30+ Delicious Roasted Red Pepper Soup Recipes to Warm Your Soul

Roasted red pepper soup is one of those comforting dishes that can be enjoyed year-round. Whether you’re looking for something warm and velvety on a chilly evening or a light, flavorful meal that won’t weigh you down, roasted red pepper soup offers endless versatility.

The rich, smoky sweetness of roasted red peppers blends perfectly with various ingredients, allowing for countless variations that suit different palates and dietary preferences.

In this blog post, we’re diving into 30+ roasted red pepper soup recipes that offer a perfect mix of creamy, tangy, savory, and even spicy flavors.

From vegan and gluten-free options to soups with bacon, cream, or coconut milk, there’s a recipe here to suit every occasion and preference.

Whether you’re serving it as a cozy dinner, a starter for a special meal, or a lunch to take to work, these soups will soon become a go-to in your recipe collection.

Let’s explore these flavorful recipes and discover your new favorite way to enjoy roasted red peppers.

30+ Delicious Roasted Red Pepper Soup Recipes to Warm Your Soul

Roasted red pepper soup is undeniably one of the most flavorful, comforting, and versatile dishes you can prepare.

With over 30 different recipes to choose from, you can easily adapt this soup to fit your taste preferences, whether you’re craving something creamy, spicy, or packed with vegetables. The beauty of roasted red pepper soup is in its simplicity, yet it offers complex flavors that are satisfying in every bite.

From the classic roasted red pepper and tomato soup to more adventurous variations like roasted red pepper and coconut soup, or even smoky bacon-infused options, there’s a recipe here for every palate.

So, grab your peppers, fire up your blender, and enjoy the many variations of this delicious soup. Each recipe will bring warmth, comfort, and a touch of creativity to your kitchen!

Roasted Red Pepper and Tomato Basil Soup

This Roasted Red Pepper and Tomato Basil Soup combines the smoky depth of roasted red peppers with the brightness of ripe tomatoes and the fresh, earthy aroma of basil. It’s a comforting, creamy soup with a perfect balance of sweetness and acidity, making it a versatile choice for any season. This soup is rich in antioxidants, thanks to the vibrant red peppers and tomatoes, and it’s naturally low in fat. Ideal as a starter or a light meal, it pairs wonderfully with crusty bread or a grilled cheese sandwich.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 6 medium ripe tomatoes, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 3 cups vegetable or chicken broth
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut cream (optional, for added creaminess)

Instructions:

1. Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet, drizzle with a bit of olive oil, and roast until the skins are blackened, about 20-25 minutes. Once cool, peel off the skins and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the chopped tomatoes, roasted peppers, and broth to the pot. Bring to a boil, then reduce to a simmer for 20 minutes.
4. Add the basil leaves and blend the soup using an immersion blender (or carefully in a blender) until smooth.
5. Stir in the cream, if desired, and season with salt and pepper to taste.
6. Simmer for another 5 minutes to allow flavors to meld.

This Roasted Red Pepper and Tomato Basil Soup is both nourishing and delicious, with the roasted red peppers adding a unique smoky undertone that complements the sweetness of tomatoes. The fresh basil enhances the soup’s flavors with a subtle herbaceous note, creating a bowl of warmth and comfort perfect for any occasion. Serve it with a crusty baguette or a side salad to enjoy a wholesome meal that’s as satisfying as it is flavorful.

Spicy Roasted Red Pepper and Carrot Soup

If you’re looking for a soup with a bit of a kick, this Spicy Roasted Red Pepper and Carrot Soup is a perfect choice. The natural sweetness of roasted carrots blends beautifully with the smoky depth of red peppers, while a touch of chili adds a spicy warmth. This soup is not only vibrant and packed with flavors, but it’s also loaded with vitamins A and C, thanks to the carrots and peppers, making it both delicious and nutritious.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 4 large carrots, peeled and chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder (adjust to taste)
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Place the bell peppers and carrots on a baking sheet, drizzle with olive oil, and roast for 25 minutes or until slightly charred. Let the peppers cool, then peel off the skins.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the roasted peppers, carrots, broth, and chili powder to the pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
4. Blend the soup with an immersion blender (or carefully in a blender) until smooth.
5. Stir in coconut milk for added creaminess, and season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro.

