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This roasted red pepper soup is smooth, smoky, and so easy to make. The peppers, onion, and garlic are roasted together in one pan, then blended with tomatoes and broth. No cream is needed!
In my house, soup night always needs something for dipping. I usually serve this one with thick slices of toast, crunchy croutons, or grilled cheese. It is simple enough for a weeknight, but it also makes a lovely starter when we have people over.
A Few Things to Know Before You Start
This soup gets its smooth, creamy texture from blended vegetables, not cream. It is naturally dairy-free and can easily be made vegan by using vegetable broth.
Fresh red bell peppers give the soup its best flavor. Roasting them brings out their natural sweetness and gives the soup a little smoky flavor without making it too heavy.
Recipe Overview
Key Ingredients
Below are the key ingredients to make this soup. You will find the full measurements in the recipe card below.
- Red bell peppers: Choose peppers that are firm, bright red, and feel heavy for their size. Red peppers are naturally sweeter than green peppers.
- Sweet onion: Roasting the onion mellows its flavor and adds a touch of sweetness.
- Garlic: I roast whole, peeled garlic cloves alongside the peppers.
- Smoked paprika: Adds extra smoky flavor. Regular paprika may be used, but the soup will taste slightly different.
- Tomato Sauce: Adds body and a rich tomato flavor to the soup.
- Broth: Use vegetable broth to keep the soup vegan, or chicken broth if that is what you have.
- Balsamic vinegar: Stirred in at the end to brighten the flavors and balance the peppers’ sweetness.
How to Make Roasted Red Pepper Soup
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:
Prepare the vegetables. Preheat the oven to 450°F. Add the peppers, onion, and garlic to a large sheet pan.
Season everything. Drizzle the vegetables with olive oil and sprinkle with the smoked paprika, Italian seasoning, salt, and pepper. Toss until everything is evenly coated.
Roast the vegetables for 25 to 30 minutes, or until the peppers soften and char slightly at the edges.
Simmer the soup: Transfer the roasted vegetables to a large pot. Add the broth and tomato Sauce. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Blend until smooth: Remove the soup from the heat and use an immersion blender to blend it until smooth. Stir in the balsamic vinegar, then taste and add salt and pepper as needed.
Serve: Serve the soup into bowls and top with parsley or croutons, if desired.
Can I use jarred roasted red peppers?
Fresh peppers will give you the best roasted flavor in this recipe. You can use jarred peppers in a pinch, but drain them very well. Since they are already roasted, you only need to roast the onion and garlic before simmering everything together.
Do I need to peel the roasted peppers?
No, you do not have to peel them. A high-powered blender or an immersion blender should break down the skins. If you prefer a very smooth soup or are using a standard blender, you can peel the peppers after roasting.
My Recipe Tips
- Cut the peppers into similar-sized pieces so they roast evenly.
- Tuck the garlic cloves beneath the peppers or onions to prevent them from burning.
- Let the vegetables develop a few dark edges. This adds more flavor to the soup.
- If using a countertop blender, allow the soup to cool slightly and blend it in batches. Do not fill the blender all the way with hot soup.
- Taste the soup after blending. Depending on the broth and tomato sauce you use, it may need a little more salt.
- For an extra-smooth soup, peel the roasted peppers before blending. I usually leave the skins on because a good blender breaks them down nicely.
Frequently asked questions
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.
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.
Yes. This soup freezes well because it doesn’t contain dairy. Freeze it in individual containers for easy lunches or quick meals.
It is vegan when made with vegetable broth. It is also naturally dairy-free because the recipe does not contain cream.
Yes. Let the soup cool for a few minutes, then blend in small batches. Keep the center cap of the blender lid slightly open and cover it with a clean towel so steam can escape safely.
The peppers, garlic, or seasonings may have burned during roasting. A little charring adds flavor, but heavily blackened garlic can taste bitter. You can balance mild bitterness with a pinch of sugar, a little honey, or extra tomato sauce.
The soup is already smooth without cream, but you can stir in heavy cream, half-and-half, or coconut milk after blending. Start with a small amount and add more as needed.
Easy Variations
- Make it creamy: Stir in a splash of heavy cream, half-and-half, or full-fat coconut milk after blending.
- Add some heat: Add red pepper flakes or a pinch of cayenne.
- Make it more filling: Blend in some cooked white beans. This adds protein and thickens the soup.
- Add fresh herbs: Finish the soup with fresh basil, parsley, or thyme.
Storage and Reheating
Allow the soup to cool completely before storing it.
- Refrigerator: Store in a sealed container for up to 5 days.
- Freezer: Freeze for up to 3 months. Leave a little room at the top of the container because the soup will expand.
- Reheating: Warm it in a saucepan over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave.
If the soup thickens after storing, add a splash of broth or water while reheating.
More delicious soup recipes
- Sausage and White bean soup
- Creamy Chicken Noodle Soup
- Italian Wedding Soup
- Creamy Chicken Enchilada Soup
- Vegan Detox Cabbage Soup
- Beef Stroganoff Soup
- Easy Hamburger Soup
- Vegan Lentil Soup
- Homemade Tomato Rice Soup
Made these? Please consider leaving me a ⭐️ review and a comment below, and let me know how it went. And tag me on Instagram so I can see your creations!
Roasted Red Pepper Soup
Video
Ingredients
- 1½ pounds red bell peppers, seeded and quartered
- 1 sweet onion, cut into 4 wedges
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon Italian seasoning
- Kosher salt and pepper, to taste
- 2 cups vegetable broth , or use chicken broth
- 15 ounces tomato sauce, one can
- 2 tablespoons balsamic vinegar
Optional for serving:
- Toasted bread or croutons
- fresh chopped parsley
Instructions
- Preheat the oven to 450ºF.
- In a large sheet pan, place 1½ pounds red bell peppers, 1 sweet onion, and 4 cloves garlic. Drizzle with 2 tablespoons olive oil and sprinkle with 1 tablespoon smoked paprika, 1 teaspoon Italian seasoning, and Kosher salt and pepper.
- Stir the veggies in the pan with your clean hands to coat evenly 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 2 cups vegetable broth and 15 ounces tomato sauce. Bring to a boil, reduce the heat, and simmer for 15 minutes. Stir in the 2 tablespoons balsamic vinegar, then use a hand blender to blend until smooth.
- Serve with Toasted bread or croutons and fresh chopped parsley.
Notes
- Keep an eye on the garlic so it does not burn.
- Vegetable or chicken broth may be used.
- Blend carefully if the soup is still hot.
- Add cream or coconut milk for a richer soup.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this 3 times and now will make it a 4th time this weekend!
Very easy to make and it is very favourable!
Thank you very much for this wonderful recipe!
Thanks for the feedback, William. Glad you loved it.
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.
So glad you loved this