There’s nothing quite like a bowl of Roasted Red Pepper Soup to brighten your day with a perfect blend of smoky, sweet, and savory flavors. This recipe combines deeply caramelized vegetables with creamy coconut milk and fresh herbs, resulting in a comforting, vibrant soup that’s perfect for chilly evenings or whenever you crave something nourishing and full of color. With just a handful of fresh ingredients and an easy, roast-and-blend method, you’ll discover why this Roasted Red Pepper Soup quickly becomes a staple at any table.

Roasted Red Pepper Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this soup is in its simplicity: each ingredient is carefully chosen to amplify flavor, texture, and color. Let’s take a closer look at what makes each component shine in this Roasted Red Pepper Soup.

Yellow onion: Lends natural sweetness and a gentle depth of flavor after roasting.
Carrots: Their subtle sweetness and color add body to the finished soup.
Red bell peppers: The heart of this soup, they roast beautifully for an intense, smoky sweetness.
Cherry tomatoes: Roasting these brings out their juicy tang, enhancing the soup’s freshness.
Whole head of garlic: Roasted garlic turns wonderfully mellow and rich, infusing the soup with aromatics.
Salt and pepper: Essential for balancing flavors—season to taste at each step.
Fresh thyme: Adds an earthy, herbaceous note that complements the roasted vegetables.
Fresh rosemary: Its fragrant, piney aroma ties the flavors together beautifully.
Vegetable broth: Use for blending, adding as much as needed for the perfect creamy consistency.
Coconut milk (or soy milk): Delivers luscious creaminess and a hint of natural sweetness—either plant-based option works well.

How to Make Roasted Red Pepper Soup

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Roughly chop the onion, carrots, and red bell peppers—no need for perfection! Scatter them on the prepared sheet along with the whole cherry tomatoes and the halved head of garlic (leave the skin on for garlic so it can caramelize gently). These vegetables will become beautifully golden and soft, the perfect base for your Roasted Red Pepper Soup.

Step 2: Season and Roast

Lightly drizzle everything with olive oil if you wish, then generously sprinkle salt, pepper, and the fresh thyme and rosemary sprigs over the top. Slide the tray into the oven and let the magic happen. Roast the vegetables for 25 to 30 minutes, until they’re tender and caramelized at the edges. This step brings out all those fantastic sweet and smoky flavors that make this soup irresistible.

Step 3: Blend to Creamy Perfection

Once the vegetables are roasted and your kitchen smells incredible, transfer them to a blender. Carefully squeeze the softened garlic cloves from their skins—this gives the soup a gentle richness without any harsh, raw garlic flavor. Pour in the coconut milk (or soy milk) and start with a cup of vegetable broth, adding more if you like a thinner soup. Blend until everything’s silky-smooth and creamy. Taste and adjust the seasoning, adding extra salt and pepper as needed; you’re aiming for a gorgeous, balanced Roasted Red Pepper Soup.

Step 4: Serve and Enjoy

Pour the luscious, steaming soup into your favorite bowls. Serve it warm, ideally with some crusty bread for dipping or a side salad. Each bite is a celebration of roasted vegetables with an incredible velvety finish—a feast for the senses and always a crowd-pleaser.

How to Serve Roasted Red Pepper Soup

Garnishes

Dress up your Roasted Red Pepper Soup with a sprinkle of fresh herbs like chopped parsley or basil for a pop of green. A swirl of coconut milk or a drizzle of olive oil adds a fancy touch and extra creaminess. For texture, try topping with croutons, toasted seeds, or a smattering of finely chopped roasted red peppers.

Side Dishes

This soup pairs delightfully with chunky slices of toasted sourdough, garlic bread, or a simple green salad dressed with a tangy vinaigrette. For a heartier meal, serve alongside a grilled cheese sandwich or roasted chickpeas for crunch.

Creative Ways to Present

Serve Roasted Red Pepper Soup in mini cups or shot glasses for a fun appetizer at gatherings. Try hollowed-out bread bowls for a rustic café vibe, or pour it over cooked grains for a twist on a grain bowl. Top each serving with a tiny dollop of vegan yogurt or a sprinkle of smoked paprika for visual flair.

Make Ahead and Storage

Storing Leftovers

Let any leftover Roasted Red Pepper Soup cool fully before transferring to an airtight container. It stays fresh in the refrigerator for up to 4 days, and reheats beautifully without losing its silky texture or bold flavor.

Freezing

This soup is a freezer’s best friend! Pour cooled soup into freezer-safe containers (leave a little room for expansion). Freeze for up to 2 months. Thaw overnight in the fridge before reheating, so you always have a cozy meal on standby.

Reheating

To reheat, simply pour the soup into a saucepan and warm it gently over medium heat, stirring occasionally. If the texture is too thick, add a splash of water or broth to loosen. Microwave reheating works well too—cover and heat in short bursts, stirring in between for even warming.

FAQs

Can I use jarred roasted red peppers instead of fresh?

Absolutely! Jarred roasted red peppers work in a pinch. Just drain and rinse them, then add them directly to the blender. You’ll miss a bit of oven-roasted sweetness, but your Roasted Red Pepper Soup will still be vibrant and delicious.

Is this soup spicy?

Nope, this recipe isn’t spicy by default. If you love a little kick, add a pinch of crushed red pepper flakes to the vegetables before roasting or blend in a bit of fresh chili for subtle heat.

Can I make this soup fully plant-based?

Definitely! Roasted Red Pepper Soup is already vegan if you use coconut or soy milk and check that your broth is plant-based. It’s creamy and totally dairy-free, so everyone can enjoy a bowl.

What’s the best way to blend hot vegetables?

Be careful blending hot ingredients—work in batches if necessary and never fill the blender more than halfway. For extra safety, let the veggies cool a few minutes or use an immersion blender right in the pot for a fuss-free method.

How do I make the soup thinner or thicker?

Easy! Add more vegetable broth while blending for a thinner, pourable consistency. For a thicker, more velvety Roasted Red Pepper Soup, simply use less broth or more coconut milk until you get the texture you love.

Final Thoughts

If you’re searching for a showstopping, soul-warming recipe, this Roasted Red Pepper Soup is sure to hit the spot. It’s simple, versatile, and absolutely bursting with flavor—so go ahead and whip up a batch! Your tastebuds (and anyone lucky enough to share a bowl) will thank you.