Creamy Roasted Red Pepper Soup

Last updated on August 9th, 2025

This simple antioxidant-rich roasted red pepper soup 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 creamy and ready in under 45 minutes!

This recipe was inspired by my easy Fire Roasted Tomato Soup and Roasted Red Pepper Hummus. It’s rich, thick and so creamy, but on the healthier side, too. The secret? An aromatic rosemary infusion adds irresistible depth of flavour!

Here’s everything you’ll need to make this creamy roasted red pepper soup

• 4 red bell peppers
• Butter (sub dairy free)
• 1 yellow onion
• Fresh rosemary
• Vegetable broth
• Tomato paste
• Heavy cream (or your favourite plant-based alternative)
• Extra-virgin olive oil
• Smoked paprika
• Kosher or fine sea salt and freshly ground black pepper

Roasting the red peppers gives them a charred, caramelized flavour and results in a delicious, velvety soup.

Should I peel the peppers?

Once you’ve roasted the peppers until soft, there’s no need to peel them. You will find that even many jarred versions retain the smoky charred skins for added flavour.

Can I make this soup with store-bought roasted peppers?

Depending on the time of year, jarred roasted peppers may be more readily available and cost less. Substitute two (2) 370 ml jars red peppers (drained) for a delicious soup that you can have ready in under 30 minutes!

This Creamy Roasted Red Pepper Soup is delicious served either warm or at room temperature and can be veganized easily, if preferred. We love to serve it alongside a melty grilled cheese or with buttery, toasted No-Knead Jalapeño Cheddar Artisan Bread. To enjoy it as a meal in itself, top it with some cheesy croutons or crispy roasted chickpeas for an added protein boost!

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Creamy Roasted Red Pepper Soup

4 from 2 votes

This simple antioxidant-rich Creamy Roasted Red Pepper Soup 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 rich and creamy and ready in under 45 minutes!

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Total Time:1 hour hr 15 minutes mins

Course: Soup

Keyword: creamy, roasted red pepper, soup

Servings: 4

Equipment

• Measuring set
• Baking sheet
• 4.5 Qt Dutch oven
• Immersion blender or
• High-speed blender

Ingredients

• 4 good-sized red bell peppers
• 2 tablespoons butter
• 1 yellow onion finely chopped
• 1 sprig of fresh rosemary
• 5 cups vegetable broth
• 3 tablespoons tomato paste
• ½ cup heavy cream
• extra-virgin olive oil
• smoked paprika
• kosher or fine sea salt and freshly ground black pepper

US Customary – Metric

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Instructions

• To prepare the roasted red peppers, first preheat grill or oven to 425ºF (220ºC). Wash and slice peppers into halves or wedges removing the stems and all seeds. Drizzle with a little olive oil and roast on a grill or baking sheet for 15 minutes just until the edges begin to char, turning halfway through.
• While the peppers are roasting, melt the butter in a soup pot or Dutch oven then add the onion and rosemary and cook gently over low heat for 5 minutes. Remove the rosemary and discard.
• Stir in the peppers and vegetable broth and bring to a boil. Cover and let simmer for 15 minutes.
• Stir in the tomato paste. Next, using an immersion or high-speed blender, purée until smooth. Return to pot, stir in cream and season with smoked paprika, salt and pepper.
• Serve the soup hot or at room temperature with your topping(s) of choice.

Notes

Make it dairy free: Sub plant-based butter or extra-virgin olive oil. If you prefer to go with plant-based milk, I recommend using a mild-tasting, unsweetened version.

Should I peel the peppers? Once you’ve roasted the peppers until soft there’s no need to peel them. You will find that even many jarred versions retain the smoky charred skins for added flavour.

Substitute jarred peppers: Depending on the time of year, jarred roasted peppers may be more readily available and cost less. Substitute two (2) 370 ml jars red peppers (drained) for a delicious soup that you can have ready in under 30 minutes!

Broth: This recipe will also work well with chicken broth or substitute bone broth for added nutritional value.

Optional toppings: There are so many ways to enjoy this soup! Crème fraiche, fresh basil, a drizzle of pesto, croutons or crispy roasted chickpeas, chili flakes or more fresh herbs would all be delicious additions.

Make ahead and storage: Roasted red pepper soup is incredibly make-ahead friendly – it tastes even better the next day! Leftovers can be kept in the refrigerator in a well-sealed container for up to 5 days or frozen for up to 3 months. To reheat, thaw to room temperature and bring to a simmer in a saucepan stirring until warmed through. Thin with a little more vegetable stock if needed.