Roasted Red Pepper Chicken Soup Recipe

This creamy, comforting Roasted Red Pepper Chicken Soup is made with jarred roasted peppers, shredded chicken breast, and heavy cream, ready in 45 minutes. The vibrant, smoky pepper base turns completely silky before folding in the tender bites of chicken. I usually keep a jar of peppers in the pantry specifically for this quick weeknight meal.

Why This Classic Works

I used to think roasted red pepper soup lacked substance and left me hungry an hour later. Adding shredded chicken completely changes the dish into a filling, balanced dinner.

Relying on jarred roasted peppers was a pleasant surprise that cut my prep time in half. You get that slow-roasted, smoky flavor without having to turn on the oven.

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Roasted Red Pepper Chicken Soup Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 (16-oz) jar roasted red peppers, drained and roughly chopped
• 1 tsp smoked paprika
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 cups cooked shredded chicken
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Roasted Red Pepper Chicken Soup

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat, then cook the onions until translucent. Add the garlic and smoked paprika, stirring constantly for one minute until fragrant.
2. Simmer the base: Pour in the roasted red peppers and chicken broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes to marry the flavors.
3. Blend the soup: Remove the pot from the heat and use an immersion blender to puree the soup until entirely smooth. You can also transfer it to a standing blender in batches.
4. Finish with chicken: Stir in the heavy cream and shredded chicken, warming everything through on low heat for 5 minutes. Season with salt and black pepper before ladling into bowls.

Recipe Tips

• Use an immersion blender: This keeps you from having to transfer hot liquid and creates less mess in the kitchen.
• Check your chicken broth: Since the salt level in store-bought broths varies, always taste the blended base before adding extra salt.
• Pat the peppers dry: If using jarred peppers, drain them well and pat them slightly dry to remove excess acidic brine.

What To Serve With Roasted Red Pepper Chicken Soup

A crusty baguette or sourdough loaf is essential for wiping the bowl clean. You can also pair this with a crisp arugula salad tossed in a simple lemon vinaigrette to cut through the rich, creamy broth.

How To Store

Store leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, freeze the base before adding the heavy cream to prevent the dairy from separating, keeping it frozen for up to 3 months.

FAQs

Can I use raw chicken instead of pre-cooked?

Yes, you can poach raw chicken breasts directly in the broth before blending. Just remove them once cooked, shred the meat, blend the broth, and return the chicken to the pot.

Do I have to use heavy cream?

Half-and-half or whole milk will work as lighter alternatives. Keep in mind the soup will be slightly less thick and rich if you skip the heavy cream.

Can I roast my own peppers?

Absolutely, just broil two large red bell peppers until charred on all sides. Steam them in a covered bowl for ten minutes, then peel and discard the skins and seeds.

Nutrition

• Calories: 310 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 75 mg
• Sodium: 580 mg
• Total Carbohydrate: 12 g
• Protein: 24 g

Try More Recipes:

• Nigerian Chicken Pepper Soup Recipe
• Chicken Bell Pepper Soup Recipe
• Lemon Pepper Chicken Orzo Soup Recipe