If you’re craving a cozy, flavorful soup that packs a bit of a spicy punch, then you’re in for a treat with my Spicy Roasted Red Pepper Soup Recipe. I absolutely love how this soup balances smokiness, heat, and sweetness — it’s like an instant hug in a bowl. Whether you’re cooking for a chilly evening or a casual dinner with friends, this one never disappoints and comes together surprisingly easily. Keep reading, and I’ll share all my tips so you get it just right every single time!
Why You’ll Love This Recipe
- Rich, layered flavor: Roasting the red peppers brings out their natural sweetness and smokiness, making this soup truly special.
- Perfectly spicy: The blend of harissa and cayenne lets you control the heat, so you can make it as mild or fiery as you like.
- Simple, wholesome ingredients: You’ll find everything you need at your local grocery store without fuss or fancy extras.
- Versatile and comforting: It’s great solo or paired with a grilled cheese—the ultimate comfort food combo in my house!
Ingredients You’ll Need
Each ingredient in this Spicy Roasted Red Pepper Soup Recipe plays an important role to build that perfect balance of sweet, smoky, and spicy. Plus, these staples are pretty easy to find which makes this a totally do-able weekday or weekend meal option.
- Roasted Red Peppers: Fresh and diced, these are the star of the show—charred just right to amp up the flavor.
- Olive Oil: Helps get the peppers beautifully roasted and adds a subtle richness.
- Smoked Paprika & Cumin: These spices deepen the smoky notes and add earthiness.
- Salt & Black Pepper: Essentials for seasoning and balancing flavor.
- Chicken Stock: Use good-quality stock for robust flavor—vegetable stock works too for a vegetarian twist.
- Onion, Carrot & Celery: The classic soup mirepoix that lays a flavorful foundation.
- Garlic: Gives that subtle kick and aroma that warms the soul.
- Butter: Adds creaminess and helps soften the veggies.
- Tomato Puree: Brings acidity and depth.
- Harissa Paste: The secret spicy ingredient that holds it all together—mild but flavorful!
- Cayenne Pepper (optional): Use this if you like a little extra heat—go slow so you don’t overpower the soup.
Variations
I love how flexible this Spicy Roasted Red Pepper Soup Recipe is. Whether you want to dial up the heat, keep it mild, or turn it vegan, there’s a way to tweak it that works for you—because soup should feel like a warm kitchen hug, not a chore.
- Make it vegan: Swap out the butter for olive oil and use vegetable stock instead of chicken for a plant-based version that’s just as tasty.
- Turn up the heat: I’ve added extra cayenne and sometimes a dash of hot sauce when I’m craving more spice—just remember to add a little at a time!
- Make it creamy: Stir in a splash of coconut milk or cream at the end for a luscious, creamy twist.
- Smoky extra: Adding a chipotle pepper in adobo sauce amps up the smokiness if you want to get adventurous.
How to Make Spicy Roasted Red Pepper Soup Recipe
Step 1: Roast Those Red Peppers to Smoky Perfection
The trickiest, but most rewarding part: roasting the peppers. I like to toss the diced peppers with olive oil, smoked paprika, cumin, salt, and pepper right on a baking sheet. Pop them into a hot oven at 400°F (200°C) for about 30 to 40 minutes until they’re soft and just a little charred around the edges. That char is where the magic happens, bringing out those deep, smoky flavors you’ll love. Just keep an eye so they don’t burn—better a little char than too little, in my opinion!
Step 2: Build Your Flavor Base
While the peppers are roasting, melt your butter in a large pot. Toss in the diced onion, carrot, and celery, cooking over medium heat until they soften and begin to pick up a little color—about 8 to 10 minutes. This is where all your base flavors develop, so be patient and let those veggies get nice and fragrant. Add the garlic last and cook for just a couple more minutes so it doesn’t burn and become bitter.
Step 3: Spice It Up with Tomato and Harissa
Stir in tomato puree and harissa paste and let them fry with the veggies for 2-3 minutes. This part is a game changer—I discovered this step when I wanted a deeper, more complex flavor. The harissa brings a cozy warmth without overwhelming heat, but you can always adjust later.
