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.
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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!
Frequently Asked Questions
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
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- 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
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Preheat oven to 425 degrees 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.
- 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.