Spicy Roasted Red Pepper Soup is on the table 35 minutes! This paleo and vegan recipe is hearty, creamy, and sweet & spicy. Roasted red peppers add so much flavor!
There was once a time in my life where my love for roasted red peppers knew no bounds. I would come home after a long shift at work around 9:30pm. I make my way to the kitchen to whip up some well-deserved dinner.
But instead of popping a frozen burrito into the microwave, opening a can of soup, or digging into leftovers (all appropriate post shift 10pm dinner choices), I would commit to roasting up a bunch of bell peppers. After they were roasted black, blistered, and wrinkly, I would peel and seed them. The skins wipe right off after being roasted. Then drizzle them with olive oil, herbs, and pile them onto my plate.
While I wouldn't say I forgot about my favorite roasted vegetable, I will say that there were years without a roasted pepper crossing my lips. It wasn't until this summer, when I had a fridge chock full of peppers and no plans as to what to do with them, that I had a flashback to roasted red pepper nights past.
I made a plethora of my favorite roasted red pepper salad, but I also whipped up some Spicy Roasted Red Pepper Soup, and this soup was enough to make me fall back in love with this sweet and meaty roasted vegetable all over again.
As its title reveals, this soup is spicy, but not too spicy. And this is coming from the girl that has never ventured past 2 stars at any Thai restaurant. As a bit of a spice wimp, I like spice to add flavor to a dish, not overtake it completely. And this Spicy Roasted Red Pepper Soup is balanced with the sweetness of the roasted red peppers. The savoriness from the oregano and thyme, and a kiss of heat from the crushed red pepper flakes.
And the beauty of cooking for yourself, you can adjust the spice level of this dish to be right where you want it. Either dial down the crushed red pepper flakes to a ¼ teaspoon, or bump it up by doubling the amount.
A big bowl of this Spicy Roasted Red Pepper Soup and a side of socca is everything I am living for right now.
More Quick & Easy Vegan Recipes!
- Chickpea and Spinach Curry
- 20 Minute Thai Basil Fried Rice
- Instant Pot Vegetarian Chili
- Vegan Vodka Sauce Pasta
- Vegan Sushi Bowls
- 30 Minute Instant Pot Red Lentil Curry
Spicy Roasted Red Pepper Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Spicy Roasted Red Pepper Soup is on the table on 35 minutes! This paleo and vegan recipe is hearty, creamy, and sweet & spicy. Roasted red peppers add so much flavor!
- 6 red bell peppers
- 1 tablespoon avocado oil
- 1 yellow onion (chopped)
- 3 carrots (chopped)
- 2 stalks celery (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- 4 cups vegetable broth
- Move your oven rack to the top shelf, as close to the broiler as possible. Set your oven to broil and line up the bell peppers on a baking tray. Broil until the tops of the peppers are blackened, about 5 minutes, turn the peppers over and broil for another 5 minutes. Remove from the oven and set aside to cool.
- While the peppers are broiling, heat the avocado oil in a large pot or Dutch oven over medium-high heat. Add in the onion, celery, and carrot. Sautee until softened, about 10 minutes. Add in the garlic, salt, thyme, red pepper flakes, and oregano and sauté for another 2 minutes. Transfer the contents of the pot to a blender.
- Once the bell peppers are cool enough to touch, use your hands to peel off the skin and remove the top and the seeds. Place in the blender along with the vegetable broth. Blend until smooth.
- Transfer the blended soup back to the pot and heat over medium to warm through, about 5 minutes. Serve.
Keywords: dairy-free, egg-free, gluten-free, grain-free, nut-free, paleo, refined sugar-free, soy-free, sugar-free, vegan, vegetarian
may I ask what kind of micro greens you paired with that?
Hi Laura! They were some broccoli micro greens that I picked up at the farmers market :)
sheenam | thetwincookingproject.net says
OMG! Just look at that colour! looks so hearty and delicious.
Thank you so much!
Perfectly spiced and subtly sweet. A perfect soup paired with a romaine salad.
Added Italian sausage (hot) casings removed, crumbled. Adds a bit more heat and a chance to bite in. Served with a tsp. of sour cream and a bunch of bagelettes broken up on the side. Amazing
Cooked Italian sausage** after the blending
Kurtis, these modifications sound delicious :) So glad to hear you enjoyed the recipe!
Wow. Honestly this soup is still finishing on the stovetop. But I’m super into it! Really, so very simple with a complex flavor added by roasting my own peppers (never done that before!). Can’t wait to try some more of your recipes!
Jenni! So glad to hear you are enjoying the recipe :)
Yvonne Roy says
This was the first time I made roasted red pepper soup. It was absolutely delicious! My husband said it was better than any soup he has had at a restaurant. Thank you!
