Roasted Red Pepper Soup

By Rena Awada | Updated On February 13, 2024

Roasted Red Pepper Soup is delicious, hearty, and packed with flavor! Red bell peppers, onion, and garlic are seasoned, roasted, and then blended into a tomato broth. Serve with toasted bread or croutons for a comforting meal that’s insanely delicious! 

Top view of a small round white bowl of pepper soup on a plate with toast next to it.


A steamy, hot bowl of Roasted Red Pepper Soup has a robust, smokey flavor that is combined with a velvety, smooth texture to warm you up from the inside out. It tastes so good, everyone will think you slaved all day making it, but it’s so simple, quick and requires very little hands-on time. It is truly restaurant quality, but completely uncomplicated and gluten-free. Delight your family with a cozy bowl of this and become the weekday hero. It’s the perfect lunch or dinner for busy weekdays or a lazy weekend. Either way, you and your family are going to adore this soup recipe. You won’t be able to get enough!

Reasons to love this recipe

  • So much delicious flavor: In every amazing bite, you’ll taste the subtle sweetness and smokey flavor of the roasted vegetables with the bright, boldness of the tomato sauce to create an irresistible flavor.
  • Healthy: Not only is this recipe delicious, it’s loaded with vegetables, making it a great source of essential nutrients, including vitamins, minerals, antioxidants and fiber.
  • Warm and comforting: Served piping hot with a creamy consistency and wonderful richness, roasted red pepper soup is the perfect cozy meal that will leave you plenty satisfied.
  • Easy to make: Even though this tastes amazing, it’s still so easy to prepare, making it great to serve when entertaining or for a simple weeknight dinner.
  • Versatile: Enjoy this as a light vegan and vegetarian main course or as a starter before the larger meal. It’s also great leftover the next day to serve for a ready-to-go lunch with grilled cheese.
Piece of toast in a bowl of roasted red pepper soup.

Ingredients needed

The ingredients needed to make this roasted red pepper soup recipe are simple, and ones that you might already have in your kitchen. If not, they’re easy to find and inexpensive. This is a budget-friendly meal that makes a large pot! Here’s everything you’ll need:

  • Fresh Red bell peppers: The star of this soup! The roasting process will give the peppers a subtle sweetness and nice smokiness.
  • Onion: We recommend sweet yellow onions that will become deliciously caramelized and savory when cooked.
  • Garlic Cloves: When roasted, garlic becomes buttery, more mellow, nutty, and rich.
  • Olive oil: For roasting the vegetables so they get nice and soft. It also helps the spices stick to them.
  • Smoked paprika: For a wonderful smokey flavor that compliments the roasted red peppers and other vegetables.
  • Italian seasoning: Use store-bought or to take this to the next level, and make this simple homemade Italian seasoning.
  • Kosher salt and pepper: Enhances and intensifies all of the other flavors in the soup!
  • Stock: Use either chicken or vegetable stock as the base of the soup to add major flavor. Stock has a richer, deeper flavor, but broth would work as well, too.
  • Tomato passata: Tomato Passata are pureed strained tomatoes that are sold in tall bottles. It’s 100% tomato, no additives or flavorings. You can use tomato sauce instead, but keep in mind it’s not a completely equal substitute. While they both are similar in consistency, tomato sauce is cooked so it doesn’t have the bright, bold tomato flavor of passata.
  • Balsamic vinegar: Adds depth of flavor.
Red peppers, broth, spices and onions.

How to make this recipe

This dish is super easy to put together, and once the veggies have roasted, you can have dinner on the table in just about 20 minutes! Here’s how to make it:

  1. Prep: Preheat the oven to 450ºF.
  2. Season the vegetables: In a large sheet pan place the seeded red bell peppers, onion, and garlic. Drizzle with the oil and sprinkle with paprika, Italian seasoning, salt and pepper.
  3. Roast: Stir the veggies around the pan with your clean hands to evenly coat them with the seasonings, then arrange in a single layer. Roast for 25-30 minutes until golden-brown in spots and tender.
  1. Simmer and blend: Once roasted, transfer to a soup pot or Dutch oven and stir in the vegetable stock and tomato passata/sauce. Bring to a boil, reduce the heat, and simmer for 15 minutes. Stir in the balsamic vinegar, then using a hand blender, immersion blender, or food processor blend until smooth.
  2. Serve: Ladle into bowls and enjoy with toasted bread, sour cream, croutons, crusty bread, and fresh chopped parsley or herbs.

