Roasted Red Pepper Soup with Garlic is a beautifully vibrant, smooth, and deeply flavorful soup that proves simple ingredients can create extraordinary results. Sweet red bell peppers are roasted until lightly charred, bringing out their natural sweetness and smoky depth, then blended with fragrant garlic and onions into a velvety, comforting soup. The result is both elegant and comforting—perfect for chilly evenings, light lunches, or as a stunning starter for a dinner party.
This soup has Mediterranean roots and is loved for its balance of sweetness, savoriness, and gentle warmth. Roasting the peppers is the key step that intensifies their flavor, while garlic adds a rich aromatic backbone. Whether you keep it dairy-free or finish it with a splash of cream, this soup always feels nourishing and indulgent at the same time.
I love this recipe because it delivers big flavor with minimal ingredients. Roasted red peppers are naturally sweet and silky when blended, and garlic adds depth without overpowering the dish. It’s also incredibly versatile—you can serve it rustic or refined, light or creamy.
Another reason this soup is a favorite is that it’s healthy, colorful, and comforting. It looks impressive on the table but is easy enough to make on a busy weeknight.
If you enjoy smooth, flavorful soups with depth and brightness, this one is a must-try.
Course: Soup / Appetizer / Light Main
Cuisine: Mediterranean / International
This soup starts by roasting red peppers and garlic to deepen their flavor, then simmering them briefly with broth before blending into a silky smooth soup.
Step 1: Roast the Peppers
Preheat oven to 425°F (220°C). Place whole red bell peppers on a baking sheet and roast for 30–35 minutes, turning occasionally, until skins are blistered and charred.
Step 2: Steam and Peel
Remove peppers from oven and place in a bowl, cover with foil or a lid, and let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop.
Step 3: Roast Garlic and Onion
On a separate baking tray, toss garlic cloves and onion with olive oil, salt, and pepper. Roast for 15 minutes until soft and fragrant.
Step 4: Simmer the Soup
Transfer roasted peppers, garlic, and onion to a pot. Add vegetable broth, smoked paprika, and chili flakes. Simmer for 10 minutes.
Step 5: Blend
Use an immersion blender or countertop blender to puree soup until smooth.
Step 6: Finish
Stir in cream or coconut milk if using. Taste and adjust seasoning.
Creamy Roasted Red Pepper Soup
Increase cream or add mascarpone for extra richness.
Spicy Red Pepper Soup
Add cayenne pepper or extra chili flakes.
Tomato and Red Pepper Soup
Add roasted tomatoes for added depth.
Vegan Version
Use coconut milk or omit cream entirely.
Herb-Infused
Add thyme, basil, or oregano for a Mediterranean touch.
Refrigerator
Store in an airtight container for up to 4 days.
Freezing
Freeze soup in freezer-safe containers for up to 3 months.
Reheating
Reheat gently on the stovetop or microwave, stirring occasionally.
Roasted Red Pepper Soup with Garlic is a vibrant, comforting dish that showcases the power of simple, roasted ingredients. With its silky texture, natural sweetness, and aromatic garlic flavor, it’s both nourishing and elegant. Easy to prepare, freezer-friendly, and endlessly customizable, this soup is perfect for cozy nights, entertaining guests, or meal prepping for the week. Once you try it, it’s sure to become a beloved staple in your soup collection.
Roasted Red Pepper Soup with Garlic is a beautifully vibrant, smooth, and deeply flavorful soup that proves simple ingredients can create extraordinary results. Sweet red bell peppers are roasted until lightly charred, bringing out their natural sweetness and smoky depth, then blended with fragrant garlic and onions into a velvety, comforting soup. The result is both elegant and comforting—perfect for chilly evenings, light lunches, or as a stunning starter for a dinner party.
