Roasted Red Pepper Soup

Yumna Jawad
Updated

4.99 from 693 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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Review

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 693 votes
Author Yumna Jawad
Servings 6 servings
Course Soup
Calories 58
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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 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

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

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.
 

Nutrition

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

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Recipe Rating




Comments

  1. 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!

    Reply

  2. 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!

    Reply

  3. 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?

    Reply

  4. 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?

    Reply

  7. I made this soup tonight, and was a bit disappointed – it tastes more like tomatoes than roasted red peppers.

    Next time I’m going to eliminate the crushed tomatoes and replace them with more roasted red peppers, which is the flavour I was looking forward to. Also, the greek yoghurt doesn’t mix in very well and stays somewhat lumpy, so that’ll be replaced with something less dense – maybe kefir.

    Reply

    1. So sorry this didn’t come out as planned. Some jars of roasted red peppers are more flavorful than others, I might suggest trying a different brand next time, but your other suggestions sound great as well!

      Reply

  8. since i run a kitchen at a goat farm, inplace of greek yogurt/sour cream, a hand whipped original chevre (basically the goat version of cream cheese) and heavy cream for the topping, and added chives on top

    Reply

  9. This soup is delicious as is….I also enjoy pouring this soup over cooked spinach and cheese raviolis and drizzling a little pesto on top.

    Reply

  10. This recipe looks awesome and I can’t wait to try it, especially after reading all the reviews! I was just wondering what you would recommend substituting the Greek yogurt with, as we don’t do dairy.

    Reply

        1. If its just cow dairy that you don’t do, I used Chevre (soft goat cheese, and whipped it was a non-dairy creamer).. though if no to all forms of dairy, if your using coconut milk, you would want to try and whip it a little powdered sugar or corn starch.

          Reply

    2. Loved the soup! I was wondering if the sodium is correct in the nutritional facts. It seems pretty high per serving. Thanks!

      Reply

      1. Thanks for your comment. I use a nutritional calculator that pulls in nutritional data based on the ingredients used and there was a huge error with this!! Thanks for bringing it to my attention. I’ve adjusted the sodium to the correct amount now.

        Reply

  13. Delicious. Had this for the first time in Dothan Al a few weeks back and had to try to make it. Did not disappoint

    Reply

  14. Love this recipe! I don’t have canned roasted red peppers in my stores so I just roast about 3-4 large red peppers myself. I like to individually bag bowl sizes in freezer bags for the freezer to have on hand! Such a great recipe!

    Reply

  15. Made this tonight. Only change I did was I added 1/2 tsp of red pepper flakes instead of 1/4 tsp, as I like spicy.

    It is soooo good. Going off some other comments about hard crumbly cheeses, I tried mine with a bit of blue cheese crumbles I had left over.

    Excellent excellent excellent.

    My immersion blender had no problem pureeing everything.

    Reply

  17. I like the recipe for the most part. But I was hoping for a recipe that used fresh peppers. I’ll figure it out. Want to home-can into jars for future lunches while I have many peppers to use up.

    Reply

    1. Yes, that should work! I haven’t tried these with fresh tomatoes, but I’d guess it is around 2 pounds of tomatoes. I use about 4 bell peppers!

      Reply

  20. Hi! I want to try this recipe this week! Question I have is “most” recipes call for full fat cream and your recipe uses Greek yogurt. Have you tried cream vs. yogurt? Just wondering which would taste better and also be just as creamy. I prefer using the yogurt, just wondering if there is a flavor difference. Thanking you in advance for helping me! Michelle

    Reply

    1. I can’t wait for you to try the recipe! I haven’t tried cream in this recipe because I wanted to put a healthier twist on it, but it should work!

      Reply

        1. Yumna!!! This was ABSOLUTELY the best soup I have EVER made and I’m from south Louisiana where all food is good!!!! I didn’t change any part of the recipe and it was superb. You could sell this in a restaurant! Many thanks! Michelle.