This Spicy Roasted Red Pepper and Carrot Soup is a dynamic blend of sweet, smoky, and spicy flavors. It’s a nourishing, fiber-rich option that’s both satisfying and packed with immune-boosting nutrients. The coconut milk adds a silky texture, while the chili powder brings a warming, spicy finish. Pair it with warm pita or naan bread for an irresistible, cozy meal.

Creamy Roasted Red Pepper and Cauliflower Soup

This Creamy Roasted Red Pepper and Cauliflower Soup is a lusciously smooth, vegan-friendly soup that’s both hearty and wholesome. The cauliflower adds a creamy texture without the need for dairy, while roasted red peppers provide a slightly smoky flavor that makes this soup rich and indulgent. Packed with nutrients, including fiber, vitamins C and B6, and antioxidants, this is a guilt-free comfort food that’s perfect for chilly days.

Ingredients:

• 3 large red bell peppers, roasted and peeled
• 1 head of cauliflower, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 teaspoon smoked paprika (optional, for extra smokiness)
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Place the red bell peppers and cauliflower florets on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes, until the cauliflower is tender and the peppers are charred. Let the peppers cool and then peel the skins off.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
3. Add the roasted peppers, cauliflower, and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
4. Blend the soup with an immersion blender (or carefully in a blender) until smooth.
5. Add smoked paprika, if desired, and season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

The Creamy Roasted Red Pepper and Cauliflower Soup offers a delightful balance of creamy and smoky flavors that’s both filling and nourishing. The cauliflower gives the soup a velvety texture, while the roasted red peppers add depth and warmth. This soup is an excellent way to enjoy a healthy, comforting dish that’s naturally vegan and perfect for meal prepping. Pair it with a green salad or a light sandwich for a wholesome, cozy meal.

Roasted Red Pepper and Sweet Potato Soup

This Roasted Red Pepper and Sweet Potato Soup combines the smoky taste of roasted red peppers with the natural sweetness of sweet potatoes, resulting in a creamy and nourishing soup that’s both hearty and satisfying. With a touch of cumin for warmth and a hint of ginger for zest, this soup is ideal for colder days when you crave something both comforting and nutritious. Sweet potatoes are loaded with fiber, vitamins A and C, making this soup as wholesome as it is flavorful.

Ingredients:

• 3 large red bell peppers, roasted and peeled
• 2 large sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon fresh ginger, grated
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Place red bell peppers on a baking sheet, drizzle with olive oil, and roast until blackened, about 20-25 minutes. Once cooled, peel off the skins and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the cubed sweet potatoes, roasted red peppers, broth, cumin, and ginger to the pot. Bring to a boil, then reduce to a simmer for 20 minutes or until the sweet potatoes are tender.
4. Blend the soup with an immersion blender (or carefully in a blender) until smooth.
5. Season with salt and pepper to taste and garnish with fresh cilantro or parsley.

This Roasted Red Pepper and Sweet Potato Soup is a delightful blend of smoky, sweet, and earthy flavors. The cumin and ginger add a subtle warmth that complements the natural sweetness of the sweet potatoes. With a velvety texture and nourishing ingredients, this soup is perfect for meal prepping or serving as a main dish with a side of crusty bread.

Roasted Red Pepper and Coconut Curry Soup

For a vibrant, slightly exotic twist on classic red pepper soup, try this Roasted Red Pepper and Coconut Curry Soup. This recipe uses roasted red peppers and combines them with coconut milk and curry spices, creating a rich, creamy texture and layers of spicy, fragrant flavor. The coconut milk adds a luxurious creaminess, while the curry powder brings warmth and complexity, making this soup both indulgent and comforting.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh lime wedges and cilantro for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast until skins are charred, about 20-25 minutes. Once cool, peel and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the curry powder and turmeric, stirring for 1-2 minutes to bloom the spices.
4. Add the roasted peppers, vegetable broth, and coconut milk. Bring to a boil, then reduce to a simmer for 15 minutes.
5. Blend until smooth and creamy. Season with salt and pepper to taste.
6. Serve hot, garnished with lime wedges and fresh cilantro.

This Roasted Red Pepper and Coconut Curry Soup is an aromatic, velvety soup that combines smoky, creamy, and mildly spicy flavors for an unforgettable experience. The coconut milk and spices create a luxurious base, while the roasted peppers add a smoky undertone. It’s perfect on its own or served with naan for a complete, comforting meal.