Expert tips

  • Add some heat: If you want to make this soup spicy, add in some red pepper flakes or a pinch of ground cayenne red pepper!
  • More smokiness: For even more smokey flavor, add a dash or two of chipotle chili powder.
  • More veggies: Since you’re blending this soup, you can easily sneak in a few more vegetables. Blend in sautéed or roasted celery, carrots, sweet potatoes, or butternut squash to increase the nutrients.
  • Blending tip: An immersion blender works great to blend the soup. However, if you don’t have one, be careful transferring the soup to the blender, so that you don’t burn yourself. You may have to work in batches.
  • Vegan option: Be sure to use vegetable broth for a vegan option for this red pepper soup.

Frequently asked questions

How do you get the bitter taste out of red pepper soup?

The vinegar and tomato passata (or sauce) will compete with the bitterness, lessening the perception of these tastes as they brighten the remaining ones. Also, spices, especially black pepper have compounds that counteract bitterness. Due to the combination of ingredients used, this soup will not have a bitter taste.

Do you have to peel roasted peppers for soup?

We recommend leaving the skins on the peppers. They add fiber, and they will blend right into the soup with the other ingredients becoming unnoticeable.

What do you eat with pepper soup?

This soup is so good served with a grilled cheese sandwich for dunking! Some other great options that go well with this soup are a fresh green salad, garlic naan bread, toasted bread or rolls, crackers, and/or croutons.

Storage recommendations

This red pepper soup just gets tastier over time, so the leftovers are great for lunch the next day or possibly another meal. Here’s the best way to store and reheat it:

  • In the refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
  • In the freezer: This is a great soup to freeze, and then pull out for a quick meal at a later date. Once completely cool, transfer to a freezer-safe container or bag, and store for up to 3 months. Thaw overnight in the fridge before reheating.
  • To reheat: You can rewarm individual servings microwave for about 90 seconds or reheat the entire leftover soup in a pan on your stovetop. If the soup is too thick, add 1/4 to 1/2 cup of stock, broth or water, and let it simmer over medium heat for about 10 minutes.
Stirring a spoon in a bowl of roasted red pepper soup.

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Top view of a small round white bowl of pepper soup on a plate with toast next to it.

Roasted Red Pepper Soup

Roasted Red Pepper Soup is delicious, hearty, and packed with flavor! Red bell peppers, onion, and garlic are seasoned, roasted, and then blended into a tomato broth. Serve with toasted bread or croutons for a comforting meal that's insanely delicious! 
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 104kcal
Author: Rena

Ingredients

  • 1.5 lb red bell peppers seeded and quartered
  • 1 sweet onion cut into 4 wedges
  • 4 cloves garlic peeled
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp Italian seasoning
  • Kosher salt and pepper to taste
  • 2 cups vegetable stock or use chicken stock
  • 1 (15 oz) can tomato passata or tomato sauce
  • 2 tbsp balsamic vinegar
  • Optional for serving: Toasted bread or croutons and fresh chopped parsley

Instructions

  • Preheat the oven to 450ºF.
  • In a large sheet pan place the seeded red bell peppers, onion, and garlic. Drizzle with the oil and sprinkle with paprika, Italian seasoning, salt and pepper.
  • Stir the veggies around the pan with your clean hands to evenly coat them with the seasonings, then arrange in a single layer. Roast for 25-30 minutes until golden-brown in spots and tender.
  • Once roasted, transfer to a soup pot and stir in the vegetable stock and tomato passata/sauce. Bring to a boil, reduce the heat, and simmer for 15 minutes. Stir in the balsamic vinegar, then using a hand blender blend until smooth.
  • Serve with toasted bread or croutons and fresh chopped parsley.

Notes

Storage tips:
  • In the refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
  • In the freezer: This is a great soup to freeze, and then pull out for a quick meal at a later date. Once completely cool, transfer to a freezer-safe container or bag, and store for up to 3 months. Thaw overnight in the fridge before reheating.
  • To reheat: You can rewarm individual servings microwave for about 90 seconds or reheat the entire leftover soup in a pan on your stovetop. If the soup is too thick, add 1/4 to 1/2 cup of stock, broth, or water, and let it simmer over medium heat for about 10 minutes.

Nutrition

Serving: 1serving | Calories: 104kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 713mg | Potassium: 350mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4299IU | Vitamin C: 148mg | Calcium: 32mg | Iron: 1mg
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Comments

  1. Linda says

    5 stars
    Easy to make and very flavorful. I served with mozzarella and pepper jack grilled cheese sandwiches and it was a hit. Thank you for sharing your recipe.

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