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 the soul, this is it. It’s also the perfect partner for a grilled cheese—ideal since you’re on a sandwich-focused site. Read on for tips, serving suggestions and the full recipe.
Roasted Red Peppers
Roasting the red peppers is essential. Light charring gives them a smoky depth and concentrates their natural sweetness, which becomes the foundation of this soup.
Can I use pre-roasted peppers?
Jarred roasted peppers are usually stored in a vinegary brine that can throw off the soup’s balance. Roasting fresh peppers lets you control the seasoning and add spices like cumin and smoked paprika for extra depth. For best results, roast fresh.
Can I use different coloured peppers?
Different peppers have distinct flavours. This recipe relies on red peppers for their sweetness and vibrant colour, so stick with red to preserve both taste and appearance.
Process shots: add peppers, oil and seasoning to baking tray, combine, roast until lightly charred.
Making Roasted Red Pepper Soup
Once the peppers are roasted it’s straightforward: build flavour in the pot, add stock, simmer, then blend until smooth.
The secret ingredient
I like adding chorizo to elevate the smoky notes and add a touch of heat. Frying the chorizo renders flavorful oil that becomes the base for cooking the aromatics, and the crispy pieces make a tasty garnish. If you prefer, you can omit it for a vegetarian version.
Simmering the soup
Simmer the roasted peppers with the cooked aromatics and stock before blending. This softens the peppers fully and allows the flavours to meld into a cohesive, rich soup.
Tomato paste
Tomato paste (tomato puree) is important here. It deepens the overall flavour and complements the peppers. The soup is noticeably less layered without it, so don’t skip this step.
Process shots: add chorizo and fry, remove chorizo; fry onion, garlic and chilli flakes; fry tomato paste then add peppers; pour in stock, simmer and blitz.
Serving Roasted Red Pepper Soup
Finish each bowl with a drizzle of extra virgin olive oil, a sprinkle of chilli flakes if you like more heat, and the crispy chorizo on top. The soup keeps well in the fridge, and chilling overnight can actually improve the flavour as it rests.
What can I serve with this soup?
A grilled cheese is classic with this soup. It pairs especially well with buttery, melty sandwiches—perfect for dunking.
Process shots: pour soup into bowl, drizzle with oil, add chorizo, add chilli flakes.
Roasted Red Pepper Soup FAQ
How spicy is this soup?
Chorizo contributes mild heat; chilli flakes provide adjustable spice. I typically use 1/2 tsp in the pot and a pinch for garnish for a moderate kick—scale up or down to taste.
How long will this last in the fridge?
Stored tightly covered, the soup will keep for about 3 days. Use your judgement for longer storage.
Can I freeze this soup?
Yes. Freeze in airtight containers, thaw in the refrigerator, then reheat gently. Reserve cooked chorizo separately, as it can change texture after freezing; crisp fresh chorizo when serving.
Ready for the full recipe? Below is the detailed method and ingredient list for Spicy Roasted Red Pepper Soup.
How to make Roasted Red Pepper Soup (Full Recipe)
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 1.2kg)
- 3 cups / 750ml chicken stock
- 100-150g chorizo, finely diced/crumbled (optional)
- 2 tbsp tomato puree (tomato paste)
- 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
- Preheat the oven to 200°C / 400°F. Toss the diced peppers with 1.5 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin and 1/4 tsp each of salt and black pepper. Roast on a large baking tray until soft and lightly charred, about 30–40 minutes.
- While the peppers roast, crumble the chorizo into a large pot over low–medium heat. Fry until crispy and the fat has rendered. Remove the chorizo with a slotted spoon and leave the fat in the pan.
- Turn the heat to medium and add the onion to the pot. Fry until soft and golden, adding a little oil if needed. Add the garlic and chilli flakes and cook for another minute.
- Stir in the tomato puree and fry for a couple of minutes to deepen the flavour. Add the roasted peppers to the pot, then pour in the stock. Use a wooden spoon to deglaze the pot, scraping up any browned bits (a splash of water or stock will help loosen any flavour left on the baking tray).
- Cover and simmer for 15–20 minutes to fully soften the peppers and marry the flavours. Remove the lid and blend with a hand blender until smooth. Adjust seasoning and spice. If the soup is too thin, simmer to reduce; if too thick, add more stock.
- Serve with a drizzle of extra virgin olive oil, the crispy chorizo on top, and a pinch of chilli flakes if desired. Enjoy.
Notes
a) Do I have to add chorizo? No—chorizo adds depth and spice but the soup works well without it. Omit for a vegetarian option.
b) Can I use jarred roasted peppers? Jarred peppers are often in vinegary brine that can alter the soup’s flavour. Roasting fresh peppers is recommended.
c) What can I serve with this? Grilled cheese is a classic pairing and perfect for dunking.
d) Can I make this ahead? Yes—cool completely and store the soup and chorizo separately in the fridge for a few days. Reheat gently on the stove.
e) Can I freeze this? Yes. Freeze the soup in airtight containers; thaw in the fridge and reheat. Cooked chorizo can change texture when frozen, so consider frying fresh chorizo to serve.
f) Nutrition values are provided as guidance and can vary depending on ingredient choices and portion sizes.
Quick Demo
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