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roasted red pepper and paprika soup

Roasted Red Pepper and Paprika Soup Recipe

A silky roasted pepper and paprika soup built on slow-caramelised vegetables, sweet garlic and warm spice — rich, comforting, and quietly bold.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Soup
Cuisine: Modern British
Keyword: blended soup, comfort food, creamy soup, easy soup recipe, homemade soup, paprika, paprika soup, red pepper recipes, roasted pepper and paprika soup, roasted pepper soup, roasted red pepper soup, roasted vegetables, soup recipes, vegetarian soup
Servings: 4
Calories: 380kcal

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.

Nutrition

Calories: 380kcal
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