18 Creamy Roasted Red Peppers Soup Delicious Recipes
As the seasons change and winter approaches, there’s nothing like a warm and comforting bowl of soup to soothe the soul. And what better ingredient to add some excitement to your soups than the sweet and smoky flavor of roasted red peppers? In this article, we’ll explore 18 creamy and delicious recipes that feature roasted red peppers as the star of the show. From classic combinations with tomatoes and onions to spicy twists with lentils and paprika, there’s something for everyone in this mouth-watering collection.
Classic Roasted Red Pepper and Tomato Soup
Warm up with this comforting and flavorful soup that combines the sweetness of roasted red peppers with the tanginess of fresh tomatoes.
Ingredients:
– 2 large red bell peppers
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 4 cups chicken or vegetable broth
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet, drizzling with olive oil, and roasting for 30-40 minutes, or until charred.
3. Remove the peppers from the oven and let cool. Peel off the skin, discarding it, and chop the flesh into small pieces.
4. In a large pot, sauté the chopped onion and minced garlic in a little olive oil until softened.
5. Add the roasted red pepper, fresh tomatoes (or canned), broth, smoked paprika (if using), salt, and pepper. Simmer for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: About 45 minutes
Creamy Roasted Red Pepper Soup with Coconut Milk
Savor the sweet and smoky flavor of roasted red peppers blended with creamy coconut milk in this velvety soup. Perfect for a chilly evening or a cozy lunch.
Ingredients:
– 2 large red bell peppers
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1/2 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Roast the red peppers for 30-40 minutes, or until charred and blistered.
2. Remove the peppers from the oven and let them cool down. Peel off the skin, discarding it, and chop the flesh into small pieces.
3. In a large pot, sauté the onion and garlic in a little oil until softened. Add the roasted red pepper, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Blend the mixture with an immersion blender or transfer it to a blender and puree until smooth.
5. Stir in coconut milk and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Spicy Roasted Red Pepper and Lentil Soup
This hearty soup combines the sweetness of roasted red peppers with the warmth of spicy lentils, making it a perfect comfort food for any season. With its bold flavors and nutritious ingredients, this recipe is sure to become a new favorite.
Ingredients:
– 2 large red bell peppers
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast red bell peppers for 30-40 minutes, or until charred.
3. In a large pot, sauté onion and garlic in a little oil until softened.
4. Add lentils, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
5. Add roasted red peppers, vegetable broth, salt, and pepper. Bring to a boil, then simmer for 30-40 minutes or until lentils are tender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: Approximately 1 hour
Roasted Red Pepper and Sweet Potato Soup
Warm up with this vibrant and comforting soup, perfect for a chilly evening. Roasting the sweet potatoes and red peppers brings out their natural sweetness, while aromatics add depth to the broth.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 4-6 red bell peppers, seeded and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable or chicken broth
– Salt and pepper to taste
– Optional: heavy cream or Greek yogurt for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Meanwhile, roast red peppers in the oven for 15-20 minutes, or until blistered and charred.
4. In a large pot, sauté onion and garlic in remaining olive oil over medium heat until softened.
5. Add roasted sweet potatoes, red peppers, broth, salt, and pepper to the pot. Bring to a simmer.
6. Purée soup with an immersion blender or transfer to a blender.
7. Serve hot, topped with cream or yogurt if desired.
Cooking Time: 30-40 minutes
Garlicky Roasted Red Pepper and White Bean Soup
This hearty soup combines the rich flavors of roasted red peppers with creamy cannellini beans, all infused with a hint of garlic. Perfect for a cozy evening meal or as a comforting lunch.
Ingredients:
– 2 large red bell peppers
– 3 cloves of garlic, minced
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred.
3. Remove peppers from oven and let cool. Peel off skin, discarding it, and chop the flesh into small pieces.
4. In a large pot, sauté garlic in a little olive oil until fragrant.
5. Add roasted red pepper, cannellini beans, vegetable broth, and salt to taste. Simmer for 15-20 minutes or until heated through.
6. If desired, stir in heavy cream for added richness.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 40-50 minutes
Smoky Roasted Red Pepper and Paprika Soup
This hearty soup combines the sweet and smoky flavors of roasted red peppers with the warmth of paprika, perfect for a cozy evening meal. With its vibrant color and rich aroma, it’s sure to become a new favorite.
