20 Creamy Roasted Red Peppers Soup Delicious Recipes

Mmm… there’s nothing quite like a warm, velvety bowl of roasted red pepper soup to soothe the soul on a crisp autumn day. Whether you’re craving a quick weeknight dinner or planning a cozy weekend meal, these 20 creamy recipes will transform simple ingredients into extraordinary comfort food. Get ready to discover your new favorite soup—each spoonful promises to be more delicious than the last!

Classic Roasted Red Pepper and Tomato Soup

Zesty doesn’t even begin to describe this cozy hug in a bowl! Get ready to transform humble veggies into a velvety masterpiece that’ll make canned soup weep with envy. This roasted red pepper and tomato soup is about to become your new cold-weather BFF.

Ingredients

– 4 large red bell peppers, vibrant and firm
– 6 ripe Roma tomatoes, plump and juicy
– 1 large yellow onion, coarsely chopped
– 4 cloves garlic, peeled and smashed
– 3 tablespoons rich extra virgin olive oil
– 4 cups robust vegetable broth
– 1/2 cup heavy cream, luxuriously thick
– 1 teaspoon smoked paprika, deeply aromatic
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 10 fresh basil leaves, fragrant and torn

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers and Roma tomatoes, removing stems and seeds.
3. Arrange pepper halves and tomato halves cut-side down on the prepared baking sheet.
4. Scatter chopped onion and smashed garlic cloves around the peppers and tomatoes.
5. Drizzle everything with 2 tablespoons of extra virgin olive oil, ensuring even coating.
6. Roast for 25-30 minutes until peppers are charred and tomatoes have collapsed.
7. Transfer roasted vegetables to a blender, scraping all pan juices and browned bits in too.
8. Add vegetable broth and smoked paprika to the blender.
9. Blend on high speed for 2 full minutes until completely smooth and velvety.
10. Pour the blended mixture into a large pot over medium heat.
11. Stir in heavy cream, coarse sea salt, and freshly cracked black pepper.
12. Simmer gently for 10 minutes, stirring occasionally—don’t let it boil!
13. Remove from heat and stir in torn fresh basil leaves.
14. Ladle into bowls and drizzle with remaining 1 tablespoon of extra virgin olive oil. Marvelous velvety texture meets smoky sweetness in every spoonful. The charred pepper notes dance with creamy tomato richness, perfect for dunking grilled cheese or swirling with pesto for an extra flavor boost.

Creamy Roasted Red Pepper Soup with Coconut Milk

Kick your basic soup game to the curb, because we’re diving spoon-first into a bowl of pure velvet magic that’ll make your taste buds do a happy dance. This isn’t your grandma’s tomato soup—this is a smoky, creamy dream with a tropical twist that’s so good, you might just consider eating it for breakfast (no judgment here).

Ingredients

– 4 large, sweet red bell peppers
– 1 large yellow onion, roughly chopped
– 3 cloves of fragrant garlic, peeled
– 2 tablespoons of rich extra virgin olive oil
– 1 (13.5 ounce) can of creamy, full-fat coconut milk
– 2 cups of robust vegetable broth
– 1 teaspoon of sweet, smoked paprika
– 1/2 teaspoon of finely ground black pepper
– 1/2 teaspoon of flaky sea salt
– Fresh basil leaves for a fragrant garnish

Instructions

1. Preheat your oven to a roaring 425°F (218°C).
2. Halve the red bell peppers and remove the stems and seeds.
3. Toss the pepper halves, chopped onion, and garlic cloves with the extra virgin olive oil on a large, rimmed baking sheet until everything is glistening and well-coated.
4. Roast the vegetables for 25–30 minutes, until the peppers are beautifully charred and the onions are tender and golden at the edges. (Pro tip: Don’t crowd the pan—this ensures everything roasts evenly instead of steaming!)
5. Carefully transfer the hot, roasted vegetables to a high-powered blender.
6. Pour in the creamy coconut milk and robust vegetable broth.
7. Add the sweet smoked paprika, finely ground black pepper, and flaky sea salt.
8. Blend on high for 60–90 seconds, until the soup is completely smooth and velvety. (Pro tip: If your blender has a vent hole in the lid, remove the center cap and cover it with a towel to allow steam to escape safely and prevent a soup explosion.)
9. Pour the blended soup into a medium saucepan and warm it over medium heat for 5–7 minutes, stirring occasionally, until it’s heated through and steaming.
10. Ladle the soup into bowls and garnish with fresh basil leaves. (Pro tip: For an extra flavor boost, drizzle a little extra olive oil over the top just before serving.)
But the real magic is in that first spoonful—it’s luxuriously smooth with a deep, smoky sweetness from the roasted peppers, perfectly balanced by the creamy coconut milk. Try serving it with a grilled cheese sandwich for the ultimate cozy combo, or chill it for a refreshing cold soup that’s surprisingly elegant.

Spicy Roasted Red Pepper and Lentil Soup

Picture this: you’re craving something that hugs your soul while giving your taste buds a spicy little high-five. This roasted red pepper and lentil situation is basically a cozy sweater for your stomach, with just enough kick to keep things interesting.

