If you’re craving a soup that’s bursting with smoky, spicy, and comforting flavors, then you’re going to adore this Spicy Roasted Red Pepper Soup Recipe. It’s one of those dishes where each spoonful warms you from the inside out, and the slight kick of heat keeps things exciting. Trust me, once you try this, you’ll want to make it again and again—I absolutely love how the roasted peppers add depth and richness that canned peppers just can’t match.
Why You’ll Love This Recipe
- Rich, smoky flavor: Roasting red peppers yourself adds incredible depth and a natural sweetness you just don’t get from jarred peppers.
- Perfect spicy kick: The combination of harissa paste and optional cayenne lets you control how spicy you want it—mild or bold, just the way you like.
- Healthy and comforting: This vibrant soup is packed with fresh veggies and spices, making it nourishing without feeling heavy.
- Super versatile: Easy to customize and pairs beautifully with grilled cheese or crusty bread for a cozy meal.
Ingredients You’ll Need
The magic truly starts with fresh, ripe red peppers and a few well-chosen spices. Each ingredient plays a role in balancing smoky, sweet, and spicy layers, so sourcing quality produce and pantry staples really pays off. Don’t skip the harissa paste—it’s a game changer here and brings a warm complexity to this spicy roasted red pepper soup recipe.
- Red Peppers: Fresh and ripe, these deliver the sweet smokiness; roasting them yourself makes a huge difference.
- Olive Oil: Use good quality for roasting—it helps the peppers caramelize perfectly.
- Smoked Paprika & Cumin: These spices add earthy, smoky notes—essential for that rich flavor.
- Chicken Stock: Homemade or store-bought, it forms the flavorful base of the soup.
- Onion, Carrot, Celery: Classic soup veggies that build sweetness and body.
- Garlic: Brings aromatic depth; fresh is always best.
- Butter: Adds a silky richness to the sautéed veggies.
- Tomato Puree: Gives a subtle tang and color, rounding out the flavor.
- Harissa Paste: The heart of the spice—look for authentic brands and adjust amount to taste.
- Salt, Pepper, Cayenne: For seasoning and to dial up the heat if you like it spicier.
Variations
I love to make this spicy roasted red pepper soup recipe my own depending on the season or who I’m cooking for. Feel free to tweak the spice level or even sneak in some cream for extra luxury. Experimenting with different herbs or protein add-ons has made this a go-to soup for all kinds of dinners at my house.
- Vegan version: Swap butter for olive oil and use vegetable stock instead of chicken stock—still absolutely delicious.
- Creamy twist: Stir in a splash of coconut milk or cream right at the end for a richer texture I adore during colder months.
- Smokier depth: Try adding a chipotle pepper in adobo sauce along with the harissa for a smoky heat boost.
- Herb freshen up: Garnish with fresh basil or cilantro to brighten up the spicy warmth.
How to Make Spicy Roasted Red Pepper Soup Recipe
Step 1: Roast the Peppers to Smoky Perfection
Start by roughly dicing your fresh red peppers and tossing them with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking tray—making sure they’re in a single layer so they roast evenly. Pop them in a preheated oven at 200°C (400°F) for about 30 to 40 minutes, or until they’re soft and you see a few charred black spots. This roasting step is where the magic happens, as it brings out that smoky, sweet flavor that makes this soup unforgettable. Keep an eye on them towards the end to avoid burning!
Step 2: Build Your Flavor Base with Veggies and Spices
While the peppers roast, melt butter in a large pot over medium heat. Add in diced onion, celery, and carrot, cooking gently until they soften and start turning golden—this usually takes 8 to 10 minutes. Then add minced garlic and cook for another 2 minutes until fragrant. Stir in the tomato puree and harissa paste, letting those cook together for a couple of minutes to bloom those flavors—this crunchy-to-luscious transition is a game changer for the soup’s depth.
Step 3: Combine, Simmer, and Blend
Add the roasted peppers to the pot, then pour a splash of chicken stock onto the roasting tray to loosen all those tasty stuck bits—the secret to capturing every bit of smoky goodness. Scrape this liquid into your pot, then add the rest of the stock. Bring everything to a simmer, cover, and reduce the heat to medium-low, letting the flavors marry and the peppers soften completely for about 20 minutes. After that, remove the lid and blend the soup until velvety smooth. Taste and adjust seasoning with salt, pepper, and cayenne for extra heat—you’ll want to add cayenne sparingly since it can sneak up on you!
Pro Tips for Making Spicy Roasted Red Pepper Soup Recipe
- Use Fresh Red Peppers: I used to rely on jarred roasted peppers but found fresh ones make the flavor more vibrant and less watery.
- Don’t Skip Scraping the Tray: Those caramelized bits hold a ton of flavor—making sure to add them into the pot really boosts the soup’s depth.
- Adjust Harissa to Taste: Harissa paste varies a lot, so start with less and add more if you want a bolder spice.
- Control Spice with Cayenne: Add cayenne pepper carefully; it can quickly overpower the soup if you’re not cautious.
How to Serve Spicy Roasted Red Pepper Soup Recipe
Garnishes
I like to garnish my spicy roasted red pepper soup with a dollop of crème fraîche or Greek yogurt to balance the heat, plus some fresh chopped parsley or cilantro for brightness. A drizzle of good olive oil or a few toasted pumpkin seeds adds a lovely finishing touch—these little extras take it from everyday to something special.
