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Roasted Red Pepper Soup

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Vegetarian Roasted Red Pepper Soup is a comforting, vibrant soup offering a perfect blend of sweetness, smokiness, and warmth.

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Whether you’re looking for a cozy meal on a chilly evening or a vibrant starter to serve with a multi-course meal, this roasted red pepper soup is sure to warm you up. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the soup that can’t be beat. More soups you may also enjoy are Stuffed Pepper Soup. I also love Chickpea Tomato Soup with Rosemary, and Creamy Carrot Ginger Soup.

Ingredients for Roasted Red Pepper Soup

Ingredients for Roasted Red Pepper Soup

These are the ingredients for the soup, see exact measurements and directions in the recipe card at the bottom of this post.

  • Roasted Red Bell Peppers: These are the stars of the dish, known for their sweet, slightly smoky flavor and brilliant red color, adding vibrancy and a rich base to the soup. Ensure they’re large, with seeds removed after roasting for a smoother blend.
  • Olive Oil: A touch of olive oil for sautéing the vegetables.
  • Onion: A medium-sized onion, chopped, acts as a foundational element, contributing a subtle sweetness and depth to the overall flavor profile of the soup.
  • Carrot: A medium carrot, peeled and chopped, not only adds a hint of sweetness and color and an additional nutritional boost.
  • Garlic Cloves: Chopped garlic cloves are essential for their pungent flavor, which becomes mellow and aromatic once cooked, infusing the soup with a characteristic warmth.
  • Herbs de Provence: This blend of dried herbs, including thyme, basil, rosemary, and lavender, offers a fragrant touch.
  • Fresh Parsley: Chopped fresh parsley not only garnishes the soup but also adds a burst of freshness and color.
  • Chicken Broth or Vegetable Stock: Use vegetable broth or chicken broth, homemade or store bought as the liquid base to add depth and richness without extra calories.
  • Russet Potato: A medium russet potato, peeled and chopped, thickens the soup naturally, giving it a hearty texture and a comforting, starchy component that balances the flavors.
  • Dry White Wine: A splash of dry white wine introduces an acidic brightness that elevates the soup, but you can omit of you prefer.
  • Salt and Freshly Ground Black Pepper: Essential seasonings that enhance and bring out the natural flavors of the other ingredients, allowing for personal taste adjustments.
  • Sour Cream: Adds a tangy creaminess to the soup, offering a lighter alternative to heavy cream.
  • Parmigiano Reggiano Cheese: A final sprinkle of this cheese adds a nutty, savory depth that complements the other flavors beautifully.

How To Make Roasted Red Pepper Soup

  1. Roast the Peppers: To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl. Cover the bowl with aluminum foil or place in a paper bag for 10 minutes to steam, which will make peeling easier. Once cooled, peel off the skins, remove the stems and seeds, and roughly chop the peppers.
  2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot and herbs. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.
  3. Add the vegetables: Add the broth, roasted bell peppers, potato and wine to the pot and bring to a boil over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
  4. Blend the Soup: Use an immersion blender to puree the soup with the sour cream until it is smooth. Alternatively, you can blend the soup in batches using a regular blender.
  5. Final Touches: Adjust the salt and pepper to taste, as needed. Heat through for another couple of minutes, then remove from the heat.
  6. Serve: Ladle the soup into bowls and top with grated Parmesan cheese. Garnish with fresh basil or parsley. Optional toppings, add croutons or a slice of toasted bread on the side.

What To Serve with Roasted Red Pepper Soup

Serving the right accompaniments with Roasted Red Pepper Soup can turn a simple meal into a memorable dining experience. Here are some suggestions that complement its rich, smoky flavor and smooth texture, catering to a variety of tastes and dining occasions:

  1. Crusty Bread or Baguette – Dip it into the soup or use it to soak up every last drop.
  2. Grilled Cheese Sandwich – The combination of melty cheese and toasted bread with the creamy soup is timeless.
  3. Grilled Chicken Panini – Soup and a sandwich are a classic pairing.
  4. Green Salad – A light, crisp green salad dressed with a vinaigrette provides a refreshing contrast to the richness of the soup. Include ingredients like mixed greens, cucumber and cherry tomatoes.
  5. Quiche or Savory Tart – A slice of quiche or a savory tart, such as this butternut squash galette, or tomato quiche, making the meal suitable for brunch or light dinner gatherings.
  6. Garlic bread pairs beautifully with soup. The garlic flavor complements the soup’s roasted notes.
Pot of Roasted Red Pepper Soup

Nutritional Benefits:

This Roasted Red Pepper Soup is not only delicious but also packed with vitamins and antioxidants. Red bell peppers are an excellent source of vitamin C, vitamin A, and beta-carotene.

