Smoky Roasted Red Pepper and Paprika Soup

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 15 minutes
• Cook Time: 30 minutes (add 20–25 minutes if roasting your own peppers)
• Total Time: 45 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, chopped
• 4 cloves garlic, sliced
• 1 fresh red chili, minced (or 1/2–1 tsp red pepper flakes)
• 2 cups jarred roasted red peppers, drained (about 12 oz / 340 g)
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 medium Yukon Gold potato, diced
• 4 cups vegetable or chicken broth
• 1 bay leaf
• 1/4 cup heavy cream
• 1 tbsp red wine or sherry vinegar
• Salt, black pepper, pinch of sugar (optional)
• To serve: extra cream or yogurt, olive oil, smoked paprika, fresh parsley, crusty bread

Do This

• 1. Sauté onion and carrots in olive oil (medium heat) for 5–7 minutes until softened.
• 2. Add garlic and chili; cook 1–2 minutes, then stir in tomato paste, smoked paprika, cumin, salt, and pepper.
• 3. Add roasted red peppers, diced potato, bay leaf, and broth. Bring to a boil, reduce to a gentle simmer.
• 4. Simmer 15–20 minutes, until potato is completely tender.
• 5. Remove bay leaf, then blend soup (carefully) until smooth and velvety.
• 6. Stir in cream and vinegar; taste and adjust salt, pepper, heat, and sweetness.
• 7. Ladle into warm bowls, garnish with a swirl of cream, olive oil, smoked paprika, and herbs; serve with crusty bread.

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Why You’ll Love This Recipe

• Deep, cozy flavor from roasted red peppers and smoked paprika with just the right kick of chili heat.
• Luxuriously smooth and velvety, yet made mostly from vegetables and broth.
• Simple, one-pot cooking with ingredients you can find in most grocery stores.
• Easy to customize: make it dairy-free, milder, or extra-spicy with a few small tweaks.

Grocery List

• Produce: Red bell peppers (or jarred roasted peppers), yellow onion, carrots, garlic, fresh red chili (or dried chili flakes), Yukon Gold potato, fresh parsley or chives, optional lemon.
• Dairy: Heavy cream (or half-and-half or plain Greek yogurt for finishing).
• Pantry: Olive oil, vegetable or chicken broth, tomato paste, smoked paprika, ground cumin, bay leaf, salt, black pepper, sugar or honey (optional), red pepper flakes (if not using fresh chili), red wine or sherry vinegar, crusty bread for serving.

Full Ingredients

For the Spicy Roasted Red Pepper Soup

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 medium carrots, peeled and chopped (about 1 cup)
• 4 cloves garlic, thinly sliced
• 1 fresh red chili (such as Fresno or red jalapeño), seeded and minced
  • Or 1/2–1 tsp red pepper flakes, to taste
• 2 cups jarred roasted red peppers, drained (about 12 oz / 340 g), roughly chopped
• 2 tbsp tomato paste
• 2 tsp smoked paprika (sweet or hot, or a mix; see Pro Tips)
• 1/2 tsp ground cumin
• 1 medium Yukon Gold potato, peeled and diced small (about 3/4–1 cup)
• 4 cups vegetable or chicken broth (low-sodium recommended)
• 1 bay leaf
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/2–1 tsp sugar or honey, optional (to balance acidity, as needed)
• 1/4 cup heavy cream
  • Or 1/4 cup full-fat coconut milk for dairy-free
• 1 tbsp red wine vinegar or sherry vinegar (to finish)

Optional Garnishes

• Extra heavy cream or plain Greek yogurt, for swirling
• Extra-virgin olive oil, for drizzling
• Pinch of smoked paprika and/or red pepper flakes
• Chopped fresh parsley, cilantro, or chives
• Crusty bread, toasted baguette slices, or grilled cheese sandwiches for serving

If You Want to Roast Your Own Peppers Instead of Using Jarred

• 4 large red bell peppers
• 1–2 tsp olive oil (for rubbing the peppers)
• Pinch of salt

Step-by-Step Instructions

Step 1: Roast the peppers (if using fresh)

If you are using jarred roasted red peppers, you can skip this step. To roast your own: preheat your oven to 450°F (230°C). Line a baking sheet with foil or parchment. Rub the 4 whole red bell peppers lightly with 1–2 teaspoons olive oil and sprinkle with a pinch of salt. Place them on the baking sheet and roast for 20–25 minutes, turning once or twice, until the skins are blistered and charred in spots. Alternatively, place them under a hot broiler, very close to the heat source, and broil 10–15 minutes, turning frequently. Transfer the hot peppers to a bowl, cover tightly (with a plate or plastic wrap), and let steam for 10 minutes. Peel off the skins, discard stems and seeds, then roughly chop the roasted flesh. You should end up with about 2 cups of chopped roasted pepper.

Step 2: Sauté the onion and carrots

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and starting to turn golden at the edges, about 5–7 minutes. Adjust the heat if needed so they gently sizzle but do not brown too quickly; you want sweetness, not burnt edges, to build a rich flavor base for the soup.

