Roasted Red Pepper Soup

4.99 from 696 votes

This Roasted Red Pepper Soup is loaded with flavor and taste! In less than 45 minutes time, you'll be enjoying this hearty and creamy soup!

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This Roasted Red Pepper Soup is loaded with flavor and taste! In less than 45 minutes, you’ll be enjoying a hearty and creamy pepper soup recipe that everyone will love. The fresh ingredients and herbs pair perfectly with the red peppers, tomatoes, and vegetable broth!

Roasted red pepper soup bowl with baguette next to it
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This roasted red pepper soup recipe is a robust, flavorful dish that is perfect for any occasion. It’s filled with nutritious ingredients like onions, carrots, celery, roasted bell peppers, and tomatoes and seasoned with aromatic herbs and spices. The soup is also blended to a smooth consistency and finished with a dollop of Greek yogurt, creating a creamy, satisfying texture. Offering a pleasing balance of sweet, tangy, and spicy flavors, this roasted red pepper soup is a must-try for those seeking a hearty, vegetable-based dish.

Why You’ll Love This Roasted Red Pepper Soup

  • Full of Flavor: This soup brings together the sweetness of roasted red peppers with the tanginess of tomatoes and the pungency of fresh herbs, creating an irresistibly complex flavor profile.
  • Nutrient-Dense: Packed with a variety of vegetables, this red pepper soup offers a wealth of essential nutrients, including vitamins, minerals, and fiber.
  • Comforting and Satisfying: With its velvety texture and rich, robust flavors, this soup is the perfect comfort food that will leave you feeling full and satisfied.
  • Easy to Make: Despite its gourmet taste, this roasted red pepper soup is quite easy to prepare, making it a perfect choice for both weekday dinners and special occasions.
  • Versatile: This soup can be served as a light main course or as a starter for a larger meal. It’s also vegetarian and can be made vegan by substituting the Greek yogurt with a dairy-free alternative.

Ingredients To Make Red Pepper Soup

  • Olive oil: Used for cooking for vegetables and you can swap it for avocado oil or coconut oil.
  • Onion: I prefer to add a sweeter onion to this soup because it pairs so well with the flavors of the peppers. Add your own personal preference of onion.
  • Carrots: Baby carrots or regular carrots will work. Chop them roughly because you will be blending the soup.
  • Celery stalks: Clean and chop into smaller sizes so they cook faster.
  • Garlic gloves: Minced garlic will also work but I prefer to flavor of fresh garlic cloves more.
  • Roasted Red bell peppers: The easiest way to add this ingredient quickly is to buy them already roasted in a can or jar at the store. You can get fire-roasted bell peppers as well if you’d like or you can opt to roast your own red peppers!
  • Crushed tomatoes: Buy the crushed canned tomatoes as well. You can also buy them spicy or with added chilies if you want to add in more heat.
  • Vegetable broth: Simple and such a great base. If you want to use chicken broth, you can use that as well.
  • Greek yogurt: This is to be used as a topping. You can also use sour cream if you don’t have yogurt.
  • 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.
Ingredients to make the recipe

How to make red pepper soup

  1. 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. Add your seasonings and give a little taste test to see if you’re happy with the flavor.
  2. Add the garlic, basil, thyme and roasted red peppers, and cook. The scent of the ingredients will be lovely and inviting.
  3. Add canned tomatoes and broth, and bring mixture to a boil. Reduce the heat and simmer. This will create the creamy texture of this simple pepper and tomato soup.
  4. Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Stir in the greek yogurt and top with fresh basil or other toppings that you’ll love.
6 image collage to show how to make roasted red pepper soup in one pot

WHAT TO EAT WITH Roasted Red Pepper SOUP?

There’s nothing better than a good grilled cheese sandwich with a warm bowl of homemade roasted red pepper soup! Here are some other great ideas that go well with this soup:

Tips for making the best soup with roasted red peppers

  1. Chop up the veggies before cooking them. The smaller you can chop up the carrots and celery, the quicker they’re going to cook. Do a bit of prep work beforehand, and cooking them will be a breeze.
  2. Pay attention as the soup is simmering. Make sure that you don’t get distracted while the soup is simmering. You don’t want to burn the soup as that flavor will come through when eating it.
  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 if you prefer.
  4. Add more depth. For added depth, consider roasting the other vegetables (like the onions and garlic) before adding them to the soup. This caramelizes their natural sugars and adds a wonderful depth of flavor.
  1. Go Dairy-Free: For a dairy-free version, you can omit the Greek yogurt or use a dairy-free alternative like coconut milk or cashew cream. For a tangier twist, sour cream or crème fraîche works too.
  2. Use Fresh Herbs: While the recipe calls for fresh basil and thyme, you can experiment with other fresh herbs as well. Rosemary or oregano can be a good fit. If you’re using dried herbs, remember they’re more potent, so reduce the quantity.
  3. Crushed Tomatoes: Don’t have crushed tomatoes? Whole canned tomatoes can be pulsed briefly in a blender or food processor. Fresh ripe tomatoes can also be used, but you might want to adjust the cooking time to allow them to break down thoroughly.
  4. Use Whatever Broth You Have On Hand: If you’re not strictly vegetarian, chicken or beef broth can be used for a richer flavor profile. Or, for an added depth, try a mushroom broth.
  5. Add-ins: Consider adding some roasted zucchini or eggplant for a different texture and flavor. For a hint of sweetness and contrast, roasted corn kernels can be a delightful addition. Lastly, for some protein and heft, consider adding cooked chickpeas or white beans.

