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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!
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.
How to make red pepper soup
- 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.
- Add the garlic, basil, thyme and roasted red peppers, and cook. The scent of the ingredients will be lovely and inviting.
- 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.
- 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.
Tips for making soup with red peppers
- 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.
- 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.
- 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.
- Let the roasted red pepper soup cool down before storing it.
Frequently asked questions
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.
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.
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.
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:
- Vegetarian Tortilla Soup
- Easy One-Pot Ravioli Soup
- Chicken Lemon Rice Soup
- Roasted Tomato Soup
- Roasted Cauliflower Soup
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
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.