Roasted Red Pepper Soup
Updated Oct 20, 2025
Roasted Red Pepper Soup made with red roasted bell peppers, fresh basil, thyme, and garlic, simmered in a vegetable-based broth and blended until smooth.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
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 this roasted red pepper soup. 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.
Roasted Red Pepper Soup Ingredients
- Roasted red bell peppers: I usually make my own roasted red peppers, buy can also buy a jar of pre-roasted peppers.
- Olive oil: I prefer olive oil for this soup, but you can sub in avocado oil or another neutral oil.
- Vegetables: Onions, carrots, and celery are my go-to vegetables for this soup. You can also use Mirepoix if you have it meal prepped.
- Garlic: I like the flavor of fresh minced garlic, but jarred garlic or frozen garlic will work, too. You can also use ½ teaspoon of garlic powder per clove of garlic if that’s what you have.
- Crushed tomatoes: One can of classic crushed tomatoes works best here! But if you can’t find any, pulse whole canned tomatoes in a blender, 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 is a great swap.
- Seasoning: To flavor this soup, I use salt, black pepper, crushed red pepper, fresh basil, and fresh thyme leaves.
- Greek yogurt: I like a scoop of Greek yogurt on top of my soup as well as stirred in. You can also use sour cream if you don’t have yogurt.
How to Make Roasted Red Pepper Soup
Roasted Red Pepper Soup Recipe
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots chopped
- 3 celery stalks chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 garlic cloves chopped
- 2 tablespoons fresh basil leaves plus more for serving
- 1 tablespoon fresh thyme
- 2 12-ounce jars roasted bell peppers drained (about 4)
- 1 28-ounce can crushed tomatoes
- 4 cups low sodium vegetable broth
- ¼ cup Greek yogurt
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.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Serving Ideas
- Make grilled cheese. This is a great dipping soup for a classic grilled cheese sandwich. But you can also get a little inventive with my grilled cheese dippers, grilled mozzarella sandwiches, and roasted vegetable grilled cheese sandwiches.
- Serve with bread. I like to sop up this soup with bread! My favorites options are olive oil garlic bread, and homemade pita.
FAQs
Let your soup cool to room temperature, 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.
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. It’ll keep for up to 3 months (don’t forget to label the container!). When you’re ready to eat, thaw your soup in the refrigerator overnight and reheat on the stovetop.
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 can cause the soup to be too runny. To fix a thin soup, try simmering it longer to reduce and thicken the consistency. Just make sure to stir often to prevent the bottom from burning.
Comments
Do you mean Diced Tomatoes with juices? Because Crushed Tomatoes has no juices and it’s thick. I’m still in process of making but smells amazing🎃🎃🎃🎃
Hope you loved it! Thanks for bringing this to my attention. The recipe calls for 1 (28 ounce) can of crushed tomatoes and you would use the entire can, which is what the “with juices” is meant to imply but I’ve removed that for clarity!
Yum! I have some of the ingredients to make it. After I get the other ingredients, I’m definitely going to try it! Sounds delicious!
Yay, I hope you like it!!
Made the red pepper soup twice and find it has a very vinegar or acidic flavour. How can I change that…or what can I add to change that taste? I used a jar of roasted red peppers. Thanks
Hi Nicole! Another person mentioned jarred roasted red peppers making their soup sour too, I think that’s the problem. You can try adding a little bit of cream to cut the acidity. Roasting the peppers yourself next time will also make a difference (here’s a tutorial: How to Roast Red Peppers). Hope that helps!
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?
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
See All Comments