This Roasted Red Pepper Soup Recipe turns a handful of humble ingredients into something that tastes like it took all day, when really it comes together in under an hour.
Sweet red bell peppers get roasted until their skins blister and char, then blended into a silky, tomato kissed soup with a touch of cream.
It’s the kind of dinner that makes your kitchen smell incredible while you wait.
I make this soup on repeat once the weather turns cool, and it disappears just as fast every single time.
If you’re craving my Roasted Cauliflower Soup, this one belongs right next to it in your regular rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Roasted Red Pepper Soup Recipe
This soup hits that sweet spot between simple and impressive.
It looks like a restaurant starter but only asks for one pot and a baking sheet.
The roasting step is what sets it apart from a quick weeknight tomato soup.
It deepens the flavor of the peppers so much that you barely need any extra seasoning to make the bowl sing.
- Naturally vegetarian and easy to make gluten free
- Ready in about an hour, with most of that time hands off
- Freezer friendly, so leftovers turn into an easy future dinner
- Silky, comforting texture without a long list of ingredients
- Pairs with almost anything, from grilled cheese to a simple salad
Another favorite for pepper lovers in my house: Jalapeno Popper Soup Recipe.
Ingredients
Everything here is easy to find at a regular grocery store, and most of it you probably already have in the pantry.
- 6 large red bell peppers
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) fire roasted diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmigiano Reggiano cheese, plus more for garnish
- 1 teaspoon dried thyme, or 2 sprigs fresh thyme
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon crushed red pepper flakes, optional
- Salt and black pepper, to taste
I roast my own peppers for this Roasted Red Pepper Soup Recipe because the flavor is noticeably better than the jarred version, but I will walk you through both options in the tips section below.
The same roasting method works beautifully in my Roasted Carrot Ginger Soup if you want to see it applied to a different vegetable.
Kitchen Equipment Needed
Nothing fancy is required here, just a few pieces of equipment that make the process smoother.
- Rimmed baking sheet
- Dutch oven or large stockpot
- Immersion blender, or a standard blender
- Cutting board and sharp knife
- Wooden spoon
- Ladle
Read Also: Parmesan Tomato Tortellini Soup
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this soup more times than I can count.
None of these are required, but they make the process easier and the results a little better.
1. Enameled Cast Iron Dutch Oven
A heavy bottomed Dutch oven distributes heat evenly, which matters when you are sautéing aromatics and simmering the soup base without scorching it.
The enameled coating also makes cleanup simple once the soup is done.
This is the pot I reach for anytime I make a soup like this Cajun Potato Soup Recipe.
2. Immersion Blender
Blending hot soup in a countertop blender can be messy and a little dangerous, so an immersion blender is worth the investment.
You can puree the soup right in the pot, which cuts down on dishes and cools your kitchen cleanup time considerably.
3. Parmigiano Reggiano Cheese
A block of real Parmigiano Reggiano makes a noticeable difference compared to pre-shredded cheese from a bag.
It melts smoothly into the soup and adds a savory depth that ties the whole bowl together.
4. Rimmed Baking Sheet Set
A sturdy, rimmed baking sheet keeps the peppers from rolling around and catches any juices that escape while roasting.
Having two on hand also speeds things up if you decide to double the recipe for freezing.
This soup pairs surprisingly well with heartier meals too, similar to how I round out dinner with my Sun Dried Tomato Lasagna Soup.
Step-by-Step Instructions: How to Make Roasted Red Pepper Soup
1. Roast the Red Peppers
- Preheat your oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Cut the 6 red bell peppers in half lengthwise and remove the stems, seeds, and white membranes.
- Place the pepper halves cut side down on the prepared baking sheet in a single layer.
- Drizzle with 1 tablespoon of the olive oil and roast for 25 to 30 minutes, until the skins are blistered and charred in spots.
- Remove the peppers from the oven, place them in a bowl, and cover tightly with plastic wrap or a plate for about 10 minutes. This traps steam and makes the skins much easier to peel.
- Once cool enough to handle, peel off and discard the charred skins, then roughly chop the roasted pepper flesh and set it aside.
2. Sauté the Aromatics
- While the peppers steam, heat the remaining 1 tablespoon of olive oil in a Dutch oven or large stockpot over medium heat.
- Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
- Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Watch it closely so it does not burn.
3. Build the Soup Base
- Add the tomato paste to the pot and stir it into the vegetables, cooking for 1 minute to deepen the flavor.