Ingredients

• 2 tablespoons rich extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes
• 4 large roasted red peppers, roughly chopped
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until golden and aromatic.
4. Sprinkle in the smoked paprika and red pepper flakes, toasting for 30 seconds to release their oils.
5. Add the chopped roasted red peppers and cook for 3 minutes until slightly softened.
6. Tip in the rinsed lentils and vegetable broth, bringing to a rolling boil.
7. Reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.
8. Carefully transfer the soup to a blender and puree until completely smooth.
9. Return the pureed soup to the pot over low heat.
10. Stir in the heavy cream until fully incorporated and heated through.
11. Add the fresh lemon juice and sea salt, stirring to combine.
12. Ladle into bowls and garnish with chopped fresh parsley.

Seriously velvety with a smoky-spicy kick that builds gradually, this soup practically begs for a crusty bread companion. Try swirling in an extra drizzle of cream or topping with crispy chickpeas for textural contrast that’ll make your spoon very happy.

Roasted Red Pepper Soup with Garlic and Basil

Nope, your boring soup days are officially over! This roasted red pepper concoction is about to become your new autumn obsession, delivering cozy vibes with a serious flavor punch that’ll make your taste buds do a happy dance. Get ready to slurp your way to soup nirvana—no sad, watery broths allowed here.

Ingredients

– 4 large red bell peppers, vibrant and firm
– 2 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 medium yellow onion, finely chopped
– 4 cups vegetable broth, savory and warm
– 1/2 cup heavy cream, luxuriously thick
– 1/4 cup fresh basil leaves, fragrant and roughly chopped
– 1 teaspoon smoked paprika, earthy and aromatic
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon cracked black pepper, freshly ground

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers, remove stems and seeds, and place them cut-side down on the baking sheet.
3. Roast peppers for 25–30 minutes until skins are charred and blistered, rotating the pan halfway for even cooking.
4. Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins—this makes peeling a breeze.
5. Peel off the charred skins from the peppers and discard them; roughly chop the tender flesh.
6. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
7. Sauté chopped onion for 5–7 minutes until translucent and fragrant, stirring occasionally to prevent burning.
8. Add minced garlic and cook for 1 minute until golden and aromatic, being careful not to let it brown.
9. Stir in chopped roasted peppers, vegetable broth, smoked paprika, salt, and black pepper.
10. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes to meld flavors.
11. Carefully blend the soup until smooth using an immersion blender, or transfer in batches to a countertop blender (tip: vent the blender lid to avoid steam buildup).
12. Stir in heavy cream and fresh basil, heating for 2–3 minutes until warmed through but not boiling.

Earthy, velvety, and kissed with smoky sweetness, this soup wraps you in a cozy hug with every spoonful. Try swirling in a dollop of Greek yogurt or topping with crispy croutons for a textural showdown—it’s basically a warm blanket in a bowl, but way more delicious.

Smoky Roasted Red Pepper and Sweet Potato Soup

Unbelievably, this soup manages to be both ridiculously cozy and secretly healthy—like your favorite sweater that also does your taxes. When smoky roasted peppers cozy up with sweet potatoes in a creamy blend, you get a bowl that’s basically a hug from the inside out. It’s the kind of effortless magic that makes you look like a kitchen wizard with minimal effort.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 3 large red bell peppers, seeds removed and quartered
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 3 tablespoons rich extra virgin olive oil
• 4 cups robust vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1/2 cup heavy cream
• Salt to season
• Fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes, red pepper quarters, chopped onion, and smashed garlic with the olive oil on the baking sheet.
3. Roast the vegetables for 25–30 minutes until the sweet potatoes are fork-tender and the pepper skins are lightly charred. Tip: Don’t crowd the pan—spread everything in a single layer for even roasting.
4. Transfer the roasted vegetables to a large pot over medium heat.
5. Add the vegetable broth, smoked paprika, and black pepper to the pot.
6. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
7. Carefully blend the soup with an immersion blender until completely smooth. Tip: If using a countertop blender, work in batches and vent the lid to avoid steam explosions.
8. Stir in the heavy cream and heat through for 2–3 minutes without boiling.
9. Season with salt, starting with 1/2 teaspoon and adjusting as needed. Tip: Taste after each pinch—soups can go from perfectly seasoned to salt lick fast.
10. Ladle the soup into bowls and garnish with fresh parsley.

Gloriously velvety and packed with smoky-sweet depth, this soup feels indulgent without the guilt. The creamy texture clings to your spoon while the charred pepper notes keep things interesting. Try swirling in a dollop of Greek yogurt or topping with crunchy croutons for a textural party in your bowl.

Roasted Red Pepper Soup with Goat Cheese Swirl

Brace yourselves, soup season enthusiasts, because we’re about to elevate your cozy game from ‘meh’ to ‘magnificent’ with a bowl that’s basically a warm hug from a Mediterranean garden. This roasted red pepper and goat cheese situation is so delightfully smooth and tangy, it might just make you forget all about that questionable pumpkin spice latte you had this morning.

