A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Red Pepper Soup Recipe

Roasted Red Pepper Soup

This sweet pepper soup is rich, vibrant and intensely flavourful, made with charred peppers and smoked paprika. Creamy, healthy and delicious.

A bowl of roasted red pepper soup.

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Adding red peppers to soup is the way to go if you want a vibrant, rich, thick and creamy comfort soup - perfect any day of the week but especially on cold winter days.

This roasted red pepper soup can be eaten at room temperature during the summer months or nice and hot when the weather turns cold.

Homemade soup is really easy to make and the best thing is you can make up your own flavour combinations.

With good quality ingredients, soup takes no time at all to make especially in a soup maker, but I have included in the recipe card how to make soup on the stovetop or hob.

So why not make the best of those bargains you see in your local supermarket or better still your local farm shop or greengrocer?

Recipe Top Tips!

  • Whether you use a soup maker to do the work for you, or manually cook your soup and then blend it with a Stick Blender is up to you.
  • There's no need to add salt as there's enough saltiness from the stock.
  • Like most soups and stews it tastes even more delicious the next day
  • Unless you are vegetarian, I like to use chicken stock to make soup as it gives a richer flavour. 

Can you freeze soup?

Yes, you can for sure freeze soup! That way you'll always have some ready for lunch on those lazy do-nothing days. 

Just defrost and reheat without letting it boil or you will ruin the flavour.

I roasted some red bell peppers and red onions since once roasted they give the soup a lovely sweet flavour which is delicious.

A bowl of red roasted peppers and onions.

Ingredients in this recipe

  • olive oil
  • red bell peppers
  • red onions
  • Knorr chicken or vegetable stock cubes
  • black pepper
  • balsamic vinegar
  • dried red chilli flakes
  • cream to drizzle

Other soup recipes you might like

Butternut Squash and Carrot Soup

Leek and Potato Soup

Carrot and Ginger Soup

Leek and Carrot Soup

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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Yield: 4
Author: Jan Bennett
Red Pepper Soup Recipe

Red Pepper Soup Recipe

Roasted red peppers make for a rich, vibrant, thick and creamy warming soup that is perfect for cold winter days.
Prep time: 35 MinCook time: 20 MinTotal time: 55 Min


  • 4 red bell peppers - leave the skin on and slice into 3cm strips
  • 2 medium-sized red onions - cut into quarters
  • olive oil
  • 600ml water
  • 1 and a half Knorr chicken or vegetable stock cubes
  • 2 teaspoons of sweet smoked paprika
  • a pinch of black pepper
  • small pinch of dried red chilli flakes
  • ½ tablespoon of balsamic vinegar
  • double (heavy) cream to drizzle


Preheat your oven to 230°C/450°F or Gas 8
  1. Spread evenly over a baking tray the prepared peppers and onions.
  2. Drizzle them with a little olive oil and use your hands to coat and turn the peppers so they are skin-side up.
  3. Put them into the oven on the middle shelf to roast for about 20 minutes.
  4. Turn and pop back in for another 10-15 minutes, you will probably need to remove the onions at this time, don't let them burn.
  5. Once they are done the skins will have started to blacken it's time to remove them from the oven. Tip them onto a plate cover it with cling film and leave to cool.
  6. Once they are cool enough to handle, remove the skin from the peppers.
  7. If you're using a soup maker add the skinned cooked peppers and the onions to the soup maker along with all the other ingredients.
  8. Follow your soup maker's instructions to make smooth soup and set it to cook.
  9. Have a taste and adjust the seasoning if you think it needs anything.
  10. Serve while still hot and drizzle with a bit of cream.
Cooking on the Hob
  1. Follow the above to step 6 and then make up your stock using boiling water to dissolve.
  2. Put everything including the stock, into a large saucepan and bring to a boil.
  3. Turn to simmer and cook for about 30 minutes or so.
  4. Leave to cool a bit then carefully blend with a stick blender.
  5. Adjust the seasoning and reheat before serving.
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