- Pour in the fire roasted diced tomatoes along with their juices, then add the chopped roasted red peppers.
- Add the vegetable broth, dried or fresh thyme, and crushed red pepper flakes if using.
- Season with a pinch of salt and black pepper, then stir everything together well.
4. Simmer the Soup
- Bring the soup to a gentle boil over medium high heat.
- Once boiling, reduce the heat to low, partially cover the pot, and let it simmer for 15 to 20 minutes so the flavors meld together.
- If you used fresh thyme sprigs, remove and discard them before moving on to the next step.
5. Blend Until Smooth
- Remove the pot from the heat and use an immersion blender to puree the soup directly in the pot until completely smooth.
- If using a countertop blender instead, work in small batches and vent the lid to let steam escape, since hot liquid can cause dangerous splatter.
- Blend until the texture is silky with no chunks of pepper or vegetable remaining.
6. Finish with Cream and Cheese
- Return the blended soup to low heat and stir in the heavy cream.
- Add the grated Parmigiano Reggiano cheese and the chopped fresh basil, stirring until the cheese melts into the soup.
- Taste and adjust the salt and black pepper as needed.
7. Serve and Garnish
- Ladle the hot soup into bowls.
- Top with a swirl of extra cream, a sprinkle of Parmigiano Reggiano cheese, and a few fresh basil leaves.
- Serve immediately while warm.
This same finishing technique with cream and cheese is what makes my Creamy Sausage and Potato Soup so cozy too.
Tips for The Best Roasted Red Pepper Soup
A few small details make a big difference in how this soup turns out.
- Rest the roasted peppers covered for the full 10 minutes so the skins peel off easily.
- In a hurry, swap in two 12-ounce jars of drained roasted red peppers instead of roasting fresh ones.
- Blend in batches if using a countertop blender, and never fill it more than halfway with hot liquid.
- Simmer uncovered for a few extra minutes if the soup seems thin, to let some liquid evaporate.
- Stir in the cream at the very end, off high heat, so it does not curdle.
You might also enjoy: Autumn Minestrone Soup Recipe
Serving Suggestions
This soup works as a light lunch on its own, or as the start of a bigger meal.
- A classic grilled cheese sandwich for dipping
- A simple green salad with a light vinaigrette
- Warm Buttery Dinner Rolls for soaking up every last spoonful
- A sprinkle of homemade croutons for crunch
- Grilled chicken on the side to turn it into a full dinner
Variations of Roasted Red Pepper Soup
Once you have the base recipe down, it is easy to change things up depending on what you are craving.
- Add a can of white beans before blending for a heartier, protein packed soup.
- Swap the heavy cream for coconut milk for a dairy free version with a subtle sweetness.
- Stir in a diced fennel bulb with the other vegetables for a slightly licorice-like depth.
- Add smoked paprika for a smokier, deeper flavor.
- Roast a jalapeno alongside the bell peppers for a spicier kick.
If you love experimenting with vegetable based soups, my Creamy Turkey Soup Recipe is another one worth trying.
Storage and Reheating
This soup keeps well and reheats beautifully, which makes it great for meal prep.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in freezer safe containers or bags for up to 3 months, ideally before adding the cream.
- Thaw frozen soup overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over medium low heat, stirring occasionally, until warmed through.
- Add a splash of broth or water if the soup has thickened too much in the fridge or freezer.
For another soup that freezes just as well, check out my White Bean and Kale Soup.
Nutritional Facts
Nutrition will vary slightly depending on exact brands and portion sizes, but here is a general estimate per serving based on 6 servings total.
- Calories: approximately 180 to 210 per serving
- Protein: 4 to 6 grams
- Carbohydrates: 15 to 18 grams
- Fat: 11 to 13 grams
- Fiber: 3 to 4 grams
- Sodium: varies based on broth used, roughly 600 to 750 milligrams
Another lighter option worth trying: Tomato Soup Recipe
Health Benefits of Key Ingredients
Beyond tasting great, this soup brings a surprising amount of nutrition to the table.
- Red bell peppers are loaded with vitamin C, often providing more per serving than an orange.
- Tomatoes contain lycopene, an antioxidant linked to heart health.
- Garlic and onion both offer compounds that support a healthy immune system.
- Carrots add beta carotene, which the body converts into vitamin A for eye health.
- Fresh basil contributes antioxidants along with a bright, herbaceous flavor.
My Cauliflower Soup Recipe is another good option if you are looking for more vegetable forward soups to add into your rotation.