Ingredients

– 4 large, sweet red bell peppers
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, roughly chopped
– 3 cloves of aromatic garlic, minced
– 4 cups of robust vegetable broth
– 1/2 cup of heavy cream
– 4 ounces of creamy, tangy goat cheese
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of finely ground black pepper
– 1/2 teaspoon of sea salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers in half lengthwise, then remove the stems and seeds.
3. Arrange the pepper halves cut-side down on the prepared baking sheet and drizzle with 1 tablespoon of olive oil.
4. Roast the peppers for 25-30 minutes until the skins are completely blackened and blistered.
5. Transfer the hot peppers to a bowl and cover tightly with plastic wrap—this creates steam that makes peeling effortless.
6. While peppers cool, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
7. Add the chopped onion and cook for 6-8 minutes until translucent and fragrant.
8. Stir in the minced garlic and cook for 1 minute until just golden—don’t let it burn or it’ll turn bitter.
9. Peel the blackened skins from the roasted peppers—they should slip off easily—and discard them.
10. Add the peeled roasted peppers to the pot along with vegetable broth, smoked paprika, black pepper, and sea salt.
11. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes to let flavors meld.
12. Carefully transfer the soup in batches to a blender and puree until perfectly smooth—hold the lid down with a towel for safety.
13. Return the pureed soup to the pot and stir in the heavy cream.
14. Warm the soup over low heat for 3-4 minutes until heated through—don’t let it boil after adding cream.
15. In a small bowl, whisk the goat cheese with 2 tablespoons of hot soup until smooth and pourable.
16. Ladle the soup into bowls and artistically swirl the goat cheese mixture on top using a spoon.

Expect a velvety texture that coats your spoon beautifully, with the sweet smokiness of roasted peppers playing perfectly against the tangy goat cheese swirl. Try serving it with crusty garlic bread for dipping, or get fancy by garnishing with fresh thyme and a drizzle of chili oil for an extra kick that’ll make your taste buds do a happy dance.

Roasted Red Pepper and Chickpea Soup

Ready to transform your basic soup game into something that’ll make your taste buds do a happy dance? This roasted red pepper and chickpea concoction is the cozy hug your autumn cravings have been desperately seeking—no complicated chef skills required, just pure comfort in a bowl.

Ingredients

• 2 large, vibrant red bell peppers, halved and seeded
• 1 can (15 oz) plump chickpeas, thoroughly rinsed and drained
• 1 medium yellow onion, roughly chopped
• 3 cloves aromatic garlic, smashed
• 3 tablespoons rich extra virgin olive oil
• 4 cups robust vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1/2 cup velvety heavy cream
• Fresh parsley leaves for garnish
• Crusty artisan bread for serving

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Arrange the halved red bell peppers skin-side up on the prepared baking sheet.
3. Drizzle 1 tablespoon of olive oil over the peppers, ensuring they’re lightly coated.
4. Roast the peppers for 25-30 minutes until the skins are charred and blistered.
5. Transfer the hot peppers to a bowl and cover tightly with plastic wrap for 10 minutes—this steam bath makes peeling effortless.
6. While peppers steam, heat remaining 2 tablespoons olive oil in a large pot over medium heat.
7. Sauté the chopped onion for 5-7 minutes until translucent and fragrant.
8. Add smashed garlic and cook for 1 minute until golden and aromatic.
9. Stir in chickpeas, smoked paprika, and black pepper, toasting for 2 minutes to deepen flavors.
10. Peel the blackened skins from the roasted peppers—they should slip off easily—and add the tender flesh to the pot.
11. Pour in vegetable broth and bring to a vigorous boil.
12. Reduce heat to low, cover, and simmer for 15 minutes to meld flavors.
13. Carefully blend the soup until perfectly smooth using an immersion blender.
14. Stir in heavy cream until fully incorporated and heated through.
15. Ladle the soup into bowls and garnish with fresh parsley.
16. Serve immediately with thick slices of crusty bread for dipping.

Oh, the glorious silkiness that awaits—this soup achieves that dreamy, velvety texture that clings to your spoon like a warm embrace. The smoky sweetness from those properly charred peppers plays beautifully against the earthy chickpeas, creating depth that’ll have you questioning all previous soup experiences. Try swirling in an extra drizzle of olive oil and crumbling that bread right into the bowl for maximum cozy-factor immersion.

Roasted Red Pepper Soup with Harissa and Yogurt

Just when you thought soup couldn’t get any more exciting, this roasted red pepper number crashes the party with spicy harissa and cool yogurt vibes. It’s basically the culinary equivalent of that friend who shows up wearing sequins to a casual brunch—unexpected, fabulous, and impossible to ignore. Get ready to transform humble peppers into a velvety dream that’ll have your taste buds doing cartwheels.

