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Bowl of roasted red pepper soup garnished with whirls of cream and edible flowers.

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.
4.93 from 14 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 161kcal
Author: Dana Sandonato

Ingredients

  • 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

Instructions

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.

Nutrition

Serving: 1bowl | Calories: 161kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 503mg | Fiber: 2g | Sugar: 6g