This roasted red pepper soup is rich and creamy with a roux base, no cream and no tomato, pure roasted red pepper flavor, simple and delicious!
Roasted Red Pepper Soup Recipe
This is one of my favorite soups, my friends! Perfect for chili pepper lovers. We're talking Roasted Red Pepper Soup, and it is loaded with red pepper flavor.
Mike's Recipe Highlights
- My roasted red pepper soup has no tomatoes and no heavy cream like other recipes out there. Instead, you get big flavor and creaminess from a simple roux, along with sweet onions, pungent garlic, and the perfect blend of complimentary spices.
- I make this recipe often with hand roasted bell peppers, though it is very easy to customize with other chili peppers of choice. When I find red poblano peppers at my local farmer's market, I go straight to this recipe.
- I love to toss in other hotter peppers as well, like a couple red jalapenos, maybe a serrano or two, maybe a red habanero or ghost pepper for some real heat. Whoa!
You can realistically make this recipe with any thicker-walled peppers, and change it up with whatever seasonings you prefer. I think you'll love it.
Let's talk about how to make roasted red pepper soup, shall we?
Featured Reader Comment
From Pam: "This recipe is has fabulous flavor! I added a spoonful of Greek yogurt to add some creaminess. Perfect ! The next time I make this I will double the recipe. That way I end up with more goodness after the whole process."
Roasted Red Pepper Soup Ingredients
- Red Bell Peppers. You can use other peppers, such as red poblano peppers or Italian sweets. Add in hotter peppers if desired, or use a mix.
- Vegetable Oil. As we're making a roux, avoid olive oil, which has a lower smoke point. Peanut oil is great for making a roux.
- All Purpose Flour.
- Onion. I'm using white onion, but yellow onion or sweet onion are great as well.
- Garlic.
- Seasonings. Smoked paprika, cumin, salt and pepper. See the Recipe Notes section for further options.
- Vegetable Stock. Vegetable broth is good. You can also use chicken stock or chicken broth.
- For Serving. Crushed red pepper flakes, sliced chilies, fresh chopped parsley, olive oil or chili oil drizzle.
How to Make Roasted Red Pepper Soup - the Recipe Method
NOTE: The full instructions with measurements are listed in the recipe card at the bottom of the post.
Roast the Red Peppers. Set your oven to broil. Slice the red bell peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Or you can grill over medium heat.
Roast for 15 minutes, or until the skins char and blacken and puff up. If using the grill, set the red peppers whole onto the hot grill at medium high heat. Turn them every few minutes, until the skins char and blacken.
Set the roasted peppers into a bowl and cover to steam and loosen the skins. Peel and remove the stems and seeds.
See my post on How to Roast Peppers or Roasted Red Peppers for more detailed instructions.
Rough chop the red peppers and set them aside.
Make the Roux. Stir the peanut oil and flour in a large Dutch oven or large pot over medium heat for 8-10 minutes, constantly stirring, until the roux browns to the color of peanut butter.
See my post on How to Make a Roux for more detailed instructions.
Vegetables and Seasonings. Add the onion and cook for 5 minutes to soften, then add the chopped roasted red bell peppers, garlic cloves, cumin and salt and pepper. Cook another minute, stirring.
Stock and Simmer. Add the vegetable stock and simmer for 20 minutes to 30 minutes to let the flavors develop.
Adjust the consistency to your preference by adding more stock or water to thin.
Blend the Soup. Use a stick blender (immersion blender) to blend the soup into a smooth texture, or transfer it to a food processor or blender and puree the soup in batches.
Boom! Done! Your roasted red pepper soup is ready to serve. Serve in bowls and garnish with olive oil or chili oil, chili flakes, pepper slices and fresh chopped parsley.
Doesn't it look delicious? So creamy and rich. I'm seriously ready to dive into this bowl. It's great with a grilled cheese sandwich or crusty bread!
Recipe Tips & Notes
- The Red Peppers. You can use other red peppers from your garden, or use a mixture of red peppers. It is best to use peppers with thicker flesh to get more substance to your soup. I love mine with a mixture of peppers, including red bells, red poblanos, red jalapenos, sweet Italian peppers and other spicy peppers added to the mix.
- Jarred Roasted Red Peppers. Use a jar of roasted red peppers as a time saver.