Ingredients

– 4 large vibrant red bell peppers
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves aromatic garlic, minced
– 2 tablespoons fiery harissa paste
– 4 cups rich vegetable broth
– 1 cup creamy plain Greek yogurt
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1 teaspoon flaky sea salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers lengthwise and remove all seeds and membranes.
3. Arrange pepper halves cut-side down on the baking sheet and drizzle with 1 tablespoon olive oil.
4. Roast peppers for 25-30 minutes until skins are charred and blistered.
5. Transfer roasted peppers to a bowl and cover tightly with plastic wrap for 15 minutes—this steam bath makes peeling effortless.
6. While peppers steam, heat remaining olive oil in a large pot over medium heat.
7. Sauté diced onion for 5-7 minutes until translucent and fragrant.
8. Add minced garlic and cook for 1 minute until golden but not browned.
9. Stir in harissa paste and smoked paprika, toasting the spices for 30 seconds to unlock their full flavor potential.
10. Carefully peel the blackened skins from the roasted peppers and discard.
11. Add peeled peppers to the pot along with vegetable broth, salt, and black pepper.
12. Bring soup to a boil, then reduce heat and simmer uncovered for 20 minutes.
13. Carefully blend the soup until perfectly smooth using an immersion blender—or work in batches with a countertop blender.
14. Whisk 1/2 cup Greek yogurt into the soup until fully incorporated.
15. Ladle soup into bowls and top each with a generous dollop of remaining yogurt.

Seriously velvety with a kick that builds slowly, this soup delivers warmth and complexity in every spoonful. The harissa provides smoky heat that plays beautifully against the creamy yogurt swirls—try serving it with crusty bread for dipping or topped with toasted pumpkin seeds for crunch.

Roasted Red Pepper and Butternut Squash Soup

Aren’t you tired of soups that taste like they’ve given up on life? This roasted red pepper and butternut squash number is basically the soup equivalent of putting on your favorite cozy sweater—except you get to eat it, which is way better than just looking fashionable while freezing.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 4 cups butternut squash, peeled and cubed into 1-inch pieces
– 2 large red bell peppers, seeded and quartered
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon smoked paprika
– ½ teaspoon finely ground black pepper
– 1 teaspoon sea salt
– Fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes and red bell pepper quarters with 1 tablespoon of olive oil, then spread them in a single layer on the baking sheet.
3. Roast for 25–30 minutes, until the squash is fork-tender and the peppers have slightly charred edges.
4. While roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
5. Sauté the chopped onion for 5–7 minutes, until translucent and fragrant.
6. Add the minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
7. Tip: Let those roasted veggies cool for a few minutes before handling—trust me, your fingers will thank you.
8. Peel the skin off the roasted red peppers; it should slip off easily if they’re properly roasted.
9. Transfer the peeled peppers and roasted squash to the pot with the onions and garlic.
10. Pour in the vegetable broth, then bring everything to a gentle boil.
11. Reduce the heat to low, cover, and simmer for 15 minutes to let the flavors meld.
12. Carefully blend the soup until smooth using an immersion blender or countertop blender.
13. Tip: If using a countertop blender, work in batches and leave the lid vented to avoid a soup explosion—safety first, deliciousness second.
14. Stir in the heavy cream, smoked paprika, black pepper, and sea salt.
15. Heat for another 3–5 minutes, until warmed through but not boiling.
16. Tip: For extra silkiness, strain the soup through a fine-mesh sieve—it’s a game-changer for texture enthusiasts.
17. Ladle into bowls and garnish with fresh parsley.
Oh, the velvety smoothness of this soup hugs your spoon like a warm embrace, with smoky-sweet notes from the roasted veggies playing tag on your taste buds. Serve it alongside crusty bread for dipping, or get fancy with a drizzle of chili oil and toasted pumpkin seeds for crunch.

Roasted Red Pepper Soup with Crispy Prosciutto

Ever had a soup so good it makes you want to write a love letter to your blender? Enter this roasted red pepper masterpiece, where sweet, smoky peppers tango with crispy, salty prosciutto in a bowl of pure comfort. It’s the kind of cozy hug your taste buds didn’t know they needed until now.

Ingredients

• 4 large, vibrant red bell peppers
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups rich chicken or vegetable broth
• 1/2 cup heavy cream
• 4 thin slices prosciutto
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers, remove the seeds and stems, and place them cut-side down on the baking sheet.
3. Roast the peppers for 25–30 minutes until the skins are charred and blistered.
4. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
5. While the peppers steam, heat 1 tablespoon of olive oil in a large pot over medium heat.
6. Add the diced onion and cook for 5–7 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 minute until aromatic.
8. Peel the skins off the roasted peppers and add them to the pot.
9. Pour in the broth, smoked paprika, black pepper, and salt, then bring to a simmer.
10. Let the soup simmer for 15 minutes to meld the flavors.
11. Carefully blend the soup until smooth using an immersion blender or standard blender.
12. Stir in the heavy cream and heat through for 2–3 minutes.
13. In a separate skillet, crisp the prosciutto slices over medium heat for 2–3 minutes per side until golden and crunchy.
14. Crumble the crispy prosciutto over the soup before serving.

What you get is a velvety, luxurious soup with a smoky-sweet backbone from those roasted peppers, punctuated by the salty crunch of prosciutto. Try serving it with a swirl of cream and a sprinkle of fresh herbs for a restaurant-worthy touch that’ll have everyone asking for seconds.

Roasted Red Pepper and White Bean Soup

Venture into the world of cozy comfort with a soup that’s basically a hug in a bowl—roasted red peppers and creamy white beans team up to create a velvety, vibrant masterpiece that’ll make your taste buds do a happy dance.

