Some days call for food that feels warm, comforting, and effortless at the same time. When evenings get longer and the weather turns cooler, heavy meals often feel like too much — but plain soups can be bland and uninspiring. That’s where this roasted red pepper cream soup comes in.
Roasting the peppers first completely transforms their flavor. Heat brings out their natural sweetness, adds depth, and creates a rich, slightly smoky base that doesn’t need cream or complicated seasoning to shine. Combined with tender potatoes, fresh rosemary, and a good vegetable broth, this soup becomes silky, aromatic, and deeply satisfying.
Prepared in the Thermomix, the process is simple and controlled — from sautéing the aromatics to blending everything into a smooth, velvety cream. This recipe is perfect for busy weekdays, light dinners, or as a starter that feels elegant without extra effort. One bowl, a few simple ingredients, and a flavor that feels far more complex than the method suggests.
Roasted Red Pepper Cream Soup (Thermomix Recipe)
Ingredients
Ingredients Roasted Red Pepper Cream Soup
- 4 yellow or red bell peppers about 700 g / 1.5 lb
- 2 large potatoes peeled (150 g / 5 oz)
- 1 onion
- A few fresh rosemary needles
- 500 ml / 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
Step-by-step instructions (Thermomix)
Roast the peppers
- Wash the bell peppers and remove the seeds. Place them skin-side up on a lightly greased baking tray. Roast in a preheated oven at 200°C / 400°F using the grill function if available, for about 30 minutes, until the skins are blistered and darkened. Transfer the hot peppers to a sealed container or cover with foil and let them cool completely. Once cooled, peel off the skins and cut the flesh into large chunks.
Sauté the base
- Place the onion into the Thermomix mixing bowl and chop 15 sec / speed 4.Add olive oil and sauté 5 min / 100°C / speed 2.Add the diced potatoes and fresh rosemary. Sauté again 5 min / 100°C / speed 2.
Cook the soup
- Add the roasted pepper pieces, vegetable broth, salt, and pepper. Cook 25 min / 100°C / speed 1, until the potatoes are fully tender.
Blend until smooth
- Blend the soup 1 min / speed 10 until perfectly smooth and creamy. Adjust seasoning if needed.
Notes
Tips & variations
- For a smoky flavor, add a pinch of smoked paprika.
- Replace potatoes with sweet potatoes for a sweeter version.
- Add a splash of coconut milk for extra creaminess.
- Use red peppers for a deeper color and richer taste.
Storage & reheating
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the Thermomix 5 min / 90°C / speed 1.
- Not recommended for freezing due to texture changes.
Serving suggestions
- Serve with toasted sourdough or garlic croutons
- Drizzle with olive oil or chili oil
- Top with roasted seeds or fresh herbs
- Pair with a light salad for a complete meal
FAQs
Can I make this soup without roasting the peppers?Yes, but roasting adds sweetness and depth that raw peppers won’t provide. Is this soup vegan?
Yes, when made with vegetable broth and olive oil. Can I use jarred roasted peppers?
Yes — drain them well and reduce the broth slightly.