          Reply

  21. I really enjoyed this easy soup. I ended up blending this in a blender because my immersion blender was not getting it as smooth as I wanted. I used sour cream rather than yogurt which worked well and I might try a little heavy cream next time with some that I have in the freezer. Thanks for sharing this nice keeper.

    Reply

      1. Was really excited for this recipe as we served this soup at a cafe I used to work at and really wanted it again. Followed the recipe to a T, even added extra roasted red pepper cause I just love it however the soup tasted more like a tomato soup rather than red pepper so I was slightly disappointed. Flavour was still very nice though. Just not what I was looking for.

        Reply

        1. Thank you for your feedback! The tomato flavor in this tomato and roasted red pepper soup shouldn’t have overpowered the red pepper flavor, especially with the extra roasted red pepper, so I’m not sure what happened there.

          Reply

  22. Made this today for lunch and for some guests. Didn’t use crushed red pepper flakes as I didn’t want them to think it was too spicy. Also didn’t use the Greek yogurt at the end because I know some don’t like the flavor. And I LOVED it! Great flavor and so easy! Had more for dinner tonight and I added some Gouda once I reheated and YUM!!!! Nice little salty bite in there 👍🏻👍🏻👍🏻

    Reply

  23. Delicious soup! I was planning on roasting the red papers myself, but ended up using ones from a jar because I didn’t have much time. I must say this was delicious and really quick to make. I used 3 carrots instead of 2 (I had to use them so they wouldn’t go bad), also topped with some sunflower seeds that really helped giving it a little crunch.

    Reply

  25. Made this soup tonight on the coldest night yet in my part of Michigan. Served it with garlic crusty bread. Soup was creamy, flavorful, and hearty. I will definitely make again for our meatless meal!

    I don’t have an immersion blender do I used my food processor and needed to do in several batches. I’m now planning on investing in an immersion blender.

    Reply

    1. Glad you enjoyed! You can do that with a food processor or use an immersion blender, but it’s definitely easier with an immersion blender.

      Reply

  26. Made this today on a chilly damp day in North Florida. It was delicious and really hit the spot. I will forward this recipe to my sister to make for my 103 year old mother. She loves soup for lunch.

    Reply

  27. Made this the week it was posted and it was delicious! I roasted fresh bell peppers in the oven for it, and went heavy on the spices, which was tasted great. I’ll lessen the amount of carrots in the future as well, for my personal preferences. One word of caution – if you’re using an enameled pot of any sort, transfer to a different one for immersion blending. I wasn’t thinking and scratched mine a bit in the process!

    Reply

  28. This was so delish! It has been printed and added to a paper protector and in my recipe binder haha. It was super easy to make, I’ve never roasted red peppers before and I have no idea why I was fearful about it. Perfect for a cold Alaskan day!

    Reply

  29. Thank you so much for this recipe! I’m not a pro chef but this roasted red pepper soup not only so easy to follow and make but was also a winner with my fam and even colleges at the office (pro tip: take your leftovers to work). This soup was so incredibly hearty, rich and so so so so so soooooo flavourful.

    (I’m not even a fan of peppers in any colour or form, but this was incredible!) my new fav! 🙂

    Reply

  33. Made your delicious Red Pepper Soup last night. It was delicious! Served it with crusty Italian bread! Definitely will be on my rotation.

    Reply

  34. Loved this soup. I wasn’t sure if I’d like it, as peppers aren’t my favourite vegetable – but roasting them brings out a great flavour. Perfect for my lunches this week 😊

    Reply

  37. Used my immersion blender for the first time with this recipe, it was delicious! It was perfect for the 30-40 degree weather we’ve been having in FL! Was quick and easy, made plenty of leftovers as well.

    Reply

  38. Awesome recipe. I roasted the red peppers in the oven, just the fragrance of the roasted red peppers had me hooked. Served it for my in-laws and they loved it too.

