Easy Roasted Red Pepper Soup
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A simple recipe for Roasted Red Pepper Soup, this one is super flavorful with roasted red peppers and roasted garlic, blended to make a delicious winter warmer.
Soup Season is a season I absolutely love, and with my favorite sweet potato soup as well as creamy tomato soup, this Red Pepper Soup is the real deal.
This is super easy – we roast up the garlic and peppers, saute some onions, and then blend them with some delicious spices (sumac, smoked paprika, cayenne) as well as some stock. A quick blast in the blender (or use an immersion (stick) blender right in the pot), and you’re good to go!
This soup is fabulous with some crusty bread and a caesar salad. It makes a great lunch or light dinner.
I hope you love it!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Roasting the garlic and peppers brings out their sweetness, and adds a touch of delicious smoky flavor to this soup.
FAQs
Essentially, yes. As always, check the products used are certified gluten-free.
Yes! But, roasting them makes it super easy. You can wait til they cool and slide them right off, or place them in a bowl and cover tightly with plastic wrap, and then they’ll peel easily.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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- Red bell peppers. I usually use red, but you can mix in yellow if you want. Roasting brings out their natural sweetness and gives the soup its flavor.
- Garlic. Roast it whole or in cloves. Once it’s soft, squeeze it out and add it to the soup for a mellow, rich garlic flavor.
- Onion. Adds depth and a subtle sweetness that builds the base of the soup.
- Smoked paprika. Brings a smoky flavor that pairs perfectly with the roasted peppers.
- Sumac. A bright, slightly tangy spice with a lemony flavor. If you don’t have it, use a little lemon zest mixed with salt.
- Cayenne pepper. Adds heat to balance the sweetness of the roasted peppers. Adjust up or down depending on your preference.
- Chicken stock. (or chicken broth) make your own homemade chicken stock, or grab a carton at the store. You may also use roasted vegetable stock for a vegetarian version.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Jump
- Preheat oven to 425°F
- Line a large baking sheet with parchment paper and set aside.
- Cut each bell pepper in half. Remove the seeds, stem and membranes, then place cut side down on your baking sheet, along with the garlic cloves (unpeeled)
- Roast peppers for 20 minutes until browned or blackened.
- Allow to cool, then slide the skins off.
- Remove the skin from the garlic head and discard the skin, keeping the garlic.
- Place the olive oil in a large dutch oven pot and heat over medium-high heat.
- Add the onions and cook for 2 minutes until translucent. Add the roasted garlic and spices.
- Heat until fragrant, then add the sweet peppers and stock.
- Increase heat to high until boiling, then reduce to a simmer, continue simmering for 15 minutes.
- In batches, puree the soup until smooth. You may use an immersion blender, or use a regular blender – just be careful not to fill all the way, and hold the top with a towel!
- Return the pureed soup to the pan and test for seasoning.
- Adjust the seasoning as necessary and bring to a simmer until heated through.
- Devour.
More recipes to love
Love soup recipes? Here are some of my favorites:
- Butternut Squash Soup (with apple) – my all-time favorite soup, it’s healthy AND low-fat!
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Chunky Loaded Baked Potato Soup– thick, delicious and like comfort in a bowl!
- Thick & Creamy New England Clam Chowder – an old classic, but a good one! It has bacon, so I mean…
- Best Ever Corn Chowder – quite a lofty title, but it’s true. It really is the best!
- ALL SOUP RECIPES
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Roasted Red Pepper Soup
Ingredients
- 6 red bell peppers
- 1 head head garlic separated into cloves, but not peeled
- 2 tablespoons olive oil
- 2 onions diced finely
- 1 tablespoon smoked paprika or more to taste
- 1 teaspoon sumac to taste
- 1 teaspoon cayenne pepper to taste
- salt and pepper to taste
- 5 cups chicken stock can sub vegetable stock or water
Instructions
- Preheat oven to 425°F,
- Line a large baking sheet with parchment paper and set aside.
- Cut each one of the 6 red bell peppers in half. Remove the seeds, stem and membranes, then place cut side down on your baking sheet, along with the garlic cloves (unpeeled),
- Roast the sweet peppers for 20 minutes until browned or blackened.
- Allow to cool, then slide the skins off.
- Remove the skin from 1 head head garlic and discard the skin, keeping the garlic.
- Place 2 tablespoons olive oil in a large dutch oven pot and heat over medium heat.
- Add 2 onions (diced finely) and cook for 2 minutes until translucent. Add the roasted garlic, 1 tablespoon smoked paprika, 1 teaspoon sumac, 1 teaspoon cayenne pepper, and salt and pepper.
- Heat until fragrant, then add the sweet peppers and 5 cups chicken stock.
- Increase heat to high until boiling, then reduce to a simmer.
- Continue simmering for 15 minutes.
- In batches, puree the soup until smooth. You may use an immersion blender, or use a regular blender – just be careful not to fill all the way, and hold the top with a towel!
- Return the pureed soup to the pan and test for seasoning.
- Adjust the seasoning as necessary and bring to a simmer until heated through.
- Devour.
Notes
- Do you have to peel peppers for soup? Yes! But, roasting them makes it super easy. You can wait til they cool and slide them right off, or place them in a bowl and cover tightly with plastic wrap, and then they’ll peel easily.
- Add a dollop of sour cream, yogurt or a little heavy cream in before serving, and swirl it in a pretty pattern.
- Is Red Pepper Soup Gluten Free? Essentially, yes. As always, check the products used are certified gluten free.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Kylee, this was so creamy and not a drop of dairy was used! To be honest, I was a little skeptical at first, but I should know better than to doubt you. 🙂 We passed on the salad, because you know – salad! But, we did eat quite a bit of grilled baguette dipped into the soup. I also drizzled a bit of chili oil into each bowl before serving. It was absolutely delicious!
Roasted garlic is already enough to make a dish taste incredible. Add roasted red peppers and the flavor will go through the roof. In theory. Can’t wait to try it in practice now with this delicious recipe 🙂
I’ve never had red pepper soup. Red peppers are one of my absolute favorite vegetables, so this has to be amazing!
Soup and salad is totally on my weekly mealplan.