Creamy Roasted Red Pepper Soup Recipe: Velvety 4-Ingredient Perfection

There’s nothing quite like wrapping your hands around a warm bowl of creamy roasted red pepper soup when the weather turns chilly. I first fell in love with this velvety soup during a particularly blustery winter in college – my tiny apartment kitchen became my sanctuary, and this recipe became my go-to comfort food. What I adore most is how something so simple – just roasted peppers, a few pantry staples, and a splash of cream – transforms into this rich, luxurious bowl of goodness.

The magic happens when those red peppers caramelize in the oven, their natural sugars concentrating into this incredible depth of flavor. I’ve made this soup more times than I can count – for sick friends, as a quick weeknight dinner, even fancy enough for holiday dinners with a swirl of crème fraîche. It’s the kind of recipe that feels like a warm hug, and once you try it, I promise you’ll understand why it’s my absolute favorite.

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Why You’ll Love This Creamy Roasted Red Pepper Soup

Let me tell you why this soup has been my cold-weather lifesaver for years:

• It’s foolproof to make – just roast, simmer, and blend (even my brother who burns toast can handle this)
• The deep, smoky sweetness from roasted peppers makes it taste fancy without the effort
• Naturally vegetarian (and easily made vegan with coconut milk instead of cream)
• Transforms basic ingredients into something unbelievably luxurious – perfect for impressing guests or treating yourself
• The creamy texture feels indulgent while actually being packed with vitamin C from all those peppers

Trust me, this is the soup you’ll crave all winter long. You can find more inspiration for comforting meals like this when you need a quick dinner.

Ingredients for Creamy Roasted Red Pepper Soup

Here’s everything you’ll need for that dreamy, velvety texture and deep roasted flavor:

• 4 large red bell peppers – halved and seeded (don’t skip roasting them yourself – it makes all the difference)
• 1 medium onion – chopped (yellow works best for sweetness)
• 2 cloves garlic – minced (fresh only, none of that jarred stuff)
• 2 tbsp olive oil – for that rich base flavor
• 1 tsp salt – I use kosher salt for better control
• 1/2 tsp black pepper – freshly ground if you can
• 1/2 tsp smoked paprika – my secret weapon for depth
• 2 cups vegetable broth – homemade or good quality store-bought
• 1/2 cup heavy cream – the magic that makes it luxuriously creamy

That’s it, Simple ingredients, extraordinary results – just how I like it.

How to Make Creamy Roasted Red Pepper Soup

This soup comes together in three simple phases that build incredible flavor. Don’t let the roasting step intimidate you – that’s where all the magic happens. I’ve made this dozens of times, and here’s exactly how I do it for perfect results every time.

Roasting the Peppers

First things first – crank your oven to 400°F (200°C). While it heats, halve those beautiful red peppers and scoop out the seeds (a spoon works great for this). Arrange them cut-side down on a baking sheet – no oil needed yet. Roast for about 25 minutes until the skins get beautifully blackened in spots. That char equals FLAVOR, folks. The peppers should collapse slightly when done.

Building the Soup Base

While the peppers roast, grab your favorite soup pot. Heat the olive oil over medium and toss in those chopped onions. Cook until they turn translucent and sweet, about 5 minutes. Add the minced garlic – just 30 seconds more until fragrant (careful not to burn it). Now sprinkle in the salt, pepper, and that glorious smoked paprika. The kitchen should smell amazing by now.

Blending and Finishing

Once the peppers are roasted, let them cool just enough to handle, then peel off the skins (they’ll slide right off). Toss the peeled peppers into the pot with your onion mixture. Pour in the vegetable broth and let everything simmer happily for 15 minutes to marry the flavors. Now the fun part – blend until silky smooth. I use an immersion blender right in the pot, but a regular blender works too (just work in batches). Finally, stir in the heavy cream – this is when it transforms from soup to velvet. Taste and adjust seasoning if needed. Oh my goodness, you’re in for a treat.

Tips for Perfect Creamy Roasted Red Pepper Soup

After making this soup more times than I can count, here are my hard-won secrets for absolute perfection:

• Don’t shy away from the char – those blackened spots on your roasted peppers? That’s where the deep, smoky flavor lives. Let them get good and blistered.
• Adjust cream to your liking – start with 1/4 cup and add more until it reaches your dreamy consistency (I usually go for the full 1/2 cup because… yolo).
• Blend while hot – it gives you the smoothest texture, just be careful of splatters (I speak from experience).
• Fresh herbs make magic – a sprinkle of fresh basil or thyme right before serving elevates it to restaurant-worthy status.

Oh, and always make extra – this soup tastes even better the next day. If you’re looking for other ways to use fresh herbs, check out this garlic herb compound butter.

Ingredient Substitutions

Don’t stress if you’re missing something – this soup is wonderfully adaptable. For dairy-free, swap the heavy cream with full-fat coconut milk (it adds a lovely subtle sweetness). Chicken broth works if you’re out of vegetable broth, though I’d reduce the salt slightly. Feeling adventurous? Add a pinch of chili flakes when sautéing the onions for a gentle kick. And if you must use jarred roasted peppers in a pinch, drain them well and add 1/2 tsp of smoked paprika to mimic that charred flavor.

Serving and Storing Creamy Roasted Red Pepper Soup

Oh, presentation matters with this beauty. I love serving my roasted red pepper soup with garlicky croutons floating on top (they soak up that creamy goodness perfectly) and a sprinkle of fresh basil or parsley. A hunk of warm, crusty bread on the side is non-negotiable in my house – perfect for wiping the bowl clean. You can find great ideas for serving inspiration on Pinterest.

Leftovers? They’ll keep happily in the fridge for 3 days – just store in an airtight container. When reheating, go low and slow on the stovetop to prevent the cream from separating. Stir frequently and add a splash of broth if it thickens up too much. Pro tip: it actually tastes better on day two as the flavors deepen. For other great make-ahead options, consider a make-ahead quinoa salad.

Nutritional Information

Just so you know, these numbers are estimates – your exact counts might vary based on your ingredients. For one generous bowl (about 1/4 of the recipe), you’re looking at roughly 180 calories, 12g fat (5g saturated), and 15g carbs with 3g fiber. Not bad for something that tastes this indulgent. The red peppers pack a nice vitamin C punch too.

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