    Reply

  40. Loved it! This was my first time making a soup that wasn’t broccoli and cheddar (I was always too intimidated to try a new one thinking it would be hard) but this recipe was easy to follow and delicious! Will definitely make it again. 🙂

    Reply

  41. You always inspired me to cook and bake for my family and friends. Moreover your recipes are amazing and useful. Good luck 🍀

    Reply

  46. 5* This was amazing! So many flavors made it seem as though I had spent a lot of time preparing but it was simple and quick, something I love about your recipes. My husband loved it and said he would eat this every week- so I’ve added it to my ‘go to’ soups. A keeper for sure!

    Reply

  47. Wow! I live in Colorado and this soup is PERFECT for a cold snowy night in. I actually made this soup for my grandparents when they had covid and they said it helped their sinuses and warmed them up for sure! I will be adding this recipe to my recipe book! Thank you for all the great tips and tricks on cooking.

    Reply

  48. I made this soup for me to enjoy each day for lunch- I teach and love taking soup because I get chilly in my classroom! Anyway, I had it today for lunch and LOVED the flavor, especially the heat from the crushed red pepper flakes! However, a little while after eating, the acidity started to irritate my stomach. Is there something I could add to combat that??? Thanks for sharing this recipe!!!

    Reply

    1. So glad you enjoyed! You could try adding a 1/4 teaspoon of baking soda, as baking soda is supposed to neutralize acidity.

      Reply

  49. 🥳🥳🥳It was absolutely delicious! Both my kids enjoyed it!! Can’t wait to make more recipes. Thank you for sharing

    Reply

  50. Made this soup today as I love a good soup during the horrible cold & miserable UK winter days. My youngest son who is 5 and very fussy with his food, also tried this soup and gave it 2 thumbs up, so it is a winner in our house and will make more and freeze for when he is being fusy. Thanks for the recipe

    Reply

  51. I just made this recipe for my husband and I over the weekend and it was so good! It was a perfect, creamy yet lighter soup for a chilly weekend. We will definitely make this one again!

    Reply

  52. I did it and it was so good! I put my own twist to it. I added chicken breast and green peas. So I started by cutting the chicken breast in cubes and put it on the pot with oil and l let it cook until it looks almost done. Then put it aside and start following the instructions on the same pot I cooked the chicken (plus the green beans). When I add the broth and canned tomatoes, I let it cook for 10 min. At this point what I did was I took all the roasted peppers and HALF of the soup and put it on a blender(I don’t have a immersion blender) and pour back at the pot and add the chicken breast. Let it cook for another 20 min. and done! It was still creamy and soupy! Perfect for cold days.

    Reply

  53. As a new member I was impressed with the presentation for making Roasted Red Pepper soup. I am looking forward to making the soup

    Reply

  54. 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.

    Reply

  56. 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!

    Reply

  57. 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!

    Reply

  61. 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!

    Reply

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

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  64. 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!

    Reply

  66. 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!

    Reply

  67. 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!

    Reply

  68. 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

    Reply

  69. 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!

    Reply

  70. 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!

    Reply

  72. 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 ❤️

    Reply

  74. 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!

    Reply

  77. 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!

    Reply

  79. DELICIOUS!!

    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!

    Reply

  80. 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! 🙂

    Reply

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

    Reply

  83. 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 👍

    Reply

  84. DELICIOUS 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.

    Reply

  85. 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 🧡❤️

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

    Reply

  87. 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.

    Reply

    2. 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.

      Reply

  88. 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!

    Reply

  90. 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 😋

    Reply

  92. 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,

    Reply

  93. 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

    Reply

  94. 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 🤩🤩🥳

    Reply

  95. 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!

    Reply

  96. 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!

    Reply

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

    Reply

  99. 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!

    Reply

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

    Reply

  104. 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.

    Reply

      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! 🙂

        Reply

  108. 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!

    Reply

    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!

      Reply

      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!

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  110. 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

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

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

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