HOMECOOKPICKS RECIPES

Roasted Red Pepper Soup

Diet labels & ingredient swaps

Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

Ingredient swaps: For vegan, choose vegetable broth and coconut milk. For gluten-free, check the broth and omit or replace bread. These adaptations are not included in the badges or nutrition estimate.

HCP browsing criteria, per original-size serving: high-protein ≥25 g protein and ≥20% of calories from protein; low-carb ≤15 g total carbs; keto-friendly ≤10 g total carbs with ingredient review; low-fat ≤3 g fat and ≤30% of calories from fat. These use estimated nutrition for the version described on the recipe, excluding specified extras. Mediterranean-inspired describes ingredients, not a prescribed diet. Unreviewed recipes are left unlabelled; no badge does not mean a recipe is unsuitable.

Roast red peppers and blend with a savory soup base for a smooth, colorful bowl.

Prep: 20 min Cook: 45 min Approx. total: 1 hr 5 min Serves 6 Easy
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Roasted Red Pepper Soup

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Roasted Red Pepper Soup

6 servings
servings

Original recipe: 6 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

Check off ingredients as you go.

Instructions

  1. Roast the peppers

    Preheat your oven broiler to high (or preheat a grill). Place whole red peppers on a rimmed baking sheet and broil/grill, turning occasionally, until skins are blackened and blistered on all sides (about 10–15 minutes). Transfer peppers to a bowl and cover tightly with plastic wrap or place in a sealed container for 10 minutes to steam—this loosens the skins.

    Tip: If you prefer, roast peppers over an open flame for extra char; steaming them briefly makes peeling much easier.

  2. Peel and seed the peppers

    Once cool enough to handle, peel the skins off the peppers and remove cores and seeds. Roughly chop the flesh and set aside. If you want an ultra-smooth soup, be thorough removing skins; for a smoky rustic texture, leave small bits of charred flesh.

  3. Sauté the aromatics

    In a Dutch oven over medium heat, warm the olive oil. Add the chopped onion and cook until translucent, 6–8 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant. Stir in smoked paprika.

    Tip: Cook the onion low and slow to develop sweetness without browning too much.

  4. Combine and simmer

    Add the roasted peppers and canned tomatoes or tomato paste (if using) to the pot. Pour in the broth, bring to a simmer, and let cook for 10–15 minutes to allow the flavors to meld. Taste and season with salt, pepper, and red pepper flakes if you want heat.

    Tip: If the mixture looks too thick, add more broth a little at a time to reach your desired consistency.

  5. Blend until smooth

    Use an immersion blender in the pot to puree the soup until smooth, or carefully transfer batches to a countertop blender (venting the lid) and blend until silky. Return soup to the pot if needed and heat gently. Use an immersion blender with the head submerged, or follow the countertop blender manual for hot liquids. Never put hot soup in a sealed personal-blender cup. If hot blending is not permitted, cool the soup first, blend, then reheat.

    Tip: Blending hot liquid can be dangerous — vent the blender lid and pulse in short bursts if using a countertop blender.

  6. Finish with cream and adjust seasoning

    Stir in the heavy cream or coconut milk and simmer just until heated through (2–3 minutes). Add the balsamic vinegar or lemon juice to brighten the flavor and correct seasoning with salt and pepper.

    Tip: Add cream off heat if you’re concerned about curdling, then warm slowly when ready to serve.

  7. Serve

    Ladle the soup into bowls and garnish with torn basil, a drizzle of olive oil, and croutons or crusty bread. For a richer finish, add an extra swirl of cream or a sprinkle of smoked paprika.

Equipment: Dutch Oven / Slow Cooker buying guide

A LITTLE EXTRA HELP

Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Choose a recipe version below. Estimates are per recipe serving; optional ingredients, brands and preparation can change the result.

Roasted red pepper & coconut soup

Estimated nutrition per serving · 1/6 of the defined batch

Calories
143 kcal
Protein
2.9 g
Carbs
15.6 g
Fat
9.2 g
Fiber
Not available

One sixth of batch. Canned coconut milk, vegetable broth and tomato paste. No bread or garnish. Raw pepper nutrients approximate roasted peeled peppers; cooking losses not measured.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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Adjusting the flavor

Taste the roasted peppers before adding more seasoning. A little tomato paste can add depth; stir in cream or a suitable alternative gently at the end.

Serving suggestions

Serve with sourdough, grilled cheese or a green salad. Add fresh basil and a small swirl of cream or olive oil just before serving.

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