Roasted Red Pepper Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
You'll love making this creamy Roasted Red Pepper Soup from scratch because it tastes just like a restaurant-quality dish! It's bursting with oven-roasted tomatoes, charred red peppers, and savory onions that are blended into a rich and creamy base. Add a side of crusty bread or melty grilled cheese, and you've got the ultimate comfort food meal!
What Makes a Great Soup?
Big Roasted Flavor: Roasting the vegetables highlights their natural sweetness and adds a smoky flavor you can't get from simmering alone.
Creamy Texture: A small amount of cream gives this soup a smooth finish, and it's light enough to enjoy year round.
Perfect for Meal Prep: This recipe stores beautifully, reheats well, and freezes like a dream, so it's ideal for busy weeknights.
On most days, all I want for lunch is a grilled cheese on sourdough with a piping hot bowl of roasted red pepper and tomato soup. It's my go-to comfort food when I need to slow down, curl up, and enjoy a quiet moment. I like to dunk my grilled cheese into the bowl and toss chunks of it into the soup like croutons. Does anyone else do that? 😁
Since this soup is totally made from scratch, you'll definitely taste the difference. Those little bits of roasted tomatoes and charred red peppers are totally worth the effort!
If you're a soup lover like me, try this Chicken Pot Pie Soup and crumble some drop biscuits on top. Or, cozy up to my White Chicken Lasagna Soup that tastes just like a bowl of alfredo lasagna!
Key Ingredients
Below are tips and tricks to help you make this recipe successfully. To view all ingredients with quantities, see the printable recipe card.
- Tomatoes: Use ripe tomatoes for the best flavor. Roma or vine ripened tomatoes roast beautifully and are less watery.
- Red bell peppers: Naturally sweet and become even more flavorful when roasted. Avoid green peppers here as they are more bitter.
- Yellow onion: Roasting the onion adds sweetness that balances the tomatoes.
- Garlic: Roasting garlic in its skin keeps it from burning and gives it a soft, mellow flavor that blends perfectly into the soup.
- Dried oregano and basil: These classic herbs enhance the tomato flavor without overpowering it.
- Smoked paprika: Adds a hint of smokiness that complements the roasted veggies.
- Heavy cream: Just a small amount creates a smooth, velvety texture. You can skip it to keep the soup dairy free if desired.
How to Make Roasted Red Pepper Soup
- Preheat the oven to 425 F. Line a large baking sheet with foil and lightly spray with cooking spray. Place the tomatoes, red bell peppers, onion, and unpeeled garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss until everything is evenly coated.
- Roast veggies for 20 to 25 minutes, rotating the pan halfway through, until they are soft and lightly charred at the edges. Remove from the oven and let the vegetables cool on the pan for about 10 minutes. Peel the garlic.
- Add the roasted vegetables, garlic, pan juices, and vegetable broth to a blender. Blend until completely smooth. Work in batches if needed.
- Pour the blended soup into a large pot. Add the salt, pepper, oregano, basil, crushed red pepper flakes, and smoked paprika.
- Simmer gently for 10 to 15 minutes, stirring occasionally, until the soup reaches your desired thickness. Stir in the heavy cream and heat for a few more minutes.
- Taste and adjust seasoning as needed. Pour into bowls and drizzle extra cream on top of soup. Garnish with fresh basil and red pepper flakes if desired.
Favorite Pairings
Homemade roasted red pepper soup pairs perfectly with pesto grilled cheese, a large slice of cheese stuffed garlic bread, sourdough toast, or a simple green salad. It also works well as a starter for pasta dishes and of course...a cozy lunch!
Variations
- Make it dairy free by skipping the cream or using full fat coconut milk.
- Add protein by stirring in white beans or chickpeas before blending.
- Make it spicy by adding extra crushed red pepper or a splash of hot sauce.
- Roast extra vegetables like carrots or fennel for added flavor.
Helpful Tips
- Use an extra large baking sheet so the vegetables roast instead of steam. If needed, use two pans.
- Rotate the pan halfway through roasting for even caramelization.
- Blend carefully while the soup is warm and vent the lid to avoid pressure buildup.
- If using full sodium broth, reduce the added salt and season to taste at the end.
Recipe FAQ
Fresh tomatoes are best for roasting, but in a pinch you can use canned fire roasted tomatoes and skip the roasting step for them.
Yes, the flavor actually improves as it rests, making it perfect for meal prep.
Simmer longer to reduce it or add less broth when blending.
It can be vegan if you skip the cream or replace it with a plant based alternative.
Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
This soup also freezes well for up to 3 months. Freeze in freezer safe containers, thaw overnight in the refrigerator, and rewarm slowly for best texture and flavor.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review for others to read!
Recipe Card
Roasted Red Pepper Soup
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- dutch oven (or stock pot)
Ingredients
Roasted Veggies
- 3 pounds tomatoes (cored and cut into 4 wedges each)
- 2 red bell peppers (seeded and cut into 4 pieces each)
- 1 medium yellow onion (skin and root removed and cut into 4 wedges)
- 4 cloves garlic (unpeeled)
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon coarse ground pepper
Soup
- 1 cup vegetable broth (low sodium)
- 1 ½ teaspoons kosher salt (plus more to taste)
- ½ teaspoon coarse ground pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon smoked paprika
- ¼ cup heavy cream
Optional Garnishes
- cream
- fresh basil
- cracked pepper
- parmesan cheese
Instructions
- Preheat the oven to 425 F. Line a large baking sheet with foil and lightly spray with cooking spray. Place the tomatoes, red bell peppers, onion, and unpeeled garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss until everything is evenly coated.3 pounds tomatoes, 2 red bell peppers, 1 medium yellow onion, 4 cloves garlic, 2 tablespoon olive oil, 1 teaspoon kosher salt, ¼ teaspoon coarse ground pepper
- Roast veggies for 20 to 25 minutes, rotating the pan halfway through, until they are soft and lightly charred at the edges. Remove from the oven and let the vegetables cool on the pan for about 10 minutes. Peel the garlic.
- Add the roasted vegetables, garlic, pan juices, and vegetable broth to a blender. Blend until completely smooth. Work in batches if needed.1 cup vegetable broth
- Pour the blended soup into a large pot. Add the salt, pepper, oregano, basil, crushed red pepper flakes, and smoked paprika.1 ½ teaspoons kosher salt, ½ teaspoon coarse ground pepper, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon crushed red pepper flakes, ¼ teaspoon smoked paprika
- Simmer gently for 10 to 15 minutes, stirring occasionally, until the soup reaches your desired thickness. Stir in the heavy cream and heat for a few more minutes.¼ cup heavy cream
- Taste and adjust seasoning as needed. Pour into bowls and drizzle extra cream on top of soup. Garnish with fresh basil , cream, cracked pepper and parmesan cheese if desired.cream, fresh basil, cracked pepper, parmesan cheese
Notes
- Use an extra large baking sheet so the vegetables roast instead of steam. If needed, use two pans.
- Rotate the pan halfway through roasting for even caramelization.
- Blend carefully while the soup is warm and vent the lid to avoid pressure buildup.
- If using full sodium broth, reduce the added salt and season to taste at the end.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
- This soup also freezes well for up to 3 months. Freeze in freezer safe containers, thaw overnight in the refrigerator, and rewarm slowly for best texture and flavor.
Nutrition
Nutrition info is an auto generated estimate.
Comments
No Comments