Thank you so much for your review, Yvonne! It absolutely makes my day to know you are enjoying the recipe :)
Really like this soup. It has great flavor and a pleasure to eat. Blended this in the Vitamix but did not use a high speed so it didn't whip too much air into it and make it foamy. It had just enough texture for good mouth feel but not so chunky you had to chew it. Will add a little more red pepper next time to increase the "flavor".
Will make this soup many more times
Laurel Perry says
Thank you for the review Neil!
Patricia Hastings says
This was such an easy recipe and I love how hearty it tastes! I wasn't sure how I was gonna feel about so many red peppers, but it a nice spicy soup!
Laurel Perry says
Thank you Patricia!
Liane K says
The name is on target. It has that good spicy. Initial bites are good but it seems to miss the after. Maybe a thicker or heaviness could be missing. But overall tasty.
A really flavoursome, easy to eat soup. I made no changes and we both thoroughly enjoyed.
Unable to broil the peppers since my broiler is not working. Could I use the airfryer to roast them?
I love roasting peppers and other veggies in my air fryer! The soup was too spicy for us, I want more roasted red pepper taste next time. My husband won’t eat peppers- but he liked the soup!
This soup is amazing. Prep time was longer since I had to roast the peppers in the airfryer which worked out really well. I will definitely make this soup again.
Laurel Perry says
Hi Sharon! I am so glad that the air fryer worked :) Thank you for the review!
We enjoyed this soup. I’m not a cooked pepper fan, and my first sip had that taste. To my surprise, the subsequent sips didn’t have that taste.
My husband went back for seconds. Impressive.
Kimberly Tangaro says
I made two soups last night cause it is my sons 16th birthday today!!!! Time flies; enjoy the present of right now.
I broiled the peppers for about 5 minutes but should have kept them in longer. It was laborious to skin them. Having a vitamix and blending on 10 really helped to make this soup creamy and silky and smooth.
Laurel Perry says
Thank you for your review Kimberly! I have a 2 year old son and the time is already flying! 100% taking your advice to enjoy the present - such a good reminder! Happy birthday to your son!
Frances Tutt says
What a beautiful soup. I did not get to make it but I will next week.
Have you eaten it cold? One thing that I thought of adding is paprika. After I went to Spain I add paprika to many dishes I cook. I think of it as a flavor enhancer not a flavor when used at low levels.
Laurel Perry says
Hi Frances! I think the addition of paprika would be delicious! I also think the soup would be good cold - it is similar to a gazpacho in texture. Happy cooking!
Slightly spicy, not too much with a sutle sweet roasted red pepper taste, delicious
D-licious (delicious). I shared with my co-worker and she loved it as well. I will definitely make again.
Laurel Perry says
Thank you for your review Debra!
Shirley P says
This was delicious, even though I was a bit sceptical about enjoying it, as I don’t like peppers much! I did add more carrots and fewer peppers, but I would definitely make it again, roasting the peppers changes the flavour of the peppers completely. I really enjoyed it and next time I make it I will do the recipe as is!
Quick, tasty recipe - love the flavour!
Soup Challenge Day #4 Rosted Red Pepper Soup. I had never roasted peppers before and this was sooooo easy. Will definitely make again.
Eva McGuire says
I made the soup this morning before going to work. I have a 12 hour work day and wanted to heat and eat tonight.
Love the roasted flavor of the red peppers. I normally would add more red pepper flakes but didn’t want to mask the flavor of the peppers. Can’t wait to have a bowl.
Frances Tutt says
I thought of some other toppings:
Chopped cilantro and a squeeze of key lime
Dollop of pesto
Chiffonade of basil
Fresh Ground black Pepper
No one would probably know that these are but they are my new favorite spice blends:
Shake on Wasabi Furiake
I often buy cartons of roasted red pepper soup. But this homemade version had much more intense flavors! Using a Vitamix to blend it up is definitely helpful. I couldn't fit all of the broth in at once, so poured about 2 cups in to blend, then added the rest while back in the pot. So good!
Loved this soup, so much flavour! I cut back on the red pepper flakes because I don’t like too much spice, but it was still so tasty!
Teri Leigh Baird says
Delicious soup! I tripled the red crushed pepper since we are spice lovers. The prep took longer than 10 minutes since we grilled the peppers outdoors and then they steamed for 15 minutes or so.
Easy to make, first time peeling roasted peppers which was easy as well. Can't wait for the next day as i bet this gets better after a night of sitting in the refrig. We added ground beef but i bet some andouille sausage or chorizo sausage would be better. so let the experimenting begin!! good soup with a lot of flavor.
