Creamy Roasted Red Pepper Soup Recipe Perfect for Fall

Picture this: a crisp autumn evening, the golden leaves crunching underfoot, and the tantalizing aroma of roasted red peppers wafting through the kitchen. That’s exactly what this creamy roasted red pepper soup brings to the table—a bowl of warmth, comfort, and flavor that hugs you like your favorite sweater. The first time I made this soup, it was purely out of curiosity. I had a basket of vibrant red peppers sitting on the counter, begging to be turned into something special. After roasting them to smoky perfection and blending them into the creamiest soup imaginable, I was hooked.

It’s the kind of recipe that makes you pause mid-bite and smile, knowing you’ve just uncovered your new go-to fall dinner. My family couldn’t stop raving about it; even the picky eaters went back for seconds. This soup has become a staple in my kitchen, whether I’m cozying up for a quiet night in or making something crowd-pleasing for gatherings. Trust me, you’ll want to bookmark this recipe because it’s a keeper.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 45 minutes, this recipe is perfect for those busy weeknights when you’re craving comfort food but don’t want to spend hours in the kitchen.
• Simple Ingredients: You probably already have most of these ingredients in your pantry and fridge. No need for fancy or hard-to-find items.
• Perfect for Fall: The rich, smoky flavor of roasted red peppers pairs beautifully with the cozy vibes of autumn.
• Crowd-Pleaser: This soup is universally loved—kids and adults alike will be asking for seconds.
• Unbelievably Delicious: The creaminess of the soup combined with the smoky, slightly sweet roasted red peppers creates the ultimate flavor explosion.

What sets this recipe apart is the balance of flavors. Roasting the peppers brings out their natural sweetness while adding a slight charred depth. The addition of garlic and onion enhances the savory profile, and the cream adds a luxurious texture that makes every spoonful a treat. Whether you’re serving it as a starter or enjoying it as a meal with crusty bread, this soup is bound to impress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• Red bell peppers: About 6 large ones, preferably fresh and vibrant. The star of the show!
• Olive oil: Extra virgin for roasting the peppers and sautéing the veggies.
• Yellow onion: One medium-sized, chopped. Adds a nice depth of flavor.
• Garlic cloves: 4-5 cloves, minced. The more, the merrier!
• Vegetable stock: About 4 cups. You can use chicken stock if that’s what you have on hand.
• Heavy cream: 1 cup, for the rich and creamy texture.
• Tomato paste: 2 tablespoons, for a tangy, concentrated tomato flavor.
• Salt and pepper: To taste. Adjust as needed!
• Smoked paprika: 1 teaspoon, adds a smoky kick that complements the roasted peppers.
• Fresh basil: A handful, for garnish. It adds a pop of color and a fresh, herby note.

If you’re missing an ingredient, don’t worry—there’s room to adapt. You can use jarred roasted red peppers in a pinch, though fresh is always best. For a dairy-free version, swap the heavy cream with full-fat coconut milk or a plant-based alternative. This recipe is as versatile as it is delicious!

Equipment Needed

You don’t need a fancy setup to make this soup, but a few key tools will make the process easier:

• Large baking sheet: Perfect for roasting the peppers evenly.
• Sharp knife: To chop the veggies quickly and safely.
• Cutting board: A sturdy one makes prep easier.
• Blender or immersion blender: For that silky-smooth texture. If you don’t have a blender, you can use a food processor, though the texture might not be as creamy.
• Large soup pot: You’ll need one big enough to hold all the ingredients for simmering.
• Wooden spoon: For stirring without scratching your pot.

If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in small batches. Just be cautious—it’s hot!

Preparation Method

1. Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Place the red bell peppers on the baking sheet and drizzle them with 2 tablespoons of olive oil. Use your hands to coat them evenly. Roast in the oven for 25-30 minutes, turning them occasionally, until the skin is charred and the peppers are soft.
3. Once the peppers are roasted, remove them from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a lid to let the peppers steam for about 10 minutes. This will make peeling the skin much easier.
4. While the peppers are steaming, heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
5. Add the minced garlic to the pot and sauté for another minute, just until fragrant. Be careful not to burn the garlic!
6. Peel the skins off the roasted peppers and remove the seeds. Roughly chop the peppers and add them to the pot along with the vegetable stock and tomato paste.
7. Bring the mixture to a simmer and let it cook for about 15 minutes. This helps all the flavors meld beautifully.
8. Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, work in small batches, blending until creamy.
9. Stir in the heavy cream and smoked paprika, and season with salt and pepper to taste. Return the pot to low heat and cook for another 5 minutes, stirring occasionally.
10. Ladle the soup into bowls and garnish with fresh basil leaves. Serve with crusty bread or a dollop of sour cream if desired.

