Roasted Red Pepper Soup Recipe (2024)

Roasted Red Pepper Soup

This is one of my favorite soups, my friends! Perfect for chili pepper lovers. We're talking Roasted Red Pepper Soup, and it isloaded with red pepper flavor.

You'll get big flavor and creaminess from a simple roux, along with sweet onions, pungent garlic, and the perfect blend of complimentary spices.

I make this recipe often with handroasted bell peppers, though it is very easy to customize with other chili peppers of choice. When I find red poblano peppers at my local farmer's market, I go straight to this recipe.

I love to toss in other hotter peppers as well, like a couple red jalapenos, maybe a serrano or two. Toss in a red habanero or ghost pepper for some real heat.

You can realistically make this recipe with any thicker-walled peppers, and change it up with whatever seasonings you prefer.

Here's how I am making mine today.

Let's talk about how to make roasted red pepper soup, shall we?

Roasted Red Pepper Soup Ingredients

• Red Bell Peppers. You can use other peppers, such as red poblano peppers, which I am using today. Add in hotter peppers if desired, or use a mix.
• Vegetable Oil. As we're making a roux, avoid olive oil, which has a lower smoke point. Peanut oil is great for making a roux.
• White Flour.
• Onion. I'm using white onion, but yellow onion or sweet onion are great as well.
• Garlic.
• Seasonings. Smoked paprika, cumin, salt and pepper. See the Recipe Notes section for further options.
• Vegetable Stock. Vegetable broth is good. You can also use chicken stock or chicken broth.
• For Serving. Crispy croutons, crushed red pepper flakes, sliced chilies, fresh chopped parsley, olive oil or chili oil drizzle

How to Make Roasted Red Pepper Soup - the Recipe Method

Roast the Red Peppers. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Alternatively, roast them on a lightly oiled grill over medium heat.

Broil the red peppers for 15 minutes, or until the skins char and blacken. They should puff up. If using the grill, simply set the red peppers whole onto the hot grill at medium high heat. Turn them every few minutes, until the skins char and blacken.

Remove the peppers and set them into a bowl, cool slightly, then peel off the skins and discard them along with the seeds and stems. If the peppers don't peel easily, cover the bowl with plastic or a cloth to allow to steam, which will loosen the skins.

See my post on How to Roast Peppers or Roasted Red Peppers for more detailed instructions.

Rough chop the red peppers and set them aside.

Make the Roux. Add the peanut oil in a large Dutch oven or large pot over medium heat. Add flour and stir. Cook for 8-10 minutes, constantly stirring, until the roux browns to the color of peanut butter.

See my post on How to Make a Roux for more detailed instructions.

Onion. Add the onion and cook for 5 minutes to soften.

Peppers, Garlic and Seasonings. Add the chopped roasted red peppers, garlic cloves, cumin and salt and pepper. Cook another minute, stirring.

Stock and Simmer. Add the vegetable stock and bring to a quick boil. Reduce the heat and bring to a simmer. Simmer for 20 minutes to 30 minutes to let the flavors develop.

Adjust. Adjust the consistency to your preference by adding more stock or water to thin.

Blend the Soup. Use a stick blender (immersion blender) to blend the soup into a thin consistency, or transfer it to a food processor or blender and puree the soup in batches.

Garnish and Serve. Serve in bowls and garnish with olive oil or chili oil, chili flakes, pepper slices and fresh chopped parsley. Make some quick crispy croutons or use crusty bread! Grab a glass of white wine and enjoy.

Recipe Tips & Notes

• The Red Peppers. Most roasted red pepper soup recipes call for bell peppers, which are sweet and mild and full of flavor. You can use other red peppers from your garden, or use a mixture of red peppers. It is best to use peppers with thicker flesh to get more substance to your soup. I love mine with a mixture of peppers, including red bells, red poblanos, red jalapenos, sweet Italian peppers and other spicy peppers added to the mix.
• Jarred Roasted Red Peppers. Rather than roasting your own peppers, you can easily save time and make this recipe with a jar of roasted red peppers.
• Seasonings. Add in a tablespoon or 2 of your favorites, like fresh or dried herbs, Cajun seasonings, cayenne, and others.
• Creaminess. This soup is very creamy because it starts with a roux, which adds lots of flavor and texture. You can swirl heavy cream into the soup during the last few minutes of simmering for an even richer and creamier version. Cream cheese is another option. Use sour cream or crema for a lighter soup. Just add the cream at the end of the simmer.
• Roasted Red Pepper Sauce. You can use this exact recipe to make a delicious roasted red pepper sauce. To do so, simply thin the soup/sauce mixture if desired with a bit of extra stock or water. Swirl in crema or sour cream for a creamy sauce. Or Serve it as-is without the crema.

Storage and Leftovers

Store any leftover roasted red pepper soup in a sealed container in the refrigerator. It will last up to 5 days.

You can also freeze it in freezer containers, where it will last up to 6 months.

Try Some of My Other Popular Recipes

• Butternut Squash Soup
• Roasted Poblano Soup
• Roasted Hatch Chile Soup
• Roasted Tomato Soup
• Creamy Pumpkin Soup
• Easy Taco Soup
• Cabbage Soup
• Roasted Red Hatch Chile Sauce