Ingredients:
– 4 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Place red peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred and blistered.
2. Remove peppers from the oven and let cool. Peel off skin, discarding it, and chop the flesh into large pieces.
3. In a large pot, sauté chopped onion and minced garlic in a little olive oil until softened. Add roasted red pepper, smoked paprika, cumin, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Carrot Soup with Ginger
Roasted Red Pepper and Carrot Soup with Ginger: A Sweet and Spicy Delight
This vibrant soup is a perfect blend of sweet roasted red peppers, carrots, and the warmth of ginger. Perfect for a chilly evening or as a soothing pick-me-up anytime.
Ingredients:
– 2 large red bell peppers
– 4 medium-sized carrots, peeled and chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes or until charred.
3. In a large pot, sauté the grated ginger in a little olive oil until fragrant.
4. Add the chopped carrots, roasted red peppers, and vegetable broth to the pot. Bring to a boil, then simmer for 20-25 minutes or until the carrots are tender.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Taste and adjust seasoning as needed. If desired, stir in heavy cream for added richness.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Chickpea Soup
This vibrant and flavorful soup is perfect for a cozy evening meal or a healthy lunch option. The roasted red peppers add a sweet and smoky depth to the creamy chickpeas.
Ingredients:
– 2 large red bell peppers
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, discarding it, and chop the flesh into small pieces.
4. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the chickpeas, roasted red peppers, vegetable broth, smoked paprika, salt, and pepper to the pot. Bring to a simmer.
6. Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together.
7. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 50-60 minutes
Roasted Red Pepper and Corn Chowder
This creamy chowder is a delicious twist on traditional corn soup, with the added smoky flavor of roasted red peppers. Perfect for a cozy night in or as a side dish for your next BBQ.
Ingredients:
– 2 large red bell peppers
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cups corn kernels (fresh or frozen)
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast red bell peppers for 30-40 minutes, or until charred and blistered.
2. Remove peppers from oven and let cool. Peel off skin, discarding it, and chop remaining flesh into small pieces.
3. In a large pot, sauté onion and garlic in olive oil over medium heat until softened.
4. Add corn kernels, chicken broth, roasted red pepper pieces, and heavy cream. Simmer for 10-15 minutes or until heated through.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Basil Soup
This vibrant soup is a perfect blend of sweet roasted red peppers and fragrant basil, creating a deliciously creamy and refreshing treat for any season. With just a few simple ingredients and steps, you can enjoy this flavorful soup in no time.
Ingredients:
– 2 large red bell peppers
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Remove from oven and let cool. Peel off skin, discarding it, and place peppers in a blender or food processor.
4. Add garlic, broth, and cream (if using). Blend until smooth.
5. Stir in chopped basil and season with salt and pepper to taste.
6. Serve warm or chilled, garnished with additional basil leaves if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Butternut Squash Soup
This vibrant soup combines the natural sweetness of roasted red peppers with the comforting warmth of butternut squash, perfect for a cozy evening meal. With its creamy texture and pop of color, it’s sure to impress.
Ingredients:
– 2 large red bell peppers
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast red peppers for 30-40 minutes, or until charred and blistered.
3. Cut the butternut squash in half lengthwise and roast for 45-50 minutes, or until tender.
4. In a large pot, sauté onion and garlic until softened.
5. Add roasted peppers, squash, and broth to the pot. Blend until smooth.
6. Stir in heavy cream or half-and-half, if using.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with chopped fresh herbs or croutons.
Cooking Time: 1 hour 15 minutes
Roasted Red Pepper and Potato Soup with Dill
Roasted Red Pepper and Potato Soup with Dill: A creamy and flavorful soup perfect for a cozy evening.
Ingredients:
– 2 large red bell peppers, roasted (see note)
– 3-4 medium-sized potatoes, peeled and diced
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 tablespoons unsalted butter
– 1 tablespoon fresh dill, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Roast the red bell peppers by placing them on a baking sheet and baking for about 45 minutes, or until charred and blistered.
2. In a large pot, sauté the onion and garlic in butter until softened.
3. Add the diced potatoes, broth, roasted red peppers, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, returning it to the pot.
5. Stir in heavy cream or half-and-half and chopped dill. Serve hot and enjoy!
Cooking Time: 45 minutes
Roasted Red Pepper and Spinach Soup
A flavorful and healthy soup that combines the sweetness of roasted red peppers with the nuttiness of spinach. This recipe is perfect for a quick and satisfying meal on a chilly day.
