This Roasted Red Pepper Soup is a simple, elegant dish made with just a handful of ingredients. The peppers are broiled until their skins are charred, which intensifies their natural sweetness and adds a subtle smoky flavor. Once blended, the result is a smooth, vibrant soup that can be enjoyed on its own or used as a flavorful sauce alongside seafood, chicken, or vegetables.

I first encountered a version of this dish at my wedding, where a red pepper coulis was served with seared sea bass. At the time, I had never heard of a coulis. After looking it up, I discovered that it is essentially a smooth sauce made from puréed vegetables or fruit. In this case, it was very similar to a roasted red pepper soup.

The original version I came across used only a few ingredients, but I added my own twist with roasted cumin powder, garlic, and cilantro to deepen the flavor and give it a subtle warmth that pairs beautifully with the sweetness of the peppers.

Roasted Red Pepper Soup

85kcal

Prep 15

Cook 15

Total 30

This Roasted Red Pepper Soup is a smooth, flavorful dish made with broiled red peppers, garlic, onions, and warm spices. Simple to prepare yet elegant enough for entertaining, it can be served as a comforting soup or as a vibrant red pepper coulis alongside seafood and other entrées.

Servings servings

Course Soup

Cuisine American, Indian

Ingredients

▢ 1 tbsp Olive Oil
▢ 2 whole Red Bell Peppers
▢ 1/2 Cup Red Onions
▢ 1 tsp Garlic finely chopped
▢ 1/2 tsp Paprika
▢ 1/2 tsp Roasted Cumin Powder recommended, substitute with ground cumin
▢ 1/4 tsp Salt to taste adjust to taste
▢ 1 tbsp Vinegar or lemon juice, adjust to taste
▢ 1 tbsp Cilantro finely chopped, optional

Method

Preparation

Dice or slice the onions, you’re going to puree them so you don’t need to worry about them looking pretty.
1/2 Cup Red Onions
Cut off slices of the bell pepper flesh and discard the stem and seeds.
2 whole Red Bell Peppers

Roast the Bell Peppers

Place the slices on a baking tray and broil in the oven.
Broil until the skins turn completely black. This can take 5-20 minutes depending on your oven. In my oven, it takes me about 15 minutes.

Broiling the peppers until the skins are fully blackened is the key to developing flavor. The charred skins add a subtle smokiness while the roasting intensifies the peppers’ sweetness.

Let the peppers cool and then peel off all the skin from the peppers.

After roasting, let the peppers cool slightly. The skins should peel off easily with your fingers. If needed, you can place the hot peppers in a covered bowl for a few minutes to help loosen the skins.

Cook the Soup

In a pan, heat about 1 tbsp of oil and add the chopped onions and minced garlic and cook on medium heat for 3-4 minutes.
1 tbsp Olive Oil, 1 tsp Garlic

Adding a small pinch of salt to the onions while sautéing helps draw out moisture and softens them more quickly.

Add the roasted bell pepper flesh to the pan and add the paprika, roasted cumin powder and about 1/4 tsp salt. Stir and cook for 2 few minutes.
1/2 tsp Paprika, 1/2 tsp Roasted Cumin Powder, 1/4 tsp Salt to taste
Pour enough water into the pan to cover its contents and cook covered for 5 minutes on medium-low and turn off the hat.
When the peppers cool enough add them to a blender and make a fine puree.

Blend the soup thoroughly to achieve a silky consistency. Depending on the strength of your blender, this may take a minute or two. If you would like to adjust the consistency, add a little water while blending to reach the desired texture.

Pour in a few drops of vinegar or lemon juice, adding it gradually and checking the taste.
1 tbsp Vinegar

Balance the acidity: Add vinegar or lemon juice gradually and taste as you go. A small amount brightens the soup and balances the sweetness of the roasted peppers.

Serve garnished with chopped cilantro.
1 tbsp Cilantro

Nutrition

Calories85kcalCarbohydrates5gProtein1gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium294mgPotassium88mgFiber1gSugar2gVitamin A298IUVitamin C5mgCalcium19mgIron1mg

Notes

Roasting the Bell Peppers: If you have a gas stovetop you can also roast the peppers directly on the flame. In that case, it may be easier to roast the whole pepper, turning it to roast all sides. You can then peel the peppers, cut them up and discard the seeds and stem. And, of course, be sure to take precautions when cooking on an open flame.

Using Roasted Cumin Powder: If you don’t have roasted cumin powder, you can use the regular cumin powder. If you do have whole cumin seeds, it is very easy to make roasted cumin powder. See the related recipes at the end of this post to find out how.

Vinegar: Any vinegar is good – apple cider, white wine or sherry vinegar. Alternatively, use Lemon Juice to add acidity.