Ingredients

– 2 large, charred roasted red peppers
– 2 cups creamy canned cannellini beans, rinsed
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups rich vegetable broth
– 1/4 cup extra virgin olive oil
– 1/2 cup heavy cream
– 1 tsp smoked paprika
– 1/2 tsp freshly cracked black pepper
– 1 tsp kosher salt

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté for 5–7 minutes, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, just until golden but not browned.
4. Tip: Toasting the garlic lightly enhances its flavor without bitterness.
5. Pour in the vegetable broth, then add the charred roasted red peppers and rinsed cannellini beans.
6. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes.
7. Carefully transfer the soup in batches to a blender, blending each until completely smooth.
8. Tip: Blend in small batches to avoid hot splatters and ensure a silky texture.
9. Return the blended soup to the pot and stir in the heavy cream, smoked paprika, kosher salt, and freshly cracked black pepper.
10. Warm the soup over low heat for 5 minutes, stirring occasionally, until heated through.
11. Tip: For a thicker soup, simmer a few minutes longer; for thinner, add a splash of broth.
12. Ladle the soup into bowls and drizzle with the remaining extra virgin olive oil before serving.

Rich and velvety, this soup boasts a smoky sweetness from the peppers balanced by the beans’ creaminess. Serve it with crusty bread for dipping or top with crispy croutons to add a satisfying crunch.

Roasted Red Pepper Soup with Fresh Herbs

Ever had one of those days where your taste buds are staging a full-scale rebellion against boring food? Enter this roasted red pepper soup—the culinary equivalent of a warm hug with a sassy wink. It’s the kind of cozy, flavor-packed hero that turns a dreary afternoon into a vibrant fiesta in a bowl.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 4 large red bell peppers, seeded and roughly chopped
– 1 teaspoon smoked paprika
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons fresh parsley, chopped
– Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the roughly chopped red bell peppers with 1 tablespoon of the rich extra virgin olive oil on the baking sheet.
3. Roast the peppers for 25–30 minutes, until they’re charred at the edges and tender.
4. While the peppers roast, heat the remaining 1 tablespoon of rich extra virgin olive oil in a large pot over medium heat.
5. Add the finely chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent.
6. Stir in the minced garlic and cook for 1 minute, just until fragrant.
7. Tip: Don’t let the garlic brown, or it’ll turn bitter—keep that heat medium!
8. Add the smoked paprika to the pot and stir for 30 seconds to toast the spices.
9. Pour in the 4 cups of vegetable broth and bring the mixture to a simmer.
10. Once the peppers are done roasting, add them to the pot.
11. Simmer everything together for 10 minutes to let the flavors meld.
12. Carefully blend the soup until smooth using an immersion blender or countertop blender.
13. Tip: If using a countertop blender, work in batches and vent the lid to avoid steam explosions—safety first, soup second!
14. Stir in the 1/2 cup heavy cream and heat through for 2 minutes.
15. Mix in the chopped fresh basil leaves and fresh parsley.
16. Season with salt and freshly ground black pepper to taste.
17. Tip: Taste as you go—start with 1/2 teaspoon salt and adjust until it sings.

Delightfully velvety with a smoky sweetness from those roasted peppers, this soup is a texture dream. Serve it piping hot with a swirl of cream or a crusty bread sidekick for dipping—it’s basically a cozy blanket for your soul.

Roasted Red Pepper and Carrot Soup

Dazzlingly simple yet spectacularly satisfying, this roasted red pepper and carrot soup is basically a warm hug in a bowl that decided to wear its fanciest autumn colors. Forget boring beige purees—this vibrant concoction will have your taste buds doing a happy dance while making your kitchen smell like a cozy fall dream.

Ingredients

• 4 large red bell peppers, vibrant and firm
• 6 medium carrots, sweet and earthy
• 1 large yellow onion, aromatic and finely chopped
• 3 cloves garlic, freshly minced
• 4 cups vegetable broth, rich and savory
• 1/2 cup heavy cream, luxurious and velvety
• 2 tbsp extra virgin olive oil, golden and fruity
• 1 tsp smoked paprika, warm and smoky
• 1/2 tsp ground cumin, earthy and aromatic
• Salt and freshly cracked black pepper, to season generously
• Fresh parsley, bright and finely chopped for garnish

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers in half lengthwise, remove stems and seeds, then place them cut-side down on the baking sheet.
3. Peel the carrots and chop them into 1-inch chunks, then scatter them around the peppers on the baking sheet.
4. Drizzle 1 tablespoon of extra virgin olive oil over the peppers and carrots, then roast for 25-30 minutes until the pepper skins are charred and blistered and the carrots are tender when pierced with a fork.
5. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes—this makes peeling the skins off effortlessly.
6. While peppers steam, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
7. Add the chopped onion and sauté for 5-7 minutes until translucent and fragrant.
8. Stir in the minced garlic and cook for 1 more minute until aromatic but not browned.
9. Peel the skins off the roasted peppers and discard them, then add the peeled peppers and roasted carrots to the pot.
10. Pour in the vegetable broth, add smoked paprika and ground cumin, then bring to a boil.
11. Reduce heat to low, cover, and simmer for 15 minutes to let the flavors meld together beautifully.
12. Carefully blend the soup using an immersion blender until completely smooth and velvety, or transfer in batches to a countertop blender.
13. Stir in the heavy cream until fully incorporated and heated through, about 2 minutes.
14. Season generously with salt and freshly cracked black pepper, then ladle into bowls.
15. Garnish with fresh parsley and serve immediately.

