Roasted Red Pepper Soup Recipe - Quick and Easy 25-Minute Soup

Name: Roasted Red Pepper Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 2 jars (12 oz each) roasted red peppers, drained; 1 can (14 oz) diced tomatoes; 2 cups vegetable broth; 1/2 teaspoon smoked paprika; 1/4 cup heavy cream; Salt and pepper to taste; Fresh basil for garnish

This roasted red pepper soup is proof that quick doesn't mean boring. Using jarred roasted peppers - one of my favorite pantry shortcuts - you get all that deep, smoky, sweet flavor without having to fire up the broiler. Ready in just 25 minutes, it's perfect for busy weeknights when you want something both delicious and comforting.

The soup is silky smooth with a gorgeous sunset-orange color that looks as impressive as it tastes. A touch of smoked paprika enhances the roasted pepper flavor, while a swirl of cream adds just enough richness to make it feel indulgent.

Why Use Jarred Roasted Peppers?

While you can certainly roast your own peppers, jarred roasted red peppers are a fantastic convenience product that delivers consistent quality. Here's why they work so well:

Already peeled and seeded: Saves significant prep time
Consistent quality: Roasted to the perfect char every time
Year-round availability: Great flavor regardless of season
Pantry staple: Always there when you need a quick meal

Look for peppers packed in water rather than oil for the cleanest flavor. Brands like Divina, Roland, or store-brand varieties all work well. Drain them thoroughly before using.

Building the Flavor

The base of this soup is simple but carefully constructed. Sautéed onion and garlic provide an aromatic foundation, while the combination of roasted peppers and diced tomatoes creates a sweet-tangy balance. The smoked paprika is the secret weapon - it deepens the roasted flavor and adds a subtle smokiness.

Don't skip the simmering step. Even though the peppers are already cooked, allowing everything to simmer together for 10 minutes helps the flavors meld and develop complexity.

The Perfect Blend

For the smoothest, most velvety texture, an immersion blender is ideal. Blend directly in the pot until completely smooth - no chunks should remain. If using a regular blender, work in batches and be careful with the hot liquid.

The cream is stirred in after blending, adding richness without weighing down the soup. A quarter cup is enough to create that luxurious mouthfeel while letting the pepper flavor remain the star.

Customization Ideas

Once you've mastered the basic recipe, try these variations:

Spicy kick: Add a pinch of cayenne or red pepper flakes
Mediterranean twist: Top with crumbled feta and Kalamata olives
Extra creamy: Swirl in goat cheese before serving
Vegan version: Replace cream with coconut cream
Roasted garlic: Add 4-5 cloves of roasted garlic for deeper flavor

Serving Suggestions

This soup pairs beautifully with so many accompaniments:

Crusty bread: Perfect for dipping into that silky broth
Grilled cheese: Try it with goat cheese or brie for something special
Green salad: A simple arugula salad balances the richness
As a sauce: Toss with pasta or drizzle over grilled chicken

Make-Ahead and Storage

This soup actually improves after sitting overnight as the flavors continue to develop. Make it up to 5 days ahead and refrigerate. It also freezes beautifully - just leave out the cream and stir it in fresh when reheating.

Frequently Asked Questions

Can I use fresh red peppers instead of jarred?

Yes! Use 4-5 fresh red bell peppers. Roast them under the broiler until charred, then steam in a covered bowl, peel off the skins, and remove seeds. This adds about 30 minutes to prep time but gives excellent results.

How do I make roasted red pepper soup vegan?

Simply omit the heavy cream or substitute with coconut cream, cashew cream, or your favorite plant-based cream. The soup is naturally rich and flavorful even without dairy.

Can I freeze roasted red pepper soup?

Yes, this soup freezes beautifully for up to 3 months. Freeze without the cream, then stir in fresh cream when reheating. Thaw overnight in the refrigerator and reheat gently.

What can I serve with roasted red pepper soup?

Pair with crusty bread, garlic toast, or grilled cheese sandwiches. A simple green salad makes it a complete meal. The soup also works well as a sauce over pasta or grilled chicken.

How long does roasted red pepper soup keep?

Store refrigerated in an airtight container for up to 5 days. The flavors actually develop and improve after a day. Reheat gently on the stovetop, adding a splash of broth if needed.