Creamy Roasted Red Pepper

Years ago, I was at a farmer's market in late summer when a vendor practically forced a paper bag of charred red peppers into my hands, insisting I roast them with tomatoes right away. I wasn't planning to make soup that day, but something about the way those peppers smelled—smoky, sweet, almost caramelized—changed my mind. That one afternoon turned into a soup that's become my answer to practically every season.

I once made this soup for a dinner party when my friend mentioned she'd been feeling under the weather, and watching her face light up at that first spoonful was the exact moment I realized this recipe deserved a permanent home in my rotation. She texted me the next day asking for the recipe, and now it shows up at her table just as often as it does mine.

Ingredients

• Red bell peppers (2 large): These are the backbone of the soup, and roasting them transforms their flavor from fresh and bright to deep and almost smoky—that char is exactly what you want.
• Ripe tomatoes (6 medium): Look for ones that smell fragrant at the stem end; that's how you know they'll make the soup taste like late summer no matter the season.
• Yellow onion (1 medium, chopped): Roasted onions become naturally sweet and mellow, giving the soup body without any harsh bite.
• Garlic cloves (3, peeled): Roasting softens garlic into something almost buttery and gentle, nothing harsh or sharp.
• Olive oil (2 tbsp): Use good oil you actually like drinking on bread—you taste it in every spoonful.
• Vegetable broth (3 cups): This is your canvas, so pick a broth you'd drink on its own if you had to.
• Heavy cream (1/2 cup): This finishes the soup with a silky texture that feels luxurious without being heavy; coconut cream works beautifully if you're going plant-based.
• Dried basil (1 tsp) and dried thyme (1/2 tsp): These two herbs are the quiet backbone that makes everything taste intentional and complete.
• Red pepper flakes (1/4 tsp, optional): Just a tiny amount adds a whisper of heat that makes you wonder what you're tasting before it hits you.
• Salt and black pepper: Always taste as you go; you'll be surprised how much seasoning roasted vegetables need.

Instructions

Heat your oven and prep the vegetables:

Set the oven to 425°F and while it's warming, halve your peppers lengthwise and scoop out the seeds and stems—you want them to sit flat on the baking sheet. Cut your tomatoes in half too, and chop your onion into rough pieces so everything roasts at roughly the same pace.

Oil and roast:

Arrange peppers cut-side down, tomatoes cut-side up, onion chunks, and whole garlic cloves on a baking sheet, then drizzle everything with olive oil and season generously with salt and pepper. Let them roast for 25 to 30 minutes until the peppers are blistered and blackened at the edges and everything feels soft when you poke it—that char is flavor.

Cool and peel:

Once the peppers come out of the oven, let them sit for a few minutes until you can handle them, then the skin peels away almost like it wants to; if it's stubborn, don't force it. The goal is the sweet flesh underneath, not perfection.

Toast with herbs:

In a large pot with the remaining tablespoon of olive oil over medium heat, add all your roasted vegetables and the basil, thyme, and pepper flakes, then stir everything together for about 2 minutes—you want to wake up those dried herbs and get them coating everything.

Build the base:

Pour in your vegetable broth and bring it to a gentle simmer, then let it bubble quietly for 10 minutes so all those roasted flavors have time to mingle and deepen. The kitchen will smell incredible at this point.

Blend until smooth:

Using an immersion blender, puree the soup directly in the pot until it's completely silky—if you're using a regular blender, work in batches and be careful because it's hot. There shouldn't be any chunks left, just one beautiful, creamy texture.

Finish with cream and taste:

Stir in the heavy cream and let it heat for just 2 minutes, then taste and adjust your salt and pepper—you might be surprised how much you need. Serve while it's still steaming hot.

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One winter, I made this soup on a day when everything felt grey and ordinary, and somehow serving it in bowls with a crack of black pepper and a drizzle of good olive oil reminded me that simple, honest food can shift your whole mood. It's one of those dishes that proves you don't need a long list or fancy techniques to make something genuinely wonderful.

Getting the Roast Right

The magic of this soup lives entirely in that roasting step, where the vegetables lose their water and their flavors concentrate and sweeten. Watch them as they cook and you'll see the peppers start to blister and char at the edges—that's exactly what you want, and yes, a little blackness is beautiful. If you're nervous about vegetables burning, remember that roasted and burnt are different things; roasted vegetables smell sweet and caramelized, while burned ones smell acrid and bitter. Trust your nose.

Making It Your Own

This recipe is a jumping-off point, not a rulebook, and I've learned that the best cooks are the ones who taste as they go and aren't afraid to adjust. Love smokiness? Add a pinch of smoked paprika or a tiny bit of liquid smoke right before serving. Want more heat? Increase the red pepper flakes or throw in a fresh chili pepper before roasting. Some days I add a splash of balsamic vinegar for depth, and other days I'll blend in a handful of fresh basil at the very end for brightness.

Serving and Storage

This soup is at its best served piping hot with something crusty to dip or alongside a grilled cheese sandwich that's still warm and melting. It keeps beautifully in the fridge for about four days and even freezes well for up to three months if you store it in a freezer-safe container, though I find myself making it often enough that freezing rarely becomes necessary.

• Serve with fresh basil, a crack of pepper, and a drizzle of your best olive oil for a finish that makes it feel special.
• Croutons add a welcome crunch if you want texture, or skip them entirely if you prefer the soup smooth and simple.
• A grilled cheese sandwich on the side transforms this from soup into an entire moment of comfort.

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There's something almost meditative about making this soup, the way the kitchen fills with that roasted sweetness and you end up with something warm and silky that tastes like you put in way more effort than you actually did. It's one of those recipes worth keeping close.

Common Questions

→ How do you properly roast red peppers for this dish?

Roast red peppers cut side down at 425°F until skins char and soften, about 25-30 minutes, then peel off skins once cooled.

→ Can I substitute heavy cream for a plant-based option?

Yes, coconut cream works well as a non-dairy alternative, adding creaminess while keeping the dish vegan.

→ What herbs enhance the flavor in this blend?

Dried basil and thyme add aromatic depth, while optional red pepper flakes bring a subtle heat.

→ Is this dish suitable for gluten-free diets?

Absolutely, ensuring the vegetable broth is gluten-free keeps it safe for those avoiding gluten.

→ What are ideal accompaniments for this dish?

It pairs wonderfully with a crusty baguette or grilled cheese for texture and added satisfaction.