This roasted red pepper soup has a gorgeous spicy flavour and couldn’t be easier to make!
This is one heck of a winter warmer. If you love a good red pepper, this will be right up your street! Follow me…
Roasted Red Peppers
Roasting the peppers is going to enhance their already delicious flavour. By roasting the peppers, you gain gorgeous bits of char, which offer a nice deep, smoky flavour. Something you miss out on if you simply boil the peppers. To really take things up a notch, we’re going to deepen that smoky flavour with some cumin and smoked paprika too.
Can I use roasted red peppers from a jar instead?
I highly recommend using fresh peppers for this recipe. Not only because you get to roast them in extra seasoning, but also because jarred peppers are stored in a vinegary brine, which will throw off the flavour of the soup.
Can I use different colour peppers?
Different colour peppers do have different flavours, so I don’t recommend using any other colour than red. Plus you don’t want to lose that lovely vibrant red colour!
Process shots: dice peppers and coat in cumin, smoked paprika, salt, pepper & olive oil (photo 1), roast (photo 2).
Roasted Red Pepper Soup
When it comes to the soup, we want to add in some extra goodies too, just so you don’t end up with a one-tone kinda soup. To start, we’re going in with the classic combo of onion, carrot and celery, which makes the perfect flavour base for just about anything! Then we’re going to throw in some garlic too, because, umm, garlic!?
One of the key additions to this soup is a good dollop of Harissa paste. This not only offers the ‘spice’ aspect of the soup, but it pairs so beautifully with the flavours of the roasted red peppers. You’ll find it in most supermarkets, typically in the spice/herb section.
How spicy is this soup?
It’s got a kick, but really it’s fairly mild. Harissa paste brands will differ in spice, but I’ve never found this soup overbearingly spicy. In fact, if you wanted to make it spicier I recommend adding some cayenne pepper pinch by pinch.
Process shots: fry onion, celery, carrot in butter (photo 1), fry garlic (photo 2), fry tomato paste and harissa paste (photo 3), add roasted red pepper (photo 4), add stock and simmer (photo 5), blitz until smooth (photo 6).
Serving Roasted Red Pepper Soup
Where there’s soup, there’s gotta be a grilled cheese. For this recipe, I love making a Boursin Grilled Cheese, with Boursin Garlic & Herb Cheese and Mozzarella (more on this in the recipe card notes).
Can I make this ahead of time?
Sure! Just allow to completely cool then tightly store in the fridge or freezer until needed (more on this in the recipe card notes).
Alrighty, let’s tuck into the full recipe for this spicy roasted red pepper soup shall we?!
How to make Roasted Red Pepper Soup (Full Recipe & Video)
Spicy Roasted Red Pepper Soup
- Large Baking Tray
- Large Pot & Wooden Spoon
- Hand Blender
- Sharp Knife & Chopping Board
- Jug (for stock)
- Ladle (for serving)
Ingredients (check list):
Roasted Red Peppers
- 2.6lb / 1.2kg Red Peppers, roughly diced (approx 7 medium red peppers)
- 1.5 tbsp Olive Oil
- 1 tsp EACH: Smoked Paprika, Cumin
- 1/4 tsp EACH: Salt, Black Pepper
- 3 cups / 750ml Chicken Stock, or as needed
- 1 large Onion, finely diced
- 1 large Carrot, finely diced
- 1 large rib of Celery, finely diced
- 3 cloves of Garlic, finely diced
- 2 tbsp EACH: Butter, Tomato Puree (Paste in US), Harissa Paste (see notes)
- Salt & Pepper, to taste
- Cayenne Pepper, to taste (optional for more spice)
- Add the diced peppers to a large baking tray and combine with olive oil, smoked paprika, cumin, salt & black pepper. Place in the oven at 200C/400F until soft and lightly charred (30-40mins).
- Meanwhile, melt 2 tbsp butter in a large pot over medium heat. Add in onion, celery & carrot and fry until soft & just starting to pick up colour. Add in garlic and fry for another couple of mins.
- Stir in 2 tbsp tomato puree (paste) & 2 tbsp harissa paste and fry for a couple of mins. Add in the roasted peppers, then use a dash of stock and a plastic spatula to scrape off any flavour from the tray. Pour that into the pot alongside the rest of the stock. Bring to a simmer and reduce heat to medium-low, then pop on the lid and simmer for 20mins or so, just to marry the flavours together and completely soften the peppers.
- Remove lid and blitz until smooth. Taste test for seasoning/spice and adjust accordingly with salt, pepper & cayenne pepper if needed (go easy with the cayenne, work a pinch at a time if you want it spicier). If you like it thinner then add more stock. If you go overboard with the liquid just simmer to thicken.
Quick 1 min demo!
- 8 medium slices of bread
- 1x 5oz/150g pack of Garlic & Fine Herbs Boursin
- 3.5oz/100g Mozzarella
- Butter, as needed
Your Private Notes:
For another delicious recipe using roasted red peppers check out my Roasted Red Pepper Chicken!
For more similar recipes check out these beauties:
Winter Soup Recipes
- Butternut Squash Soup
- Roasted Veggie Soup
- Roasted Carrot Soup
- Tomato Basil Soup
- Broccoli Cheddar Soup
- Tomato Tortellini Soup
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