Roasted red pepper soup has a gorgeous color and a sweet, smoky flavor that makes it feel special. The peppers are roasted until blistered, then blended with fire-roasted tomatoes, garlic and smoked paprika. A little cream rounds it off, though it is just as good without.
Roasting peppers at home
A very hot oven, a broiler, a grill or a gas flame all work. The goal is to char the skin while the flesh softens and turns sweet. Covering the hot peppers with a bowl traps steam, which loosens the skins so they slide off easily.
Do you have to peel them?
Charred skin can taste bitter and makes the soup less smooth. Remove most of it, but a few dark flecks add a nice smoky flavor. Never rinse roasted peppers under water, because it washes away flavor.
A shortcut with jarred peppers
A 24 oz jar of roasted red peppers, drained, is a great shortcut. Roast only the onion and garlic, or simply sauté them, and the soup is ready in 25 minutes.
Smoky spices
Smoked paprika and a little cumin deepen the roasted flavor. Fire-roasted tomatoes add more smokiness. A splash of balsamic or sherry vinegar at the end balances the natural sweetness of the peppers.
Red, yellow or orange?
Red peppers are the sweetest because they ripen longest on the plant. Yellow and orange work too, for a sunny-colored soup. Avoid green peppers, which are unripe and taste more bitter.
Make it vegan
Use coconut milk or cashew cream instead of heavy cream, and top with toasted pumpkin seeds instead of feta.
Add protein
Blend in a can of white beans or a handful of red lentils for a thicker, more filling soup. Crumbled chorizo on top makes a great smoky garnish.
Serving ideas
Serve with a grilled cheese, garlic toast or a Mediterranean salad. For more bright vegetable soups, try our roasted vegetable soup or the roasted eggplant soup.
Healthy and colorful
Red peppers are one of the richest sources of vitamin C, with more than oranges. This soup is light, full of vegetables and naturally gluten-free.
Party starter
Serve small cups as a starter or in shot glasses at parties, topped with a little goat cheese and basil.
Storage
Keep in the fridge for up to 5 days or freeze for 3 months. Add the cream after thawing.
Choosing peppers
Pick bell peppers that are deep red, glossy and heavy for their size, with firm, wrinkle-free skin. Heavier peppers have thicker walls, which means more sweet flesh after roasting. In late summer, farmers markets sell them in bulk at great prices.
Roast a double batch
Roasted peppers keep for a week in the fridge covered with olive oil, or for months in the freezer. Use the extras in pasta, sandwiches, salads or a second pot of soup.
Red pepper and tomato balance
The tomatoes add acidity and body, while the peppers bring sweetness and smoke. For a pure pepper soup, replace the tomatoes with an extra pepper and a little more broth.
Grilled cheese pairing
This soup is perfect for dipping. Make a grilled cheese with sharp cheddar and a little pesto on sourdough, cut it into strips and dunk them in the smoky red soup, a grown-up twist on the classic tomato soup combination.
Frequently asked questions
Can I use jarred roasted peppers?
Yes. Use one 24 oz jar, drained, instead of the fresh peppers.
Is roasted red pepper soup spicy?
It is mild and sweet. Add more pepper flakes or cayenne if you like heat.
Can I serve it cold?
Yes. It is delicious chilled in summer, like a smoky gazpacho.