Mary McGhee says
We loved this soup. I cut back on the added liquid to about 2.5 cups as we prefer thicker soups. Also left out the red pepper flakes and used fresh herbs. Topped with green onions and feta cheese. Will definitely make again.
Janice Jack says
These recipes just get better and better! What a fun challenge and healthy event! I only spiced up the seasonings and was good to go! Cannot wait for tomorrows' soup!
Very good! This is the first time I’ve blackened peppers. It was not as arduous as I thought it would be.
Super easy and delicious. I may cut down on the spicy next time, and added some cashew cream as a topper. Now I'm patiently waiting for some fresh bread to cook and eat with the second bowl.
I wasn't sure at first, but found it was flavorful. I added some evaporated milk.
Excellent! The peppers took a little longer than 10 minutes to roast! But definitely worth it! Soooo good!!
Susan K. says
I really liked this one, but I like roasted red peppers. 🤷🏼♀️ I added about 3 times the red pepper flakes cause I like spice. I don’t think it was enough to cause discomfort tomorrow morning though. 😂 I was really proud of how this turned out. My pureeing skills are improving! I added some Buffalo ricotta as a bit of garnish on the top.
Melissa Collier says
First time making this soup and first time roasting peppers. I love how this soup turned out. So flavorful and filling! I followed the recipe as posted and will be making this again!
Jennifer Smith says
So much flavor and a good spicy :) Was so easy to add into my meal prep plan and have a no effort homemade soup after a long day at work.
Best soup so far!
Was my first time charing peppers…patience is important! When I first blended the soup I didn’t blend it long enough to get the creamy texture. I re-blended it at my daughters suggestion…so very good. Rainy afternoon today, this makes a wonderful warming soup served it with corn chips, yum! Will definitely be making this again!
Holly Day says
This is the first time I've ever roasted red peppers! It was not as scary as I thought it would be, and the soup was super easy to put together. Thank you for the recipe!
In my book, this is comfort food. It's a cool and cloudy day here and I just finished making this delicious roasted pepper soup. I like things spicy so I added extra red pepper flakes and a dollop of cashew cream and now I'm savoring every spoonful. Bonus - I"m the only one in my family that eats bell pepper so I get the whole pot to myself ... yay me!
Aniqa Butt says
Delicious soup. Loved the spicy part of it ( added 1tsp of red pepper flakes). Would love to make it again. Next time will try the airfryer to roast the peppers.
Delicious! Also easy to put together, once the peppers are roasted and peeled. Tasty! Loved the slight heat on the finish from the red pepper flakes.
A really healthy and scrumptuous soup. Love that capsicum gets to dominate a dish that tastes so good. I minimised the spice due to being pregnant and sensitive to acid reflux. I added some cracked pepper on serving. Glad I doubled the recipe so we can keep going back for more over the weekend.
While we both agree it should be left as it is (not doctored at all), I am thinking about using some of it as a 'gravy' for some polish cabbage rolls.
Lisa D says
I thought this was pretty tasty, but it was a little on the spicy side for my husband - not an uncommon experience in our household. :) It did take me a little longer to make as my oven was slow in broiling the bell peppers, but now I know how to do that! :D I could definitely see myself making this recipe again.
I love the combination of sweet and spicy in this soup. I used both yellow & red peppers - a perfect orange soup for October!
Sonja Davis says
Though I love the taste of peppers, they don't like me. I did make this for my husband but left out the red pepper flakes and oregano. The thyme was enough flavoring for this soup. I would probably prefer this as a pasta sauce since I also do not like soups of this thick texture. My husband did give it a 5 so I'll vote on his behalf.
Dajeune Tillman says
Really easy to make and I love the spicy kick!
I really enjoyed this soup. I will be making this again.
Soup was very good.. I never peeled a pepper before. It was so easy.
Stephanie Whitney says
I made this for lunch and it is absolutely delicious! and not too hard to make (except for the roasting of the peppers) and pretty low in calories, too! I loved it!
His soup was too easy to be sooo delicious! We loved it
I’m loving this soup. The touch of red pepper flakes gives this soup a nice touch of heat, but not overpowering. I can really taste the roasted red peppers in it.
Renee Lembcke says
Day 4 of the #10daysoupchallenge. I wasn't too sure about this soup at the start, and i had never roasted and peeled capsicum/ peppers before. But I must say, i really like this soup, it's very tasty. And I will have to make it again. I topped it with spring onion and some coriander.
Jean Stinger says
I made the soup exactly as printed except I used olive oil Very good I would make it again. My husband didn't like it very much but he likes meat in his soup.
