This Roasted Red Pepper Soup Recipe is full of robust flavor and hearty, wholesome ingredients. Perfect as an appetizer or a meal all by itself, it only has a handful of ingredients and just 10 minutes of prep time!
Why You Will Love Roasted Bell Pepper Soup
- WHOLESOME – Bell Peppers are full of vitamins and antioxidants. And this soup is pure comfort food. Perfect to make you feel better inside and out!
- EASY – Just a few ingredients and 10 minutes of prep! And we use jarred Roasted Red Peppers for the ultimate shortcut!
- VEGETARIAN AND (EASILY MADE) VEGAN – The soup is vegetarian as written, but by substituting the butter and cream for plant-based ingredients, then use vegetable broth instead of chicken broth and it’s easily made Vegan friendly.
Roasted Red Pepper Soup Recipe
- BUTTER – We used unsalted butter. If you use salted, you may want to adjust how much salt you add later.
- ONION – Finely chopped. We used a yellow onion for it’s sweeter, milder taste.
- GARLIC – Minced. We recommend using fresh garlic cloves, but feel free to buy the jarred stuff for a short cut.
- ROASTED RED PEPPER – We DO use jarred Roasted Red Pepper. But you can also Roast your own.
- CHICKEN BROTH – You can substitute with Vegetable Broth if needed or if you want to make this Vegan.
- SEASONINGS AND AROMATICS – We use a combo of Italian Seasoning, Sugar, Salt and Pepper.
- HEAVY CREAM – Makes this soup so rich and creamy! You can substitute for half and half to lighten this up a bit, but it may change the consistency.
How To Make Roasted Red Pepper Soup
- Heat the butter in a stockpot over medium heat. When the butter is melted, add the onions and garlic and cook until the onions are tender, around 5 minutes.
- Add the red peppers, chicken broth, Italian seasoning, and sugar. Stir to mix. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes.
- Pour the soup into a blender and blend until smooth.
- Then stir in the heavy cream. Season with salt and pepper to taste before serving.
Leftovers, Freezing and Reheating Instruction
You can store your leftover soup in an airtight container in your refrigerator. Leftovers should be good for about 4-5 days. You can reheat on the stovetop or in the microwave. Feel free to add a splash of chicken stock or even just water to rehydrate the soup a bit.
Roasted Red Pepper Soup freezes very well! Just let it cool to room temperature and put it in a freezer bag or freezer safe container. It should be good in your freezer for about 4 months. Thaw in your fridge overnight and reheat as instructed above.
What Is The Best Way To Roast Your Own Peppers?
We use canned Roasted Peppers. But, if you are up for it, roasting your own peppers would make this soup even more tasty. There are several ways to do this:
- OPEN FLAME – Roast them over an open flame on your preheated grill or even just your gas stove. Hold the peppers over the flame until they are charred to your liking.
- BROIL IN YOUR OVEN – Turn your oven broiler on high. Lay the peppers, skin side up, on a baking sheet and watch them closely. Take them out when roasted.
- USE A SKILLET – You can also roast them on a hot skillet. Just lay them down, skin side down and roast until charred.
Before roasting, feel free to coat in olive oil for some extra flavors.
What To Serve With Roasted Pepper Soup?
This soup is great to dip things in! Whether you have a breadstick, some crusty bread or baguette, you’ll love sopping up the goodness of this soup with some bread. It’s also so yummy to dip a grilled sandwich into! Of course, if you want to lighten things up, you can serve it with a nice side salad.
Notes, Tips and FAQs
- WHAT ARE SOME GOOD TOPPINGS FOR ROASTED PEPPER SOUP? – Parsley, sour cream, Greek yogurt, fresh basil, crackers, croutons or crushed red pepper would all be great to put on top of this soup.
- ADDITIONS – Some people add diced carrots or celery to their soup. Go for it if that sounds good to you!
We hope you enjoy this Roasted Pepper Soup Recipe! We’d love to hear how it turns out for you in the comment section! Happy Eating!
LOOKING FOR MORE DELICOUS SOUP RECIPES? CHECK OUT:
- BEEF BARLEY SOUP
- BRUNSWICK STEW
- BUTTERNUT SQUASH SOUP
- CABBAGE ROLL SOUP
- HUNGARIAN MUSHROOM SOUP
- SLOW COOKER LASAGNA SOUP
Roasted Red Pepper Soup
Ingredients
- 2 tablespoons butter
- 1 small onion finely chopped
- 4 cloves garlic minced
- 16 ounce jar roasted red peppers drained
- 32 ounces chicken broth
- 2 teaspoons Italian seasoning
- 2 teaspoons granulated sugar
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat the butter in a stockpot over medium heat. When the butter is melted, add the onions and garlic and cook until the onions are tender, around 5 minutes
- Add the red peppers, chicken broth, Italian seasoning, and sugar. Stir to mix. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes.
- Pour the soup into a blender and blend until smooth.
- Then stir in the heavy cream. Season with salt and pepper to taste before serving.
Nutrition
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