Roasted Red Pepper and White Bean Soup

This Roasted Red Pepper and White Bean Soup is a protein-packed, creamy delight that’s perfect for a hearty meal. White beans lend a creamy, velvety texture and make this soup especially filling, while the roasted red peppers add their smoky sweetness. It’s a high-fiber, low-fat option, great for anyone looking for a nourishing plant-based meal. With a hint of thyme and rosemary, this soup has a subtle herbal aroma that elevates the flavors even more.

Ingredients:

• 3 large red bell peppers, roasted and peeled
• 1 can (15 oz) white beans, drained and rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast until the skins are blackened, about 20-25 minutes. Once cool, peel off the skins.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Add the roasted red peppers, white beans, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
4. Use an immersion blender to blend the soup until smooth, or blend in batches in a blender.
5. Season with salt and pepper to taste and garnish with fresh basil.

This Roasted Red Pepper and White Bean Soup is a deliciously hearty option that’s packed with protein and fiber, thanks to the white beans. The roasted red peppers lend a smoky sweetness, while the herbs add a subtle, earthy depth to the soup. Serve it with a slice of toasted sourdough or a side salad for a complete meal that’s nourishing and full of flavor.

Roasted Red Pepper and Lentil Soup

This Roasted Red Pepper and Lentil Soup is a nutritious and hearty meal that brings together the earthy richness of red lentils and the smoky sweetness of roasted red peppers. High in protein and fiber, this soup is perfect for a filling lunch or dinner, and the addition of cumin and smoked paprika gives it a subtle warmth. It’s a wonderful plant-based option that provides both comfort and nourishment, while the roasted peppers add a beautiful depth to the lentils’ mild flavor.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 1 cup red lentils, rinsed and drained
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Place the red peppers on a baking sheet, drizzle with olive oil, and roast until skins are blackened, about 20-25 minutes. Once cool, peel and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the cumin and smoked paprika, stirring to coat the onions.
4. Add the roasted red peppers, red lentils, and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the lentils are tender.
5. Blend the soup until smooth, using an immersion blender or blending in batches.
6. Season with salt and pepper, and garnish with fresh parsley.

The Roasted Red Pepper and Lentil Soup is a cozy and protein-rich dish that’s perfect for any season. The combination of lentils and roasted peppers creates a creamy, flavorful texture, while the spices add a hint of warmth. This soup is ideal for meal prep and can be enjoyed on its own or with a slice of crusty bread for a complete, satisfying meal.

Roasted Red Pepper and Butternut Squash Soup

This Roasted Red Pepper and Butternut Squash Soup brings together the best of fall flavors, combining the natural sweetness of butternut squash with the smoky taste of roasted red peppers. The squash adds a creamy texture to the soup, while a touch of cinnamon provides a comforting warmth. Packed with vitamins and antioxidants, this vibrant soup is both nourishing and indulgent, making it a perfect starter or main course for chilly days.

Ingredients:

• 3 red bell peppers, roasted and peeled
• 1 medium butternut squash, peeled and cubed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Place the red peppers and butternut squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, until the peppers are blackened and the squash is tender. Peel the peppers once cooled.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Add the roasted red peppers, butternut squash, vegetable broth, and cinnamon to the pot. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
4. Blend the soup with an immersion blender until smooth, or blend in batches.
5. Season with salt and pepper, and garnish with fresh thyme.

This Roasted Red Pepper and Butternut Squash Soup is a creamy, vibrant blend of sweet and savory flavors, ideal for cozy nights. The cinnamon adds a touch of warmth to the naturally sweet squash, while the roasted red peppers add depth and a hint of smokiness. Perfect as a main dish or a starter, this soup pairs wonderfully with a slice of hearty whole-grain bread or a side salad.

Roasted Red Pepper and Fennel Soup

This Roasted Red Pepper and Fennel Soup is a unique, aromatic soup that combines the smoky sweetness of roasted red peppers with the distinct, anise-like flavor of fennel. Fennel adds a slightly sweet, herbaceous note that pairs beautifully with the roasted peppers, creating a sophisticated yet comforting dish. Rich in antioxidants and fiber, this soup is light, refreshing, and perfect as a starter or a light main course.

