This soup combines the natural sweetness of roasted red peppers with the indulgent creaminess of melted cheese. It’s quick to prepare, naturally vibrant in color, and can easily be customized with your favorite cheeses or spices. It’s satisfying, warming, and perfect with crusty bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Red bell peppers Olive oil Yellow onion Garlic cloves Vegetable or chicken broth Heavy cream Shredded cheddar cheese or your preferred melting cheese Salt Black pepper Smoked paprika or chili flakes (optional)
Directions
Preheat the oven to 425°F (220°C).
Cut the red peppers in half, remove seeds, and place on a baking sheet. Drizzle with olive oil.
Roast the peppers for 20–25 minutes, turning halfway, until skins are charred.
Let peppers cool slightly, then peel off the skins and roughly chop.
In a large pot, sauté the onion in olive oil until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
Add the roasted red peppers and broth to the pot. Bring to a simmer and cook for 10 minutes.
Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
Return the soup to low heat and stir in the cream and shredded cheese until melted and creamy.
Season with salt, pepper, and smoked paprika or chili flakes if desired.
Serve warm, garnished with extra cheese or fresh herbs if desired.
Servings and timing
This recipe makes about 4 servings. Preparation time: approximately 15 minutes Roasting time: 20–25 minutes Cooking and blending time: 15 minutes Total time: about 50–55 minutes
Variations
For a spicier version, add roasted red chili peppers or a pinch of cayenne. Use different cheeses such as Gruyère, fontina, or mozzarella for unique flavor profiles. Swirl in a little pesto or a dollop of sour cream for extra richness.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent cheese from separating. This soup can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
FAQs
Can I use jarred roasted red peppers?
Yes, jarred roasted peppers work well. Drain and rinse them before using.
Can I make this soup vegan?
Yes, substitute the cheese with a plant-based alternative and use coconut cream or cashew cream instead of dairy cream.
How do I prevent the soup from being grainy?
Blend thoroughly until smooth and melt cheese slowly over low heat to prevent separation.
Can I make this soup ahead of time?
Yes, it can be prepared a day in advance and reheated before serving.
Can I add other vegetables?
Yes, roasted tomatoes or carrots can be added for extra depth and sweetness.
Can I use a regular blender instead of an immersion blender?
Yes, blend in batches, making sure the soup cools slightly before blending to avoid splattering.
How thick should the soup be?
It should be pourable but creamy. Add more broth if it’s too thick or simmer longer to thicken.
Can I freeze this soup?
Yes, but the texture of cheese may change slightly upon thawing. Stir well when reheating.
How do I adjust the flavor?
Add herbs like thyme or basil, or season with smoked paprika, chili flakes, or a splash of balsamic vinegar.
What can I serve with this soup?
It pairs beautifully with crusty bread, grilled cheese sandwiches, or a fresh green salad.
Conclusion
Cheesy Roasted Red Pepper Soup is a creamy, comforting, and flavorful dish that’s perfect for any season. With smoky roasted peppers and melted cheese, it’s both elegant and simple to prepare, making it an ideal starter, lunch, or cozy dinner option.
Cheesy Roasted Red Pepper Soup is a creamy, flavorful soup made with roasted red peppers, onions, garlic, and melted cheese, perfect for cozy lunches or dinner starters.
Author:Catherine
Prep Time:15 minutes
Cook Time:35–40 minutes
Total Time:50–55 minutes
Yield:4 servings
Category:Soup
Method:Roasting and Blending
Cuisine:American
Diet:Vegetarian
Ingredients
4 red bell peppers, halved and seeded
2 tablespoons olive oil, plus extra for roasting
1 medium yellow onion, chopped
3 garlic cloves, minced
3 cups vegetable or chicken broth
1/2 cup heavy cream
1 cup shredded cheddar cheese (or preferred melting cheese)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Smoked paprika or chili flakes (optional, to taste)
Instructions
Preheat the oven to 425°F (220°C).
Place red pepper halves on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes, turning halfway, until skins are charred.
Let peppers cool slightly, then peel off the skins and roughly chop.
In a large pot, sauté onion in olive oil until translucent, about 5 minutes. Add garlic and cook 1 minute until fragrant.
Add roasted red peppers and broth to the pot. Bring to a simmer and cook for 10 minutes.
Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
Return soup to low heat and stir in cream and shredded cheese until melted and creamy.
Season with salt, pepper, and smoked paprika or chili flakes if desired.
Serve warm, garnished with extra cheese or fresh herbs if desired.
Notes
Add roasted red chili peppers or a pinch of cayenne for heat.Use cheeses like Gruyère, fontina, or mozzarella for different flavors.Swirl in pesto or a dollop of sour cream for extra richness.Store leftovers in the refrigerator up to 4 days; reheat gently on stovetop.Freeze up to 2 months; thaw in refrigerator and stir well when reheating.