Ingredients:
– 2 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup fresh spinach leaves
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred.
3. Remove the peppers from the oven and let them cool down.
4. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
5. Add the roasted red peppers, broth, spinach, smoked paprika (if using), salt, and pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes or until the soup has reached your desired consistency.
7. Use an immersion blender to puree the soup, or transfer it to a blender in batches.
8. Taste and adjust seasoning as needed. If desired, add heavy cream or half-and-half for added richness.
9. Serve hot, garnished with chopped fresh herbs or croutons if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Quinoa Soup
Roasted Red Pepper and Quinoa Soup: A vibrant and nutritious soup that combines the sweet flavors of roasted red peppers with the nutty goodness of quinoa, perfect for a cozy evening meal.
Ingredients:
– 2 red bell peppers
– 1 cup quinoa, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14 oz)
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Roast the red peppers for 30-40 minutes, or until charred and blistered.
2. Cook quinoa according to package instructions. Drain and set aside.
3. In a large pot, sauté the onion and garlic in a little olive oil until softened.
4. Add the roasted peppers, vegetable broth, diced tomatoes, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Stir in cooked quinoa. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Fennel Soup
Roasted Red Pepper and Fennel Soup: A sweet and savory blend of roasted red peppers and crunchy fennel, perfect for a cozy evening meal.
Ingredients:
– 2 large red bell peppers
– 1 bulb of fennel, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, discarding it, and chop the flesh into small pieces.
4. In a large pot, sauté the chopped fennel in a little olive oil until tender, about 5-7 minutes.
5. Add the roasted red pepper to the pot, along with broth and cream (if using). Bring to a simmer.
6. Purée the soup with an immersion blender or regular blender.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-50 minutes
Roasted Red Pepper and Cauliflower Soup
This creamy soup is a perfect blend of sweet and savory flavors, with the natural sweetness of roasted red peppers and cauliflower. A simple yet impressive dish that’s sure to please.
Ingredients:
– 2 large red bell peppers
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred.
3. Remove from heat and let cool. Peel off skin, discarding it, and chop the flesh into small pieces.
4. In a large pot, sauté the chopped onion in olive oil until softened.
5. Add the roasted pepper mixture, cauliflower, vegetable broth, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes or until cauliflower is tender.
6. Blend soup with an immersion blender or transfer to a blender and puree.
7. If desired, stir in heavy cream for added richness.
8. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Leek Soup
Roasted Red Pepper and Leek Soup Recipe Summary: This flavorful soup combines the sweetness of roasted red peppers with the subtle oniony flavor of leeks, resulting in a creamy and comforting meal perfect for any time of year.
Ingredients:
– 4 large leeks, white and light green parts only
– 2 red bell peppers
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss leeks with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Peel the roasted red peppers and remove seeds and membranes. Cut into large pieces.
4. In a large pot, combine roasted leeks, red peppers, broth, and cream. Bring to a simmer over medium heat.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour 10 minutes
Roasted Red Pepper and Mushroom Soup
Roasted Red Pepper and Mushroom Soup Recipe
Summary: This creamy and flavorful soup is perfect for a cozy evening meal or as a comforting treat any time of the year. The roasted red peppers add a sweet and smoky depth to the rich mushroom broth.
Ingredients:
– 2 large red bell peppers
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (button, cremini, or shiitake), sliced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt. Roast for 30-40 minutes, or until charred and blistered.
3. In a large pot, sauté the chopped onion and sliced mushrooms in a little bit of oil until tender.
4. Add roasted red peppers, vegetable broth, and heavy cream to the pot. Bring to a simmer and cook for 15-20 minutes or until flavors have melded together.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 45-60 minutes
Summary
Get ready to warm up with these 18 creamy roasted red peppers soup recipes! From classic combinations like Roasted Red Pepper and Tomato Soup, to unique twists like Spicy Roasted Red Pepper and Lentil Soup, there’s something for everyone. Coconut milk adds a rich flavor in Creamy Roasted Red Pepper Soup, while smoky notes come from paprika in Smoky Roasted Red Pepper and Paprika Soup. Try pairing roasted red peppers with sweet potatoes, carrots, or chickpeas for added depth and nutrition. These soups are sure to become new favorites!