Keturah Tracy says
Very tasty, but a lot of work for something I wouldn’t consider a stand-alone dinner.
Excellent soup -- easy and really tasty.
Kaleigh Fougere says
Soooo yummy!! Could of been a bit more Spicey which is just a preference thing and easy fix!
This soup is delicious! I’ve never roasted peppers for soup before and I will definitely be doing this again. Red pepper flakes added before serving was perfect.
I tried making this again and this time I looked up Italian sausage seasoning and made that seasoning mix and added it in small increments, I think about 1 tsp in total and that hit the spot. Served with cashew cream and fresh basil on top. Thank you for recipe!
Kimberly Rock says
I love the taste and so easy to make
Will be a definite in our house in the future
Loved the roasted red pepper flavor and the spicy kick from the red pepper flakes. Delicious soup for fall!
Too lazy to roast. Used Vitamix again. Very tasty. Im addicted to the cashew cream using with this too.
Judith Walter says
I really liked the soup nice clean fresh I added cashew cream to mine
I love this soup! I garnished with a few diced avocado, cucumber, cilantro ... extra pepper flakes.. yum! The recipe is easy to follow and the bell pepper came out perfect and easy to peel for me.
Easy to make, nice texture to it.
I added Black garlic tamari balsamic vinegar and really enjoyed the flavor that he gave to the soup.
I was glad to see that I wasn’t the only one who roasted red peppers for the very first time. It was kind of messy getting the seeds out and a lot of liquid. Maybe I roasted them a little too long.
Really enjoyed the flavor. I like mine spicy so I added a little bit of extra red pepper flakes.
Haylee Brown says
This soup is good and very flavorful! It does take a bit do work to roast and prep bell peppers but the flavor is great!
Tasteful and filling! I like it!
Delicious , slightly spicy but not too much, slightly sweet from roasted red pepper
Eurica Billinger says
What a surprise! I am not a fan of bell peppers, but I am definitely a fan of this soup! This was so good, creamy and filling. I will definitely be making this again! Plus it was so easy and quick to make.
Ann Marie Loughlin says
What a sweet flavor. I never roasted peppers before although I do remember my mom doing it with green peppers. I will make this again.
Nice flavor from the bell peppers, nice consistency, and nice bit of spice (I might add more; we'll see!). I used 4 bell peppers because I thought the ones I bought were pretty large. I've never roasted & peeled bell peppers before, but that was pretty easy!
I liked it. I had to cool it down with sour cream because my red pepper flakes were too hot.
Stephanie M Nichoff says
This soup is super easy to make! I enjoyed the taste and I added cashew cream to it to tone down the pepper taste a bit.
This was delicious. I made the mistake of not using the suggested amount of red pepper flakes. I found it to be not spicy at all, sprinkled some more in after pureeing and so delicious! I should note, I love spicy food and should have known better. We will make this again. Nice, light soup to go alone or with a salad depending on hunger levels.
Laura Young says
Super tasty! A tad too spicy for my taste, but I’d probably dial back the red pepper flakes next time.
A very nice creamy soup, I found a dollop of sour cream rounded it out nicely.
This is my first time trying roasted red pepper soup! It has a delicious flavor! This was my first time roasting peppers and peeling the skin off! I loved the flavor it added to the soup. I enjoyed this soup with a little sour cream. I loved the tangy flavor it added.
This soup was delicious! It had a kick but wasn't too spicy. It didn't all fit in my blender (64 ounce), so I just did the roasted red peppers, pan sautéed vegetables and half the vegetable stock. Then mixed it in the pot with the other half of the stock. It was a little salty for me. I should have only put in half the salt until I knew how salty the stock was, then added more salt if it needed it.
Phil Bender says
Great soup recipe, like laurel, it's been a while since I roasted my own bell peppers, regardless of color, it's the same. Doesn't take much time to make this soup, so worth the added effort of roasting the peppers, I like to leave a bit of the skin on for deeper color and smoky flavor.
Delicious! It is worth taking the time to roast the peppers (although it really doesn’t take long for them to finish). Topped it with cashew cream and cilantro some of my family added rice. Will definitely make this again.
Dawn Roque Dance says
I loved this recipe! It went together very easily. I would have liked more red pepper flavor so next time I'll increase the amount! This will be made many times in my household!
Soup’n It in Nebraska says
Great soup, loved the flavor. Will definitely make it again.
I now know how to roast red peppers! This soup was yummy. I added a vegan cheese sprinkle and pesto to it, and wished it was a bit spicier.
JoAnn Witkowski says
Love this soup. It is perfect. Thankyou
This has been my favorite soup so far! It was super easy and quick to make. Full of flavor and spicy. Defiantly will make it again. Paired it with grilled cheese.