Step 3: Add garlic, chili, and bloom the spices

Stir in the sliced garlic and minced fresh chili (or red pepper flakes). Cook for 1–2 minutes, just until fragrant and the garlic is lightly golden around the edges. Add the tomato paste, smoked paprika, ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook this mixture, stirring constantly, for about 1 minute. This step “blooms” the spices and caramelizes the tomato paste, bringing out their deep, smoky flavor and helping the soup taste slow-cooked.

Step 4: Add peppers, potato, and broth, then simmer

Add the chopped roasted red peppers (jarred or homemade) and the diced potato to the pot. Stir to coat everything in the spiced tomato mixture. Pour in 4 cups of vegetable or chicken broth and add the bay leaf. Increase the heat to high and bring the soup just to a boil, then reduce to a gentle simmer. Partially cover the pot and cook for 15–20 minutes, until the potatoes and carrots are very tender when pierced with a fork. If at any point the soup seems overly thick, you can add a splash more broth or water.

Step 5: Blend until smooth and velvety

Remove the bay leaf and discard it. For the smoothest texture, transfer the soup to a blender in batches, filling it no more than halfway each time. Vent the lid slightly and cover with a clean kitchen towel to allow steam to escape safely, then blend until completely smooth and silky. Return the blended soup to the pot. Alternatively, you can use an immersion (stick) blender directly in the pot; take your time and blend until the soup is as smooth as you like. If it is too thick, whisk in a bit more broth or water; if it is too thin, simmer uncovered for a few minutes to reduce.

Step 6: Finish with cream and vinegar, then adjust seasoning

With the pot over low heat, stir in 1/4 cup heavy cream (or coconut milk, if using) and 1 tablespoon red wine or sherry vinegar. Taste the soup. If it tastes a bit flat or sharply acidic, add 1/2–1 teaspoon sugar or honey to round things out. Add more salt and black pepper as needed. For extra heat, add a pinch more red pepper flakes or a splash of hot sauce. Warm the soup gently for 2–3 minutes, stirring, but do not let it boil hard after adding the cream.

Step 7: Serve warm with cozy garnishes

Ladle the hot soup into warm bowls. For a restaurant-style finish, drizzle each bowl with a little olive oil and swirl in a spoonful of cream or yogurt. Sprinkle a pinch of smoked paprika or red pepper flakes over the top for color and a hint of extra spice. Add chopped parsley, cilantro, or chives for freshness. Serve right away with thick slices of crusty bread, toasted baguette rounds, or grilled cheese sandwiches for dipping. Enjoy the cozy, smoky heat while it is piping hot.

Pro Tips

• Control the heat level: Start with a smaller amount of fresh chili or red pepper flakes, then add more after blending if you want a spicier kick. It is easier to add heat than to tone it down.
• Choose your smoked paprika wisely: Sweet smoked paprika gives a gentle, smoky warmth; hot smoked paprika adds real heat. You can use a mix of both. If your paprika is old and dull in color, it is time for fresh – it makes a big difference.
• Blend thoroughly for extra silkiness: The longer you blend, the smoother the soup. A high-speed blender will give a very velvety, almost restaurant-style texture, especially with the potato in the base.
• Balance the flavors at the end: Always taste after adding cream. A small splash of vinegar and a pinch of sugar can transform the soup from good to outstanding by brightening and balancing the smokiness.
• Make it ahead-friendly: For the best texture, add the cream just before serving rather than before chilling and reheating.

Variations

• Dairy-free and vegan: Use vegetable broth and swap the heavy cream for full-fat coconut milk or leave it out entirely and add an extra 1–2 tablespoons of olive oil for richness. Finish with a squeeze of lemon instead of cream if you prefer a lighter soup.
• Protein-packed: Add 1 cup drained, rinsed white beans (such as cannellini) to the pot in Step 4 and blend them into the soup. This makes it thicker and adds plant-based protein and extra creaminess without dairy.
• Extra-smoky with toppings: Crisp up diced chorizo or smoky bacon in a pan, then scatter over each bowl just before serving. A pinch of additional smoked paprika and a few charred pepper strips on top emphasize the rustic, smoky character.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors often deepen and improve by the next day. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot but not boiling. You can also reheat in the microwave in short bursts, stirring in between. For longer storage, freeze the soup (ideally before adding cream) for up to 3 months. Thaw overnight in the refrigerator, reheat on the stove, and then stir in the cream or coconut milk and vinegar just before serving. If the soup thickens too much in the fridge or freezer, simply whisk in a splash of broth or water as you reheat until it reaches your desired consistency.

Nutrition (per serving)

Approximate values per serving (1 of 4): about 180 calories; 4 g protein; 11 g fat; 18 g carbohydrates; 4 g fiber; 650 mg sodium. Exact values will vary based on the type of broth, cream, and garnishes you use.