepper Soup
Ingredients
- 4 good-sized red bell peppers halved, cored and seeded
- extra-virgin olive oil for drizzling
- 2 tablespoons butter
- 1 small yellow onion finely chopped
- 3 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 5 cups vegetable broth
- 1 sprig of fresh rosemary
- ½ cup heavy cream
- 1 teaspoon kosher or fine sea salt
- Freshly ground black pepper to taste
Instructions
- Preheat oven or grill to 425ºF (220ºC) and line a baking sheet with parchment or aluminum foil. Place pepper halves cut-side down / skin-side up on the baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of kosher salt. Roast for 35 minutes until the skins are deeply blistered and caramelized.
- Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped yellow onion and sauté for 5–6 minutes until soft. Stir in the tomato paste and cook for 2 minutes until deepened in colour. Add the smoked paprika, stirring constantly for 30 seconds to bloom the spice.
- Slice or tear the red pepper halves in half and add them (and any reserved pepper juices) into the pot. Pour in the 5 cups of vegetable broth and add the sprig of fresh rosemary. Season with 1 teaspoon kosher salt and a generous grind of fresh black pepper. Bring the soup to a boil over high heat, then immediately reduce the heat to low. Cover the pot and let it gently simmer for 15 minutes.
- Turn off heat, remove rosemary sprig and discard. Using an immersion blender, purée the soup directly in the pot until it's completely smooth and velvety. (If using a standard countertop blender, let the soup cool slightly, blend it in small batches with the lid vented to let steam escape, and pour it back into the pot).
- Place the pot back over low heat, stir in the ½ cup of heavy cream, and let it warm through for 1–2 minutes. Taste and season with more salt and pepper as desired. Serve with crusty bread.
My dad and I liked this very much. Used 4 cups of home-made chicken broth, which worked well. Made for a nice texture. Otherwise straight down the line on the recipe.
4 stars due to lack of comparisons.
I’m so glad you both enjoyed it, thank you for sharing!
Nice flavour, but I found the texture too thin for my preference. Going to add less stock next time.
Thanks so much! I really appreciate you making this recipe and sharing your review, so happy you enjoyed it!