Loved this. We blended it until it was extra creamy and the kids liked it with a little plain Greek yogurt on top.
Very filling and satisfied. I will attempt again.
H Olson says
This is the first time I roasted red bell peppers and they took longer than I expected. It was also a bit tedious to remove the seeds afterwards. If I make this soup again, I would cut them in half and get rid of the seeds first and try that way.
Personally I am a fan of chunky soups so the pureed texture does not appeal to me. However, this soup is so flavorful and has a nice spiciness to it that I wasn't expecting. I kept thinking it was too spicy for me yet I somehow finished the bowl. Next time I have this soup I might add some cashews and croutons to add texture so I can enjoy it even more.
Roasted the other veggies instead of sautéing them, added sweet potato, just because and then a can of northern beans when blending; swirled in pesto upon serving. So so good.
This is a lovely belly warmer on a cold day, yum! Just the right balance of heat, would have been great in a mug :-)
Tiffany Saboo says
Yum! This was delicious and so easy to make with minimal ingredients. I always have onions, carrots, and red bell pepper so will definitely make this again when I need a quick and healthy meal!
Jenny dunivan says
I was quite surprised that it was not a overwhelming bell pepper taste and was earthy and warm not sweet. Mom loved it with cracker added pasta for the kids.
We like the warm subtle smoky flavor. This was actually my first time roasting red peppers under the broiler. It has a nice complexity of flavors for being such a quick and easy recipe! We topped our bowls with toasted pepitas and that added a great additional layer of texture. I would make this again as a first course soup for company. Excellent!
Carolyn Hoffman says
I like the soup. This is something I would never have thought in my own. I do wonder why we peeled the skin after adding the roasted flavor to it. If I were to try again I would leave half the skin. I would leave 1/3 of the produce out of the blender so I had something to chew. I was surprised how something that seems to be low in calories filled me up so quickly. The taste was slightly sweet which was pleasant.
Patrice Manning says
My husband and I made this recipe together. Yes he did the peppers and made the French Mirepoix. It turned out very well. We both enjoyed it with some bread and butter!! So far we have loved each recipe. They fill us up, but sometimes we get hungry a few hours later, guess we need more fat??
Nancy W. says
I halved and deseeded the peppers before roasting, as I find that easier. I omitted the oil and sautéed with splashes of water. I also omitted the salt since my veggie broth had enough. While this was good as it was, I felt it was missing something. I wound up adding about a tsp of gochujang fermented chili paste and that really elevated the flavor. Mine didn't turn out nearly as thick as in the photo. I'm not sure I'll make it again as red peppers are about $4 each where I live, so this is one very expensive homemade soup!
Catherine Kiel says
Spicy, but not too hot. Discovered a new way to roast bell peppers! Tore spinach naan for topping and it was so delicious.
Julie F says
Surprisingly delicious, but only because I'm not a huge Red Pepper fan. Super easy to make and really good. I paired it with a grilled cheese sandwich and dinner is a wrap!
Amiee La Touche says
Yummy. Didn’t expect such a spice!
Good soup. I used red, yellow and orange bell peppers, two of each. I topped the soup with chopped green onions and cashew cream.
It was a lot easier to make than I thought. Incredible flavor and I only used 4 peppers.
I have never roasted whole peppers before. I was so excited to try this recipe. It did not disappoint. So So So good. I love the process which was quick and easy. This is definitely a keeper.
Nicole W says
So yummy!! I didn’t know what to expect because I’m not a pepper fan, but this delicious.
This was a delicious soup that was so easy to make. I think some roasted corn would be great for flavor and texture. Maybe next time I will add some roasted veggies because it is one I will make again!
Elizabeth Martin says
I love roasted red peppers, and I love that this recipe incorporates other vegetables too. The spiciness was just right for me. If the heat builds, the leftovers may be too spicy for me. Next time I may reduce the red pepper flakes slightly. I will definitely make this again.
I really liked this soup, but it came out very thin. Might need more veggies or less broth. Didn't use pepper flakes and used olive oil for sautéing, otherwise pretty much followed the recipe. Hubbie didn't like at all. I think the thyme and oregano may have put him off. Don't use them much and the bottles were fairly new and strong.
Sue Frohreich says
I never buy bell peppers due to digestive issues but was intrigued by this one. The roasting took 2x longer in my toaster oven but the roasting and skin removal made this soup very delicious and so far no ill effects! Thanks for enticing me to venture out of my comfort zone.
Nicole King says
Loved the taste of this soup. 1st time blistering peppers and took me 2 tries to broil and skin the peppers, because of this it took me longer to make this soup.
