Roasted Red Pepper Soup

4.99 from 72 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 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

There’s nothing better than a bowl full of creamy roasted red pepper soup. All you have to do is add a few of your favorite toppings to make this easy pepper soup recipe 100% your own. When you can change up the flavor of every bowl of soup, it’ll make you love this recipe that much more.

why i love this red pepper soup

  • It’s perfectly seasoned to have a tiny bit of heat and spice. (and easy to leave the heat and spice out if you don’t want it!)
  • This simple pepper soup recipe is perfect for a quick and easy weeknight meal.
  • You’ll have plenty of leftovers to eat again, saving you time and stress for the week.

Ingredients & substitutions

  • 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 bell peppers: The easiest way to add this ingredients 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.
  • 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

Tips for making soup with 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. Let the roasted red pepper soup cool down before storing it.

Frequently asked questions

How long does it keep?

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!

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 72 votes
Servings 6 servings
Course Soup
Calories 113
Prep Time 10 mins
Cook Time 30 mins


  • 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 for for serving
  • 1 tablespoon fresh thyme leaves
  • 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: 113kcal, Carbohydrates: 20g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 1mg, Sodium: 1510mg, Potassium: 669mg, Fiber: 6g, Sugar: 9g, Vitamin A: 4207IU, Vitamin C: 49mg, Calcium: 110mg, Iron: 3mg

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

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bowl of Roasted red pepper soup bowl with baguette next to it

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Recipe Rating


  1. Making this soup on this rainy day in CA. My son said, “It smells so good. I can’t wait to try it.” Will post results on IG.

  2. I just made this recipe for dinner for my family and I. It was such a hit and delicious paired with ground meat and rice! I will definitely be making it again in the future, perfect for soup season!

  3. I had so much fun making this recipe! It was my first time roasting bell peppers, too. The soup turned out fantastic. I love the complex flavors of the herbs and variety of vegetables. The red bell pepper definitely stole the show! My husband said it was “amazing”. Win win, all around. Thank you for this recipe!

  4. Delicious! A great soup for a cold winter’s day. I love how easy it is to make and that I will have lots of leftovers!

  5. Super simple soup and delicious! I like the flavor combination of tomatoes and red peppers, along with the kick from the red pepper flakes.

  6. Made this today and blown away with its flavour. Can’t recommend highly enough! My husband had seconds and add a little bit of extra fresh chopped red chilli and smoked paprika. De-lish-us!

  7. Yummi! My favorite winter soup, so flavorful. Peeling off the pepper was just as fun as it looks! I used heavy cream instead of yogurt, tasted really good despite the added calories. Highly recommend trying this recipe on a cold winter day!

  8. Very yummy! It did taste more tomato-y then red peppery. I would add less tomato and more red pepper next time. Thanks for the easy recipe!

  9. Amazing soup. Awww the smell was just great. I would have never thought to add roasted bell peppers in a soup but such a good combination of ingredients

  10. I made the soup this morning and I left detailed notes on that blog post but it is delicious! I am eating it for lunches this week and used chicken bone broth in place of veggie broth to make it more filling for me. Thank you!

  11. Thank you so much for this recipe! I am really enjoying the soup with some homemade paleo crackers. It would be perfect alongside a grilled cheese though. There’s a hint of spice, which I love!

  12. One of the best soup recipes ! My 8 year old is so picky, it’s hard to feed him any veggies. I was surprised by how much he enjoyed this soup. I served it with toasted French bread and my family loved it and requested second servings ! A win for this mommy ❤️

  13. This soup was delicious. We both had seconds! I actually amped up the heat with a dash of cayenne. Served with grilled cheese cubes! First time roasting my own peppers, very simple and worth it. Thank you!

  14. This soup was simple to follow and make. I wanted to make my own roasted red peppers but I forgot from the IG story how many to peppers to use and the bowl/plastic wrap trick, and couldn’t find the actual video anymore. So I just used 4. It turned out great! I would use a little less crushed red pepper next time because a little goes a long way! Thanks for sharing a yummy soup perfect for winter!


    Made it for dinner tonight (much needed with this cold winter storm we have been getting!), so good! Paired beautifully with our grilled cheeses made on Dave’s Killer Bread ❤️ It’s a keeper!

