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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.
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What is Roasted Red Pepper Soup?
Roasted red pepper soup is a creamy, savory soup made with roasted red bell peppers blended with aromatics and broth. Roasting the peppers first gives the soup its signature smoky-sweet flavor and vibrant red color.
NOVEMBER 9-13, 2026
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Why You’ll Love This Recipe
- 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.
- 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 blender) 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, freeze in Souper Cubes Freezer System or 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.
Barbecued 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, and the same trick works for the rest of my plant-based soups.
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.
Smoky Roasted Red Pepper Soup
Jen HansardIngredients
- 1 tbsp avocado oil
- 2 sweet potatoes peeled and diced
- 2 red bell pepper sliced
- 1 yellow onion diced
- 3 garlic clove unpeeled
- 4 cup 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
- Heat the oven to 425 °F. Line a baking sheet with parchment paper.
- Arrange the sweet potatoes, bell peppers, onion and unpeeled garlic in a single layer on the baking sheet. Drizzle with the avocado oil and season generously with salt and pepper. Roast until soft and lightly caramelized, 20 to 25 minutes.
- Squeeze the garlic from its skins. Transfer the roasted vegetables to a high-speed blender, add the vegetable stock and blend until completely smooth.
- Pour the soup into a large pot and stir in the smoked paprika and lemon juice. Bring to a gentle simmer over medium heat and cook for 10 to 15 minutes to let the flavors meld.
- Taste and adjust the seasoning with salt, cayenne and lemon juice.
- Ladle into bowls, swirl in the cashew cream and sprinkle with green onions and a pinch of smoked paprika.
Recipe Notes
- Immersion Blender: Return the roasted vegetables and stock to the pot and blend with an immersion blender until smooth.
- Dairy-Free Shortcut: Swap the cashew cream for a store-bought dairy-free sour cream to save time.
- Protein Boost: Blend in 1 cup silken tofu with the stock, or top with chopped cashews. Find more ideas in this plant-based protein guide.
- Storing: Leftovers keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently and add the cashew cream after reheating.
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.
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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! 🙂