Roasted Red Pepper Soup

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

5 from 2 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

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