Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
What You’ll Love About This Recipe
My roasted red pepper soup has no tomatoes and no heavy cream like other recipes out there. Instead, you get big flavor and creaminess from a simple roux, along with sweet onions, pungent garlic, and the perfect blend of complimentary spices. I make this recipe often with hand roasted bell peppers, though it is very easy to customize with other chili peppers of choice. When I find red poblano peppers at my local farmer’s market, I go straight to this recipe. I love to toss in other hotter peppers as well, like a couple red jalapenos, maybe a serrano or two, maybe a red habanero or ghost pepper for some real heat. Whoa! You can realistically make this recipe with any thicker-walled peppers, and change it up with whatever seasonings you prefer. I think you’ll love it. Let’s talk about how to make roasted red pepper soup, shall we? Roast the Red Peppers. Set your oven to broil. Slice the red bell peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Or you can grill over medium heat. Roast for 15 minutes, or until the skins char and blacken and puff up. If using the grill, set the red peppers whole onto the hot grill at medium high heat. Turn them every few minutes, until the skins char and blacken. Set the roasted peppers into a bowl and cover to steam and loosen the skins. Peel and remove the stems and seeds. See my post on How to Roast Peppers or Roasted Red Peppers for more detailed instructions. Rough chop the red peppers and set them aside. Make the Roux. Stir the peanut oil and flour in a large Dutch oven or large pot over medium heat for 8-10 minutes, constantly stirring, until the roux browns to the color of peanut butter. See my post on How to Make a Roux for more detailed instructions. Vegetables and Seasonings. Add the onion and cook for 5 minutes to soften, then add the chopped roasted red bell peppers, garlic cloves, cumin and salt and pepper. Cook another minute, stirring. Adjust the consistency to your preference by adding more stock or water to thin. Blend the Soup. Use a stick blender (immersion blender) to blend the soup into a smooth texture, or transfer it to a food processor or blender and puree the soup in batches.
Boom! Done! Your roasted red pepper soup is ready to serve. Serve in bowls and garnish with olive oil or chili oil, chili flakes, pepper slices and fresh chopped parsley. Doesn’t it look delicious? So creamy and rich. I’m seriously ready to dive into this bowl. It’s great with a grilled cheese sandwich or crusty bread! You can also freeze it in freezer containers, where it will last up to 6 months. That’s it, my friends. I hope you enjoy my roasted red pepper soup recipe. Let me know if you make it and what kind of peppers did you use. I’d love to hear how it turned out for you. Keep it spicy! NOTE: This recipe was updated on 3/4/22 to include new video and information. It was originally published on 11/3/21.