But the end result tasted great. I didn't add any additional flavors because I was curious how this would taste. Enjoyed the texture of the veggies without any add ins. Hubby enjoyed this one as well:)
First time roasting peppers. Liked how easy the recipe was, tastes good too.
The flavour profile of the roasted red peppers was delicious! This was my first time roasting red peppers. Be sure to follow the directions, and do NOT use parchment paper like I did for some strange reason - paper catches fire under the broiler! All turned out well though because I was keeping a close eye while the broil was on. I used one jalepeno pepper in the mix to spice things up a bit. Also used homemade vegetable broth. My husband enjoyed his unblended with some rotini noodles. I blended mine and topped with avocado and cilantro. Very tasty!!
Just a little too spicy for me. I'll make it again because its so good probably cutting the quantity of red pepper flakes in half
Lisa Bixby says
This one was very flavorful! Much more than I expected as I'm not a big fan of bell peppers, BUT, this soup will be made again as it exceeded my expectations! I did add a bit more chili flakes at serving time, but am not sure that it was necessary. Included some Italian crackers with the serving of soup! Delicious!
I had limited time today and what a perfect recipe for a time crunch! So simple and easy to make but packed with flavour!!I had some leftover coconut milk that I wanted to use up, it added a creamy consistency and taste to this already fabulous soup!
Swati Goyal says
I like red bell peppers but never thought its soup could taste that good. I made it a little too spicy but still loved it.
This soup was sweet and spicy. I accidentally dropped extra red pepper flakes in it, but I loved the added heat. I think it would be good on butternut squash ravioli too.
Dawn H says
This was delicious! And very easy to make! Read some of the comments before making and glad I reduced the red pepper a pinch!
Mary Madden says
I only used half the amount of the red pepper pepper flakes, but it was too spicy for me. I did like the roasted red pepper flavor though.
Soup Day#4. I’ve never roasted red peppers before. This soup was easy to make and tasted good.
I enjoyed this soup very much but found it a bit spicy for my taste. I loved roasting the red peppers. It made the soup so fresh. I will make this again and start with a bit less red pepper flakes.
Dawn H says
This was delicious! Cut back on the pepper flakes a bit. Very easy to make! Blended beautifully!
I usually buy red pepper soup from a box but now I will only make this recipe when I am craving red pepper soup! I may add some soaked and blended cashews next time.
Geri Quintanilla says
Great soup even though I am not a big red pepper fan!! Very hearty and flavorful. Was fun roasting the peppers. Thank you for another great recipe.
Jennifer Leinhos says
This velvety soup is as good as it looks. Wonderful roasted red pepper flavor. I paired it with the black bean dippers, spicy avocado cream and quest dip from Jen’s book. Yummy night and healthy meal for my family.
Robust flavours - even my daughter, who is not fond of peppers, enjoyed this soup.
Cynthia Cusick says
Again, another stellar soup! This was so quick and easy, not to mention tasty.
Kathleen Grommet says
This one was surprisingly good i put a dollop of sour cream on top. Delicious
Marilou Morgan says
Love red pepper soup.
Cindi Gustafson says
Delish! First time roasting peppers and will not be the last for the peppers or soup!
This was delicious!! My wife said it was the best soup she's ever had.
My Rating :)
Mary Buersmeyer says
I liked this soup. Very tasty.
Kari Thom says
I will definitely make this again- so yummy!!
To my surprise this soup turned out pretty good. I am not a fan of pepper. So it’s not my favour one, but tasted good enough.
Very pleased with this soup! I had to use red, orange, and yellow peppers, but otherwise I followed the recipe pretty exactly. I did use someone’s tip to let peppers cool in a Saran Wrap covered bowl - that helped with removing the skin.
I love how easy & full of flavor this soup is. You feel fancy roasting your red peppers but then have a delicious meal in under 30 minutes. Garnish with some red pepper flakes and a squeeze of lemon juice and you have a clear winner.
Julie Lopez says
It was very easy to make. Texture was perfect. Taste was ok. Added Tabasco as it was not spicy enough for me. Filling. Not sure if I will make again but it definitely was easy to follow the recipe and have beautiful results.
Lori hammett says
Loved it but a bit spicy for me😊
Indu Nambiar says
Loved this soup! This was my first time roasting bell peppers and they turned out perfect following your instructions. This has become a family favorite for us. Too good!
Roasted red pepper's. What a flavor! Simple and amazing. I cant believe how easy it is to make such amazing meal from simple ingredients.
Very tasty. Goes great with a sandwich.
Nona Akos says
I loved the flavor of the Spicy Roasted Red Pepper Soup. I added some cashew cream and it made it more delicious.
