You know that smell when roasted peppers finally give in? That warm, sweet haze drifting out of the oven like it’s been waiting for you all day? That’s the moment roasted pepper soup really begins. By the time everything’s blended and swirled with cream, it settles into this cosy, velvety thing that tastes far bigger than the effort it asks for.
This whole recipe for roasted red pepper and paprika soup is basically a tray bake with a fancy ending. Peppers, tomatoes, garlic, paprika, all tossed together in a way that looks slightly chaotic but feels very honest. The heat does the rest.
The peppers slump into themselves, the tomatoes melt down, and the garlic loses all attitude. What you pull from the oven isn’t flashy, it’s soft, glossy, a little charred around the edges.
The honey isn’t there to sweeten anything dramatically. It just tucks in the rough corners. And the cream? It’s the glow-up moment, turning the whole pot silky without making it feel heavy. Think bisque energy, but with a lot less fuss.
Ingredients Worth Choosing Well
A mix of red and yellow peppers gives you that natural roasted sweetness. Smoked paprika brings depth, while sweet paprika rounds out the flavor in a softer way.
Roast the garlic whole; it turns mellow and buttery all on its own. And reach for double cream here, it’s the thing that ties everything together.
Serving Ideas & Little Tweaks
Serve it warm so the flavours actually show up. Add a drizzle of good olive oil, a sprinkle of herbs, maybe a few roasted pepper strips if you saved some.
And please, get yourself some bread. Nothing fancy, just something crusty you can tear with your hands.
If you’re in the mood to play around with the ingredient notes here are some further tips you could try.
- Add a pinch more smoked paprika for deeper warmth
- Swap some cream for crème fraîche for a brighter finish
- Keep it thicker and spoon it over grilled vegetables like a sauce
By the time your spoon hits the bottom of the bowl, you’ll wonder why you ever rushed a pot of soup in the first place. This roasted red pepper ad paprika soup asks you to slow down just a touch, and in return, it gives you roasted sweetness, soft heat, and that silky paprika glow that hangs around in all the right ways.
P.S. If you’re leaning into bold flavours, the Sun-Dried Tomato Chutney & Cheddar Sausage Rolls are a good next move.
P.P.S – You can also find me over on Instagram and Tik Tok where you can watch some of these recipes come to life!
Ingredients
- 3 large red peppers
- 1 large yellow pepper
- 4 ripe tomatoes
- 6 garlic cloves
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1/2 tsp chilli flakes
- Salt
- Black pepper
- 500 ml vegetable stock
- 1 tbsp tomato purée
- 1 tbsp honey
- 150 ml double cream
- 1 tsp red wine vinegar
- Olive oil
- Microgreens
- Fresh thyme leaves
- Finely diced roasted pepper
Instructions
Roast the vegetables
- Preheat the oven to 200°C (180°C fan). Add the red peppers, yellow pepper, tomatoes and garlic cloves to a large roasting tray. Drizzle with olive oil, then add the smoked paprika, sweet paprika, chilli flakes, salt and black pepper. Toss well to coat everything evenly.
Roast until softened
- Roast for 35–40 minutes, turning once halfway through, until the vegetables are soft, slightly charred at the edges and glossy with their juices.
Build the soup
- Transfer the roasted vegetables and all the tray juices into a large saucepan. Stir in the tomato purée and vegetable stock.
Blend until smooth
- Using a hand blender or standard blender, blend the soup until silky smooth. If you prefer an ultra-smooth finish with no bits, pass the soup through a fine sieve.
Finish the soup
- Stir in the double cream and honey. Warm through gently over a low heat, then add the red wine vinegar. Taste and adjust seasoning if needed.
Serve
- Ladle into bowls and finish with olive oil, microgreens, fresh thyme leaves, finely diced roasted pepper and cracked black pepper.
Notes
-
Hey Lolly Kitchen Notes
- Roasting properly is where the flavour happens — you want softened peppers, caramelised edges and garlic that has completely mellowed. Don’t pull it too early.
- The honey isn’t there to make the soup sweet. It just rounds everything out and softens the acidity from the tomatoes and peppers.
- If you want an ultra-smooth, restaurant-style finish with absolutely no bits, pass the soup through a fine sieve after blending.
- Add the cream gently and avoid boiling hard afterwards — it keeps the texture silky rather than heavy.
- This soup thickens slightly as it sits, so loosen with a splash of stock if reheating the next day.
- Crusty bread is highly recommended. Preferably torn, not sliced too neatly.