Side Dishes
This soup is fantastic paired with a melty grilled cheese sandwich—my family goes crazy for a garlic and herb Boursin grilled cheese combo. Crusty sourdough or a warm baguette for dunking are simple, satisfying choices too.
Creative Ways to Present
For special occasions, I’ve served this soup in little shot glasses as appetizers, topped with a swirl of harissa-infused cream and fresh microgreens—guests love the presentation and the subtle spicy kick. It’s also great layered in clear bowls to show off its beautiful red color!
Make Ahead and Storage
Storing Leftovers
Once the soup cools completely, I store it airtight in the fridge for up to 3-4 days. This recipe holds up really well, and the flavors even deepen a bit after sitting, so leftovers are just as tasty, if not more, than fresh.
Freezing
I freeze extra batches in portion-sized containers for quick lunches or weeknight dinners. Just thaw in the fridge overnight and it reheats beautifully without losing that vibrant flavor or creamy texture.
Reheating
When reheating, I always warm the soup gently over low heat on the stove to avoid scorching and stir occasionally. If it thickened too much in the fridge, a splash of extra stock or water loosens it perfectly without diluting flavors.
FAQs
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Can I use jarred roasted red peppers for this soup?
While you technically can use jarred roasted peppers, I highly recommend roasting fresh red peppers yourself. Jarred versions are usually stored in vinegar or brine, which can make the soup a bit too tangy and watery, altering the flavor balance. Roasting fresh peppers gives you that smoky sweetness that’s key to the soup’s character.
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How spicy is this Spicy Roasted Red Pepper Soup Recipe?
The heat mainly comes from the harissa paste, which varies in spiciness depending on the brand. I find 2 tablespoons gives a pleasantly mild warmth. If you want more kick, adding cayenne pepper bit by bit lets you control the spice level so it suits your taste perfectly.
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Can I make this soup vegan?
Absolutely! Simply use vegetable stock instead of chicken stock and swap the butter for olive oil or a plant-based margarine. The soup still turns out rich and flavorful, perfect for plant-based diets.
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How long does this soup keep in the fridge?
Stored in an airtight container, this soup lasts 3-4 days in the fridge. Just give it a good stir and gentle reheat before serving.
Final Thoughts
I can’t recommend this Spicy Roasted Red Pepper Soup Recipe enough if you’re looking for a comforting bowl with just the right amount of heat. It’s become one of those recipes I turn to when I want something special but fuss-free—plus, my family always asks for seconds! So go ahead, grab some fresh peppers, rally your spices, and make this soul-warming soup your own. You’ll love how it fills your kitchen with amazing smells and your bowl with irresistible flavor.
Print
Spicy Roasted Red Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Baking
- Cuisine: Mediterranean
Description
This Spicy Roasted Red Pepper Soup features oven-roasted fresh red peppers blended into a smooth, flavorful soup with a smoky and mildly spicy kick from smoked paprika, cumin, and harissa paste. Perfectly balanced with sautéed onions, carrots, celery, garlic, and tomato puree, this cozy soup is ideal for a comforting meal and can be paired beautifully with a grilled cheese sandwich.
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 of Celery, finely diced
- 3 cloves Garlic, finely diced
- 2 tbsp Butter
- 2 tbsp Tomato Puree (Tomato Paste)
- 2 tbsp Harissa Paste
- Salt & Pepper, to taste
- Cayenne Pepper, to taste (optional for more spice)
Instructions
- Roast the Peppers: Preheat the oven to 200°C (400°F). Toss the roughly diced red peppers with olive oil, smoked paprika, cumin, salt, and black pepper on a large baking tray. Roast in the oven for 30-40 minutes until soft and lightly charred.
- Sauté the Aromatics: While the peppers roast, melt the butter in a large pot over medium heat. Add the finely diced onion, celery, and carrot, and sauté until softened and beginning to pick up color, about 7-8 minutes. Add the garlic and cook for another 2 minutes.
- Add Tomato and Harissa Pastes: Stir in the tomato puree and harissa paste, cooking for 2-3 minutes to deepen the flavors.
- Combine Roasted Peppers and Stock: Add the roasted peppers to the pot. Use a little chicken stock and a plastic spatula to scrape any roasted bits from the baking tray into the pot. Then pour in the remaining chicken stock. Bring to a simmer, reduce heat to medium-low, cover, and let simmer gently for about 20 minutes to marry the flavors and soften the peppers fully.
- Blend the Soup: Remove the lid and use an immersion blender to blitz the soup until completely smooth. Taste and adjust seasoning with salt, pepper, and cayenne pepper as desired. If the soup is too thick, add more stock; if too thin, simmer uncovered until thickened.
Notes
- Harissa Paste can be found in most supermarkets near the spice section.
- The spice level depends on the harissa brand, usually mild with 2 tbsp. Adjust cayenne pepper gradually to increase heat.
- For best results, use fresh roasted red peppers instead of jarred ones, as the brine in jars can affect the soup’s flavor.
- The soup pairs wonderfully with a Boursin grilled cheese sandwich (use 8 slices of bread, 150g Garlic & Fine Herbs Boursin cheese, 100g Mozzarella, and butter as needed).
- Make ahead by cooling fully and storing in the fridge for 3-4 days or freeze for long-term storage. Reheat gently on the stove.
- Nutritional information is based on the soup divided into 4 servings without the grilled cheese.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 403
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 25 mg