Unbelievably silky with a smoky-sweet kick from those roasted peppers, this soup boasts a vibrant orange hue that’s almost too pretty to eat—almost. Try swirling in a dollop of Greek yogurt or topping with crunchy croutons for textural contrast that’ll make every spoonful a mini adventure.

Roasted Red Pepper Soup with Parmesan Croutons

Yikes, it’s that time of year when your soul craves something warm and comforting, but your taste buds demand way more excitement than your average bowl of soup. Enter this vibrant, flavor-packed roasted red pepper situation that’s basically a cozy hug in a bowl, guaranteed to banish any autumnal blues with its smoky-sweet charm and those ridiculously addictive Parmesan croutons.

Ingredients

– 4 large, sweet red bell peppers
– 2 tablespoons rich extra-virgin olive oil
– 1 medium yellow onion, roughly chopped
– 2 cloves garlic, minced
– 4 cups rich vegetable broth
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 4 slices rustic sourdough bread, cubed
– 1 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers, remove the stems and seeds, and place them cut-side down on the baking sheet.
3. Roast the peppers for 25–30 minutes until the skins are charred and blistered.
4. Transfer the hot peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
5. While the peppers steam, heat 1 tablespoon of olive oil in a large pot over medium heat.
6. Add the chopped onion and sauté for 5–7 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 minute until aromatic.
8. Peel the skins off the roasted peppers—they should slip off easily—and add the peeled peppers to the pot.
9. Pour in the vegetable broth and bring the mixture to a gentle boil.
10. Reduce the heat to low, cover, and simmer for 15 minutes to meld the flavors.
11. Carefully blend the soup until completely smooth using an immersion blender or countertop blender.
12. Stir in the heavy cream, smoked paprika, sea salt, and black pepper, then simmer for 5 more minutes.
13. For the croutons, toss the sourdough cubes with the remaining 1 tablespoon of olive oil and half of the grated Parmesan.
14. Spread the cubes on a baking sheet and bake at 375°F for 8–10 minutes until golden and crisp.
15. Ladle the soup into bowls, top with the Parmesan croutons, and sprinkle with the remaining Parmesan.

Extra silky and bursting with smoky-sweet pepper goodness, this soup is a textural dream with those crunchy, cheesy croutons adding the perfect contrast. Elevate it by drizzling with a swirl of cream or a sprinkle of fresh herbs for a restaurant-worthy finish that’ll have everyone asking for seconds.

Roasted Red Pepper and Corn Chowder

Ridiculously cozy and packed with sunshine in a bowl, this roasted red pepper and corn chowder is basically a hug from the inside out—perfect for those crisp autumn evenings when you want something hearty without the heaviness. It’s the kind of dish that makes you wonder why you ever settled for boring soups, with sweet corn and smoky peppers teaming up like the ultimate flavor superheroes. Get ready to ditch the can opener because this from-scratch stunner is easier than deciding what to binge-watch next.

Ingredients

– 2 large red bell peppers, charred and smoky
– 3 cups sweet corn kernels, freshly shucked or frozen
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced with gusto
– 4 cups rich vegetable broth, simmer-ready
– 1 cup heavy cream, luxuriously thick
– 2 tbsp unsalted butter, golden and bubbling
– 1 tsp smoked paprika, deeply aromatic
– 1/2 tsp kosher salt, for seasoning balance
– 1/4 tsp freshly cracked black pepper, bold and zesty
– 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 425°F and place the whole red bell peppers on a baking sheet.
2. Roast the peppers for 20–25 minutes, turning once, until the skins are blistered and blackened in spots.
3. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes to loosen the skins.
4. Peel off the charred skins, remove the seeds and stems, and chop the peppers into bite-sized pieces.
5. In a large pot, melt the unsalted butter over medium heat until it’s frothy and fragrant.
6. Add the finely diced yellow onion and sauté for 5–7 minutes, stirring often, until translucent and soft.
7. Stir in the minced garlic and cook for 1 minute more, just until fragrant but not browned.
8. Tip: Toasting the spices at this stage unlocks their full flavor, so sprinkle in the smoked paprika and stir for 30 seconds.
9. Pour in the rich vegetable broth and add the sweet corn kernels and chopped roasted peppers.
10. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld.
11. Carefully ladle half of the soup into a blender and blend until smooth, holding the lid down with a towel to avoid spills.
12. Tip: For a creamier texture without the blender, use an immersion blender directly in the pot for partial pureeing.
13. Return the blended soup to the pot and stir in the heavy cream, kosher salt, and freshly cracked black pepper.
14. Heat gently for 5 minutes over low heat, stirring occasionally, until warmed through but not boiling.
15. Tip: If the soup thickens too much, thin it with a splash of extra broth or cream until it reaches your desired consistency.
16. Ladle the chowder into bowls and garnish with a sprinkle of finely chopped fresh parsley.
Lusciously creamy with a subtle smoky kick, this chowder boasts a velvety texture that clings to your spoon like a well-kept secret. The sweet corn pops against the rich backdrop of roasted peppers, making each bite a little celebration of late harvest goodness. Serve it with crusty bread for dipping or top with crispy bacon crumbles if you’re feeling extra indulgent—because why not?

