Creamy Roasted Red Pepper Soup

One evening last autumn, I opened my fridge to find a pile of overripe tomatoes and leftover bell peppers that needed rescuing. The kitchen was cool, the windows steaming, and I thought maybe roasting them all together would turn them into something warm and worthwhile. An hour later, I was standing over a pot of this soup, and the whole house smelled like a bistro I once visited in Provence.

I first made this for a friend recovering from a cold, and she called it her new comfort blanket in a bowl. The bright red color lifted her mood before she even tasted it. We sat at my little kitchen table, dipping crusty bread into our bowls and talking until the pot was empty.

Ingredients

• Red bell peppers: Roasting them until the skins blister and char brings out their natural sugars and adds depth you wont find in jarred versions.
• Ripe tomatoes: Use the softest ones you can find, their juices concentrate beautifully in the oven and create the soups velvety base.
• Yellow onion and garlic: Roasting mellows the bite and gives you caramelized sweetness that balances the acidity of the tomatoes.
• Olive oil: A good fruity olive oil adds richness and helps everything roast evenly without sticking.
• Vegetable broth: Choose a low sodium version so you can control the salt, homemade is even better if you have it on hand.
• Heavy cream: Just half a cup makes the soup silky and luxurious, but coconut cream works wonderfully if youre avoiding dairy.
• Dried basil and thyme: These herbs bloom in the heat and give the soup a gentle Mediterranean warmth.
• Crushed red pepper flakes: Optional, but a tiny pinch wakes up the whole pot without making it spicy.
• Salt and black pepper: Season at the end after blending so you can taste the full flavor and adjust exactly to your liking.

Instructions

Prepare the vegetables:

Preheat your oven to 425 degrees F and halve the peppers, scooping out seeds and stems, then halve the tomatoes and scatter everything on a baking sheet with the onion and garlic. Drizzle with a tablespoon of olive oil and season lightly with salt and pepper.

Roast until charred:

Slide the sheet into the oven and roast for 25 to 30 minutes, watching for the peppers to blacken and the tomatoes to slump into their skins. The garlic should turn golden and soft, almost sweet when you press it.

Peel the peppers:

Let the peppers cool just enough to handle, then peel away the charred skins with your fingers or a paring knife. Dont worry if a few dark bits cling on, they add character.

Build the base:

Heat the remaining tablespoon of olive oil in a large pot over medium heat, then add all the roasted vegetables along with the basil, thyme, and red pepper flakes. Stir for a couple of minutes until everything smells warm and fragrant.

Simmer with broth:

Pour in the vegetable broth and bring the pot to a gentle simmer, letting it cook for about 10 minutes so the flavors marry together. The tomatoes will start to break down even more.

Blend until smooth:

Use an immersion blender right in the pot, or carefully transfer the soup in batches to a countertop blender, and puree until completely silky. I like to blend a little longer than I think I need to, it makes the texture dreamier.

Finish with cream:

Stir in the heavy cream and taste, adjusting the salt and pepper until it feels just right. Warm it gently for another two minutes, then ladle it into bowls while its still steaming.

Save

The first time I served this to my family, my youngest nephew, who usually picks vegetables out of everything, asked for seconds. He said it tasted like pizza without the crust, and honestly, I took that as the highest compliment.

Serving Suggestions

This soup begs to be paired with something crunchy and warm. A crusty baguette, a golden grilled cheese, or even garlic butter toast makes it feel like a full meal. I sometimes top each bowl with a swirl of extra cream, fresh basil leaves, or homemade croutons for a little crunch.

Storage and Reheating

The soup keeps beautifully in the fridge for up to four days, and the flavor actually deepens overnight as the herbs settle in. Reheat it gently on the stovetop, stirring often, and add a splash of broth or water if it thickens too much. You can also freeze it in airtight containers for up to three months, just leave out the cream and stir it in fresh after thawing and reheating.

Variations and Swaps

If you want to make this vegan, swap the heavy cream for coconut cream or cashew cream, both blend in seamlessly. For a smokier flavor, toss in a pinch of smoked paprika while blending, or roast the peppers directly over a gas flame until blackened. You can also add a handful of fresh spinach or kale during the simmering step for extra greens without changing the soul of the soup.

• Try stirring in a spoonful of pesto right before serving for a bright herbal twist.
• If you like heat, double the red pepper flakes or add a diced jalapeno to the roasting pan.
• For a thicker texture, reduce the broth by half a cup or add a small cooked potato before blending.

Save

This soup has become my go to whenever the weather turns cold or someone I love needs a little warmth. I hope it finds a spot in your rotation too.

Recipe FAQs

→ How do I roast the vegetables for best flavor?

Roast red peppers, tomatoes, onion, and garlic at 425°F until soft and charred to deepen their sweetness and aroma before blending.

→ Can I make this dairy-free?

Yes, substitute heavy cream with coconut cream or another plant-based alternative to keep the creamy texture without dairy.

→ What herbs enhance the flavor?

Dried basil and thyme complement the roasted vegetables, adding a Mediterranean herbal note to the dish.

→ How do I adjust the spice level?

Add or omit crushed red pepper flakes according to your heat preference for a mild or slightly spicy finish.

→ What should I serve with this dish?

This soup pairs well with crusty bread, croutons, or a grilled cheese sandwich for added texture and heartiness.