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SOS Progressive Dinner: Roasted Red Pepper Soup

share our strength - share our holiday table - virual progressive dinnerDid you know that nearly 1 in 4 children in the United States faces hunger? That is a sobering thought, but especially during this season when time should be spent with family rather than worrying about where the next meal will come from.

I’d like to help spread that message and that’s why I’ve teamed up with Share our Strength and 50 food bloggers to put together a delicious virtual progressive dinner this Holiday Season.

As the mother to two young children, I personally cannot even fathom how heartbreaking and difficult it is to truly go hungry. I hear “I’m starving,” “I need a snack,” or some variation of those phrases many times throughout the day, but to really mean those words. That is something else. The hope is that with the Share Our Holiday Table progressive dinner, we will be able to raise awareness of childhood hunger in our own country.

roasted red pepper soup

Share our Strength would like to end child hunger by the year 2015. Just $1.00 can help a child receive 10 healthy meals. For more information and to see how you can help, visit Share our Strength’s website at If you aren’t able to make a donation today, consider purchasing their holiday cards instead.

roasted red pepper soup

My contribution to the Share Our Holiday Table menu is a Vegetarian Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream. It is adapted from a recent cookbook purchase, Soups, Stews and Chilis. The photo was just too vibrant and beautiful to pass up the recipe. Served with a large salad and a crusty loaf of bread this soup can be a delicious and warming meal all on it’s own.

roasted red pepper soup

Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Served with a large salad and a crusty loaf of bread this soup can be a delicious and warming meal all on its own. Roasted red pepper soup is vegetarian and very filling.


Cilantro Cream

  • 3/4 cup sour cream
  • 2 tablespoons whole milk
  • 2 tablespoons fresh minced cilantro leaves
  • 2 tablespoon lime juice
  • salt and pepper, to taste


  • 8 red bell peppers, roasted, skins removed, and chopped
  • 1 tablespoon olive oil
  • 2 medium garlic cloves, minced
  • 1 medium red onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 3-4 cups vegetable broth, adjust for consistency as desired
  • 2 bay leaves
  • 1/2 cup half and half
  • 2 tablespoons dry sherry
  • 2 tablespoons minced fresh cilantro
  • salt and pepper, to taste


For the Cilantro Cream:

  1. Whisk all the ingredients together in a small bowl and season with salt and pepper to taste. Cover with plastic and refrigerate until serving.

For the Soup:

  1. Cook the oil and garlic together in a large Dutch oven over medium-low heat, stirring constantly, until the garlic is foamy and straw-colored, about 6-10 minutes. Stir in the onion, increase the heat to medium and cook until the onion is tender, 5-7 minutes.
  2. Stir in the cumin and smoked paprika, cooking until fragrant, about 30 seconds. Add the tomato paste and flour, cook for 1 minute. Then, gradually whisk in 3 cups of broth, careful to smooth any lumps. Stir in the bay leaves, chopped roasted peppers.
  3. Bring the mixture to a simmer, and cook until the peppers are very tender, about 7 minutes. Remove the bay leaves. Puree the soup in a food processor, about 1/3 of the amount at a time, until smooth. Each batch will require about 2 minutes time. Return the soup to the pot.
  4. Stir in the half and half, sherry, and additional broth if needed. Heat the soup over medium-low heat until hot. Stir in the cilantro and season with salt and pepper. Serve each portion drizzled with the cilantro cream.


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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 297Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 37mgSodium 2241mgCarbohydrates 34gFiber 4gSugar 19gProtein 7g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Friday 1st of May 2015

Yay! Made this for the first time today and it was delicious! And, my husband loved it too :) Thank-you for posting it!

Thanks again!!!!!!!!


Tuesday 28th of April 2015

Thank-you for posting this recipe! I look forward to trying it tomorrow night. I LOVE Cook's Country, Cook's Illustrated, and America's Test Kitchen, but I don't have this cookbook. I was looking for recipes to use a big jar of smoked paprika that I have on hand. I've also got some sherry and sour cream and cilantro to use up, so this will be perfect! Thanks again!!!

Susan Scully

Tuesday 16th of April 2013

Made your soup yesterday. It tasted like it came from a 5 star restaurant. I used chicken broth and yogurt for the cream. Only had 4 peppers on hand so I made half a batch. I'm so sad not to have leftovers. What a treat this soup was. Thank you for sharing the recipe.


Wednesday 30th of January 2013

I was just wondering if you can leave out the dry sherry in the recipe?? or is there something you can replace it with?


Wednesday 30th of January 2013

You can leave it out.


Monday 6th of February 2012

I made this yesterday for our Souper Bowl party and it was a HIT! I did not add the cream for our vegan friend until she was doen taking her portion and then added. Not really necessary, but adds to the creaminess. Also, buy the best quality smoked paprika you can find. It is worth it! Thanks!