Ria Briane says
I loved roasted red pepper sauce. I usually buy the peppers already roasted in the jar, so this recipe was a little intimidating at first. However, the process of broiling and then waiting until they cooled to remove the the skin was quite easy. Only downside is that I couldn't get the mixture as smooth as I would have liked due to blender. Doubled the garlic because I like garlic. Also, add about 1/2 tbsp. of Cajun seasoning. #SC Day4 #success #delicious dinner
Terri H. says
I really liked this soup. I don't like much heat so I halved the red pepper flakes but added the rest at the end as it wasn't too hot. This was also my first time roasting peppers and I didn't have enough room in the broiler so I cut them in half first. It worked fine. My family also really liked this soup. I topped it with sliced green onions and served it with crackers.
This was a very delicious soup! I only wish that I had tried to broil the peppers a little longer- I followed the directions but it took much longer to get them blackened (I think I had them under the broiler for 20 min. and the still weren't very black). I didn't add too many red pepper flakes but it still had a just the right amount of heat for me.
Super quick and easy, turned out great!
Tasty but not spicy. Best to roast the peppers the day before. I had to wait quite a while for them to cool down.
This was good! And I am not a pepper fan. Easy to put together too. Definitely will make this again thanks! I gave it four stars only because it’s not one of my favorite soups … not in love with peppers.
Jenn Brierley says
Very tasty soup. I used slightly less red chili pepper as I'm not really into much heat and the soup was still quite flavourful. The peppers are a bit of work but it was worth it.
F Murphy says
Out of the first 5 days, this is the one that had caught my eyes and I was looking forward to it. Well, it did not disappoint!!! I had never roasted whole bell peppers before, so it was a new process, and it was so easy. I used the glide-out grill of my rangemaster; it took longer than the 5/5min indicated in the recipe but it was very straightforward; I wondered if peeling and seeding were going to be a pain but it was not; I only peeled the dark parts though. Spicy, as in incredibly fragrant, sweet and creamy, it was very hearty; 4 out of 5, as the body was a touch too thin after having been blended. Modifications wise, as I used vegetable stock cubes, I did not add the salt, I did double the garlic and the thyme and I used cayenne pepper instead of red pepper flakes. I topped it with fresh basil and RTY Cheeze Sprinkles, which added 2 lovely flavors for extra flavor dimensions!
Shannon K Denbow says
Very good soup. We Loved it. I never thought I would like red peppers - roasted, so I am delightfully surprised. This will be a staple in our home. Thank you!
Joanne S says
Full disclosure - I used jarred roasted red peppers. I'm sure the fresh roasted peppers would have given this soup a more delicious flavor but I appreciate how fast it came together for a quick and tasty weeknight dinner. I did add 1 TBSP of maple syrup to sweeten it given the jarred peppers aren't as fresh and sweet tasting.
Jenni S says
Great fall flavor. Not a big fan of bell peppers, but was pleasantly surprised with how much I liked this soup.
Hubby loved the roasted red pepper flavors! He’s a big meat and potatoes kinda guy but he wants to make this vegan soup again soon!
So easy to make! My whole family loved it.
This was one of the favorite soup from the challenge as of now. It is also good cold. It was nice to finally use the blender.
Melisa Aljamal says
Day 4 Soup Challenge: Spicy Roasted Red Pepper Soup. I followed the recipe exactly with the exception that I cored and eliminated red pepper seeds and cut them in half so I could rotate pan for roasting. My gas stove has barely any room top shelf and a whole red pepper would of caught fire. I cooked 5 minutes on each row of peppers as I moved pan so much longer I think than reccomended. My gas stove has barely any room top shelf and a whole red pepper would of caught fire. Again another spicy soup that I would of shyed away from but I trusted and stepped out of my box and it was the perfect level of kick that I had a little extra-Yum, Yum. The robust red pepper flavor was a smooth surprise. I definitely reccomend this soup. It is healthy and satisfying. Rating 5 stars! Don't miss out. Laurel your mission wasv successful, I loved it!
Awesome bell pepper flavor, better than canned soup by a mile.
Brittany Sinclair says
This soup tasted amazing, was super easy, very filling and fun to make. I will definitely be making it again!
Simple!Delicious!! Nothing more to say. The ultimate recipe go to recipe. Kept it as base for vegetables and thickened and topped it for pasta. It’s a win win.
Heather S. says
I am giving this rating from last nights soup based on my husbands view. I’m sure I would have liked it if I like roasted red peppers. I do not but I tried it anyhow. There is this recipe my mother makes (she does not cook) that calls for puréed roasted red peppers and crushed croutons that you put with some other things on rigatoni. It’s actually pretty good. Maybe this soup could serve as a pasta sauce in a similar way. 🤔
Elzbieta Koceniak says
This was the first time I made roasted red pepper soup. It was absolutely delicious! Tasteful and filling! I like it! Thank you!
