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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
- 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.
Popular Additions
- 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
My Best Red Pepper Soup Tips
- Chop up the veggies before cooking them. The smaller you can chop up the carrots and celery, the quicker they’ll cook.
- 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!).
- 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.
- 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
- Grilled Cheese Sandwich
- Olive Oil Garlic Bread
- Roasted Vegetable Grilled Cheese Sandwich
- Grilled Cheese Dippers
- Grilled Mozzarella Sandwich
- Pinwheel Sandwiches (4 ways)
Recipe Help & FAQs
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.
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.
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.
More Soup Recipes:
- Vegetarian Tortilla Soup
- Easy One-Pot Ravioli Soup
- Spinach Tortellini Soup
- Turkey Soup with Rice
- Chicken Lemon Rice Soup
- Roasted Tomato Soup
- Roasted Cauliflower Soup
- Lasagna Soup
If you try this feel good Roasted Red Pepper Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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 with juices
- 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.
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