Check out more of my favorite meatless soup recipes like Broccoli Cheddar Soup, Potato Leek Soup and classic Vegetable Soup. There are two key components to perfectly made Roasted Red Pepper Soup – the thick, rich consistency and the bold flavor! My recipe is different from most because we are starting with fresh red peppers. Roasted peppers in the oven is not difficult, so there’s no need for this shortcut! We get big, fresh flavor and less oil by throwing them into the oven ourselves. Truly, this Roasted Red Pepper and Tomato Soup recipe is pretty foolproof. If you take a quick look at the ingredients below, you may notice there are a good amount of veggies in this recipe! Red peppers, tomatoes, onions, carrots and celery are the key players that all offer amazing flavor as well as nutritional value. This vegetarian soup recipe is equal parts comforting and healthy. The best of both worlds!
Why we love this Roasted Red Pepper Soup:
Oh so smooth: The silky smooth consistency is pretty remarkable. You’ll love every creamy spoonful – or dip your grilled cheese or crusty No Knead Artisan Bread into it! Flavorful: Garlic, parmesan, herbs and seasonings help to enhance all of the natural flavors at play in this soup. No jarred, store-bought roasted red peppers needed for our recipe! Easy: You can have this homemade soup ready in under an hour with no fuss.
Roasted Red Pepper Soup Ingredients:
Red Peppers – Don’t swap these with any other color of pepper (that goes without saying, right??) Tomatoes – If you’re not a tomato fan, you can omit them and substitute them with more red peppers, but they do help to round out the flavor. Celery – Always give your celery a light rinse with water to remove any residue. Onion – Use a white or yellow onion. Carrots – They’ll be blended with all of the other ingredients, so your chopping doesn’t need to be too exact. Broth – I always recommend using low sodium broth, then adding more salt as you see fit. Vegetable broth will keep this soup vegetarian, but you can use chicken broth instead if preferred. Parmesan – Freshly grated parmesan is preferred for the best flavor and consistency. Garlic – In a pinch, you can swap this with garlic powder. Herbs – If you’d prefer to use fresh herbs, simply add them at the very end of cooking, not at the beginning. Sugar – Just a little bit is used to create a very subtle sweetness in the recipe. Seasonings – All you’ll need is a little crushed red pepper and salt. Cream – Any kind of cream will work.
How to Make Roasted Red Pepper Soup
Here’s a quick look at how to make the very best red pepper soup! Scroll to the bottom of this page for exact ingredient measurements and step-by-step instructions.
Chop the peppers and tomatoes. Spread them in even layers on prepared baking sheets. Roast the veggies at 400°F for 30-40 minutes until starting to char.
Add some oil to a pot over medium-high heat. Sauté the carrots, celery and onions. Mix in the garlic, herbs, and seasonings. Stir in the broth and bring to a simmer. Cover and cook for 10-15 minutes.
Blend the roasted peppers and tomatoes until smooth. Stir all ingredients together with sugar, cream, and parmesan.
Variations and Substitutions
Peel your roasted peppers: this is an extra step I’m just not worried about taking, but you can half your peppers and roast until well-charred, then place in a large glass bowl covered with plastic wrap. Let them sit for 10-20 minutes, uncover and the skin should peel right off. Change the broth: If you’re not worried about keeping this soup vegetarian, you can swap the vegetable broth with chicken broth. Use fresh herbs: Just be sure to add them at the end up cook time rather than at the beginning. Use your favorite cream: Heavy cream will create the thickest consistency while something like half and half is a bit lighter, but still gets the job done.
How to Store Roasted Red Pepper Soup
Refrigerate any leftovers you have in an airtight container in the fridge for 4-5 days. Honestly, this is one of those dishes that gets better with time! Reheat it for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.
Can I freeze Roasted Red Pepper Soup?
You sure can! Freeze the entire soup in a zip-top bag or portion it into individual servings. Also, be sure to let the soup fully cool to room temperature prior to freezing. In the freezer, roasted red pepper soup will keep for up to 6 months. Let it defrost in the fridge prior to reheating.
Serving suggestions:
Serve your roasted red pepper and tomato soup with any of these amazing recipes!
Your favorite Sandwich or Pizza Cheesy Garlic Bread or classic Garlic Bread Or just a piece of crusty toasted bread!
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