Cooking Tips & Techniques

Here are some tips to ensure your creamy roasted red pepper soup is as delicious as possible:

• Roast your peppers properly: Make sure they’re evenly charred. This smoky flavor is what makes the soup so special.
• Peeling peppers: Steaming the roasted peppers in a covered bowl makes it easy to peel off the skin. Don’t skip this step!
• Blending: If using a regular blender, don’t fill it to the top—work in small batches to avoid spills or splatters.
• Seasoning: Taste as you go! Adjust the salt, pepper, and smoked paprika to suit your preferences.
• Make it ahead: The soup tastes even better the next day when the flavors have had more time to develop.

Variations & Adaptations

• Make it vegan: Swap out the heavy cream for coconut milk or a cashew cream. The soup will still be creamy and delicious!
• Add spice: If you like heat, toss in a pinch of red pepper flakes or a diced chili pepper before blending.
• Herb swap: Not a fan of basil? Try fresh parsley or cilantro instead for a different flavor profile.
• Cheesy twist: Stir in a handful of grated Parmesan or sharp cheddar for extra richness.
• Use jarred peppers: When fresh red peppers aren’t available, opt for high-quality jarred roasted red peppers. They work wonderfully in a pinch!

Serving & Storage Suggestions

This soup is best served warm, topped with fresh basil and a drizzle of olive oil for a touch of elegance. Pair it with slices of crusty bread or even a gooey grilled cheese sandwich for the ultimate comfort meal. A side salad with a tangy vinaigrette also complements the flavors beautifully.

If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. You can also freeze it for up to 3 months—just let it thaw overnight in the fridge before reheating.

To reheat, warm the soup gently on the stove over low heat, stirring occasionally, until it’s hot. The flavors deepen as it sits, so don’t be surprised if it tastes even better the next day!

Nutritional Information & Benefits

This creamy roasted red pepper soup packs a punch when it comes to nutrition:

• Calories: Approximately 200 per serving (depending on the cream used).
• Rich in vitamins: Red peppers are packed with Vitamin C and A, which support immune health and skin vitality.
• Low-carb option: This soup is naturally low in carbs, making it a great choice for those watching their carb intake.
• Antioxidants: Roasted peppers and garlic are known for their antioxidant properties, which combat free radicals.
• Dietary considerations: Can be adapted for vegan, gluten-free, and dairy-free diets with simple substitutions.

Conclusion

There’s something magical about a bowl of creamy roasted red pepper soup on a cool fall evening. The smoky sweetness of the peppers, the richness of the cream, and the touch of spice from the paprika—it all comes together to create the perfect comfort food. Whether you’re looking to wow your dinner guests or simply treat yourself, this recipe has everything you need.

Feel free to make this soup your own, whether it’s by swapping in different herbs, adding some heat, or making it dairy-free. I love this recipe because it’s simple yet so full of flavor, and it never fails to brighten up my day.

If you try this recipe, I’d love to hear from you! Leave a comment below and share your thoughts or any creative twists you added. Don’t forget to pin this recipe for later—it’s bound to become one of your favorite fall staples. Enjoy!

FAQs

Can I use jarred roasted red peppers instead of fresh ones?

Yes, jarred roasted red peppers work well in this recipe when fresh ones aren’t available. Just drain them before using!

Can I freeze this soup?

Absolutely! Allow the soup to cool completely, then store it in an airtight container. It can be frozen for up to 3 months.

Is this soup suitable for vegans?

Yes, simply swap out the heavy cream for a plant-based alternative like coconut milk or cashew cream.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread, garlic bread, or a grilled cheese sandwich. A fresh green salad is also a great side dish.

How do I reheat the soup?

Reheat the soup gently on the stovetop over low heat, stirring occasionally, until it’s warmed through. You can also microwave it in a microwave-safe bowl.

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