This easy roasted red pepper soup is a velvety, vibrant bowl of comfort packed with rich, smoky roasted pepper flavor. With simple ingredients and a quick blend, you'll have the coziest, healthiest soup ready in no time.
If you like this recipe you might like my peperonata or my easy pickled Thai chili peppers.
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Hi there! I'm so excited for you to try this roasted red pepper soup because it's one of those magical recipes that feels gourmet but is secretly so simple to make.
Sweet, smoky roasted peppers, tender onions, and a handful of fresh ingredients come together in a silky, velvety soup that's pure comfort in a bowl. It's the kind of recipe you'll find yourself making on repeat-whether it's for a cozy lunch, a light dinner, or an elegant starter for a dinner party.
This soup is naturally healthy, packed with vegetables, and endlessly customizable. Plus, it's vegan (without the creme fraiche swirl), gluten-free, and made without cream, so it's as wholesome as it is delicious.
If you've been searching for the perfect roasted red pepper soup recipe, this one is reliable, easy, and bursting with flavor.
Why You'll Love This Roasted Red Pepper Soup
- Simple Ingredients: You only need a handful of fresh, everyday ingredients.
- Rich Flavor: Roasted peppers bring natural sweetness and smoky depth.
- Creamy Without Cream: The texture is silky smooth without any dairy.
- Healthy & Versatile: Naturally vegan, gluten-free, and easy to adapt.
- Make-Ahead Friendly: Perfect for meal prep or freezing for later.
Substitutions & Variations
- Time-Saving Hack: Use jarred roasted red peppers to skip the roasting step.
- Add Depth: Stir in sun-dried tomatoes for a roasted red pepper and tomato soup twist.
- Creamy Finish: Add a splash of coconut milk or heavy cream for extra richness.
- Spicy Kick: Sprinkle in chili flakes or cayenne for a bit of heat.
- Broth Swap: Use chicken broth instead of vegetable broth for a heartier flavor.
Ingredients
- Red bell peppers - These give the soup its sweet, smoky depth and vibrant color.
- Onion - Adds gentle sweetness and helps build a rich, savory base. I used a Sweet Onion. You could use Vidalia or a yellow onion.
- Sun-dried tomatoes (jarred) - Bring concentrated flavor and a touch of tang that rounds out the peppers.
- Garlic cloves - Add warm, aromatic notes that lift the entire soup.
- Extra virgin olive oil - Helps the vegetables caramelize and adds a smooth, fruity finish.
- Sea salt - Enhances every layer of flavor without overpowering.
- Freshly ground black pepper - Adds a subtle heat and keeps the soup bright.
- Pesto (optional) - A spoon on top gives the soup a fresh, herbal pop.
- Crème fraîche (optional) - Swirl it in for a creamy, velvety touch.
How to Make Roasted Red Pepper Soup
- Step 1-2: Preheat your oven to 400°F. Chop the red peppers into big pieces and spread them on a baking tray with whole peeled garlic cloves.
- Step 3-4: Add the whole peeled garlic cloves. Coat everything with olive oil, season with salt.
- Step 5-6: Season with freshly ground black pepper.
- Step 7: Roast until the edges look a little charred, about 40 minutes.
- Step 8: While the peppers roast, chop the onion and sauté it in a large pot with a drizzle of olive oil. When they start to soften, add the chopped roasted tomatoes. Cook it until it turns soft and translucent.
- Step 9-10: Add the roasted peppers and garlic, and the vegetable stock. Stir to combine. Let it simmer for about 10 minutes.
- Step 11: Turn off the heat and blend the soup with an immersion blender (or in a stand blender) until it's completely smooth. Taste it. I usually add only pepper because the stock, sun-dried tomatoes, and roasted peppers bring enough salt.
- Step 12: Finish with a squeeze of fresh lemon juice. Serve it hot. Optional you could serve with a swirl of crème fraîche and a spoon of pesto on top.
Your kitchen will smell amazing while the peppers are roasting away!
Pro Tips for the Best Red Pepper Soup
- Char the Peppers Well: The more charred the skins, the deeper the flavor.
- Blend Thoroughly: Blend longer than you think for that ultra-smooth texture.
- Adjust Consistency: If the soup is too thick, add a splash of broth to thin it out.
- Double the Batch: This soup freezes beautifully, so make extra for busy days.
Serving Ideas
These crispy roasted potatoes go really nicely with any meat, roasted vegetable, side dish, pasta, or bread.
- Italian Meatloaf >>> One of my favorite baked dishes that is just delicious!
- Meatballs >>> Very easy to put together, and these meatballs are divine!
- Chicken Cacciatore >>> Make this chicken cacciatore as a main course with the soup.
- Insalata mista >>> If you need a quick and simple Italian salad, this is the one to make!
