Served with a large salad and a crusty slice of bread, this Roasted Red Pepper Soup can be a delicious and warming meal all on its own!
Creating This Red Bell Pepper Soup Recipe
Did 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. 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!
Roasted Red Pepper Soup Ingredients
In addition to the roasted red bell pepper soup itself, I’m also sharing a delicious cilantro cream to swirl into the soup when you serve it. Here’s what goes into the soup and cream:
- Sour cream
- Whole milk
- Fresh cilantro
- Lime juice
- Red bell peppers
- Olive oil
- Red onion
- Herbs and spices
- Tomato pasta
- All-purpose flour
- Veggie broth
- Half and half
- Dry sherry
For the complete ingredient list and detailed instructions, don’t forget to scroll to the bottom of this post for the FREE printable recipe card.
Can I Omit the Dry Sherry?
If you don’t have sherry on hand or prefer not to use it, you may omit it entirely.
Can I Substitute the All-Purpose Flour?
Yes, you can also use cornstarch to thicken this soup. Cornstarch is a good alternative thickening agent if you are avoiding wheat or gluten. Cornstarch is more powerful than flour, so you’ll use half as much cornstarch for the same results as achieved using flour.
And if you can’t have cornstarch, then use arrowroot powder. Arrowroot powder is more powerful than cornstarch and even more powerful than flour, so you’ll need much less. Start with using this rule of thumb: 1 teaspoon of arrowroot powder = 1 tablespoon of flour.
How to Make Roasted Red Pepper Soup
I love how easy this roasted red pepper soup recipe is! Here’s how it’s made:
- Cook the oil and garlic together in a large Dutch oven over medium-low heat until the garlic is foamy and straw-colored.
- Stir in the onion and cook until the onion is tender.
- Stir in the cumin and smoked paprika, cooking until fragrant.
- Add the tomato paste and flour, then gradually whisk in 3 cups of broth. Stir in the bay leaves and chopped roasted peppers.
- Bring the mixture to a simmer, and cook until the peppers are very tender.
- Remove the bay leaves. Puree the soup in a food processor, about 1/3 of the amount at a time, until smooth.
- 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.
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
Can I Freeze This Soup?
Definitely! This red bell pepper soup freezes incredibly well WITHOUT the cilantro cream stirred into it. I like to store the soup in individual containers (like mason jars) so I can reheat single servings for lunches throughout the week.
What to Serve with Roasted Red Pepper Soup
This roasted red bell pepper soup pairs well with crusty bread and a side salad.
- Beer Batter Muffins
- Pumpkin Cornbread Muffins
- Rosemary Potato Buttermilk Biscuits
- Whole Wheat Baguette
- Italian Mixed Greens Salad
- Copycat Olive Garden Salad
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
What Readers Are Saying
“Yay! Made this for the first time today and it was delicious! And, my husband loved it too 🙂 Thank-you for posting it!” — Sonya
“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.” — Susan
“I made this yesterday for our Souper Bowl party and it was a HIT!” — Aletta
More Easy Soup Recipes:
This Roasted Cauliflower Soup is thick, creamy, and flavorful without being loaded down with heavy cream. I served the cauliflower soup with bacon for added flavor.
Celebrate fall with this recipe for Pumpkin Soup with Toasted Walnuts. You’ll love the added soup toppings of toasted walnuts and blue cheese!
This Homemade Chicken Tortilla Soup is warm and spicy. Plus, you likely have all the ingredients on hand!
I can have this Chicken Potato Chowder on the table in less than an hour, which is perfect for weeknight dinners.
Pumpkin and Turkey Black Bean Chili is a great fall chili recipe with tons of flavor. Even better, it’s super easy to make!
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- 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:
- 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:
- 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.
- 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.
- 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.
- 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.
Adapted from Soups, Stews and Chilis
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 297Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 37mgSodium 2241mgCarbohydrates 34gFiber 4gSugar 19gProtein 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.