FAQs About Roasted Red Pepper Soup
1. Can I use jarred roasted red peppers instead of roasting my own?
Yes, jarred roasted red peppers work well in this recipe and save you a step.
Drain and rinse them well before adding to the soup, and use about two 12-ounce jars in place of the fresh peppers.
2. Why did my soup turn out watery?
This usually happens if the soup was not simmered long enough before blending.
Try simmering it uncovered for an extra 5 to 10 minutes to let some of the liquid evaporate.
3. Can I make this soup dairy free?
Absolutely, just swap the heavy cream for full fat coconut milk or a plant based cream alternative.
Skip the Parmigiano Reggiano cheese or use a dairy free parmesan substitute instead.
4. What can I use instead of an immersion blender?
A regular countertop blender works fine as long as you blend in small batches.
Always vent the lid slightly and cover it with a kitchen towel to let steam escape safely.
5. How spicy is this soup?
As written, this soup is mild with just a background warmth from the optional crushed red pepper flakes.
Leave the flakes out entirely for a completely mild version, or add extra for more heat.
Roasted Red Pepper Soup
Ingredients
- 6 large red bell peppers about 2.5 lbs or 1.1 kg
- 2 tablespoons olive oil 30 ml, divided
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 carrots about 1 cup or 130g, diced
- 2 celery stalks about 1 cup or 120g, diced
- 4 cloves garlic minced
- 1 can (14.5 ounces) fire roasted diced tomatoes 411g, with juices
- 2 tablespoons tomato paste 30g
- 4 cups vegetable broth 960 ml
- 1/2 cup heavy cream 120 ml
- 1/4 cup Parmigiano Reggiano cheese about 25g, grated, plus more for garnish
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 1/4 cup fresh basil about 10g, chopped, plus more for garnish
- 1/2 teaspoon crushed red pepper flakes optional
- salt and black pepper to taste
Equipment
- Rimmed baking sheet For roasting peppers
- Dutch Oven or Large Stockpot Heavy-bottomed recommended
- Immersion blender (Optional) or standard blender
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Parchment paper
- Plastic Wrap or Plate For steaming peppers
- Standard Blender (Alternative to immersion blender)
Method
- Preheat oven to 425°F. Cut peppers in half, remove stems and seeds, and place cut-side down on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and roast 25-30 minutes until blistered.
- Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, chop the flesh, and set aside.
- Heat remaining olive oil in a Dutch oven over medium heat. Cook onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook until fragrant, about 1 minute.
- Stir in tomato paste and cook for 1 minute. Add diced tomatoes, roasted peppers, broth, thyme, red pepper flakes (if using), salt, and pepper. Bring to a boil.
- Reduce heat to low, partially cover, and simmer for 15-20 minutes. Remove fresh thyme sprigs if used.
- Remove from heat and blend with an immersion blender until completely smooth. If using a countertop blender, work in small batches with the lid vented.
- Return soup to low heat and stir in heavy cream, Parmigiano Reggiano, and fresh basil until cheese is melted. Adjust seasoning to taste.
- Ladle into bowls and garnish with extra cream, cheese, and fresh basil leaves. Serve warm.
Nutrition
Notes
- Rest the roasted peppers covered for the full 10 minutes so the skins peel off easily.
- In a hurry, swap in two 12-ounce jars of drained roasted red peppers instead of roasting fresh ones.
- Blend in batches if using a countertop blender, and never fill it more than halfway with hot liquid to avoid splatters.
- Simmer uncovered for a few extra minutes if the soup seems thin, to let some liquid evaporate.
- Stir in the cream at the very end, off high heat, so it does not curdle.
- For a dairy-free version, swap heavy cream for full-fat coconut milk or a plant-based cream alternative and omit the cheese.
- Add a can of white beans before blending for a heartier, protein-packed soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the soup (before adding cream) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to thin the consistency.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Roasted Red Pepper Soup Recipe is one of those meals that feels a little bit special without asking much of you in the kitchen.
The roasted peppers do most of the work, turning into something sweet, smoky, and deeply comforting once blended into that creamy base.
I hope this one earns a permanent spot in your soup rotation the way it has in mine.
If you give it a try, I would love to hear how it turned out, so drop a comment below or share a photo with me.
Recommended:
- Stuffed Pepper Soup Recipe
- Copycat Panera Broccoli Cheddar Soup
- French Onion Soup Recipe
- Potato Leek Soup Recipe
- Carrot Soup Recipe