- Pair with a gooey grilled cheese sandwich or crispy bruschetta.
- If you don't have creme fraiche, add a dollop of ricotta, mascarpone, or Greek yogurt for creaminess.
- Swirl in basil pesto or top with croutons for extra texture.
Storing & Freezing
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in individual portions for up to 3 months.
- Reheat: Warm gently on the stovetop, adding a splash of broth if it thickens.
FAQ's
You don't need to do anything extra. When you roast the red peppers, the skin softens so much that it blends right into a silky, smooth base. If you want to peel them, cut the peppers into chunks first. After roasting, place them hot in a zip-top bag for a few minutes so the skins slide off easily.
I usually roast my red peppers at 400 degrees Celsius on the bottom rack, spread in a single layer on a baking sheet. They come out perfectly charred and blistered, just like they were grilled over an open flame.
Heat the oven to 450°F, halve the peppers, remove the core, and roast them cut-side down for 15-20 minutes until the skins collapse. They'll peel off easily.
No need at all. I usually roast them whole or simply halved to keep things easy. If you'd rather take out the core first, go ahead and slice the peppers into strips so you're working only with the tender flesh and skin.
A bit of olive oil or butter softens any bitterness and adds warmth. Roasting the tomatoes with the sun dried tomatoes and blending them in also brings natural sweetness that balances the soup.
Absolutely! They're a great time-saver and work perfectly in this recipe.
Yes! It's naturally low in calories, packed with vitamins, and full of antioxidants.
Yes. Stir in coconut milk, heavy cream, or mascarpone for a creamy finish
Definitely! Serve with grilled chicken, stir in white beans, or top with crispy chickpeas.
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Roasted Red Pepper Soup
Equipment
- 1 Knife
- 1 large baking sheet
- 1 blender
Ingredients
- 6 red bell peppers (I used a combination of red bell peppers and mini sweet peppers
- 1 small onion I used Sweet onion, you could use Vidalia, yellow onion
- 3 sun dried tomatoes jarred (depending on the size...I used 3 that were large, you could use more if they're smaller)
- 6 garlic cloves peeled and whole
- 1-2 Tablespoons extra virgin olive oil
- juice of one lemon
- 3 cups vegetable broth low sodium (I like to use my own homemade broth)
- 1 teaspoon sea salt more to taste
- ½ teaspoon freshly ground black pepper more to taste
- 1-2 Tablespoons homemade pesto optional
- creme fraiche for topping, optional
Instructions
Roast the Peppers
- Preheat your oven to 400°F. Slice the red peppers into large pieces and arrange them on a baking tray with the whole peeled garlic cloves. Drizzle with good olive oil, season with salt and freshly ground black pepper, and toss so everything is lightly coated. Roast for about 40 minutes, or until the peppers are soft and the edges have a gentle char.
Sauté the Aromatics
- While the peppers roast, finely chop the onion and sauté it in a large pot with a splash of olive oil. When the onion softens and turns translucent, stir in the chopped roasted tomatoes and let everything cook down until it becomes tender and fragrant.
Simmer the Soup
- Add the roasted peppers and garlic to the pot, then pour in the vegetable stock. Give it a good stir and let the soup simmer for about 10 minutes so the flavors meld together.
Blend Until Smooth
- Remove the pot from the heat and blend the soup until silky smooth. If you use a stand blender, be cautious - the soup is very hot. Leave the lid slightly open to release steam, and place a kitchen towel on top to protect yourself from splatters.
Taste and Adjust
- Season to taste. I usually add just a bit more black pepper since the stock, roasted peppers, and sun dried tomatoes bring plenty of natural salt.
Finish and Serve
- Add a squeeze of fresh lemon juice. Serve warm, and for an extra touch, add a swirl of crème fraîche and a spoon of pesto on top.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use a large baking tray so the peppers have plenty of room to roast. When they're crowded, they steam instead of getting that deep, smoky char.
- If you do not have an immersion blender, you can use a regular stand blender, but be careful because the soup will be very hot. Leave the lid slightly open to release steam and cover the top with a kitchen towel to protect yourself from splatters.
- Add a pinch of red pepper flakes if you want a little heat.
- Let the soup cool, then store it in the fridge for one to two days without the pesto or crème fraîche, or freeze it for up to three months.
- The flavors deepen as it rests, so it tastes even richer the next day. Make double if you would like to enjoy leftovers!
Lathiya Shanmugasundaram says
This soup is the most need of the hour. My kitchen smelled heavenly after roasting the peppers. We savored this soup for our dinner.
Marisa says
Love this pepper soup recipe. The char made all the difference and also tried with the pesto. Was a great combo!
Mel says
I made this roasted red pepper soup today, and it turned out smooth, warm, and super easy—just the kind of bowl you want on a busy day.