How To Make Spicy Red Pepper Soup (Meal Prep Ideas)

This spicy red pepper soup is made with roasted red bell peppers and a host of other vegetables and herbs that are healthy and wholesome without compromising on taste plus it freezes quite well, which makes it perfect for meal prep. 

Spicy-Red-Pepper-Soup

This spicy red pepper soup is light on calories, creamy, sweet, spicy. The spicy red pepper soup is also vegan-friendly and dairy-free. I meal prep this soup for a month in advance and take a batch out of the freezer every week. 

And if you’re not into the spicy part of this soup recipe, I’ve provided alternatives to dial down the heat factor. 

Vegetable soups can be very healthy and filling without packing on the calories. That’s why they’re one of my favorite meals. 

Spicy Red Pepper Soup Ingredients

For this spicy red pepper soup recipe, you will need:-

  • Red bell peppers
  • Tomatoes
  • Carrots
  • Onions
  • Garlic
  • Vegetable stock or chicken stock
  • Smoked paprika
  • Ginger powder
  • White wine
  • Olive oil
  • Jalapeño peppers
  • Kashmiri chili powder
  • Salt – I use pink Himalayan salt
Spicy-Red-Pepper-Soup-Ingredients

How To Make Spicy Red Pepper Soup

Spicy Red Pepper Soup Step 1 – Roast Bell Peppers

The star of this dish is the red bell peppers which have to be roasted first. Clean and slice the peppers in half. 

Remove the seeds and place the peppers face down in a baking pan. Roast until peppers are blackened.

Spicy-Red-Pepper-Soup-Step-1
Spicy-Red-Pepper-Soup-Step-2

Spicy Red Pepper Soup Step 2 – Cool Peppers, Remove Skin & Prep Rest of the Veggies

Once the peppers are roasted, put in a sealed container to sweat and cool down then peel off the blackened skin.

The steam will make it easy to peel the blackened skin right off. 

Roasted-Red-Peppers-Peeled

Clean and cut up the jalapeño peppers, onions, tomatoes, carrots, and garlic.

Spicy Red Pepper Soup Step 3 – Make Soup

Heat the olive oil in a stockpot then add the jalapeño peppers, ginger, onions, tomatoes, carrots, and garlic. Sautee until soft then add the roasted bell peppers, vegetable stock, and white wine. 

Spicy-Red-Pepper-Soup-Step-3

Bring to a simmer then reduce heat to the minimum and simmer for 30 minutes. 

Spicy Red Pepper Soup Step 4 – Blend Soup

After 30 minutes, remove the soup from the stove and blend in batches or use an immersion blender.

Return blended soup to stove and season with salt and smoked paprika. 

I freeze my spicy red pepper soup in batches using freezer-friendly containers like these.

Spicy-Red-Pepper-Soup-Meal-Prep

What Spices Go With Red Pepper Soup?

Pretty much any kind of spice goes with red pepper soup and the heat level is up to you. 

I’ve used Kashmiri chill powder, cayenne pepper, black pepper, and white pepper and love all of them. 

The mildest of these peppers for me is the white pepper while the cayenne pepper is the hottest. Kashmiri chill powder gives the soup a richer, red color too. 

Click Here for More Healthy Soup Recipe Ideas

Equipment Used in this Recipe

Spicy Red Pepper Soup Recipe

Spicy Roasted Red Pepper Soup

Yield: 4 batches
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This spicy red pepper soup is made with roasted red bell peppers and a host of other vegetables and herbs that are healthy and wholesome without compromising on taste plus it freezes quite well, which makes it perfect for meal prep.

Ingredients

  • 7 red bell peppers
  • 3 tomatoes
  • 2 carrots
  • 2 red onions
  • 5 garlic cloves
  • 30 cms of ginger root
  • 4 jalapeño peppers
  • 3 cups vegetable or chicken stock
  • 2 teaspoons smoked paprika
  • 1/4 cup dry white wine
  • 2 tablespoons of olive oil
  • Salt and black pepper as required

Instructions

  1. Cut bell peppers in half and remove seeds.
  2. Line baking pan with parchment paper and place peppers face down in a single layer. Use more than one pan if necessary. Don’t crowd the pan.
  3. Preheat oven to 375 and roast peppers for 20 minutes or until skin is blackened and wrinkled.
  4. Remove roasted peppers and place them in a sealed container to cool down. Once cool, peel off the blackened skin and set it aside. 
  5. Prep the rest of the vegetables by cleaning and cutting them into smaller sizes. 
  6. Heat the olive oil in a large pot over medium heat. Add the ginger, onions, carrot, garlic, and tomatoes and sauté for 5 - 10 minutes.
  7. Add the vegetable or chicken stock and white wine. 
  8. Bring to a boil then reduce to low heat and add the roasted bell peppers. Simmer for 30 minutes.
  9. Remove the pot from the stove and blend the soup. Add the salt, and smoked paprika and taste. If all is good, your spicy red pepper soup is ready!

Spicy Red Pepper Soup Recipe

    Notes

    • You can use fresh ginger instead of ginger powder. If you use fresh ginger, add it in at the sautéing stage with the rest of the vegetables.
    • You can leave out jalapeño peppers and just use black pepper and red pepper flakes or milder spice like white pepper. 
    • White wine can be replaced with an equal amount of balsamic vinegar. 
    • Other vegetables that can be included in this spicy red pepper soup recipe include celery, leeks, and potatoes. 
    • Soup can be topped with chopped basil, oregano, and/or a dollop of cream (non-dairy).

    Did you make this recipe?

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    Abi is all about staying in the best shape of your life at every age without having to starve yourself to make it happen. She’s been on her fitness journey since the age of 15 and doesn’t plan on letting up anytime soon. She’s currently studying to become a Certified Nutritionist. Learn more about Abi HERE.

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