Julie Koreck says
Tasty and easy to prepare. Awesome way to get all your veggies in.
Belinda 🍁 says
This was a favourite at our house. Delicious and simple. (I cheated with pre-roasted -peppers) will pop into the repeat folder
Really enjoyed this soup. The flavor and texture made for a tart treat on a chilly night, the spice was just the right amount to help warm you up. Not sure if this was due to the blender but it had more a fluffy texture than other soups we have made. Will be adding this recipe to our soup rotation.
I liked this at room temperature. I only made 1/2 recipe as I had a jar of roasted red peppers I wanted to use. There were 3 peppers in the jar. I didn't have any thyme. I used marjoram as a substitute. This is a keeper recipe for me. I could have eaten the 1/2 recipe for lunch!
Excellent soup. Very flavorful. Next time I would cut and seed the peppers before roasting.
Lisa R says
Love love the simplicity of this soup! A friend suggested I use red, yellow and orange next time I make this - I will likely try that. I liked this one so much that I had it on the day we were supposed to and brought it for lunch today (forgot to rate last night - boo!)
The "heat" was perfect for me, I had someone say it was too "hot" - if you aren't a fan of hot spice, perhaps cut down on the red pepper flakes. I loved it.
I really like this soup! I love red peppers and added a little bit more heat. This will be a great addition to my soup collection for entertaining! Thank you.
I was surprised at how much I liked this soup. Will make it often.
Judy Nolte says
While we love soup, we have never really had a favorite...until now! The flavor was so incredible and was super easy to make. Hubby has requested I make this 2x a week from now on and I totally agree. Can't wait to try more of Laurel's recipes too.
Laura G says
Rich and creamy and little too spicy. Will use less red pepper flakes next time. I cooked it all together in a pot for 20 minutes and then used the immersion blender. Pepper were hard to clean the seeds out after broiling whole. May try to cut in wide strips to clean them out before broiling/roasting.
This soup is a great alternative to classic tomato soup. The roasted red peppers and blend of spices are perfect. It's so easy to make and would be a great starter to a meal, or the main course. I topped mine with a little bit of goat cheese.
Very tasty!! and so simple to make. It had just the right amount of spiciness. Definitely a soup I would make again :-)
Lynnette clancy says
Love this soup so yummy
Very good. Will make again.
Delish! I upped the seasonings (except salt and red pepper flakes) and added a bay leaf. Simmered with broth in pot while I peeled the roasted peppers.
Laura Curtler says
Very good and simple to make! A little spicy so use less red pepper flakes for less heat.
Really good. I was too light on the seasoning.
I've never roasted red peppers before. Think I'll have to play around with the spice to see how I like it.
Pamela J. Carlson says
I had never roasted bell peppers, and my broiler wasn’t too cooperative, so it took a bit longer, but both hubby and I loved this soup. Thank you for this recipe!
Bob J says
Another winner! I love the flavor of the roasted peppers, and the added kick of the red pepper flakes makes a perfect blend. My only complaint with this challenge? How can I possibly make the soups I like as often as I'd like without ending up with a diet consisting solely of soup?
One of my favorite soap! so delicious!
Leah Waring says
I'm so late in rating this soup but I just made it tonight and I'm in love. Will definitely make again!
Mikayla Lepole says
This is a very flavorful simple soup! Great for my occasions and to accompany a meal.
Beki Ward says
Just the right amount of spice to pep the flavor and make you notice, definitely not overpowering; smooth & creamy; delicious!
Karla Erovick says
Loved this soup it was so rich and delicious! It is the perfect cold weather soup!
Anne Hartman says
Loved this one. We roasted the peppers on the grill. Added some sourdough bread croutons with garlic & parmesan the first time we had this, then halloumi cheese cubes with the leftovers.
Phil B. says
From making this delicious soup, I relearned the flavor benefits of roasting not just bell peppers, but veggies in general. Going forward, it is so worth the additional time to roast, particularly when making this spicy roasted red pepper soup, for some added spiciness, I added some cayenne pepper and fresh ginger root. When I reviewed this soup on the community FB page for the 10-day challenge, I left a tip on how to more easily remove the burnt skin of the peppers by using plastic wrap and a bowl, seemed to be helpful for others, my little way of giving back. This is a soup I can make most of the time since I tend to have all the ingredients usually on hand.
Delicious. No modifications other than a teaspoon of sambal to kick up the heat!