If there’s a soup that can truly brighten your day from the inside out, it’s Roasted Red Pepper Soup. This vibrant bowl boasts velvety texture, irresistible sweetness from roasted veggies, and just the right hint of herbs. Every spoonful is comforting and deeply flavorful, making it one of those go-to recipes you’ll want to share with everyone you know—or maybe just keep all to yourself.

Roasted Red Pepper Soup Recipe - Recipe Image

Ingredients You’ll Need

Roasted Red Pepper Soup comes together with just a handful of everyday, colorful ingredients—each one playing an important part in building the soup’s incredible depth of flavor and creamy consistency. Here’s what you’ll need (plus tips for making the most of each).

Yellow onion: Adds savory depth and gentle sweetness as it roasts alongside the peppers.
Carrots: Give the soup extra body and a subtle earthy sweetness that balances the peppers’ flavor.
Red bell peppers: The star of the show—they roast up tender, sweet, and bursting with color and vitamin C.
Cherry tomatoes: Offer juicy brightness and a touch of tang, making every bite lively and fresh.
Garlic: Roasting mellows sharpness into a buttery, aromatic richness that infuses the whole soup.
Salt and pepper: Essential for seasoning; taste as you go to bring out all the fresh flavors.
Thyme (fresh): Brings herbaceous notes that mingle perfectly with the roasted veggies—don’t skip it if you can help it!
Rosemary (fresh): Infuses the soup with piney, fragrant depth and an unmistakably cozy aroma.
Vegetable broth: The liquid base for blending; start with less and add more until you reach your perfect consistency.
Coconut milk (or soy milk): Makes everything silky and creamy, with a lovely, subtle sweetness—either works, so use what you love.

How to Make Roasted Red Pepper Soup

Step 1: Prep and Roast the Veggies

Start by preheating the oven to 400°F (200°C) and getting your baking sheet ready with parchment paper. This is your moment to chop: give the onion and carrots a rough dice, quarter the red bell peppers, and simply halve the whole head of garlic crosswise. Everything goes straight onto the baking sheet, along with the whole cherry tomatoes. This big oven-roast is what builds deep smoky-sweet flavor, so spread them out and get ready for magic.

Step 2: Season and Roast

Drizzle the veggies with olive oil if you like a little extra richness, though it’s optional. Sprinkle generously with salt, pepper, and tuck the thyme and rosemary sprigs among the vegetables. Pop the pan in the oven and roast for 25 to 30 minutes, until you see the edges caramelizing and everything looking tender and golden. The aroma alone is worth savoring!

Step 3: Blend into Soup

Once the vegetables have finished roasting, squeeze those soft garlic cloves out of their papery skins right into your blender (don’t be shy, all that flavor is gold). Add the roasted veggies, pour in the coconut or soy milk, and start with 1 cup of vegetable broth—blend everything until it’s smooth and irresistibly creamy. Taste, adjust salt and pepper if needed, and add extra broth for a thinner consistency if you prefer.

Step 4: Serve and Enjoy

Ladle your gorgeous Roasted Red Pepper Soup into bowls while it’s piping hot. Now’s the time for crusty bread on the side, if you’re so inclined. The soup is beautiful as-is but plays especially well with a zippy garnish or two (see below!). Warm, vibrant, and full of homey goodness—enjoy every spoonful.

How to Serve Roasted Red Pepper Soup

Garnishes

Elevate your Roasted Red Pepper Soup with a swirl of coconut milk or a sprinkle of chopped fresh herbs like parsley or chives. For a playful crunch, add toasted pumpkin seeds or buttery croutons. A drizzle of good olive oil or even a touch of smoked paprika on top makes it eye-catching and even more flavorful.

Side Dishes

A soup this silky loves a warm, crusty bread for dunking—think sourdough, baguette, or a thick slice of whole grain. For a full meal, pair it with a simple green salad tossed in a tangy vinaigrette, or serve alongside a gooey grilled cheese. Roasted chickpeas make a fantastic protein-packed side for a little extra something.

Creative Ways to Present

Serve Roasted Red Pepper Soup in small mugs or shot glasses for a cozy appetizer at gatherings. For family dinners, pour it into rustic bowls and add everyone’s favorite toppings buffet-style. For a bit of fancy flair, finish each bowl with microgreens or even a sprinkle of feta cheese crumbles.

Make Ahead and Storage

Storing Leftovers

Once cooled, stash any leftover Roasted Red Pepper Soup in an airtight container in the fridge. It keeps beautifully for up to four days, making it perfect for meal prep or quick work lunches. The flavors deepen as it sits, so it’s even tastier the next day.

Freezing

This soup freezes like a dream. Just pour cooled soup into freezer-safe containers, leaving a bit of space at the top for expansion, and store for up to three months. Thaw overnight in the fridge or gently reheat straight from frozen in a pot if you’re in a pinch.

Reheating

To reheat, warm the soup gently on the stove over medium heat, stirring occasionally until hot. If it has thickened in the fridge or freezer, splash in a bit more broth or coconut milk to loosen it up. Avoid boiling—gentle heating keeps the flavors and creamy texture at their best.

FAQs

Can I use jarred roasted red peppers instead of fresh?

You can absolutely substitute jarred roasted red peppers in a pinch! Just use about three cups, rinse them well, and add them to the blender with the other roasted veggies. The flavor will be a little smokier, and you’ll skip the roasting step for the peppers themselves—super handy for busy days.

Is this soup spicy?

Roasted Red Pepper Soup is naturally sweet and mellow, not spicy. But if you want a little kick, try adding a pinch of red pepper flakes to the veggies before roasting, or garnish finished bowls with a swirl of hot sauce.

Can I make this soup without coconut milk?

Definitely! Feel free to use unsweetened soy milk or even regular dairy milk if you don’t need a dairy-free soup. The coconut milk adds subtle richness, but the soup is still deliciously creamy with your favorite milk alternatives.

How do I make it extra smooth?

For the silkiest Roasted Red Pepper Soup, blend it a little longer than you think you need—about two minutes does the trick. Using a high-speed blender also helps, and don’t forget to strain the soup through a fine mesh sieve for an ultra-luxe finish if you want to impress.

What other herbs can I use?

Basil, oregano, or tarragon all pair beautifully with red pepper flavors. Fresh basil scattered over finished bowls is especially delightful in summer, or try a pinch of dried Italian seasoning roasted with the veggies if fresh herbs aren’t available.

Final Thoughts

Roasted Red Pepper Soup is pure bowlful-of-sunshine comfort—vibrant, nourishing, and so easy to love. Try it just once and it might become your new favorite, too. I can’t wait for you to taste this bright and cozy classic!

Roasted Red Pepper Soup Recipe