Creamy Roasted Red Pepper Soup

You know those days when you want comfort food but also want to feel a tiny bit sophisticated?

That’s when Creamy Roasted Red Pepper Soup steps in like, “Hi, I’m cozy and classy.”

It’s silky, slightly smoky, a little sweet from the peppers, and rich without being heavy. Basically, it tastes like something you’d order at a cute café with plants everywhere… but you made it in your own kitchen wearing questionable sweatpants.

Why This Recipe is Awesome

This is not your average “tomato soup from a dusty can” situation. This is glow-up soup.

Here’s why it absolutely deserves a spot in your regular rotation:

• Super creamy, totally dairy-free. Blended veggies + plant milk or cashews = that luxurious texture without a drop of cream.
• Big flavor, low effort. Roasted peppers, onion, garlic, and a few pantry staples turn into something that tastes way fancier than it is.
• Perfect for dipping things in. Crusty bread, grilled “cheese” sandwich, croutons, chickpeas—this soup is basically a dip in disguise.
• Freezer- and meal-prep friendly. Make a big batch once, reheat whenever your soul asks for soup.
• It feels light but fills you up. Veggie-based, but still comforting enough for “I need a hug in a bowl” evenings.

Basically, it’s your new go-to when you want comfort + color + minimal chaos.

Ingredients You’ll Need

Nothing wild. Most of this is pantry + produce you can grab in one quick shop.

For the Soup

• 4 large red bell peppers – roasted (you can also use jarred roasted red peppers)
• 1 medium onion, chopped – yellow or white
• 3–4 cloves garlic, minced
• 1 medium carrot, chopped – adds natural sweetness
• 2 tablespoons olive oil – for sautéing and richness
• 3 cups vegetable broth – low sodium if possible so you can control the salt
• ½–1 cup unsweetened plant milk (soy, oat, almond)
  • or ½ cup raw cashews + ½–1 cup water (for extra creaminess)
• 2 tablespoons tomato paste – deepens the flavor
• 1 teaspoon smoked paprika – for that subtle smoky vibe
• ½ teaspoon dried thyme or Italian seasoning
• ½–1 teaspoon salt, to taste
• ¼ teaspoon black pepper

Optional Finishing Touches

• 1–2 teaspoons lemon juice or red wine vinegar – to brighten the flavor at the end
• Crushed red pepper flakes – if you like a little heat
• Fresh basil or parsley, chopped – for garnish
• Coconut cream swirl or extra plant cream – if you want it extra extra

To Serve

• Crusty bread, garlic bread, grilled “cheese” sandwich, or croutons – honestly required for dunking
• Roasted chickpeas – for added crunch and protein

Step-by-Step Instructions

1. Roast the Peppers (If Not Using Jarred)

1. Preheat your oven to 220°C / 425°F.
2. Slice the red bell peppers in half, remove seeds and stems, and place them cut side down on a baking sheet.
3. Roast for 20–25 minutes, until the skins are blistered and blackened in spots.
4. Transfer the hot peppers to a bowl and cover with a plate or kitchen towel for 10–15 minutes. This steams them and makes the skins easy to remove.
5. Peel off the charred skins and roughly chop the roasted peppers.

Shortcut: Use a 12 oz / 340 g jar of roasted red peppers, drained. Still delicious, less work.

2. Sauté the Aromatics

6. In a large pot, heat 2 tablespoons olive oil over medium heat.
7. Add the chopped onion and carrot, and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
8. Stir in the garlic and cook for 30–60 seconds, just until fragrant.

3. Add Peppers, Tomato Paste & Spices

9. Add the roasted red peppers to the pot.
10. Stir in the tomato paste, smoked paprika, and thyme or Italian seasoning.
11. Cook everything together for 1–2 minutes to wake up the tomato paste and spices.

Your kitchen should smell very “I know what I’m doing,” even if you’re winging it.

