Creamy Roasted Red Pepper Soup

There's something about the smell of peppers blistering in a hot oven that makes you forget you're cooking something simple. I'd been meaning to use up a glut of red peppers from the farmers market, and on a crisp autumn evening, I tossed them on a sheet with tomatoes and let the oven do the magic. Twenty minutes in, my kitchen smelled like a Mediterranean café, and I knew I'd stumbled onto something I'd be making again and again.

I made this for my sister during a surprise weekday visit, and she came back into the kitchen asking what restaurant I'd ordered from. The soup was cooling slightly in the pot, steam still curling up, and I watched her face change when I said it was homemade. She had seconds with crusty bread, and we ended up talking through lunch about flavors and how roasting changes everything.

Ingredients

• Red bell peppers (2 large): The stars of this soup—roasting them draws out sweetness and a subtle smoky depth that defines the whole dish.
• Ripe tomatoes (6 medium): Use tomatoes at their peak; watery ones dilute the soup, so choose ones that smell fragrant at the stem.
• Yellow onion (1 medium, chopped): Adds gentle sweetness and body when roasted alongside the peppers.
• Garlic (3 cloves): Roasting mellows garlic into something almost sweet and complex rather than sharp.
• Olive oil (2 tbsp): Good quality matters here—it carries the flavor of roasted vegetables into every spoonful.
• Vegetable broth (3 cups): The backbone that brings everything together; use one you'd drink on its own.
• Heavy cream (1/2 cup): Just enough to turn the soup velvety without drowning the roasted flavors—or use coconut cream for a dairy-free version.
• Dried basil (1 tsp): A classic partner to tomatoes and peppers; add it during cooking so it rehydrates and releases its oils.
• Dried thyme (1/2 tsp): Brings an earthy, slightly peppery note that balances the sweetness of roasted vegetables.
• Crushed red pepper flakes (1/4 tsp, optional): A whisper of heat that makes you taste each element more clearly.
• Salt and black pepper: Taste as you go—seasoning at the end can hide or reveal flavors you didn't know were there.

Instructions

Heat your oven and prep the vegetables:

Preheat to 425°F and while it warms, halve your peppers and scoop out the seeds, then halve your tomatoes. This prep takes five minutes and sets you up for success.

Char everything together:

Arrange peppers cut-side down, tomatoes cut-side up, onion, and garlic on a baking sheet, drizzle with a tablespoon of olive oil, and scatter salt and pepper over top. Roast for 25 to 30 minutes until the pepper skins have dark, charred spots and everything smells sweet and slightly caramelized.

Cool and peel the peppers:

Let them rest for a few minutes until cool enough to handle, then gently slip the papery skins off the peppers—they should come away easily, and this step removes any bitter char. Don't fuss if a few bits stick; they won't hurt the finished soup.

Warm the remaining oil and sauté:

In a large pot over medium heat, warm your second tablespoon of olive oil and add all the roasted vegetables along with the basil, thyme, and red pepper flakes. Stir gently for about two minutes to let the herbs wake up and mingle with the vegetables.

Add broth and simmer:

Pour in the vegetable broth, raise the heat to bring it to a gentle simmer, and let it bubble softly for 10 minutes. This gives the flavors time to marry and deepen.

Blend until silky:

Using an immersion blender, purée the soup right in the pot, working in circular motions until no chunks remain and the texture is completely smooth and creamy. If using a countertop blender, carefully transfer the hot soup in batches, blend, and return to the pot.

Finish with cream and season:

Stir in the heavy cream, taste the soup, and adjust salt and pepper to your liking. Some soups want more seasoning than you'd expect; trust your palate.

Warm through and serve:

Let the soup heat gently for two more minutes—don't let it boil after the cream goes in—then ladle it into bowls while it's hot.

Save

My neighbor stopped by once when I was finishing a pot of this, and I gave her a mug to take home with a roll of good bread. She texted me the next morning to say she'd eaten it cold from the fridge the night before, standing in her kitchen, thinking about how sometimes the simplest recipes are the ones that linger in your mind.

Roasting Is Everything

The difference between this soup and a mediocre one starts in the oven. Raw peppers and tomatoes blended together taste bright but flat; roasted ones taste concentrated, sweet, with a subtle char that you can't replicate any other way. I learned this by accident the first time I tried to shortcut the recipe, and the result was thin and forgettable. Now I never skip the roasting step.

Customizing Without Losing the Soul

This soup is forgiving enough to adapt to what's in your kitchen or what you prefer. If you love spice, add more red pepper flakes or a pinch of smoked paprika while blending. For richness without dairy, coconut cream works beautifully and adds a subtle tropical warmth. Some people swear by a splash of balsamic vinegar stirred in at the end, and they're not wrong—it adds a gentle sweetness and depth that makes you taste the peppers all over again.

Serving and Storing Smart

This soup is best eaten the day it's made, when the flavors are brightest and the texture is most luxurious. It keeps well in the fridge for up to three days and freezes beautifully for up to a month—though add the cream only when you reheat, not before freezing, so the texture stays silky. A bowl with crusty bread, a grilled cheese sandwich, or even a simple salad alongside rounds out a meal that feels both casual and a little special.

• Top with fresh basil, croutons, or a drizzle of good olive oil for a finishing touch.
• Leftover soup makes a luxurious pasta sauce if you warm it gently with cooked pasta.
• This recipe doubles easily if you're feeding a crowd and want to make ahead.

Save

This soup has become something I reach for when I want to feed people something that tastes elegant but doesn't ask much of me. It's the kind of dish that reminds you cooking doesn't have to be complicated to be memorable.

Recipe Questions & Answers

→ How do I roast the peppers and tomatoes?

Cut peppers in half, remove seeds, halve tomatoes, then place cut side down (peppers) and up (tomatoes) on a baking sheet with onion and garlic. Roast at 425°F for 25-30 minutes until softened and charred.

→ Can I make this dairy-free?

Yes, substitute heavy cream with coconut cream or another plant-based alternative for a smooth, creamy texture without dairy.

→ What herbs complement the flavors?

Dried basil and thyme bring a fragrant, Mediterranean touch that pairs well with the sweetness of roasted vegetables.

→ Is it possible to add a smoky flavor?

For a subtle smoky note, sprinkle a pinch of smoked paprika during the blending process.

→ What are good serving suggestions?

Serve this smooth soup hot, garnished with fresh basil or croutons, alongside crusty baguette or a grilled cheese sandwich.

→ How long does the preparation take?

Prepare the vegetables in about 15 minutes, roast for 25-30 minutes, then simmer and blend until smooth for a total time around 55 minutes.