Homemade meals made from fresh, nourishing ingredients are my love language, and this easy Roasted Red Pepper Soup checks all the boxes. It’s cozy, comforting, and incredibly simple to put together. I generously season red bell pepper quarters, sweet onion slices, and garlic cloves in warming spices and roast them until charred and caramelized. Then, I throw it all in a blender with some broth and olive oil, simmer it, and serve. It also happens to be vegan and gluten-free, so it accommodates many diets!
If you’re like me and always looking for ways to sneak some extra veggies into your diet, this roasted red pepper soup recipe is just perfect! Like our easy tomato soup, I only use a handful of ingredients, but the result is a super satisfying, flavorful soup that I’m sure you’ll love. Plus, the hands-on prep time is minimal, with most of the work done by the oven. So there’s no reason you can’t enjoy a homemade, nutrient-packed dinner, even on those busy weeknights or lazy weekends. And guess what? This easy soup is delicious hot OR cold… so it’s delicious all year round!
What’s in this Roasted Red Pepper Soup Recipe?
Here’s what you’ll need to make this recipe for roasted red pepper soup. Scroll down to the recipe card below for the exact measurements.
- Red Bell Peppers: I use 5 fresh red bell peppers in this recipe, which I deseed and cut into quarters. If you can’t find fresh red bell peppers out of season, try using jarred roasted red peppers. Add them directly to the blender with the roasted onion and garlic.
- Garlic: Peel your garlic cloves, but keep them whole and smash them gently with the flat side of your knife. You can also use the bottom of a jar or glass. Smashing garlic releases the oils and flavor better than mincing, and keeping them whole prevents them from burning in the oven too easily.
- Sweet Onion: You’ll need one sweet onion. I cut my onion into quarters and then cut those quarters in half (to create small wedges). I love the Vidalia onion, but you can use any sweet onion variety you like.
- Olive Oil: I use olive oil in the veggie marinade, and I also stream some into the blender with all the other ingredients. Olive oil adds richness and helps create a creamy texture in this soup without adding dairy.
- Tomato Paste: Adds a delicious tomatoey flavor that balances the sweetness of the red bell pepper.
- Apple Cider Vinegar: This is one of my secret ingredients for adding brightness to any soup! It adds a tangy acidity that isn’t super noticeable when you first taste it, but I promise it makes all the flavors pop.
- Vegetable Broth: You can use homemade vegetable broth or store-bought. If you don’t need this soup to be vegetarian, chicken broth or our homemade chicken stock works too.
- Seasonings: Paprika, chili flakes, and salt are all you need to season this soup. The chili flakes add a subtle heat, but you can leave them out if you prefer a milder soup.
Variations to Try
The simplicity of this roasted red bell pepper soup is what keeps me coming back to it time and time again. It’s a reliable recipe that always turns out delicious! But, if you have space on your baking sheet, feel free to roast some additional veggies like tomato, butternut squash, sweet potato, or cauliflower. They’ll change the flavor and texture of the soup slightly, but it’s a great way to use up any extra veggies you have on hand.
Helpful Tips for Success
- Roast the veggies in a single layer. It’s okay if there’s some overlapping, but try to use a large baking sheet so the pepper and onions aren’t too crowded. If they’re too close together, they’ll end up steaming instead of roasting. I want those edges to get nice and caramelized for maximum flavor!
- Leave the skin on. I know some people like to remove the skins of their roasted red bell peppers… but to this I say NO! The skin gets nice and charred in the oven, adding a slight smokiness to the soup. The blender will easily puree the skin, so you won’t even notice it’s there.
- Season to taste. Some vegetable broths can be more salty than others. Please adjust the seasoning to taste at the end. You can always add more salt, but you can’t take it away once it’s been added.
- Blend in batches. If you’ve only got a small blender, or if your blender is on the weaker side, I recommend blending the soup in batches. Alternatively, you can use an immersion blender right in the pot!
- Don’t let it boil. I only simmer my roasted red pepper soup to meld the flavors together and keep the color bright and vibrant. If you let it boil, the soup can turn a dull orange color. Boiling it can also cause the temporary emulsion (from streaming in the oil) to separate, altering the soup’s texture.
Serving Suggestions
I recommend topping your bowl of roasted red pepper soup with freshly chopped parsley and swirls of heavy cream or sour cream! Some homemade croutons would also be a nice addition for a bit of crunch. Or, for a more filling meal, I usually make my family a grilled cheese sandwich or some garlic bread for dunking. A hearty wedge salad or Caesar salad are also great side dish ideas (and sneak in extra vegetables to your meal)!
Proper Storage & Reheating
- Fridge. Keep your homemade roasted red pepper soup in an airtight container in the fridge for up to 3-4 days.
- Reheat. I usually warm up my soup in a small pot on the stove over low heat. You can also reheat portions in the microwave, stirring occasionally to ensure even heating.
- Freeze. This easy soup is freezer-friendly! I portion it out into smaller freezer-safe airtight containers for single servings. It should keep well for up to 3 months. Let it thaw in the fridge overnight before reheating for the best results.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Roasted Red Pepper Soup
Ingredients
- 5 red bell peppers , seeded and cut into quarters
- 5 cloves garlic , smashed, peeled, and kept whole
- 1 sweet onion , cut into 8ths (small wedges)
- 1 & 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red chili flakes
- 3 tablespoons olive oil , divided
- 1 teaspoon salt
- 3 cups low-sodium vegetable broth
- 3 tablespoons tomato paste
- 1/2 teaspoon apple cider vinegar
Instructions
- Preheat oven to 400 degrees. Toss 5 quartered red bell peppers, 5 smashed and peeled garlic cloves, and 1 sliced sweet onion with 1 & 1/2 teaspoons paprika, 1/4 teaspoon chili flakes, 1 tablespoon olive oil, and 1 teaspoon salt. Place them onto a rimmed parcmnet-lined baking sheet.
- Roast the seasoned red bell pepper and sweet onion for 45 minutes.
- Remove from oven and pour all veggies and runoff juices into a blender.
- Add 3 cups vegetable broth to blender and blend until completely smooth.
- Slowly stream in remaining 2 tablespoons olive oil and transfer mixture to a large saute pan or pot.
- Whisk in 3 tablespoons tomato paste and 1/2 teaspoon apple cider vinegar and let soup simmer on medium-low heat for 15-20 minutes to let flavors develop. If it begins to boil, reduce heat – you just want this to gently simmer!
- Taste, add salt and pepper if needed. Enjoy!