Roasted Red Pepper Soup with Toasted Almonds

Zesty doesn’t even begin to cover this roasted red pepper soup—it’s the cozy hug your taste buds didn’t know they needed, packed with smoky sweetness and a nutty crunch that’ll make you forget all about that sad can of tomato soup lurking in your pantry.

Ingredients

• 4 large, vibrant red bell peppers
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups rich vegetable broth
• 1/2 cup raw almonds
• 1/2 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers in half, remove the stems and seeds, and place them cut-side down on the baking sheet.
3. Roast the peppers for 25–30 minutes until the skins are charred and blistered.
4. Transfer the hot peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
5. While the peppers steam, heat 1 tablespoon of olive oil in a large pot over medium heat.
6. Sauté the chopped onion for 5–7 minutes until translucent and fragrant.
7. Add the minced garlic and cook for 1 minute until golden but not browned.
8. Peel the skins off the roasted peppers—they should slip off easily—and chop the flesh.
9. Add the chopped peppers, vegetable broth, smoked paprika, salt, and black pepper to the pot.
10. Bring the soup to a boil, then reduce heat and simmer for 15 minutes to meld the flavors.
11. Meanwhile, toast the almonds in a dry skillet over medium heat for 3–5 minutes, shaking frequently, until golden and fragrant.
12. Let the almonds cool slightly, then roughly chop them for garnish.
13. Carefully blend the soup until smooth using an immersion blender or in batches in a countertop blender.
14. Stir in the heavy cream and heat through for 2 minutes without boiling.
15. Ladle the soup into bowls and top with the toasted almonds.

And just like that, you’ve got a velvety, smoky-sweet soup with a delightful crunch from those toasted almonds. Amp up the cozy factor by serving it with crusty bread for dipping, or swirl in a dollop of Greek yogurt for a tangy twist that balances the richness perfectly.

Roasted Red Pepper and Kale Soup

Radiant roasted red peppers and kale are about to become your new favorite power couple in this soul-warming soup that’s basically a cozy sweater for your insides. Seriously, this vibrant bowl of comfort will make you forget all about those sad, canned soups of your past—it’s so good, you might just start planning your next bowl before you’ve finished the first.

Ingredients

– 2 large red bell peppers, halved and seeded
– 1 bunch fresh kale, stems removed and leaves roughly chopped
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 cups rich vegetable broth
– 1/2 cup heavy cream
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp freshly ground black pepper
– 1/2 tsp sea salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the halved red bell peppers skin-side up on the baking sheet and roast for 25 minutes until the skins are charred and blistered.
3. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
4. While peppers steam, heat 2 tbsp extra virgin olive oil in a large pot over medium heat.
5. Add the diced yellow onion and cook for 8 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute until golden and aromatic.
7. Peel the skins from the roasted peppers and add the flesh to the pot.
8. Add the roughly chopped kale leaves and cook for 5 minutes until wilted and bright green.
9. Pour in 4 cups rich vegetable broth and bring to a gentle boil.
10. Reduce heat to low, cover, and simmer for 20 minutes to meld the flavors.
11. Carefully blend the soup with an immersion blender until completely smooth and velvety.
12. Stir in 1/2 cup heavy cream, 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/2 tsp freshly ground black pepper.
13. Heat through for 3 minutes without boiling to preserve the cream’s richness.
14. Ladle into bowls and serve immediately.

Just imagine that first spoonful—the soup’s velvety texture gives way to the sweet smokiness of roasted peppers, while the kale adds a subtle earthiness that keeps things interesting. Jazz it up with crispy croutons or a swirl of herb oil for extra flair, because this vibrant bowl deserves its moment in the spotlight.

Roasted Red Pepper Soup with Fennel and Orange

Ever had a soup that makes you want to ditch the spoon and just dive right in? This roasted red pepper number with fennel and orange is that kind of magic—it’s like a cozy sweater for your taste buds, but way more stylish and definitely not itchy.

Ingredients

• 2 large, vibrant red bell peppers
• 1 medium fennel bulb, fronds reserved
• 1 small yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2 tablespoons rich extra virgin olive oil
• 1 cup fresh orange juice
• 4 cups robust vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon flaky sea salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers, remove the seeds and stems, and place them cut-side down on the baking sheet.
3. Chop the fennel bulb and yellow onion into 1-inch pieces, then toss with smashed garlic and olive oil on the baking sheet.
4. Roast everything for 25–30 minutes, until the pepper skins are charred and blistered. Tip: Don’t rush the char—it adds a smoky depth that’s worth the wait!
5. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
6. Peel the skins off the peppers—they should slip off easily—and discard.
7. In a large pot, combine the peeled peppers, roasted fennel, onion, garlic, orange juice, vegetable broth, smoked paprika, black pepper, and salt.
8. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, until the flavors meld. Tip: Simmering unlocks the fennel’s sweetness, so don’t skip this cozy bubble session.
9. Carefully blend the soup until smooth using an immersion blender or countertop blender. Tip: If using a countertop blender, work in batches and vent the lid to avoid a hot soup explosion!
10. Stir in the heavy cream and heat through for 2–3 minutes, until just warmed.

