Roasted Red Pepper Soup
If you’re a fan of tomato soup, you’ll love this velvety and flavorful Roasted Red Pepper Soup. Tons of veggies, tons of flavor.
Table of Contents
Roasted Red Pepper Soup Is the New Tomato
Don’t worry—you’re grilled cheese is gonna love this one.
It’s creamy and dreamy. It’s roasty and toasty. And it’s so incredibly comforting!
The first day of Spring is approaching us quickly, but if you’re in the North like I am, soup season is still in full force.
My favorite thing about this soup, besides the fact that it’s tasty as heck, is how nourishing it is. It’s chock full of veggies, and some are even roasted which really deepen the flavor.
What to Serve With Roasted Red Pepper Soup
I garnished my bowls with a few whirls of cream and, since I’m longing for Spring, edible flowers. That’s just me being extra; you can definitely skip those.
Instead, top your bowl with a handful of crushed croutons, crackers, or even toasted nuts! Chopped fresh herbs are also always a nice addition, as well as a pop of pesto.
31 Cozy Soup Recipes to Welcome Soup Season
Ingredients You’ll Need
I decided to go with both a roasted fresh red bell pepper and a jar of roasted red peppers, brine included. Both lend a lot to the flavor of this soup: the roasted pepper brings a nice deep earthy flavor while the jarred variation adds a bright pop of that signature roast red pepper flavor we love. Using both just made sense.
Here’s everything you’ll need:
- Sweet onion
- Red bell pepper
- Sea salt and cracked black pepper
- Italian herb mix/seasoning
- Turmeric (optional)
- Smoked paprika
- Jar of roasted red peppers
- Garlic cloves
- Can of crushed tomatoes
- Vegetable broth
- Heavy cream
How to Make Roasted Red Pepper Soup
Roasting the vegetables
- Preheat the oven to 450º F.
- Place your chopped bell pepper, onion, and carrot into a large mixing bowl. Drizzle some olive oil over them and hit them with the seasoning. Give everything a good toss, then transfer to a sheet pan. (Note, if you’re using the turmeric, be sure to line your sheet pan with parchment; turmeric will stain your pan. Roast the vegetables for 20 minutes.
Making the soup
- About 5 minutes before the roasted veggies are done, heat the olive oil in a large soup pot. Add the garlic, celery, and chopped roasted red pepper from the jar—set the liquid from the jar aside. Sauté until the celery is tender.
- Add the roasted veggies from the oven to the soup pot; let it all simmer together for a minute.
- Dump in the tomatoes, broth, liquid from the roasted red pepper jar, sugar, and cream. Give everything a good stir, and let the soup simmer on medium heat for 10 minutes.
How to blend the soup—two ways
- Time to blend the soup! You can do this with an immersion blender or with a powerful blender. An immersion blender is quicker, yields less dishes, and will give you a more textured soup. A powerful blender will blend the contents into a smooth and silky soup, which is what I prefer, so I end up with more dishes but it’s totally worth it :) Go by your own preference!
- Once blended, gives the soup a taste test and adjust the seasoning it needed.
Love this recipe?
If you enjoyed this cozy bowl, check out my classic Tomato Soup recipe!
Useful Tools for This Recipe
- Immersion blender or powerful blender
- Mixing bowl
- Sheet pan
- Stock pot or Dutch oven
- Sharp knife
- Cutting board
- Stirring spoon or spatula
- Measuring cups and spoons
Recipe Tips + Tricks
- If using the optional turmeric (which has great health benefits and is totally worth using), be sure to cover your sheet pan with parchment prior to adding the seasoned veggies. Turmeric can stain your sheet pan otherwise.
- If you can’t find a red bell pepper, orange or yellow should work just as well.
- If you want to lighten things up and use half & half instead of heavy cream, leave the half & half out until the end. Once the soup is blended, bring it back to the soup pot. Take about a teaspoon of the hot soup and stir it into the half & half to temper it. Then stir it into the soup. There isn’t enough fat in half & half for the it to remain homogenized, so you can end up with curdles in your soup.
- This soup keeps in the fridge for up to 3-4 days.
- This soup doesn’t freeze very well due to the dairy.
Have You Made This Recipe?
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
More Soups to Curl up With:
- Homemade Tomato Soup
- Coconut Curry Lentil Soup
- Chicken Tortilla Soup
- Easy Homemade Ramen Bowls
- Lemon Chicken Soup with Kale
Roasted Red Pepper Soup
- 1 TBSP Olive oil
- 1 sweet onion, chopped into 1-inch pieces
- 1 carrot, chopped into 1-inch pieces
- 1 red bell pepper, gutted and chopped into 1-inch pieces
- 1 rib of celery, chopped into 1-inch pieces
- Sea salt and cracked black pepper
- 1 TBSP Italian herb mix/seasoning
- 1 tsp turmeric (optional)
- 1 tsp smoked paprika
- 1 12 oz jar of roasted red peppers, liquid included
- 3 garlic cloves, smashed and minced
- 1 28 oz can of crushed tomatoes
- 2 cups vegetable broth I like to use the Better Than Bouillon base
- 1/2 cup heavy cream
- 2 tsp granulated sugar
To roast the vegetables:
- With the rack set in mid position, preheat the oven to 450º F.
- Put the chopped bell pepper, onion, and carrot into a large mixing bowl and drizzle with some olive oil, then season them with the Italian herbs, smoked paprika, and turmeric (if using). Add some salt and pepper.
- Toss to coat, then transfer to the veggies to a sheet pan. (See notes re: turmeric.)
- Let the vegetables roast for about 20 minutes, or until they're tender and golden.
To make the soup:
- Start getting the soup ready about 5 minute before the roasted vegetables are done. Start by heating a bit of olive oil in a large soup pot over medium heat.
- Add the garlic, celery, and roasted red peppers from the jar (set the liquid aside). Sauté the veggies until the celery is tender and the garlic is fragrant.
- When the roasted veggies are done, remove them from the oven and transfer them to the soup pot. Simmer for about a minute.
- Transfer the tomatoes to the pot as well as the vegetable broth, the liquid from the roasted red pepper jar, the sugar, and the cream. Stir well and let the soup simmer over medium-low heat for about 10 minutes.
To blend the soup:
- If you're using an immersion blender, bring the heat to low and blend right there in the soup pot until you achieve the consistency desired. An immersion blender will leave you with some texture.
- If using a high-powered stand blender, transfer the soup to the blender in batches and blend until completely smooth. This method definitely gives you a silkier texture to your soup.
- Give the soup a taste, and adjust the seasoning if necessary.