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This roasted red pepper soup is the perfect cozy-meets-fresh dish for any season—especially when sweet bell peppers are in their peak. If you love a rich, comforting soup with bold flavor (without spending hours in the kitchen), this one’s for you. It’s smoky, creamy, and comes together in under 30 minutes thanks to a quick roast-and-blend method that’s pure magic.
Why This Soup Recipe Rawks
Roasted red peppers are seriously underrated. They’re bold, smoky, naturally sweet, and packed with nutrients, making them the ultimate soup star. Whether you’re looking for a light lunch, a dinner, or a gorgeous appetizer, this roasted red pepper soup checks every box. Here’s why it deserves a spot in your regular rotation:
- This smoky, creamy roasted red pepper soup is ready in under 30 minutes, made with just a handful of pantry staples, and all comes together in one blender + one pot. It’s naturally low in calories and fat, totally vegan, and even kid-approved—especially when topped with a swirl of cashew cream. It’s a go-to recipe for busy weeknights, and a fan favorite during cooler months when you’re craving something cozy but clean.
- The star ingredient—red bell peppers—is loaded with vitamin C, vitamin A, and powerful antioxidants that help support your immune system and reduce inflammation. Roasting them brings out their natural sweetness and makes this soup taste like you worked way harder than you actually did.
- Unlike most creamy soups that rely on dairy or canned shortcuts, this one is 100% plant-based and gets its richness from roasted sweet potatoes and garlic cloves roasted in their skins (hello, flavor bomb!). We also kick it up a notch with smoked paprika and a hit of lemon juice to balance the sweetness and add depth.
- All you need is a high-speed blender (like a Vitamix) or immersion blender, a stove top and a soup pot—that’s it. It reheats beautifully, making it ideal for meal prep. Store it in stackable glass 2-cup containers or freeze in Souper Cubes (10% off with code JEN10) for easy grab-and-heat lunches later in the week. Pair it with a crusty slice of sourdough or a hearty salad recipe and you’re good to go.
How to Make Roasted Red Pepper Soup
To make this roasted red pepper soup, you’ll need to roast your red peppers first. This is how you get a total flavor upgrade thats smoky and satisfying. Here’s four different ways you can do this, depending on the time of year and equipment you have.
Oven Roasted Red Peppers
This is the method I use in this recipe. Slice peppers in half, remove seeds, and place cut-side down on a parchment-lined baking sheet. Roast at 425°F for 20–25 minutes, until skins are blistered and slightly charred.
Barbecue Red Peppers
Place whole red peppers directly on a hot grill. Turn every few minutes until the skin is blackened and blistered all over (about 10–15 minutes).
Toasted Red Peppers
Halve and deseed peppers, then place them skin-side up on a foil-lined tray. Roast at the toaster’s highest temperature setting for about 20 minutes, or until the skin is dark and blistered.
Stove Top Red Peppers
Using a gas burner, place the whole pepper directly over the flame. Use tongs to rotate every few minutes until completely charred (takes about 10 minutes).
Once you’ve decided your method for roasting the red bell peppers, you’ll want to roast sweet potatoes, red bell peppers, onion, and garlic at 425°F until soft and caramelized. Blend with vegetable broth until smooth, then simmer with smoked paprika and lemon juice. Adjust seasoning to taste, then serve warm with cashew cream, green onions, and a sprinkle of smoked paprika on top.
Storing and Reheating Tip
Let the roasted red pepper soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 5 days. Making a bigger batch? It freezes beautifully for up to 3 months—just remember to leave a little room at the top of the container for expansion. Reheat gently on the stove over medium-low heat, stirring occasionally, or microwave individual portions, stirring halfway through. If it thickens, add a splash of broth or water to bring back that silky texture.
If you make this roasted red pepper soup recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Roasted Red Pepper Soup
Ingredients
- 1 tbsp avocado oil
- 2 sweet potatoes peeled and diced
- 2 red bell pepper sliced
- 1 yellow onion diced
- 3 garlic cloves unpeeled
- 4 cups vegetable stock
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- ¼ tsp cayenne pepper to taste
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground
Toppings
- 1 cup cashew cream
- 4 tbsp green onions
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the sweet potatoes, red bell pepper slices, diced onion, and unpeeled garlic cloves in a single layer.
- Drizzle with avocado oil, then season generously with sea salt and black pepper. Roast for 20–25 minutes, or until the veggies are soft and slightly caramelized.
- Transfer all the roasted veggies into a high-speed blender. Add vegetable broth and blend until completely smooth and creamy.
- Pour the blended soup into a large pot. Stir in smoked paprika and lemon juice, then bring to a gentle simmer over medium heat.