Ingredients:

• 3 large red bell peppers, roasted and peeled
• 1 medium fennel bulb, trimmed and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Place the red peppers on a baking sheet, drizzle with olive oil, and roast until blackened, about 20-25 minutes. Once cooled, peel and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and chopped fennel, sautéing until softened, about 5-7 minutes.
3. Add the roasted red peppers and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
4. Blend the soup with an immersion blender or blend in batches until smooth.
5. Season with salt and pepper, and garnish with fresh dill.

The Roasted Red Pepper and Fennel Soup is a delightful, aromatic option for those looking to try something unique. The fennel’s subtle sweetness and light anise flavor perfectly complement the smoky richness of the roasted red peppers, creating a soup that’s both refreshing and comforting. Serve it with a slice of toasted baguette or a side of mixed greens for a light, flavorful meal.

Roasted Red Pepper and Tomato Soup

This Roasted Red Pepper and Tomato Soup is a comforting twist on the classic tomato soup, enhanced by the smoky richness of roasted red peppers. The pairing of roasted red peppers and fresh tomatoes creates a deep, complex flavor profile, while the creaminess of the soup provides a velvety texture that is sure to satisfy. With a touch of basil and a drizzle of cream, this soup is a perfect addition to any meal, whether as a starter or a standalone dish.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 6 ripe tomatoes, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional for spice)
• 1/2 cup heavy cream (optional for creaminess)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes, until the skins are charred. Let them cool before peeling off the skins.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the chopped tomatoes and roasted red peppers to the pot, along with vegetable broth and basil. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Blend the soup with an immersion blender or in batches until smooth.
5. Stir in the heavy cream (if using) for a richer texture. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This Roasted Red Pepper and Tomato Soup is a rich and flavorful twist on the traditional tomato soup. The smokiness from the roasted red peppers and the sweetness from the tomatoes create a perfectly balanced flavor. The optional cream adds a silky texture, making this soup incredibly comforting and ideal for pairing with grilled cheese or crusty bread.

Roasted Red Pepper and Chicken Soup

This Roasted Red Pepper and Chicken Soup combines the smokiness of roasted red peppers with tender chicken, making for a satisfying, protein-packed soup. The roasted peppers add a rich depth of flavor, while the chicken adds heartiness and structure to the soup. With a touch of cumin and coriander, this soup has a mild but warm spice profile that makes it perfect for any time of the year.

Ingredients:

• 3 red bell peppers, roasted and peeled
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Roast the red bell peppers on a baking sheet with a drizzle of olive oil until the skins are charred, about 20-25 minutes. Let cool and peel the skins.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted red peppers, chicken broth, cumin, and coriander to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld together.
4. Add the shredded chicken to the soup and cook for an additional 5 minutes to heat through.
5. Blend the soup with an immersion blender or in batches until smooth.
6. Season with salt and pepper, and garnish with fresh cilantro before serving.

The Roasted Red Pepper and Chicken Soup offers a delightful balance of smoky, savory, and slightly spicy flavors. The shredded chicken adds heartiness, making it a filling meal perfect for lunch or dinner. This soup pairs well with a side of warm bread or a light salad for a complete, satisfying meal.

Roasted Red Pepper and Carrot Soup

This Roasted Red Pepper and Carrot Soup combines the sweetness of roasted carrots with the smoky depth of roasted red peppers. The carrots add a natural sweetness that pairs beautifully with the rich, smoky peppers, and the soup’s creamy texture is perfect for a cozy meal. This is a great choice for a light, yet nourishing dish that is both vegan and gluten-free.

Ingredients:

• 3 large red bell peppers, roasted and peeled
• 4 large carrots, peeled and chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast until the skins are charred, about 20-25 minutes. Once cooled, peel the peppers and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the chopped carrots, cumin, turmeric, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer until the carrots are tender, about 15 minutes.
4. Add the roasted red peppers to the pot and cook for another 5 minutes.
5. Blend the soup until smooth using an immersion blender or in batches.
6. Season with salt and pepper to taste, and garnish with fresh parsley.

The Roasted Red Pepper and Carrot Soup is a flavorful, light, and nourishing dish that combines sweetness and smokiness in a harmonious way. The carrots provide a subtle sweetness that pairs beautifully with the roasted peppers, while the cumin and turmeric give the soup a slight warmth. This soup is perfect as a starter or light meal and pairs well with a fresh side salad or whole grain bread.