How to Store and Reheat

How long does Roasted Red Bell Pepper Soup last in the fridge? Roasted Red Bell Pepper Soup can be stored in the refrigerator for up to 4-5 days. Ensure it’s cooled to room temperature before transferring it to an airtight container to retain its freshness.

Can I freeze this soup? Yes! This soup freezes exceptionally well. After letting it cool completely, pour it into freezer-safe bags or containers, leaving an inch of space at the top for expansion. This soup can be stored in the freezer for up to 2-3 months. Remember to label the container with the date and type of soup for future reference.

How do I reheat Roasted Red Bell Pepper Soup? For reheating, thaw the soup in the refrigerator overnight if it was frozen. Transfer it to a pot and warm over medium heat, stirring occasionally, until it’s heated through. If you find the consistency too thick after freezing and thawing, you can add a bit of vegetable broth or water to thin it out while reheating.

Frequently asked questions

Is this soup spicy?

Allow the soup to cool down completely before storing it in the fridge. Store in the fridge in an airtight container for up to 5 days.

How long does an opened jar of roasted red peppers last?

If you don’t use the entire jar of red peppers, save them for round two of this soup or use them for another pepper recipe. Store them in the fridge and keep them covered, and they should stay good for 1-2 months.

What are the most popular toppings for soup?

I’m a huge fan of cheese and yogurt or sour cream, but add what you’d like! Popular options include croutons, crackers, chopped onions, fresh jalapenos, and chips.

Bread dipping into bowl of roasted red pepper soup

Once the weather turns a bit chilly, this tomato and roasted red pepper soup recipe will be calling your name. Make up a batch and enjoy snuggling down and warming up your belly. Perfect for a weekend at home or a great recipe to share with family and friends!

More soup recipes to try:

If you try this healthy-ish 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 them on Instagram so we can repost on Stories!

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Roasted Red Pepper Soup

This Roasted Red Pepper Soup is loaded with flavor and taste! In less than 45 minutes time, you'll be enjoying this hearty and creamy soup!
5 from 696 votes
Servings 6 servings
Course Soup
Calories 58
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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  • 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 torn basil 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 vegetable broth
  • ¼ cup Greek yogurt


  • 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.


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.


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 696 votes (604 ratings without comment)

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Recipe Rating


  1. Cheryl says:

    This was delicious, comforting and quick to make. I didn’t have yogurt so I substituted with sour cream. Great recipe- thank you for sharing.

    1. Yumna J. says:

      Yay, so happy you enjoyed it!! I love how quick and comforting this soup is too. Thanks, Cheryl!

  2. Corinne says:

    This soup was fantastic!! A 5 star recipe!!

    1. Yumna J. says:

      Yay!! So happy you enjoyed it, Corinne!

  3. Jo Watkins says:

    This was a very satisfying experience. The variety and quantity of vegetables contributed to the rich flavor and texture. I love using an immersion blender and not overdoing it so we have some good chunks of carrots and tomatoes. I borrowed from another recipe and added a dollop of basil pesto at the table. It added that basil flavor that was needed when I don’t have a lot of fresh basil available.

    1. Yumna says:

      So happy to hear! I love the idea of adding pesto on top!

  4. Andy says:

    This soup was amazing. I have never commented on any recipe webpage before but I had to give you some kudos! The only change I made was using sour cream, because its what I had on hand. Delicious!

    1. Yumna says:

      Ahh love this!

  5. Julie Holm says:

    I love this recipe and it has become one of my husband’s favorite. I am a vegetarian and make my own roasted red peppers as well as my own strained yogurt. And sometimes my own vegetable broth. I used to buy boxed roasted red pepper soup but tried this recipe since I’m trying to generate less single use plastic. This soup is so much more flavorful than the boxed kind, and my husband would eat it every day. So easy, and so, so good!

    1. Yumna says:

      So glad to hear!

  6. lauren says:

    This looks great, but I really don’t like celery 🙁
    Do you taste it in the recipe? Would it change it significantly if I left it out?

    1. Yumna says:

      You don’t taste it much since the red pepper flavor is prominent, but it would also be fine to skip it!

    2. Jodi says:

      My husband does not like raw celery, but he loves it in this soup as a subtle aromatic.

  7. Steph Shenigo says:

    Question on the amount of red peppers -2, 12-ounce jars roasted bell peppers drained (about 4)- so when it says about 4, does that mean get 4 jars instead or it equates about 4 red peppers?

    1. Yumna says:

      Hi there, it means 4 peppers, which usually come from 2 (12 ounce) jars.

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