This Spicy Roasted Red Pepper Soup is loaded with so much flavour and couldn’t be easier to make!
If there’s one soup that will warm you from the inside out, this is it. It’s also the ultimate grilled cheese dunker — an ideal pairing for sandwich lovers.
Roasted Red Peppers
Roasting the peppers is essential for the depth of this soup. Light charring brings a smoky layer of flavour and concentrates the peppers’ natural sweetness, giving the soup a rich, rounded taste.
Can I use pre-roasted peppers?
Jarred roasted peppers are usually kept in a vinegary brine that can alter the soup’s balance. Roasting fresh peppers lets you control the seasoning and add spices like cumin and smoked paprika for more complexity. Fresh is best here.
Can I use different coloured peppers?
Different coloured peppers have distinct flavour profiles. For this recipe stick to red peppers to preserve the vibrant colour and the sweeter, fuller taste they provide.
Process shots: add peppers, oil and seasoning to baking tray, toss, roast until lightly charred.
Making Roasted Red Pepper Soup
Once the peppers are roasted, the rest of the process is straightforward and very rewarding.
The secret ingredient
I like adding chorizo for an additional smoky, spicy dimension and a crisp garnish. Fry the chorizo, reserve the rendered oil to start the soup, and finish by scattering the crispy pieces on top of each bowl.
Simmering the soup
Even though the peppers are already cooked, simmering them with the other ingredients softens them completely and helps all the flavours meld together before you blend the soup to a silky texture.
Tomato paste
Tomato paste is important — it deepens the overall flavour and pairs beautifully with red peppers. Leaving it out will make the soup feel one-dimensional, so don’t skip it.
Process shots: fry chorizo, remove and crisp; fry onion; add garlic and chilli flakes; stir in tomato paste; add roasted peppers and stock; simmer; blitz until smooth.
Serving Roasted Red Pepper Soup
Finish each bowl with a drizzle of extra virgin olive oil, a scattering of the crispy chorizo and a pinch of chilli flakes for heat. The soup also improves if you make it ahead — chilling allows the flavours to mingle.
What can I serve with this soup?
A grilled cheese is an obvious and delicious companion. It’s perfect for dipping and complements the soup’s smoky-sweet profile.
- Inside Out Grilled Cheese
- Boursin Grilled Cheese
- Garlic Bread Grilled Cheese
- Grilled Cheese Roll Ups
- Cream Cheese Grilled Cheese
Process shots: pour into bowl, drizzle oil, add chorizo, sprinkle chilli flakes.
Roasted Red Pepper Soup FAQ
How spicy is this soup?
Chorizo contributes a mild underlying spice, while chilli flakes provide the main heat. I usually use 1/2 tsp in the pot plus a little for garnish for moderate spice, but adjust to taste.
How long will this last in the fridge?
Stored tightly covered in the refrigerator, the soup will keep for about 3 days.
Can I freeze this soup?
Yes. Freeze the soup (leave the chorizo out if you plan to reheat from frozen), then thaw in the fridge and reheat gently.
For another sandwich-friendly soup try the Roasted Tomato Soup.
Now, here’s the full recipe so you can make this spicy roasted red pepper soup at home.
How to make Roasted Red Pepper Soup (Full Recipe & Video)
Spicy Roasted Red Pepper Soup
Equipment
- Large Pot & Wooden Spoon
- Sharp Knife & Chopping Board
- Large Baking Tray
- Hand Blender
- Jug (for stock)
- Ladle (for serving)
- Slotted Spoon (for removing chorizo)
Ingredients
- 6-7 Red Peppers, roughly diced (around 2.6lb/1.2kg)
- 3 cups / 750ml Chicken Stock
- 3.5-5oz / 100-150g Chorizo, finely diced or crumbled
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 1 large Onion, finely diced
- 2 cloves Garlic, finely diced
- 1.5 tbsp Olive Oil, plus more as needed
- 1 tsp each Smoked Paprika, Cumin
- 1/2 tsp Chilli Flakes, or to taste
- 1/4 tsp each Salt, Black Pepper, plus more to taste
- Extra Virgin Olive Oil, to serve
Instructions
- Add diced peppers to a large baking tray and toss with 1.5 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, and 1/4 tsp each salt and pepper. Roast at 200C/400F until soft and lightly charred, about 30–40 minutes.
- Meanwhile, in a large pot over low–medium heat, add crumbled chorizo. Gently fry until crispy, then remove with a slotted spoon and leave the rendered fat in the pan.
- Increase heat to medium and add the onion. Fry until soft and golden, adding oil if needed. Add garlic and chilli flakes and fry for another minute. Stir in the tomato paste and cook for a couple of minutes.
- Add the roasted peppers to the pot, pour in the stock and use a wooden spoon to deglaze, scraping any fond from the bottom of the pan or the baking tray with a splash of water or stock.
- Cover and simmer for 15–20 minutes to marry the flavours and ensure the peppers are completely soft. Remove the lid and blend the soup until smooth. Adjust seasoning and consistency with more stock if needed.
- Serve with a drizzle of extra virgin olive oil, the crispy chorizo and a pinch of chilli flakes. Enjoy.
Quick Demo
Notes
a) Do I have to add chorizo? The chorizo deepens flavour and provides a spicy, crisp garnish. The soup still works without it, so omit if you prefer or have dietary restrictions.
b) Can I use jarred roasted peppers? Jarred peppers are usually in a vinegary brine that can change the soup’s taste. Roasting fresh peppers is recommended.
c) What can I serve with this? It’s excellent on its own, and pairs perfectly with grilled cheese.
d) Can I make this ahead? Yes. Cool completely and store soup and chorizo separately in the fridge for a few days. Reheat on the stove or briefly in the microwave; reheat chorizo separately.
e) Can I freeze this? The soup freezes well. Thaw in the fridge and reheat. Cooked chorizo can become crumbly when frozen, so fry fresh chorizo for serving if preferred.
f) Calories Calories shown are per serving and based on the recipe ingredients outlined above.
Nutrition:
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