Roasted Red Bell Pepper Soup

Roasted Red Bell Pepper Soup

When I taught myself cook I went through old recipes that my mom used to make, one of our favorites was roasted red pepper soup. It takes a lot of peppers and patience so I don’t make it often; but when I do I’m generous with the cayenne to slow the eaters down, otherwise it can be gulped down in seconds. Patience comes into play when you have to spend at least 15 minutes roasting peppers over an open flame or under the broiler and when you have to wait for them to steam so you can feel off their skins. I never follow an exactly measured recipe, just a list of ingredients and adjust to how my taste buds are feeling in that moment, but I can give a rough amount needed.

This soup is velvety smooth with a medium weight that slides over the tongue. Cream adds sweetness while smoked paprika adds depth and the cayenne contributes the heat to slow you down. I finish off the soup with a blob of sour cream to cool the tongue and make it that much more decedent. You could go for a fancy swirl of sour cream, but I like the blob so I can swirl it in as needed and taste the difference of the soup without it. I recommended making this to go along with something else, today I made a grilled cheese with two kinds of goat cheese, red onion and pulled chicken.


Roasted Red Bell Pepper Soup


  • 6 red bell peppers
  • 1 onion
  • 1/2 a head of garlic
  • 1-2 c chicken stock
  • smoked paprika
  • cayenne pepper
  • salt
  • black pepper
  • 1/2 c heavy cream
  • red or white wine vinegar
  • sour cream for garnish


  1. Cut the bell peppers in half, remove the steam and seeds and place cut side down on a baking tray. Broil for about 15 minutes until the skin is blistered and black, rotate every few minutes and move the peppers around to get them evenly blackened. If you have a gas stove grill them whole over the flames.
  2. When the peppers are thoroughly black, place in a bowl and cover with plastic wrap, let steam for about 15 minutes or until cool enough to handle.
  3. While waiting for the peppers to cool roughly chop the onion and garlic, sauté in pot with a little olive oil and pinch of salt.
  4. Remove the skin from the peppers, do not do this under running water as some recipes instruct, I feel that washes away a lot of flavor. Add to the pot with the onions.
  5. Add enough chicken stock to just cover the vegetables, bring to a simmer and add the seasonings, paprika, cayenne, salt and pepper.
  6. Simmer for about 10 minutes or until the onions are soft. Pour the contents of the pot into a blender and add the cream, blend until sooth. Taste and adjust the seasonings, add a little vinegar if you want your soup to have a bit of tanginess.
  7. Serve with sour cream.

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