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.

Roasting the garlic and peppers brings out their sweetness, and adds a touch of delicious smoky flavor to this soup.

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!

Ingredients:

• RED PEPPERS – I show both yellow and red bell peppers in the shots, but I generally do red!
• GARLIC – You can break the garlic head down into cloves, or just roast it whole, and squeeze the roasted garlic out.
• OLIVE OIL
• ONIONS
• SMOKED PAPRIKA
• SUMAC – this is a bright, tart, lemon flavored spice. If you can’t find it, use some lemon zest mixed with a little salt.
• CAYENNE PEPPER – bump this up or down depending on your tastes. The peppers have lots of flavor after roasting, and they go a little sweet – so balancing it with heat is perfect!
• SALT & PEPPER
• 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:

1. Preheat oven to 425 degrees F
2. Line a large baking sheet with parchment paper and set aside.
3. 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)
4. Roast peppers for 20 minutes until browned or blackened.
5. Allow to cool, then slide the skins off.
6. Remove the skin from the garlic head and discard the skin, keeping the garlic.
7. Place the olive oil in a large dutch oven pot and heat over medium-high heat.
8. Add the onions and cook for 2 minutes until translucent. Add the roasted garlic and spices.
9. Heat until fragrant, then add the sweet peppers and stock.
10. Increase heat to high until boiling, then reduce to a simmer, continue simmering for 15 minutes.
11. 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!
12. Return the pureed soup to the pan and test for seasoning.
13. Adjust the seasoning as necessary and bring to a simmer until heated through.
14. Devour.

FAQs and Kylee’s 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.
• 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

5 from 2 votes

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.

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Prep Time: 25 minutes

Cook Time: 20 minutes

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Yield: 6

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Ingredients

• 6 red bell peppers
• 1 head head garlic (separated into cloves, but not peeled)
• 2 Tbs olive oil
• 2 onions (diced finely)
• 1 Tbs smoked paprika (or more to taste)
• 1 tsp sumac (to taste)
• 1 tsp cayenne pepper (to taste)
• Salt and pepper (to taste)
• 5 cups chicken stock (can sub vegetable stock or water)

Instructions

• Preheat oven to 425 degrees F,
• Line a large baking sheet with parchment paper and set aside.
• Cut each 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 the sweet 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 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.

Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!

Notes

*Note: do not be afraid of spice in this recipe! Peppers are quite watery/flavorless on their own, so the combination of roasting and adding a healthy dose of spice helps bump up the flavor of this recipe.

• 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.

Nutrition

Calories: 176kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 294mg | Potassium: 566mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4425IU | Vitamin C: 157mg | Calcium: 34mg | Iron: 1mg

Disclaimer

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.

Author: Kylee Cooks