Roasted Pepper and Jalapeño Soup with Smoked Paprika

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A warming roasted pepper soup with a spicy jalapeño kick, enhanced by smoky paprika for depth and richness. This Mexican-inspired soup recipe (vegan, gluten free), ready in about 60 minutes, pairs red bell peppers, jalapeño, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large red bell peppers
• 1 medium, seeded and chopped jalapeño
• 3 tbsp olive oil
• 1 medium diced yellow onion
• 3 minced garlic cloves
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 large red bell peppers with 2 tbsp olive oil and roast on a baking sheet for 25 minutes until skins are charred and blistered. Remove and place in a bowl covered with plastic wrap to steam for 10 minutes, then peel and seed.
2. Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until soft and translucent.
3. Step 3: Add 1 chopped jalapeño and cook for 2 more minutes until fragrant.
4. Step 4: Stir in 1 tsp smoked paprika, then add roasted red peppers and 4 cups vegetable broth. Bring to a simmer and cook for 15 minutes.
5. Step 5: Blend the soup using an immersion blender until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper.
6. Step 6: Serve hot, garnished with 2 tbsp chopped fresh cilantro and lime wedges on the side to squeeze over the soup for brightness.