Step 4: Bring It All Together and Simmer
Add the roasted peppers to the pot, then pour a splash of your stock onto the baking tray, scraping up all those delicious browned bits with a spatula, and add it to the pot too. This little trick captures extra flavor that would otherwise be lost. Pour in the rest of your stock, bring everything to a simmer, cover, and let it cook for about 20 minutes. This simmers the flavors together and softens the peppers so they blend beautifully.
Step 5: Blend Until Silky Smooth
Once the soup has cooked and softened, remove the lid and blend it until silky smooth—using an immersion blender or transferring carefully to a regular blender. Now’s the moment to taste and tweak your seasoning, adding salt, pepper, and cayenne pepper a pinch at a time if you want to dial up the heat. If it feels too thick for your liking, stir in a bit more stock; too thin? Let it simmer uncovered to thicken back up.
Pro Tips for Making Spicy Roasted Red Pepper Soup Recipe
- Use fresh peppers: I used to reach for jarred roasted peppers, but fresh ones give a vibrant, bright flavor that really shines here.
- Don’t rush roasting: Letting the peppers soften fully and char slightly is worth the time—it’s the foundation of this soup’s complexity.
- Adjust spice gently: I learned the hard way that harissa varies by brand, so always taste before adding extra cayenne.
- Save those pan bits: Scraping the roasted pepper tray with stock salvages amazing flavor—you don’t want to miss this step.
How to Serve Spicy Roasted Red Pepper Soup Recipe
Garnishes
When I serve this spicy roasted red pepper soup, I like to add a few things on top that bring freshness and a bit of texture. A dollop of sour cream or Greek yogurt cools the spice beautifully, plus a sprinkle of fresh chopped parsley or basil adds brightness. For an extra kick, a drizzle of good olive oil or a pinch of smoked paprika on top finishes it off perfectly.
Side Dishes
Pair this soup with crusty, buttery grilled cheese sandwiches — my family goes crazy for Boursin cheese with mozzarella, pan-toasted golden brown. You could also go classic with a thick slice of sourdough bread or garlic bread for dipping. On the lighter side, a simple green salad dressed with lemon vinaigrette balances the richness of the soup.
Creative Ways to Present
For a dinner party, I’ve served this soup in small cups or shot glasses as a spicy amuse-bouche. Another favorite is swirling cream or yogurt in a pretty pattern on top, then sprinkling edible flowers or microgreens for that wow factor. It’s such a versatile soup that feels fancy but is totally doable.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely, then store it in airtight containers in the fridge. It keeps beautifully for 3 to 4 days, which makes it perfect for quick lunches or warming up after work. Just give it a good stir before reheating.
Freezing
When I want to prep ahead, I portion the soup into freezer-safe containers or bags. It freezes great and keeps its flavor for up to 3 months. I always thaw it overnight in the fridge before reheating—it really helps preserve the texture.
Reheating
I prefer reheating on the stove over low heat, stirring occasionally so it heats evenly and doesn’t scorch. If the soup seems too thick after storage, a splash of stock or water gets it back to the perfect consistency without diluting the flavors.
FAQs
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Can I use jarred roasted red peppers for this soup?
I recommend using fresh red peppers for the best flavor. Jarred roasted red peppers often come packed in brine, which can change the soup’s taste and sometimes make it a bit watery. Roasting fresh peppers yourself really elevates the dish with deeper, smoky notes.
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How spicy is this Spicy Roasted Red Pepper Soup Recipe?
The heat mainly comes from the harissa paste, which is usually mild to medium spicy depending on the brand. You can always control the heat by adding cayenne pepper gradually to suit your taste. If you want a gentle spice that warms without overwhelming, this recipe is perfect.
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Can I make this soup vegan or vegetarian?
Absolutely! Simply substitute the chicken stock for vegetable stock and swap butter for olive oil or a plant-based alternative. The soup remains flavorful and comforting with these easy swaps.
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What’s the best way to thicken the soup if it’s too thin?
