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A bowl of roasted red pepper soup, topped with cream and fresh parsley, with a spoon
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Roasted Red Pepper Soup

This homemade Roasted Red Pepper Soup is rich, velvety smooth, and made from fresh, wholesome ingredients. It also happens to be vegan and gluten-free so it accommodates all different diets!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings (1.5 cups per serving)

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.
    Overhead view of seasoned, quartered red bell pepper and sweet onion on a baking sheet.
  • Roast the seasoned red bell pepper and sweet onion for 45 minutes.
    Overhead view of roasted, quartered red bell pepper and sweet onion on a baking sheet.
  • Remove from oven and pour all veggies and runoff juices into a blender.
    Roasted red pepper and sweet onion in a blender.
  • Add 3 cups vegetable broth to blender and blend until completely smooth.
    Vegetable broth being poured into a blender with roasted red pepper and sweet onion.
  • Slowly stream in remaining 2 tablespoons olive oil and transfer mixture to a large saute pan or pot.
    Roasted red pepper soup in a 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!
    Roasted red pepper soup in a pot with a serving spoon.
  • Taste, add salt and pepper if needed. Enjoy!
    Overhead view of roasted red pepper soup, topped with cream and fresh parsley.

Notes

If you don't need this soup to be vegetarian, you can swap the veggie broth with chicken broth if desired.

Nutrition

Serving: 1serving · Calories: 187kcal · Carbohydrates: 21g · Protein: 4g · Fat: 11g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 8g · Sodium: 690mg · Potassium: 567mg · Fiber: 5g · Sugar: 13g · Vitamin A: 5211IU · Vitamin C: 198mg · Calcium: 40mg · Iron: 1mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Soup
Cuisine: American
Keyword: roasted red pepper soup