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overhead shot of red pepper soup served in white bowl on wooden board with spoon and grilled cheese

Spicy Roasted Red Pepper Soup

This Spicy Roasted Red Pepper Soup is loaded with so much flavour and couldn't be easier to make!
5 from 1 vote
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Course: Side Dish, Starter
Cuisine: Western
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings (click & slide): 4
Calories per serving: 312kcal
Author: Chris
Cost per serving: £2 / $2.50


  • Large Pot & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Large Baking Tray
  • Hand Blender
  • Jug (for stock)
  • Ladle (for serving)
  • Slotted Spoon (for removing chorizo)


  • 6-7 Red Peppers, roughly diced (around 2.6lb/1.2kg)
  • 3 cups / 750ml Chicken Stock
  • 3.5-5oz / 100-150g Chorizo, finely diced/crumbled
  • 2 tbsp Tomato Puree (Tomato Paste in US)
  • 1 large Onion, finely diced
  • 2 cloves of Garlic, finely diced
  • 1.5 tbsp Olive Oil, plus more as needed
  • 1 tsp EACH: Smoked Paprika, Cumin
  • 1/2 tsp Chilli Flakes, or to spice preference
  • 1/4 tsp EACH: Salt, Black Pepper, plus more to taste
  • Extra Virgin Olive Oil, to serve


  • Add the diced peppers to a large baking tray and combine with 1.5 tbsp olive oil, 1 tsp smoked paprika & cumin and 1/4 tsp salt & black pepper. Place in the oven at 200C/400F until soft and lightly charred (30-40mins).
  • Meanwhile, in a large pot over low-medium heat add crumbled chorizo. Gently fry and render down the fat until nice and crispy, then remove the chorizo with a slotted spoon and leave the fat in the pan.
  • Increase heat slightly to medium and add the onion. Fry until soft and golden, adding more oil if needed, then add in garlic & chilli flakes and fry for a minute or so longer. Stir in tomato paste and fry for a couple of minutes.
  • Add in the roasted red peppers, then pour in stock and use your wooden spoon to deglaze the pot (can also scrape off any flavour left on the baking tray with a splash of water/stock).
  • Pop the lid on and simmer for 15-20mins, just to marry the flavours together and completely soften the peppers. Remove lid and blitz until smooth. Taste test for seasoning/spice and adjust accordingly. If you like it thinner then add more stock. If you go overboard with the liquid just simmer to thicken.
  • Serve individual portions with a drizzle of extra virgin olive oil, the crispy chorizo and a pinch of chilli flakes if you want extra spice. Enjoy!

Quick Demo


a) Do I have to add chorizo? - The chorizo really deepens the flavours, adds to the spice and makes a perfect garnish. I have made this soup without it and it still works nicely, so just omit if you can't eat or don't like chorizo.
b) Can I use Jarred Roasted Red Peppers? - Roasted red peppers from a jar are usually stored in a vinegary brine, which even if squeezed out of the peppers will still alter the flavour of this soup. As such, I recommend roasting fresh peppers for this recipe.
c) What can I serve with this? - It's great by itself, but obviously I recommend a Grilled Cheese to go alongside!
d) Can I make this ahead of time? - Yep! Just completely cool and leave off the chorizo, then tightly store both of them in the fridge for a few days. Reheat on the stove or in short blasts in the microwave. Reheat chorizo in microwave or on low heat in a dry pan.
e) Can I freeze this? - The soup freezes great, just thaw then reheat as above. Cooked chorizo tends to go crumbly once frozen, so just leave this out and fry some up for serving (can replace the extra virgin olive oil with chorizo oil).
f) Calories - whole recipe divided by 4 assuming 5oz/150g chorizo and 1 tsp extra virgin olive oil per serving:

Your Private Notes:


Nutrition Facts
Spicy Roasted Red Pepper Soup
Amount Per Serving
Calories 312 Calories from Fat 181
% Daily Value*
Fat 20.1g31%
Saturated Fat 5.084g32%
Trans Fat 0.026g
Polyunsaturated Fat 4.262g
Monounsaturated Fat 9.317g
Cholesterol 22mg7%
Sodium 468mg20%
Potassium 840mg24%
Carbohydrates 23.56g8%
Fiber 7.3g30%
Sugar 14.64g16%
Protein 9.67g19%
Vitamin A 9717IU194%
Vitamin C 387.2mg469%
Calcium 37mg4%
Iron 2.08mg12%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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