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Roasted Red Pepper Soup 1

Comforting Roasted Red Pepper Soup

This vibrant Roasted Red Pepper Soup combines sweet, smoky flavors with incredible nutritional benefits—perfect for crisp fall evenings when you crave something both warming and healthy. With 3 times more vitamin C than orange juice, this balanced soup delivers richness without heaviness.
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Prep Time 15 minutes
Cook Time 45 minutes
Pepper Steaming Time 10 minutes
Total Time 1 hour
Course Appetizer, Main Course, Soup
Cuisine Mediterranean
Servings 6 servings
Calories 165 kcal

Equipment

  • Baking Sheet
  • Blender or Food Processor
  • Large Pot

Ingredients
  

Roasting Ingredients

  • 6 large red bell peppers about 3 pounds, halved and seeded
  • 2 medium yellow onions quartered
  • 4 garlic cloves peeled
  • 2 tablespoons olive oil

Soup Base

  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 4 cups vegetable broth low-sodium preferred
  • 1/4 cup fresh basil leaves plus extra for garnish
  • 2 tablespoons tomato paste
  • 1/2 cup coconut milk or cashew cream
  • salt and freshly ground black pepper to taste
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Preheat your oven to 425°F (220°C). Place the halved red peppers (skin side up), quartered onions, and garlic cloves on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
  • Roast for 25-30 minutes until the pepper skins have charred and blistered, and the vegetables have softened.
  • Transfer the roasted peppers to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10 minutes to make peeling easier.
  • Once cooled slightly, gently remove and discard the charred skins from the peppers. Don't rinse the peppers as this washes away valuable smoky flavor.
  • In a high-powered blender, combine the peeled roasted peppers, onions, and garlic. Add the smoked paprika, red pepper flakes (if using), and tomato paste. Pour in 2 cups of vegetable broth and blend until completely smooth.
  • Transfer the blended mixture to a large pot over medium heat. Add the remaining vegetable broth and bring to a gentle simmer. Cook for 10-15 minutes, allowing the flavors to meld together.
  • Reduce heat to low and stir in the coconut milk or cashew cream. Add fresh basil leaves and simmer for another 3-5 minutes.
  • Finish with a squeeze of fresh lemon juice, which brightens all the flavors and balances the sweetness of the roasted peppers. Adjust salt and pepper to taste.
  • Serve hot, garnished with additional fresh basil leaves or your preferred toppings.

Notes

Substitution Options:
  • Replace red bell peppers with a mix of red and yellow for a sweeter profile
  • Swap vegetable broth with chicken broth if not vegetarian
  • Use Greek yogurt instead of coconut milk for a tangier finish
  • Fresh thyme can replace basil for an earthier flavor profile
Serving Suggestions:
  • A swirl of pesto and a sprinkle of toasted pine nuts
  • Crunchy homemade whole grain croutons and a dollop of Greek yogurt
  • Alongside a grilled cheese sandwich made with aged cheddar and sourdough
  • Topped with roasted chickpeas for added protein and textural contrast
Storage: Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.

Nutrition

Calories: 165kcalCarbohydrates: 15gProtein: 3gFat: 11gSodium: 410mgFiber: 4gVitamin A: 4890IUVitamin C: 230mg
Keyword Roasted Red Pepper Soup, Capsicum Soup, Vegetarian Soup, Healthy Soup
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