Roasted Red Pepper Soup

A white bowl filled with creamy tomato soup, garnished with a swirl of cream, cracked black pepper, and fresh basil leaves, sits on a wooden surface.

5 from 8 votes

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.

Prep Time5

Cook Time40

Total Time45

Course: Dinner, Lunch

Cuisine: Italian

Keyword: gluten-free, vegetarian

Servings: servings

Calories: 50kcal

Author: Lora

Equipment

1 Sharp Knife
1 Knife
1 large baking sheet
1 large soup pot
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.

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!

Nutrition