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!
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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
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
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.
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! K