If your soup is thinner than you’d like, just simmer it uncovered for a bit longer to reduce and thicken naturally. Avoid adding thickening agents like flour or cornstarch to keep the texture smooth and clean.
Final Thoughts
This Spicy Roasted Red Pepper Soup Recipe has become my go-to when I want something comforting but with a little kick—something to warm you up from the inside out. I love how easy it is to customize, and once you taste that smoky sweetness balanced with gentle spice, it’s hard to go back to plain old tomato soup. Seriously, try it next time you want a little flavor adventure in your bowl—you won’t regret it!
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Spicy Roasted Red Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
Description
A vibrant and spicy roasted red pepper soup featuring smoky paprika, cumin, and harissa paste, simmered to perfection and blended until silky smooth. Perfectly paired with a creamy Boursin grilled cheese sandwich for a comforting meal.
Ingredients
Roasted Red Peppers
- 2.6 lb / 1.2 kg Red Peppers, roughly diced (approx 7 medium red peppers)
- 1.5 tbsp Olive Oil
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Soup
- 3 cups / 750 ml Chicken Stock, or as needed
- 1 large Onion, finely diced
- 1 large Carrot, finely diced
- 1 large rib Celery, finely diced
- 3 cloves Garlic, finely diced
- 2 tbsp Butter
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 2 tbsp Harissa Paste
- Salt & Pepper, to taste
- Cayenne Pepper, to taste (optional for more spice)
Grilled Cheese (Optional Serving)
- 8 medium slices Bread
- 5 oz / 150 g Garlic & Fine Herbs Boursin Cheese
- 3.5 oz / 100 g Mozzarella
- Butter, as needed
Instructions
- Roast the Peppers: Preheat the oven to 200°C (400°F). Add the diced red peppers to a large baking tray and toss with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated. Roast in the oven for 30-40 minutes until the peppers are soft and lightly charred.
- Sauté Vegetables: While the peppers roast, melt 2 tbsp of butter in a large pot over medium heat. Add the finely diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are soft and just beginning to brown. Then add the garlic and sauté for another 2 minutes until fragrant.
- Add Tomato and Harissa Paste: Stir in 2 tablespoons each of tomato puree and harissa paste into the sautéed vegetables. Cook for an additional 2 minutes to develop the flavors.
- Add Roasted Peppers and Stock: Add the roasted peppers to the pot. Pour a splash of chicken stock onto the roasting tray and use a plastic spatula to scrape up any flavorful bits, then add this liquid to the pot. Pour in the remaining stock, bring to a simmer, reduce heat to medium-low, cover with a lid, and let it simmer gently for about 20 minutes to allow the flavors to meld and peppers to soften completely.
- Blend the Soup: Remove the lid and use an immersion blender to blitz the soup until smooth. Alternatively, transfer in batches to a blender. Adjust seasoning with salt, black pepper, and cayenne pepper to desired spice level. If the soup is too thick, thin it with more stock; if too thin, simmer a few extra minutes until thicker.
- Serve: Serve the soup hot. For a delightful meal, pair with a Boursin grilled cheese sandwich made by spreading Boursin and mozzarella between bread slices, buttering the outside, and grilling until golden and melty.
Notes
- Harissa Paste can be found in most supermarkets near the spice section.
- The level of spice depends on the harissa brand; it is generally mild, so adjust heat with cayenne pepper gradually.
- Fresh roasted red peppers are preferred over jarred, as the brine in jarred peppers can alter the soup’s flavor.
- Make the grilled cheese sandwiches by using 8 slices of bread, 150g Boursin cheese, 100g mozzarella, and butter for grilling.
- Make ahead and storage: Cool completely, then refrigerate for 3-4 days or freeze long-term. Reheat gently on the stove. Thaw in the fridge first if frozen.
- Calories provided are based on the soup alone divided into 4 servings, 403 calories per serving including the grilled cheese sandwich.
Nutrition
- Serving Size: 1 bowl (approx. 350 ml soup)
- Calories: 403
- Sugar: 11 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 30 mg
