Roasted red pepper soup, known as "Zuppa di Peperoni Arrostiti," has roots in Southern Italian peasant cooking where abundant summer peppers were charred over open flames, peeled, and turned into a warming soup for cool evenings. It showcases the Italian love for simple, rustic dishes that let high‑quality produce shine.

In Campania the soup is often finished with a swirl of ricotta, while in Sicily it may include a splash of sherry and a garnish of toasted pine nuts. Some northern versions add potatoes for extra body, but the core technique of fire‑roasting peppers remains consistent.

It is traditionally served hot, ladled into shallow bowls, and topped with a drizzle of extra‑virgin olive oil, a sprinkle of fresh herbs such as basil or parsley, and a crumble of aged cheese like pecorino or, as in this recipe, goat cheese. It is often accompanied by crusty bread.

The soup is popular during the late summer and early autumn harvest festivals when red peppers are at peak sweetness. It also appears on festive tables for family gatherings in the Veneto region, valued for its comforting warmth.

Authentic versions rely on fresh red bell peppers charred over wood or gas flame, homemade chicken or vegetable broth, olive oil, and sometimes a touch of aged cheese. Modern shortcuts may use jarred fire‑roasted peppers, store‑bought broth, or cream substitutes, which alter the depth of flavor.

It pairs beautifully with a simple arugula salad dressed with lemon, a slice of focaccia, or a plate of grilled polenta. For a fuller meal, serve alongside pan‑seared branzino or a light pasta primavera.

Common errors include under‑roasting the peppers (resulting in a raw flavor), over‑cooking the béchamel which can cause a grainy texture, and blending the soup while it is still too cool, which prevents a silky mouthfeel. Follow the critical steps for best results.

The béchamel creates a stable, velvety thickening agent that distributes evenly without curdling, whereas adding cream alone can separate when boiled. The roux‑based sauce also adds a subtle buttery flavor that complements the roasted peppers.

Yes, you can roast the peppers and prepare the béchamel a day ahead. Store the roasted peppers in an airtight container in the refrigerator and keep the béchamel in a separate jar. Assemble and blend the soup when ready, then refrigerate leftovers for up to 3 days or freeze for up to 2 months.

The YouTube channel The Spicy Nonna specializes in Italian‑inspired home cooking, focusing on flavorful, family‑friendly recipes that blend traditional techniques with modern twists, often featuring bold spices and comforting soups.

The Spicy Nonna emphasizes a balance of authentic Italian flavors with a ‘spicy’ personality—using extra heat, bold seasoning, and playful presentations—while many traditional Italian channels stick strictly to classic, unaltered recipes. This channel also often incorporates quick, make‑ahead tips for busy home cooks.