Growing up, my mom’s Red Pepper Soup was always the highlight of the chilly fall and winter months. I can still remember the comforting aroma wafting through the house as it simmered on the stovetop, the rich red broth dotted with flecks of green herbs. It was the perfect antidote to the blustery winds and gray skies outside.
Whenever Mom would serve up a steaming bowl, I’d eagerly inhale the spicy-sweet scent before digging in. The first sip would warm me from the inside out, the velvety texture coating my tongue. I’d savor each spoonful, feeling the heat slowly build with each bite. It was like a hug in a bowl – nourishing, satisfying, and utterly delicious.
To this day, a bowl of that classic Red Pepper Soup transports me right back to my childhood kitchen. It’s the ultimate comfort food, and I’m so excited to share my mom’s beloved recipe with you. Trust me, once you try this Red Pepper Soup, it’ll become a permanent fixture in your dinner rotation.
Table of Contents
Why This Red Pepper Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Red Pepper Soup
The secret to this Red Pepper Soup’s incredible flavor lies in the blend of roasted red peppers, smoked paprika, and a touch of cream. The roasting process intensifies the natural sweetness of the peppers, while the smoked paprika lends a subtle warmth and depth. And just a small amount of heavy cream at the end creates a luxuriously smooth texture that coats your mouth in the most delightful way.
Essential Ingredients You’ll Need
- 2 pounds red bell peppers, seeded and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and black pepper to taste
Step-by-Step Red Pepper Soup Instructions
Preparing Your Red Pepper Soup
This Red Pepper Soup comes together quickly, with just about 45 minutes of total hands-on time. You’ll need a large pot or Dutch oven, a blender or immersion blender, and a few basic kitchen tools. Once you have everything prepped, the cooking process is a breeze.
1- Start by roasting the red bell peppers. Slice them in half, remove the seeds and membranes, then place them cut-side down on a baking sheet. Broil until the skins are charred and blistered, about 10-12 minutes.
2- While the peppers are roasting, sauté the onion and garlic in a bit of olive oil until softened and fragrant.
3- Add the roasted red peppers, vegetable broth, smoked paprika, fresh thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for 20 minutes, allowing the flavors to meld.
4- Using an immersion blender or carefully transferring the soup to a standard blender, purée the mixture until it’s smooth and creamy.
5- Stir in the heavy cream and adjust the seasoning as needed.
6- Ladle the Red Pepper Soup into bowls and garnish with a drizzle of cream, a sprinkle of smoked paprika, and a few fresh thyme leaves.
Pro Tips for Success
Be sure to roast the peppers until they’re deeply charred – this is key for developing that signature smoky-sweet flavor. And don’t be shy with the smoked paprika; it really makes the soup sing.
If you prefer a thicker consistency, you can simmer the soup for a bit longer before blending. Conversely, if you want a thinner texture, add more broth to thin it out.
Serving and Storing Your Red Pepper Soup
Perfect Pairings for Red Pepper Soup
This Red Pepper Soup is incredibly versatile and pairs beautifully with all sorts of accompaniments. For a light meal, serve it alongside a fresh green salad and crusty bread for dipping. It also makes a wonderful starter course before a heartier main dish.
If you’re looking for something more substantial, grilled cheese sandwiches or a protein-packed protein like sautéed shrimp or roasted chicken are fantastic options. And don’t forget a sprinkle of Parmesan cheese or a dollop of sour cream on top!
Storage and Make-Ahead Tips
Leftover Red Pepper Soup will keep in the fridge for up to 5 days or in the freezer for 2-3 months. To reheat, simply transfer the desired portion to a saucepan and warm it over medium heat, stirring occasionally, until heated through.
For make-ahead convenience, you can roast the peppers and sauté the onions and garlic in advance. Then, when you’re ready to assemble the soup, it’ll come together in a flash. Just remember to stir in the cream right before serving for the best texture.
Variations and Dietary Adaptations for Red Pepper Soup
Creative Red Pepper Soup Variations
While this classic Red Pepper Soup is hard to beat, there are plenty of ways to put your own spin on it. Try swapping in different types of peppers, like jalapeños or Anaheim chiles, for a spicier kick. You could also experiment with adding a touch of coconut milk or curry powder for a Thai-inspired twist.
In the summer, you could take advantage of peak tomato season and blend in a few fresh tomatoes for a lovely summery version. And for a heartier meal, stir in some cooked chicken, shrimp, or crumbled bacon.
Making Red Pepper Soup Diet-Friendly
To make this Red Pepper Soup friendly for various dietary needs, here are a few simple substitutions:
For a vegan or dairy-free version, omit the heavy cream and use full-fat coconut milk or unsweetened almond milk instead.
For a gluten-free soup, make sure to use a gluten-free vegetable broth.
And for a low-carb or keto-friendly take, skip the onion and serve the soup with a sprinkle of shredded cheese or a dollop of Greek yogurt on top.
Frequently Asked Questions
Q: Can I use roasted red peppers from a jar instead of roasting them myself?
A: Absolutely! Jarred roasted red peppers work great in this recipe. Just be sure to drain them well before adding them to the soup.
Q: How long does the soup need to simmer?
A: The soup should simmer for about 20 minutes after you add the roasted peppers and broth. This allows the flavors to meld together beautifully.
Q: Can I freeze the leftover soup?
A: Yes, this Red Pepper Soup freezes very well. Just let it cool completely, then transfer it to an airtight container or resealable bag. It will keep in the freezer for 2-3 months.
Q: How many servings does this recipe make?
A: This recipe yields approximately 6 servings of Red Pepper Soup. If you’re serving it as a starter, you may get 8 portions out of it.
Q: My soup turned out a bit grainy. What did I do wrong?
A: If the texture is grainy, it’s likely because the peppers weren’t fully roasted and softened before blending. Next time, be sure to roast the peppers until they’re very tender and charred before proceeding with the recipe.
Print
Red Pepper Soup
- Total Time: 45
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the velvety, flavor-packed goodness of this homemade Red Pepper Soup. A comforting classic that’s easy to make and sure to warm you up on chilly days.
Ingredients
– 2 pounds red bell peppers, seeded and chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– Salt and black pepper to taste
Instructions
1. 1. In a large pot, heat the olive oil over medium heat.
2. 2. Add the chopped onions and sauté for 5 minutes until translucent.
3. 3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. 4. Add the chopped red bell peppers and sauté for 10 minutes, stirring occasionally, until the peppers are softened.
5. 5. Pour in the vegetable or chicken broth and bring the mixture to a boil.
6. 6. Reduce the heat to low and let the soup simmer for 20 minutes, or until the peppers are very soft.
7. 7. Carefully transfer the soup to a blender and blend until smooth and creamy.
8. 8. Return the blended soup to the pot and stir in the heavy cream.
9. 9. Season with salt and black pepper to taste.
10. 10. Serve the Red Pepper Soup hot, garnished with a swirl of cream and fresh parsley if desired.
Notes
– For a thinner consistency, add more broth.
– For extra richness, use half-and-half or whole milk instead of heavy cream.
– Roast the bell peppers before blending for a deeper, smoky flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Conclusion
I hope this Red Pepper Soup recipe becomes a new family favorite in your home, just like it is in mine. The rich, velvety texture and delightful blend of sweet and smoky flavors make it an absolute delight. Whether you’re serving it as a cozy weeknight dinner or impressing guests at a dinner party, this soup is sure to be a hit.
Don’t be afraid to get creative with different variations and flavor combinations. And be sure to let me know how your Red Pepper Soup turns out – I’d love to hear your thoughts in the comments below!
