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Creamy red pepper soup served
Rich and velvety red pepper soup served in a white bowl

Creamy roasted red pepper soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The flavour of peppers comes from carotenoids and natural sugars, which dissolve best in fat. That's why we start by frying in butter: the fat 'draws out' and fixes the flavours and colour before adding liquid. Smoked paprika (pimentón) gives depth, as if the peppers were roasted over embers.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Stick blender
  • Sieve (optional, to remove skins)

Allergen Information

⚠️ Milk
⚠️ Celery (in stock)

Instructions

1 ✓

Core the peppers, remove pith and seeds, then cut into 2x2 cm cubes. Chop the onion and garlic.

Tip: Removing pith and seeds is important as they can add a bitter aftertaste to the soup.
2 ✓

Sauté the onion in butter until translucent, then add garlic and pepper cubes. Fry for 5-6 minutes until the peppers start to smell fragrant.

Tip: Frying caramelises the sugar content of the peppers, intensifying their sweetness.
3 ✓

Remove from heat, sprinkle with smoked paprika, stir quickly, then immediately pour in the stock.

Tip: Paprika dissolves in fat but burns in seconds at high heat becoming bitter, so liquid must be added fast.
4 ✓

Cook covered for approx. 15-20 minutes until the peppers are completely soft.

Tip: It's ready when the pepper flesh almost falls apart under spoon pressure.
5 ✓

Purée until completely smooth with a stick blender. If pepper skins bother you, pass through a sieve now.

Tip: Tiny skin pieces give a rustic texture, but sieving ensures a more elegant result.
6 ✓

Pour in the cream, season with salt, pepper, nutmeg, and heat to boiling point (just simmering).

Tip: Nutmeg highlights the flavour of creamy dishes, but dose carefully as it is a dominant spice.
7 ✓

Serve hot with soup pearls or croutons.

Tip: A drop of balsamic vinegar when serving works wonders: the acidity balances the sweetness of the peppers.

Recipe FAQ

Why is the soup bitter?
You likely burnt the paprika powder when frying, or left the white pith in the peppers. Paprika powder should only be heated for moments.
How to make it smoother?
Pepper skin is hard to purée. For a truly silky soup, pass it through a sieve after blending.

Ingredients

  • 600 g Red peppers (fleshy Bell peppers)
  • 1 pc Red onion
  • 2 cloves Garlic
  • 3 g Butter
  • 800 ml Vegetable stock
  • 150 ml Cooking cream (Single cream)
  • 5 g Salt
  • 2 g Ground black pepper
  • 3 g Smoked paprika
  • 1 g Ground nutmeg