Why You’ll Love this Creamy Roasted Red Pepper Soup
If you’re in search of a soup that’s both comforting and sophisticated, this Creamy Roasted Red Pepper Soup will absolutely win you over.
I’m obsessed with how the rich, velvety texture comes from heavy cream and perfectly blended roasted red peppers.
What makes this recipe special? The aromatic blend of sautéed onions, celery, and garlic creates a flavorful base, while the combination of thyme, basil, and cayenne adds complexity without overwhelming.
You’ll appreciate how the vegetable stock keeps it lighter than expected, despite its creamy consistency.
Perfect for chilly evenings or when you need something that feels restaurant-worthy but takes minimal effort.
What Ingredients are in Creamy Roasted Red Pepper Soup?
To create this comforting, restaurant-quality Creamy Roasted Red Pepper Soup, you’ll need a handful of fresh ingredients and pantry staples. The combination might seem simple, but trust me, the flavor that develops is absolutely incredible. The star of the show is definitely the roasted red peppers, which provide that distinctive sweet-smoky flavor that makes this soup so memorable.
- 2 tablespoons butter
- 2 cups diced onions
- 3/4 cup diced celery
- 1 1/2 tablespoons diced garlic
- 2 teaspoons dried thyme
- 2 teaspoons dry basil
- 2 tablespoons cayenne pepper
- 2 teaspoons kosher salt
- 1 1/4 cups heavy cream
- 7 cups vegetable stock
- 1 (28 ounce) can roasted red peppers
- 1 bay leaf
When shopping for ingredients, the quality of your roasted red peppers really matters in this recipe. While the canned variety works perfectly well (and saves tons of time), you could also roast your own for even more depth of flavor. The amount of cayenne pepper might seem high at 2 tablespoons, so feel free to adjust according to your heat preference. And don’t skip the heavy cream—it’s what gives this soup its luxurious, velvety texture that makes it feel like something special.
How to Make this Creamy Roasted Red Pepper Soup
Making this silky, restaurant-worthy soup is surprisingly straightforward. Start by melting 2 tablespoons of butter in a medium-sized soup pot over medium heat. Once the butter is bubbling gently, add your aromatics – 2 cups diced onions, 3/4 cup diced celery, and 1 1/2 tablespoons diced garlic.
Then sprinkle in your flavor builders: 2 teaspoons dried thyme, 2 teaspoons dry basil, 2 tablespoons cayenne pepper (though you might want to start with less if you’re sensitive to heat), and 2 teaspoons kosher salt.
Sauté this fragrant mixture for about 10 minutes, stirring frequently to prevent anything from sticking or burning. You’re looking for tender vegetables that have released all their aromatic goodness.
Next comes the liquid transformation. Pour in 7 cups of vegetable stock, 1 1/4 cups of heavy cream, and add that gorgeous 28-ounce can of roasted red peppers.
Bring everything to a gentle simmer – not a rolling boil, mind you, as that might cause the cream to separate. Now for the fun part: grab an immersion blender (sometimes called a burr mixer) and blend until the soup reaches a velvety smooth consistency.
Drop in 1 bay leaf, which will infuse the soup with subtle depth as it continues to simmer for an additional 20 minutes. Don’t forget to fish out that bay leaf before serving – it’s done its job, and nobody wants to bite into it!
The result? A luxuriously creamy soup with complex flavors that taste like they took hours to develop.
Creamy Roasted Red Pepper Soup Substitutions and Variations
While the classic recipe creates a perfect bowl of comfort, this soup welcomes personalization with open arms.
I sometimes swap the heavy cream for coconut milk when I’m craving a dairy-free option, and it’s still wonderfully rich. Vegetable stock can be replaced with chicken stock for a deeper flavor profile.
Not spicy enough? Adjust that cayenne to your preference.
Too spicy? Dial it back and add a touch of honey to balance the heat.
For texture variation, try leaving some peppers roughly chopped rather than fully blending, or top with crispy croutons for contrast against the velvety soup.
What to Serve with Creamy Roasted Red Pepper Soup
A perfect bowl of creamy roasted red pepper soup deserves equally delightful companions to round out your meal.
I love pairing mine with a crusty artisan bread or garlic crostini for dipping—because what’s soup without something to soak up every last drop?
A simple side salad with arugula, shaved parmesan, and lemon vinaigrette offers a bright contrast to the soup’s richness.
For a heartier option, try grilled cheese sandwiches with sharp cheddar or gouda.
The melty cheese against the velvety soup? Pure comfort food magic.
Final Thoughts
This roasted red pepper soup has become my absolute favorite cold-weather comfort food over the years.
There’s something magical about how the sweetness of roasted peppers blends with the rich cream and spicy cayenne. I’ve served it at dinner parties where guests practically licked their bowls clean, and I’ve nursed myself back to health with its comforting warmth during sick days.
What I love most? It’s incredibly versatile. Dress it up with fancy garnishes for company, or keep it simple for a quick weeknight dinner.
Trust me, you’ll want to add this recipe to your regular rotation.
Creamy Roasted Red Pepper Soup
Ingredients
Equipment
Method
- Melt butter in a medium soup pot over medium heat.
- Add diced onions, celery, and garlic to the pot.
- Sprinkle in the dried thyme, basil, cayenne pepper, and kosher salt. Sauté for about 10 minutes, stirring frequently until vegetables are tender.
- Pour in the vegetable stock and heavy cream, then add the roasted red peppers.
- Bring the mixture to a gentle simmer (not a rolling boil to prevent cream separation).
- Use an immersion blender to puree the soup until completely smooth and velvety.
- Add the bay leaf and continue to simmer for an additional 20 minutes to develop flavors.
- Remove the bay leaf before serving.