  16. Made this soup for dinner tonight and it was wonderful! I didn’t have quite enough red peppers, but we supplemented with some crushed red pepper flakes for extra flavor! Planning to use the leftovers for a pasta sauce tomorrow! Thanks for another wonderful recipe! 🙂

  17. We just finished eating it and OMG it was delicious!! Perfect for this snow day, and my home smells amazing 🤤

  18. I made this soup yesterday with my granddaughter – super easy and tasty. Used it as a base for a quick meal – added pasta, cooked chicken and spinach and sprinkled feta on top. Delicious 👍

    DELICIOUS, perfect for winter or summer (I ate it cold and is also good). I swapped celery for zuchinni and got it slightly more creamy, but loved how with time the flavors blended in so so nicely.

  20. I did the soup and it was SOOO GOOD! I even sent my neighbor some and she loved it, the perfect recipe for this weather 🧡❤️

  21. So simple to make – throw everything in the pot, cook, blend and hey presto you have a super tasty soup! 10/10 from me 👍🏻

  22. Looks amazing I will try making it and see how good it comes out. Thank you for all the amazing ideas. Has helped in the past for holidays and family gatherings.

    1. This recipe is easy to make and delicious. The crushed red pepper gives the soup a nice kick. I decided to make the soup dairy free so left off the Greek yogurt. I will definitely make this soup again.

  23. Love this recipe! So stinking simple and so delicious. Sent a big bowl home with our babysitter as payment and her family loved it as well!

  24. Just finished slurping this recipe with a grilled cheese!
    It is Soo good !
    I didn’t have an immersion blender tool thing but I used the blender which worked fine while it was hot.
    Add the greek yogurt when you blend it because it will not mix well in the soup alone.
    Definitely going to be making this all of winter 😋

  25. The soup was super easy to make and both my husband and I loved it. We paired it with some homemade Mac ‘n cheese! Will definitely be making this again
    Thank you,

  26. I made this soup last night so easy and quick and sooooooo good! I added some already cooked rice that I had left from the night before it’s so delicious

  27. Wow what a soup 🍜!! I always made tomato soup or the broccoli cheddar soup and My daughter is bored of those… Im glad she enjoyed the roasted red pepper soup 🤩🤩🥳

  28. This looks amazing 😍 i will definitely be making it! I already love tomato soup so this sounds delicious to me! Can’t wait to try it!

  29. Made this last night while we were snowed-in and the whole family was in love! It’s so easy, healthy, and fills the house with a wonderful aroma perfect for these chilly nights! I paired it with some homemade garlic bread and dinner was divine!

  30. Hi Yumna, thank you very much for this recipe, i made this yesterday and just loved by the entire family. Absolutely healthy and delicious.

  31. I loved this recipe! I’ve been looking for a new soup recipe to make all week and this one was perfect. It tastes incredible and was ready in less than an hour. It paired great with some sourdough bread too 🙂 I will definitely be making this again!

  32. The homemade roasted red pepper soup with grilled cheese was a wonderful, wholesome dinner for the whole family – Thank you,Yumna.

  33. I always make tomato soup with the fresh tomatoes from the garden, but this is my first time trying to make roasted red pepper soup and the family loves it! Will definitely be making this again.

      1. Thank you for this fabulous recipe, Yumna! I roasted fresh bell peppers in my air fryer and that gave this soup a nice smoky flavor (so much faster to use air fryer than roasting in the oven!). I drizzled the soup with pesto and sprinkled some fresh Parmesan cheese on top. I served this with grilled cheese rollups and the family ate it up. This time of year is perfect soup weather, keep those delicious recipes coming! 🙂

  34. I love roasted red peppers and have been trying to make it for years. It’s not something we see a lot here in Portugal but you make it seem really easy! And we need easy weekday dinners! Will add the ingredients to my shopping list and try it this week! Thank you!

    1. Can’t wait to hear what you think! If you love roasted red peppers, I think you’re definitely going to love this soup!

      1. A delicious soup that used up leftover veg from the Christmas period and provided comfort for our sore throats! I substituted fresh herbs for dried herbs as that’s what I had in the cupboard and still delicious! I look forward to having the leftovers for lunch!

  35. I made this for sister when she was feeling I’ll and she absolutely loved it. I, myself, am not usually a soup person but this recipe has the perfect blend of flavor and spice that the soup just melts in your mouth. I highly recommend this recipe to anyone that comes across it

  36. Going to make this tonight to kick off our healthy eating after 2 weeks of holiday treats… excited to try!!

    1. Wow looks great! As a vegetarian, I sometimes struggle to find recipes. Thank you for sharing! Will be having tonight for dinner