Roasted Red Pepper Soup

I love soup weather. From tomato soup to this roasted red pepper soup, I can’t get enough. A delicious soup makes a great weeknight meal and they’re perfect to reheat on busy days. Here’s my recipe for how to make a flavorful red pepper soup that’s naturally gluten-free and dairy optional.

Roasted Red Pepper Soup Ingredients

There are a lot of reasons to love this soup. It’s packed with healthy veggies, which is always a plus in my book. Peppers are really high in vitamin C, which is also great for cold and flu season. The garlic and onion not only add flavor, but they’re also good for fending off the sniffles this time of year.

I use nutrient-dense chicken stock here, but vegetable stock will also work if it’s what you have on hand.

The recipe includes instructions for how to easily roast your own peppers in the oven. If the weather is warm enough outside, you can also throw them on the grill for a grilled pepper flavor. When I’m running a little short on time, sometimes I’ll use jarred roasted red peppers instead. You can usually find them in glass jars at the local grocery store.

Soup Toppings

A creamy soup is the perfect vehicle for toppings. Instead of crusty bread or croutons though, our family prefers a dollop of sour cream. You could also add some fresh, chopped herbs like basil or oregano or a dash of black pepper. A drizzle of heavy cream or extra virgin olive oil is also a nice way to top it off.

Make it a Meal

Since it’s packed with veggies I like this as a side dish, but you could easily turn it into the main course if you want. Add a little chicken or Italian sausage to the soup after blending for some more protein. This is a great way to use up leftover chicken from the day before too.

Tips for Making the Soup

The process is simple enough, but here are a few tips for getting the perfect roasted red pepper soup.

• Don’t overcrowd the baking sheet when roasting the peppers and tomatoes. If they’re overlapping and squished together they tend to steam instead of getting a nice, crispy skin on them.
• Don’t overfill the blender (if using one). I like using my immersion blender for this recipe, but a regular blender will also work. Just be sure not to fill it more than halfway at a time with the hot soup or you’ll have a hot (and dangerous!) mess.
• Make extra for later. This soup tastes even better after the flavors have had more time to meld. It also freezes well.
• Adjust the level of spice. It has a mild kick to it, but if your family doesn’t like spicy food then omit the red pepper flakes if desired. Or if you can’t get enough of the heat, then add some more!

Roasted Red Pepper Soup Recipe

A simple and flavorful recipe for pureed roasted red pepper soup with tomatoes, garlic, basil, and a sprinkle of red pepper flakes for heat.

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Calories 131kcal

Author Katie Wells

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Servings

8

1x2x3x

Equipment

• Blender, immersion blender, or hand blender
• Large pot with a lid
• Baking sheets

Ingredients

• 4 large red bell peppers
• 4 Roma tomatoes cut in half
• 6 cloves garlic peeled
• 2 TBSP olive oil
• 1 medium onion diced
• 1 carrot diced
• 8 cups chicken broth or vegetable broth
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes
• 1 tsp salt
• ½ cup white wine optional
• ½ cup sour cream for serving, optional

Instructions

• Preheat the oven to 425°F.
• Halve the red peppers and remove the stems and seeds.
• Place the bell pepper and tomatoes, cut side down, on a large baking sheet.
• Place the garlic cloves in between the peppers and tomatoes wherever there is room.
• Place the baking sheet in the preheated oven and roast for 20 minutes.
• Use the broiler to cook for an additional 3 minutes to get a little charring on the skin of the vegetables.
• In a large pot on the stovetop, heat the oil over medium heat.
• Saute the onion and carrot until slightly softened.
• Add the white wine and simmer for 5 minutes.
• Add the broth, Italian seasoning, red pepper flakes, and salt.
• Simmer over low heat, stirring occasionally until the peppers and tomatoes have finished cooking.
• Add the roasted peppers, tomatoes, and garlic to the pot on the stove.
• Using an immersion blender (or working in batches in a blender), puree the soup until smooth.
• Serve with a spoonful of sour cream and/or garnish with fresh basil if desired.

Nutrition

Nutrition Facts

Roasted Red Pepper Soup Recipe

Amount Per Serving

Calories 131 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 8mg3%

Sodium 629mg27%

Potassium 390mg11%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 3g3%

Protein 6g12%

Vitamin A 1741IU35%

Vitamin C 15mg18%

Calcium 50mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

• Make this soup into a heartier meal by adding leftover cooked chicken or Italian sausage.
• Store any leftovers in an airtight container in the fridge. 

What’s your favorite soup on a cold day? Leave a comment and let me know!