Ina Garten Roasted Red Pepper Soup – Smooth, Smoky, and Comforting

This Ina Garten Roasted Red Pepper Soup is a silky, flavor-forward soup that feels elegant yet easy. Sweet roasted red peppers bring natural smokiness, onions add gentle depth, and a touch of cream ties everything together without heaviness. It’s ideal for weeknight dinners, casual lunches, or a simple starter when guests are over. From prep to bowl, you’re looking at about 40 minutes. The taste? Smooth, slightly sweet, lightly smoky—like a warm sunset in soup form.

Ina Garten’s Roasted Red Pepper Soup Overview

True to the unfussy, balanced style of Ina Garten, this soup relies on good ingredients and calm technique. Roasting concentrates flavor, simmering builds harmony, and blending creates that restaurant-smooth finish. Nothing flashy, nothing fussy—just dependable comfort.

Other Popular Ina Garten Soup Recipes

• Ina Garten Manhattan Clam Chowder
• Ina Garten Carrot Soup
• Ina Garten Loaded Potato Soup
• Ina Garten Cauliflower Soup

Why This Recipe Is Worth Trying

• Naturally sweet peppers – Roasting brings out depth without added sugar
• Creamy without excess – Smooth texture that doesn’t feel heavy
• Short cooking window – Ready in under an hour
• Great make-ahead option – Flavors improve as it rests
• Flexible serving – Works as a starter or a light main

Ingredients You’ll Need for This Recipe

• Red bell peppers – 5 large, halved and deseeded
• Olive oil – 3 tablespoons
• Onion – 1 large, chopped
• Garlic – 3 cloves, minced
• Tomato paste – 1 tablespoon
• Vegetable stock – 750 ml (3 cups)
• Smoked paprika – ½ teaspoon
• Salt – to taste
• Black pepper – to taste
• Double cream or heavy cream – 120 ml (½ cup)
• Fresh parsley or basil – for garnish

Useful Equipment

• Baking tray
• Parchment paper
• Large heavy-bottomed pot or Dutch oven
• Blender or immersion blender
• Wooden spoon
• Ladle

Steps to Make Ina Garten’s Roasted Red Pepper Soup

• Roast the peppers – Place peppers cut-side down on a lined baking tray, drizzle lightly with olive oil, and roast at 220°C (425°F) for 25–30 minutes until skins blister and blacken slightly.
• Steam and peel – Transfer hot peppers to a covered bowl for 10 minutes, then peel off skins and set peppers aside.
• Build the base – Heat remaining olive oil in a pot over medium heat, add onion, and cook for 6–8 minutes until soft.
• Add aromatics – Stir in garlic and tomato paste, cooking gently for 30–40 seconds.
• Simmer gently – Add roasted peppers, vegetable stock, smoked paprika, salt, and pepper. Simmer for 10 minutes.
• Blend until smooth – Blend the soup until silky, then stir in cream and warm through without boiling.

What Went Wrong and How I Fixed It

• Soup tasted flat – A small pinch of salt and extra simmer time brought balance
• Texture felt grainy – Longer blending solved it
• Too smoky – Reducing smoked paprika kept flavors balanced
• Cream separated – Lower heat prevented curdling

Ways to Make Ina Garten’s Roasted Red Pepper Soup Healthier

• Lower-fat version – Use half-and-half or milk instead of cream
• Dairy-free option – Swap cream for coconut milk or oat cream
• Less oil – Roast peppers with minimal brushing instead of drizzling
• Extra vegetables – Add carrot or celery for more fiber

Alternative Ingredients for Ina Garten’s Roasted Red Pepper Soup

• Jarred roasted peppers – Use 2½ cups drained for convenience
• Chicken stock – Adds richness if preferred
• Chilli flakes – Bring gentle heat
• Fresh thyme – Adds an earthy note

What to Serve With Ina Garten’s Roasted Red Pepper Soup

• Grilled sourdough slices – Perfect for dipping
• Simple green salad – Adds freshness
• Cheese toast – Turns soup into a full meal
• Roasted vegetables – Complement the smoky notes

Best Tips for Ina Garten’s Roasted Red Pepper Soup

• Roast deeply – Dark blistering equals deeper flavor
• Peel carefully – Skins affect smoothness
• Blend patiently – Smooth texture needs time
• Season at the end – Salt levels change after blending
• Warm cream first – Prevents splitting
• Avoid boiling – Keeps color and texture intact

Unique Takes on Ina Garten’s Roasted Red Pepper Soup

• Mediterranean style – Add basil and a drizzle of olive oil
• Spicy twist – Blend in roasted chilli
• Tomato-forward version – Add extra tomato paste
• Nutty finish – Garnish with toasted almonds

How to Store Ina Garten’s Roasted Red Pepper Soup

• Cool fully before storing – Prevents condensation
• Airtight containers – Preserve flavor
• Refrigeration window – Keeps well for up to 3 days
• Freezer-friendly – Freeze without cream for the best texture

How to Reheat Ina Garten’s Roasted Red Pepper Soup

Reheat slowly on the stovetop over low heat, stirring often. Add a splash of stock or milk if thickened, and avoid boiling to keep the soup smooth.

Nutritional Breakdown (Per Serving)

• Calories: ~210 kcal
• Carbohydrates: ~14 g
• Fats: ~14 g
• Protein: ~4 g
• Sugar: ~9 g

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FAQs

Do you have to peel roasted red peppers for soup?

Yes, peeling the peppers after roasting is strongly recommended. The skins can make the soup slightly bitter and affect the smooth texture. Let the roasted peppers steam in a covered bowl for 10 minutes, and then the skins will slip off easily.

Can I use jarred roasted red peppers instead of fresh ones?

Jarred roasted red peppers work well and save time. Drain them thoroughly and pat dry before using. You’ll need about 2½ cups of jarred peppers to replace fresh roasted peppers without losing flavor balance.

Why does my roasted red pepper soup taste bitter?

Bitterness usually comes from over-charred pepper skins or unpeeled skins blended into the soup. Roasting until blistered—not burnt—and removing the skins prevents this issue.

How do you keep roasted red pepper soup creamy without splitting?

Always add cream after blending and keep the heat low. Avoid boiling once dairy is added, and warm the cream slightly before stirring it into the soup to maintain a smooth consistency.

Conclusion

This Ina Garten Roasted Red Pepper Soup is a reminder that great flavor often comes from restraint. Roasting does the heavy lifting, blending brings elegance, and the result feels comforting without excess. It’s simple, reliable, and quietly impressive—the kind of soup you’ll want to make again the moment the pot is empty.