- Let the soup cook for 10–15 minutes so the flavors can meld together. Taste and adjust seasoning with additional salt, cayenne pepper, or lemon juice as needed.
- Ladle the warm soup into bowls, swirl in cashew cream, a sprinkle of green onions, and a dash of smoked paprika for extra flair.
Equipment
- oven
- stove top
Notes
- Roasting options: You can roast red peppers in the oven, barbecue, toaster oven or even on the stove top. I’ve included detailed steps for each above the recipe card.
- Save time: Skip the cashew cream and use a store-bought sour cream to keep it creamy. Look for a dairy-free brand, like Violife Sour Cream if you’re vegan.
- Immersion blender: If you have an immersion blender, you can use it to make this soup. Add the roasted vegetables and vegetable stock to a pot and puree with the immersion blender.
- Spice it up: Add red pepper flakes, cayenne pepper, hot sauce or diced jalapeños to make this soup spicy.
- Protein boost: Stir in a serving of collagen peptides, top with chopped cashews or blend in 1 cup silken tofu for additional protein.
Nutrition
Common Questions
Start by roasting fresh red bell peppers along with sweet potatoes, onion, and garlic until tender and slightly charred. Then blend the roasted veggies with vegetable stock until smooth. Simmer with smoked paprika, lemon juice, and your choice of seasonings to develop rich, layered flavors. Finish with a creamy topping like cashew sour cream for extra indulgence.
Peeling roasted red peppers is optional. The skin can add fiber (which I love and choose to keep the skin on), which can add a slight texture and smoky bitterness. If you prefer a silky smooth soup, removing the skins after roasting helps create a creamier texture. Simply roast until charred, then place the peppers in a covered bowl or plastic bag to steam, this loosens the skin for easy peeling.
Smoked paprika is a must for that deep, smoky flavor. You can also add cumin for warmth, cayenne pepper or chili flakes for a bit of heat, and a pinch of black pepper for a subtle bite. Fresh herbs like thyme or oregano work well too, enhancing the overall aroma and complexity.
Absolutely! Roasted red peppers are packed with vitamin C, antioxidants, and fiber. They support immune health, reduce inflammation, and provide essential nutrients like vitamin A and potassium. Roasting enhances their natural sweetness without adding calories or fat, making them a nutritious addition to any meal.
I used jarred roasted red peppers and rinsed them well, still loved how it came out, altho I have roasted veggies for soups before, and I will be glad to roast the peppers the next time I do this soup, as we loved it! Garnished with a little sriracha sauce which gave it a bite!
Yum!!
I used fire roasted tomatoes and I loved the flavor. I did not use the cashew cream but will next time as I can see how that will completely add to the overall finish. I will keep this one for sure!
Fire roasted tomatoes are having a whole moment in our 10 Day Soup Challenge for sure. Great swap in! Can’t wait to hear what you think of the cashew cream next time.
Love this soup. Great flavor with a little spice. Will add more red pepper next time. Made it per the directions and will do so again many more times.
So glad it’s part of the regular rotation now, Neil! 🙂
Hi, is the sodium really that high for one serving? I usually use the low sodium broth and rarely add salt to food.
This is a great question Donna! We used traditional store-bought broth for the nutrition info here, so that’s the reason for the higher sodium content. You can make it lower just in the way you said – low sodium or sodium free chicken broth and not adding extra salt.
This soup was a big hit at our house! Super delicious
This is such a yummy recipe. 🙂
This soup looks so tasty, I can’t wait to make it.
Let us know what you think after you give it a try!
Delicious! I’m going to add some extra red pepper flakes for a little extra heat.
Kick that spice level up a notch! 😀
This recipe is so delicious + so EASY!! Thanks Simple Green Smoothies!
Easy, delicious, and healthy… the best dinner trifecta!
YES! This is a winner! I lade it for dinner and cannot believe how flavorful it is. Love this recipe! I used olive oil instead of avocado oil, but everything else I followed to a T and was a winner.
Now you can put this in your arsenal of go-to easy dinner meals!
If only I could get mine to look like that picture! Stunning
The nutrition information states the calories per serving is 540. Surely this is actually the calories in the total batch (which makes up to 4 servings)? I find it difficult to believe that a couple of sweet potatoes and some peppers can amount to 2,160 calories
Hi James! Thank you for catching that. 🙂 You are right, it is 540 calories for all four servings therefore, 135 calories per serving. The nutrition facts have been changed. Can’t wait to hear what you think of the soup!
I’m having trouble copying the recipes to my Pinterest board this week!
Megan, sorry you were having trouble! Are you able to save them to your board now?
Cashew cream is a great topping idea for a soup like this! I am definitely trying that.
I have a feeling you will love it! It’s one of my favorite toppings!! 🙂