Roasted Red Pepper and Coconut Soup

The Roasted Red Pepper and Coconut Soup is a creamy, exotic twist on classic roasted pepper soup. The addition of coconut milk adds a rich, velvety texture and a hint of sweetness that balances the smoky depth of the roasted peppers. The mild heat from the red peppers, along with a touch of ginger and garlic, makes this soup incredibly aromatic. This dish is vegan, dairy-free, and perfect for a light yet indulgent meal that’s perfect for any season.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon olive oil
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Roast the red bell peppers on a baking sheet until charred and tender, about 25 minutes. Once cooled, peel the skin off and set the peppers aside.
2. In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, and grated ginger. Sauté until softened and fragrant, about 5 minutes.
3. Add the roasted red peppers, cumin, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Blend the soup until smooth using an immersion blender or in batches.
5. Season with salt and pepper, and garnish with fresh cilantro before serving.

This Roasted Red Pepper and Coconut Soup brings together smoky, sweet, and aromatic flavors for a deeply satisfying dish. The coconut milk adds richness without overpowering the pepper’s natural smokiness, making it a perfect dish for a light yet creamy meal. Pair it with crusty bread or a simple salad for a complete and comforting meal.

Roasted Red Pepper and Sweet Potato Soup

The Roasted Red Pepper and Sweet Potato Soup is a hearty, warming soup that pairs the natural sweetness of roasted sweet potatoes with the smoky flavor of red peppers. This vibrant, nutrient-packed soup is full of vitamins and fiber, making it a delicious and healthy meal. The addition of ginger and cinnamon provides a gentle warmth, making this soup ideal for a cozy evening. It’s vegan, gluten-free, and perfect for a nourishing lunch or dinner.

Ingredients:

• 3 red bell peppers, roasted and peeled
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Roast the red peppers on a baking sheet for 20-25 minutes until the skin is charred. Allow the peppers to cool, then peel and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the diced sweet potatoes, ginger, and cinnamon, and cook for 5 minutes, stirring occasionally.
4. Add the roasted red peppers, vegetable broth, and bring to a boil. Reduce the heat and simmer for about 20 minutes, until the sweet potatoes are tender.
5. Blend the soup until smooth using an immersion blender or in batches.
6. Season with salt and pepper to taste, and garnish with fresh parsley.

The Roasted Red Pepper and Sweet Potato Soup is a wonderfully balanced dish, combining the natural sweetness of sweet potatoes with the smoky richness of roasted red peppers. The cinnamon and ginger elevate the flavors, making it a cozy and comforting soup that’s perfect for cool weather. It’s filling, nourishing, and pairs beautifully with a side of warm, crusty bread or a light salad.

Roasted Red Pepper and Bacon Soup

For those who enjoy a savory, rich flavor, the Roasted Red Pepper and Bacon Soup combines the smoky sweetness of roasted red peppers with the crispy, salty goodness of bacon. The bacon adds a delightful crunch and depth to the soup, while the roasted red peppers bring a velvety texture and a smoky undertone. Perfect for a hearty lunch or dinner, this soup is comforting and indulgent, with a perfect balance of flavors that will satisfy any craving.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 6 slices of bacon, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground thyme
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Roast the red bell peppers until the skins are charred, about 25 minutes. Let cool, peel, and set aside.
2. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, reserving some of the bacon fat.
3. In the same pot, add the onion and garlic to the bacon fat and sauté until softened, about 5 minutes.
4. Add the roasted red peppers, smoked paprika, thyme, and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Blend the soup until smooth using an immersion blender or in batches. If you prefer a creamier soup, stir in the heavy cream.
6. Season with salt and pepper, then garnish with crispy bacon and fresh chives before serving.

The Roasted Red Pepper and Bacon Soup is an indulgent and savory dish with the perfect balance of smoky, salty, and creamy flavors. The crispy bacon adds a wonderful texture and depth, while the roasted red peppers lend a natural sweetness and smokiness that elevate the overall taste. This hearty soup is perfect for any season, whether served on its own or with a slice of buttered toast for a satisfying meal.

Note: More recipes are coming soon!