Roasted Red Pepper Soup

4.99 from 707 votes

This Roasted Red Pepper Soup is made on the stovetop and blended until smooth and creamy. Top with fresh basil and Greek yogurt.

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Roasted red pepper soup bowl with baguette next to it
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My Roasted Bell Pepper Soup is So Good!

Roasted red peppers are seriously underrated, in my opinion. Anytime I see red bell peppers on sale, I stock up because I know I’ll be roasting them for something good. And this roasted red pepper soup is one of my favorite ways to use them. It’s rich, a little smoky, and blends up into the creamiest bowl of soup. If you’re a fan of tomato soup you gotta try this!

It’s also ridiculously easy to make. Everything cooks in one pot before getting blended up, and a little Greek yogurt at the end makes it creamy without feeling heavy. I usually serve it with some bread for dipping, but honestly, I could just eat it straight from the pot with a spoon.

Ingredients You’ll Need

Ingredients to make the recipe
  • Olive oil: Used to saute the vegetables. Swap with avocado oil or another neutral oil.
  • Vegetables: Onions, carrots, and celery is a classic mixture that will create a nice base for this soup. You can also use Mirepoix if you have it meal prepped.
  • Garlic gloves: I prefer the flavor of fresh minced garlic, but jarred garlic or frozen garlic will also work. You can use ½ teaspoon of garlic powder per clove of garlic as well if that’s what you have.
  • Roasted red bell peppers: You can either roast your own red peppers by following my tutorial or buy a jar at the store for convenience.
  • Crushed tomatoes: One can of crushed tomatoes works here. You can also grab the fire-roasted or with added chilies if you want to add more heat. No crushed tomatoes? Pulse whole canned tomatoes or use fresh ripe ones, adjusting the cooking time for proper breakdown and thickening.
  • Vegetable broth: A simple vegetable broth makes a great base and keeps this soup vegetarian but chicken stock makes a great swap.
  • Seasoning & herbs: Use salt, pepper, crushed red pepper, fresh basil, and fresh thyme leaves. Feel free to adjust the seasonings and swap to suit your preferences. Save some fresh basil leaves to garnish the soup. If using dried herbs, keep in mind they’re more concentrated, so you’ll need less (one-third of what the recipe calls for).
  • Greek yogurt: I like a slight drizzle of Greek yogurt to top the soup. You can also use sour cream if you don’t have yogurt.
  • Dairy-Free: For a dairy-free version, you can leave out the Greek yogurt or use a dairy-free alternative like coconut milk or cashew cream.
  • Roasted vegetables: Consider adding some roasted zucchini or eggplant for a different texture and flavor. You can also experiment with roasted carrots or sweet potatoes for natural sweetness.
  • Chickpeas: To add a little more protein to the soup, add ½ cup of cooked chickpeas during the simmering step. Then blend it all together. It will make the soup more satisfying and extra creamy. Garnish with roasted chickpeas for a nice finishing touch.
  • Leafy greens: Throw in a handful of baby spinach or baby kale at the end for some extra color and fiber. I wouldn’t blend it in with the rest of the soup as the color may not be appealing.

How to Make Roasted Red Pepper Soup

Onions, carrots, and celery with seasonings after cooking.
Step 1: Heat the olive oil in a large heavy bottom pot. Add the onions, carrots and celery and cook until soft and translucent.
Garlic, basil, thyme and roasted red peppers added to pot.
Step 2: Add the garlic, basil, thyme and roasted red peppers, and cook.
Pouring broth into soup pot.
Step 3: Add canned tomatoes and pour in broth.
Soup after simmering.
Step 4: Bring mixture to a boil. Reduce the heat and simmer.
Greek yogurt added and being stirred in.
Step 5: Turn off the heat. Stir in the Greek yogurt.
After soup is blended smooth.
Step 6: Use an immersion blender to puree the soup until smooth and completely blended.

My Best Red Pepper Soup Tips

  1. Chop up the veggies before cooking them. The smaller you can chop up the carrots and celery, the quicker they’ll cook.
  2. Pay attention as the soup is simmering. Make sure you keep an eye on the soup while it simmers, to avoid burning it on the bottom (that scorched flavor can ruin your entire soup!).
  3. Make sure that the vegetables are blended well. Take your time using the immersion blender. There shouldn’t be huge chunks of veggies in this soup. It should be nice and creamy. You can also use a blender and puree the soup in batches.
  4. Add more flavor. For added flavor, consider roasting the other vegetables (like onions and garlic) before adding them to the soup. This caramelizes their natural sugars and adds great flavor.

What to Serve

Recipe Help & FAQs

How to store and reheat roasted red pepper soup?

Let the soup cool to room temperature first, then transfer it to an airtight container and store it in the refrigerator for up to 5 days. To reheat, transfer it to a pot and heat it over medium heat, stirring occasionally until it’s warmed through. If the consistency is too thick, add a splash of vegetable broth or water to thin it out while reheating.

Can I freeze roasted red pepper soup?

Yes, this soup freezes well! After the soup completely cools down, pour it into freezer-safe bags or containers, leaving an inch of space at the top for expansion. Freeze for up to 3 months (don’t forget to label the container!). Thaw soup in the refrigerator overnight and reheat on the stovetop.

Why is my roast pepper soup too thin?

Make sure you follow the instructions closely and avoid adding too much broth. The liquid content of the tomatoes or store-bought peppers may vary amongst brands, which may cause the soup to be too runny. To fix a thin soup, try simmering it longer to reduce and thicken the consistency. But make sure to stir often to prevent the bottom from being scorched.

Bread dipping into bowl of roasted red pepper soup

More Soup Recipes:

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Roasted Red Pepper Soup Recipe

This Roasted Red Pepper Soup is made on the stovetop and blended until smooth and creamy. Top with fresh basil and Greek yogurt.
5 from 707 votes
Servings 6 servings
Course Soup
Calories 58
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Ingredients
  

Instructions

  • Heat the olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper.
  • Add the garlic, basil, thyme and roasted red peppers, and cook until fragrant, 1-2 more minutes.
  • Add canned tomatoes and broth, and bring mixture to a boil. Reduce the heat and simmer for 30 minutes.
  • Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Stir in the greek yogurt until well combined. Serve with fresh torn basil.

Notes

Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge. Reheat in the microwave or on the stovetop until warmed through.
Freezing Instructions: You can freeze roasted red pepper soup in the freezer for up to 3 months by using a sealable container or freezer bag. To re-heat, thaw in the fridge overnight and then microwave when ready to eat.
 

Nutrition

Calories: 58kcal, Carbohydrates: 7g, Protein: 2g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 0.4mg, Sodium: 414mg, Potassium: 137mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3525IU, Vitamin C: 6mg, Calcium: 32mg, Iron: 0.4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Low Fat
Cuisine American
Course: Soup
4.99 from 707 votes (604 ratings without comment)

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Comments

  1. Deets says:

    I love this recipe however it comes out sour almost every time I’ve made it. The only thing I can think of that is causing it to be sour are the jar roasted red peppers. I’m making it for guests tomorrow night. What can I do to salvage the soup if it comes out too sour?

    1. Yumna J. says:

      Good question! It is likely your jarred roasted red peppers making your soup sour. You can add a little bit of cream next time to cut the acidity. Roasting your peppers yourself will make a big difference too, here’s a tutorial if you’re interested: How to Roast Red Peppers

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