This red pepper soup is a delightful and comforting dish, perfect for adding a touch of warmth to any meal. Roasting the red bell peppers, sweet onions, and garlic before simmering unlocks a depth of flavor that a simple boil just can’t achieve. I found that letting the peppers get a good char in the oven truly transforms the final taste, giving this red pepper soup an irresistible smoky sweetness. This recipe is designed for ease and maximum flavor, making it suitable for both weeknight dinners and special occasions. It’s a fantastic way to enjoy the vibrant taste of roasted vegetables in a smooth, velvety soup.

⏱ Time: 45 min
👥 Servings: 4-6
📊 Level: Easy
🥗 10 ingredients
️ Roasted Red Pepper Soup: Creamy, Smoky & Irresistible! Red pepper soup: make this incredibly smoky and creamy soup with roasted vegetables and a touch of bals

Roasted Red Pepper Soup: Creamy, Smoky & Irresistible!

Red pepper soup: make this incredibly smoky and creamy soup with roasted vegetables and a touch of balsamic vinegar. Perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Calories: 180
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 450ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with toasted bread or croutons and fresh chopped parsley.

Notes

– For an extra smoky flavor, char the peppers a little longer under the broiler for the last 2-3 minutes of roasting.
– If you don’t have a hand blender, carefully transfer the hot soup to a regular blender (in batches) and blend until smooth. Be sure to vent the lid to allow steam to escape.
– Storage: Leftover red pepper soup can be stored in an airtight container in the refrigerator for up to 4-5 days, or frozen for up to 3 months.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For an extra smoky flavor, char the peppers a little longer under the broiler for the last 2-3 minutes of roasting.
  • If you don’t have a hand blender, carefully transfer the hot soup to a regular blender (in batches) and blend until smooth. Be sure to vent the lid to allow steam to escape.
  • Storage: Leftover red pepper soup can be stored in an airtight container in the refrigerator for up to 4-5 days, or frozen for up to 3 months.

This roasted red pepper soup is a testament to how simple ingredients can create extraordinary flavors. Give it a try and savor the rich, smoky, and creamy goodness!

Try this next: Smoky Roasted Tomato Soup: Pure Comfort!

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