Perfectly velvety with a zesty orange kick, this soup is a hug in a bowl. Serve it topped with those reserved fennel fronds for a fresh crunch, or go wild and dunk a grilled cheese sandwich right in—because why should croutons have all the fun?

Roasted Red Pepper and Quinoa Soup

Let’s be real—when the weather turns chilly, we all crave something that hugs our soul from the inside out. This roasted red pepper and quinoa soup is basically a cozy blanket in a bowl, ready to rescue you from any autumn slump with its vibrant color and hearty charm.

Ingredients

– 2 large, sweet red bell peppers
– 1 cup uncooked quinoa, rinsed well
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 4 cups rich vegetable broth
– 1 cup creamy coconut milk
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp sea salt
– Fresh cilantro leaves for garnish

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers, remove the seeds and membranes, and place them cut-side down on the baking sheet.
3. Roast the peppers for 25–30 minutes until the skins are charred and blistered.
4. Transfer the roasted peppers to a bowl, cover with a plate, and let them steam for 10 minutes—this makes peeling the skins off a breeze.
5. While the peppers cool, heat the olive oil in a large pot over medium heat.
6. Add the chopped onion and sauté for 5–7 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 more minute until golden and aromatic.
8. Pour in the vegetable broth and bring the mixture to a gentle boil.
9. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and has absorbed most of the liquid.
10. Peel the skins off the roasted peppers and roughly chop the flesh.
11. Carefully transfer the soup to a blender, add the chopped roasted peppers, coconut milk, smoked paprika, and sea salt.
12. Blend on high for 1–2 minutes until completely smooth and velvety.
13. Return the soup to the pot and warm it over low heat for 3–5 minutes, stirring occasionally.
14. Ladle the soup into bowls and garnish with fresh cilantro leaves.
Perfectly creamy with a subtle smoky sweetness from the roasted peppers, this soup delivers a satisfying texture thanks to the quinoa’s gentle bite. Try swirling in a dollop of Greek yogurt or serving it alongside crusty garlic bread for a meal that feels both nourishing and indulgent.

Roasted Red Pepper Soup with a Hint of Smoked Paprika

Whew, is there anything more comforting than a bowl of soup that tastes like a cozy hug? This roasted red pepper number, with its sassy smoked paprika kick, is basically autumn in a bowl, ready to banish any hint of a chill with pure, velvety deliciousness.

Ingredients

– 2 lbs of vibrant, fire-roasted red bell peppers (jarred is perfectly fine, we’re not judging!)
– 1 large, sweet yellow onion, roughly chopped
– 3 plump cloves of garlic, minced
– 2 tbsp of rich extra virgin olive oil
– 4 cups of robust vegetable broth
– 1/2 cup of luxurious heavy cream
– 1 tsp of earthy, smoked paprika
– 1/2 tsp of finely ground black pepper
– 1/2 tsp of flaky sea salt

Instructions

1. Heat 2 tbsp of rich extra virgin olive oil in a large, heavy-bottomed pot over medium heat for 2 minutes until it shimmers.
2. Add 1 large, roughly chopped sweet yellow onion and cook for 8-10 minutes, stirring occasionally, until the pieces are soft and translucent.
3. Stir in 3 minced, plump cloves of garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Tip in 2 lbs of vibrant, fire-roasted red bell peppers (including any liquid from the jar), 4 cups of robust vegetable broth, 1 tsp of earthy smoked paprika, 1/2 tsp of finely ground black pepper, and 1/2 tsp of flaky sea salt.
5. Pro Tip: Using a wooden spoon, scrape up any flavorful browned bits from the bottom of the pot—that’s pure flavor gold!
6. Bring the mixture to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes.
7. Pro Tip: Let the soup cool slightly before blending to avoid a steam explosion and a kitchen disaster.
8. Carefully transfer the soup in batches to a blender and blend on high for 1-2 minutes per batch until completely smooth and velvety.
9. Return the perfectly smooth soup to the pot and place it over low heat.
10. Stir in 1/2 cup of luxurious heavy cream until fully incorporated and heated through, about 3-4 minutes. Do not let it boil.
11. Pro Tip: For an extra silky texture, you can strain the soup through a fine-mesh sieve after blending to catch any stubborn bits.
12. Ladle the hot soup into bowls and serve immediately.

A silky, smooth texture makes each spoonful pure comfort, while the sweet peppers and smoky paprika create a dynamic flavor dance on your tongue. Try swirling in a dollop of crème fraîche and topping with homemade garlic croutons for a truly restaurant-worthy presentation at home.

Summary

Savor the simplicity and flavor-packed potential of these 20 creamy roasted red pepper soups! Each recipe offers a comforting twist perfect for any home cook. We hope you find a new favorite—give one a try, leave a comment sharing which you loved, and don’t forget to pin this roundup on Pinterest to save for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.