4. Add Broth & Simmer

12. Pour in the vegetable broth and stir well, scraping up any bits from the bottom of the pot.
13. Bring to a gentle simmer, then reduce the heat to low-medium.
14. Simmer for 15–20 minutes, until the carrots are very soft and all the flavors have had time to mingle.

5. Make It Creamy

You’ve got two main options:

Option A – Plant Milk:
15. Stir in ½–1 cup unsweetened plant milk. Start with ½ cup, then add more if you want it creamier.

Option B – Cashew Cream:
15. While the soup simmers, blend ½ cup raw cashews with ½–1 cup water until completely smooth and creamy.
16. Stir this cashew cream into the pot.

Important: Make sure any cashew cream is very smooth before adding, or the soup will be slightly grainy.

6. Blend Until Silky

17. Turn off the heat.
18. Use an immersion blender directly in the pot to blend everything until smooth and velvety.
19. No immersion blender? Carefully transfer the soup in batches to a blender, blend until smooth, then return it to the pot.

Safety moment: Let it cool a couple minutes first and don’t overfill the blender—hot soup + sealed lid can = soup volcano.

7. Taste, Adjust, and Brighten

20. Once blended, put the soup back over low heat if needed.
21. Taste and adjust:
    • More salt if it’s flat
    • A pinch more smoked paprika if you want more smokiness
    • A little more broth or plant milk if it’s too thick
22. Stir in 1–2 teaspoons lemon juice or red wine vinegar to brighten the flavor.
23. Add red pepper flakes if you want a hint of heat.

8. Serve Like a Café Bowl

24. Ladle the soup into bowls.
25. Swirl in a spoonful of plant cream, coconut cream, or extra cashew cream if you’re feeling fancy.
26. Top with fresh herbs, a crack of black pepper, and maybe some toasted seeds or roasted chickpeas.
27. Serve with crusty bread or grilled “cheese” for dunking and live your best cozy life.

Common Mistakes to Avoid

Soup is simple, but there are ways to accidentally make it “meh.” Let’s not.

• Skipping the roasting step. Raw or just sautéed peppers don’t have that deep sweetness and smoky flavor. Roasting = major glow-up.
• Using sweetened plant milk. Vanilla almond milk in roasted pepper soup is… a choice. Make sure your plant milk is unsweetened and unflavored.
• Not cooking the veggies long enough before blending. If the carrots and onions are still a bit firm, your soup won’t blend as silky and the flavor will be less mellow.
• Over-thinning the soup. You can always add more broth or plant milk, but you can’t easily go backwards. Start thicker, then loosen if needed.
• Under-salting. Veggie soups really rely on good seasoning. If it tastes “fine” but not amazing, it probably needs a bit more salt + acid (lemon/vinegar).
• Blending super hot soup in a sealed blender. That’s how people end up cleaning soup off their ceiling. Let it cool slightly and vent the lid.

Alternatives & Substitutions

This soup is flexible. You can tweak it based on your mood or what you’ve got in the pantry.

• Jarred vs fresh peppers:
  • Jarred roasted red peppers are perfect for lazy days. Just drain them well so the soup doesn’t get watery.
• Extra creaminess:
  • Use both cashew cream and a splash of plant milk if you want it ultra luxurious.
  • A little bit of coconut milk (the canned kind) also works, but don’t add too much or it’ll taste like coconut soup.
• Spicier version:
  • Add ½–1 teaspoon chili flakes or a bit of harissa or chili paste when you add the spices.
• More veg:
  • Add a small potato (peeled and diced) for extra body.
  • Toss in some roasted tomatoes along with the peppers for a more complex flavor.
• Protein boost:
  • Serve topped with crispy roasted chickpeas, white beans, or a side of grilled tofu.
• Oil-free option:
  • Sauté the onion, carrot, and garlic in vegetable broth instead of oil.
  • Skip oil in the cashew cream and toppings. The soup will still be creamy thanks to the nuts and peppers.
• No nuts?
  • Use plant milk only (oat or soy work great), and add a bit more nutritional yeast (1–2 tablespoons) for extra body and flavor.