Spicy Roasted Red Pepper Soup

Spicy Roasted Red Pepper Soup is a bold, smoky, and vibrant dish that’s as comforting as it is full of flavor. Roasted red peppers bring a sweet depth, while garlic, harissa, and smoked paprika create a warming kick that makes every spoonful unforgettable.

Why You’ll Love This Recipe

This soup is perfect for spice lovers looking for something comforting and nourishing. It’s made with whole roasted red peppers and tomatoes for a rich base, while harissa adds just the right amount of heat. White beans give it creaminess without dairy, and it’s naturally vegan and gluten-free. It’s also easy to meal prep and freezes well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red bell peppers
• Tomatoes
• Garlic cloves
• Olive oil
• Smoked paprika
• Dried oregano
• White onion
• Celery
• Carrot
• Harissa paste
• White beans (canned, drained and rinsed)
• Vegetable broth
• Salt and pepper

Optional for topping: sourdough croutons, grated cheese, crispy roasted white beans, herbs

Directions

1. Preheat oven to 400°F (200°C). Quarter and deseed red peppers and tomatoes. Place them on a baking tray with whole garlic cloves. Drizzle with olive oil, smoked paprika, and oregano. Roast for 35–40 minutes until softened and charred.
2. In a soup pot, heat olive oil over medium heat. Add diced onion, celery, and carrot. Sauté for 7–8 minutes until softened. Stir in harissa paste and cook for 1 more minute.
3. Once roasted, peel most of the skin off the red peppers if desired. Add roasted peppers, tomatoes, and garlic to the pot. Pour in vegetable broth and half the white beans.
4. Blend the soup until smooth using an immersion blender, or in batches using a countertop blender.
5. Return the soup to the pot (if using blender), and bring to a gentle simmer. Season with salt and pepper.
6. Serve hot, topped with crispy beans, croutons, or a drizzle of olive oil.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• Use coconut milk instead of beans for a creamy, dairy-free twist
• Replace harissa with red chili flakes or cayenne if preferred
• Add a dash of lemon juice or vinegar for brightness
• Stir in spinach or kale toward the end for extra greens
• Blend in some cooked lentils for more protein and fiber

Storage/Reheating

Storage: Keep in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat on the stovetop over medium heat or microwave in short intervals, stirring occasionally.

FAQs

Can I use jarred roasted red peppers instead of fresh?

Yes, use about 2 cups of jarred roasted peppers if you’re short on time.

How spicy is this soup?

It’s moderately spicy from the harissa. Adjust the amount to suit your heat preference.

Is this soup vegan?

Yes, it’s naturally vegan if you skip any cheese-based toppings.

What can I use instead of harissa?

Try red chili flakes, chipotle paste, or a touch of sriracha.

Can I make this soup creamy without dairy?

Absolutely. The blended white beans and roasted vegetables already create a creamy base.

What should I serve with this soup?

Crusty bread, naan, or a grilled cheese sandwich pairs perfectly.

Can I use canned tomatoes instead of fresh?

Yes, one 14-ounce can of fire-roasted tomatoes is a great alternative.

How do I make this soup more filling?

Add a grain like cooked rice or quinoa to bulk it up.

Can I roast the vegetables ahead of time?

Yes, roast them up to 2 days in advance and store in the fridge.

Is this gluten-free?

Yes, the soup itself is gluten-free. Just check your toppings or croutons if needed.

Conclusion

Spicy Roasted Red Pepper Soup is a bold and satisfying dish that brings the heat in the best way. It’s nutritious, comforting, and packed with vibrant flavor from real ingredients. Whether you’re enjoying it for lunch or dinner, it’s a bowl of warmth that’s sure to become a favorite.

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