- Seasonings. Add in a tablespoon or 2 of your favorites, like fresh or dried herbs, Cajun seasonings, cayenne, and others.
- Creaminess. This soup is very creamy because of the roux. If you'd like even creamier soup, swirl in heavy cream during the last few minutes of simmering for an even richer version. Cream cheese is another option. Use sour cream or crema for a lighter soup. Just add the cream at the end of the simmer.
- Roasted Red Pepper Sauce. You can use this exact recipe to make a delicious roasted red pepper sauce. Just add a bit of extra stock or water. Swirl in crema or sour cream for a creamy sauce.
Storage and Leftovers
Store any leftover roasted red pepper soup in a sealed container in the refrigerator. It will last up to 5 days.
You can also freeze it in freezer containers, where it will last up to 6 months.
That's it, my friends. I hope you enjoy my roasted red pepper soup recipe. Let me know if you make it and what kind of peppers did you use. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Roasted Red Pepper Soup Recipe
Ingredients
- 1 pound red bell peppers about 3-4 bell peppers - or use 4-5 red poblano peppers
- ¼ cup vegetable oil peanut oil is great
- ¼ cup white flour
- 1 medium white onion chopped (or use yellow or sweet)
- 1-2 hot red peppers chopped - optional, to preference
- 4 cloves garlic chopped
- 1 tablespoon smoked paprika
- 1 teaspoon cumin or more to taste
- Salt and pepper to taste
- 2 cups vegetable stock or use chicken stock
- For Serving: Crispy croutons, red pepper flakes, sliced chilies, fresh chopped parsley, olive oil or chili oil drizzle
Instructions
- Roast the Red Peppers. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Alternatively, roast them on a lightly oiled grill over medium heat.
- Broil the red peppers for 15 minutes, or until the skins char and blacken. They should puff up. (If using the grill, simply set the red peppers whole onto the hot grill. Turn them every few minutes, until the skins char and blacken.)
- Remove the peppers and set them into a bowl, cool slightly, then peel off the skins and discard them along with the seeds and stems. If the peppers don't peel easily, cover the bowl with plastic or a cloth to allow to steam, which will loosen the skins.
- Rough chop the red peppers and set them aside.
- Make the Roux. Add the peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 8-10 minutes, constantly stirring, until the roux browns to the color of peanut butter.
- Add the onion and hot peppers and cook for 5 minutes to soften.
- Add the chopped roasted red peppers, garlic, smoked paprika, cumin and salt and pepper. Cook another minute, stirring.
- Add the vegetable stock and bring to a quick boil. Reduce the heat and simmer for 30 minutes to let the flavors develop.
- Adjust the consistency to your preference by adding more stock or water to thin.
- Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender and process in batches.
- Serve in bowls and garnish with olive oil or chili oil, chili flakes, pepper slices and fresh chopped parsley.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 1/13/25 to include new information and photos. It was originally published on 11/3/21.
Sarah says
Based in Europe - used a 350g jar of roasted peppers and 1/2tbsp la chinata hot smoked paprika. It came out delicious but extremely spicy - with this combination I'd recommend either 1/2tbsp smoked paprika OR a hot chili pepper - both was overkill. Or maybe just another jar of peppers. Very tasty, though.
Mike Hultquist says
Sarah, yes, best to adjust to your personal heat preferences. I prefer it nice and spicy. Glad you enjoyed the flavor. Cheers.
Mike R Caouette says
While it took some time to make the soup. It was awesome and it is a keeper recipe. Thanks Mike!
Mike Hultquist says
Glad you enjoyed it, Mike! Worth the extra roasting time for sure!
Lorraine Meunier says
This soup is my new favourite!!! And…that’s after making chili peppers, “roasted” butternut squash soup! So incredibly good! Especially with all this snow we’ve been getting here in Niagara Falls, warms the stomach!
Mike H. says
Happy to hear it, Lorraine. I feel you! =)
Tommy says
Hi Mike
Made last night first time I’ve done a roux lol the end result was gorgeous thanks!
Mike H. says
Happy to hear it, Tommy! =)
Kimberly says
Made this night before last and my entire family LOVED it! Absolutely delicious and will definitely be making again!
Mike Hultquist says
Yay!! Glad the family enjoyed it, Kimberly! This makes me very happy to hear! Cheers!