Roasted Red Pepper Soup

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Roasted Red Pepper Soup Recipe

4.80 from 25 votes
3
Cals:138
Protein:3
Carbs:21
Fat:3
Vegetarian Roasted Red Pepper Soup is a comforting, vibrant soup offering a perfect blend of sweetness, smokiness, and warmth.
Course: Soup
Cuisine: Italian
Roasted Red Pepper Soup
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Yield: 4 servings
Serving Size: 1 1/2 cups

Equipment

Ingredients

  • 4 large red bell peppers
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon herbs de provence
  • 1/4 cup fresh parsley, chopped
  • 3 cups vegetable broth or stock, or chicken broth
  • 1 medium russet potato, peeled and chopped
  • 1/4 cup dry white wine, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons sour cream, light
  • 1/4 cup Parmigiano Reggiano cheese
  • basil or parsley, optional for garnish

Instructions

  • Roast the Peppers: To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl. Cover the bowl with aluminum foil or place in a paper bag for 10 minutes to steam, which will make peeling easier. Once cooled, peel off the skins, remove the stems and seeds, and roughly chop the peppers.
    charring red peppers
  • Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot and herbs. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.
    saute aromatics
  • Add the vegetables: Add the broth, roasted bell peppers, potato and wine to the pot and bring to a boil over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
    Roasted Red Peppers and potatoes
  • Blend the Soup: Use an immersion blender to puree the soup with the sour cream until it is smooth. Alternatively, you can blend the soup in batches using a regular blender.
    red pepper soup with immersion blender
  • Final Touches: Adjust the salt and pepper to taste, as needed. Heat through for another couple of minutes, then remove from the heat.
  • Serve: Ladle the soup into bowls and top with grated Parmesan cheese. Garnish with fresh basil or parsley. Optional toppings, add croutons or a slice of toasted bread on the side.
    Roasted Red Pepper Soup with ladle

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

If you don’t have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a flavor to the pepper flavor that can’t be beat.
 
 

Nutrition

Serving: 1 1/2 cups, Calories: 138 kcal, Carbohydrates: 21 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1.3 g, Cholesterol: 8.5 mg, Sodium: 770 mg, Fiber: 3 g, Sugar: 5.8 g

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115 comments on “Roasted Red Pepper Soup”

  1. Wow, this is one of your best recipes ever! I didn’t even have to add any salt or pepper, it was that flavorful without it. Plus, I knew I was adding the Parmesan Reggiano at the end, which is somewhat salty. Anyway, I can’t wait to make this again!

  2. Exactly what I expected. Tastes great, filling and low calorie. It will be my take to work lunch for the next 3-4 days. I don’t have a gas stove so I baked and then broiled the peppers until they were blistered and blackened.

  3. Question – what might you suggest as an alternative to the potato. My partner should not have potatoes. However, red peppers are good rather than tomatoes. Like the idea of this instead of tomato soup.

  4. Absolutely delicious! I made as written other than swapping in a few tablespoons of lemon juice for the white wine since I didn’t have any. Came together quickly. My red peppers needed closer to 30 minutes to be done.

  5. I made this without the sour cream or the chicken stock, or the potatoes. it was fabulous! I had four Campari tomatoes that I sautéed with the onions and when the soup was pureed, it was absolutely delicious. Thank you for providing an excellent recipe that was flexible and purely wonderful.

  6. amazing recipe my family loved it i just reduced the herb by 2/3 because my family doesn’t like heavy seasoning but otherwise great I will defiantly make it again

  7. This is a lovely, comforting soup and great if you’re looking for something a little different from a standard tomato to go with a sandwich. I broiled my red peppers (about 25-30 minutes, turning every 5) and they turned out great.

  8. Delicious recipe. I halve and clean my peppers before roasting them in a 450 degree oven for 15-20 minites.

  9. Amazing Gina! This soup is SO GOOD! 

    I was intimated by roasting the peppers on my gas stove, and didn’t want to go out in the cold winter to use the BBQ grill. I ended up baking them for 40 mins at 400 turning once. I followed the rest of the recipes exactly (minus the wine – no wine) and it came out fabulously. 

    Thanks Gina! 

  10. Simply the best tasting roasted red pepper soup there is. Change nothing or add different spices. It is thick and flavourful.
    I add an Italian seasoning blend I make and 1 extra potato to thicken it a bit more.
    Glad I made it!

    Oh and it freezes well too. Just add the sour cream and parmesan after you reheat it.

  11. Hi! Planning to make this for my lunch prep next week. How many servings does this recipe make? Thank you! 

  12. Scored a good dozen orange/yellow bell peppers at the grocery store, and whomped up a big pot of this. I added more garlic, and celery; then used yogourt & white wine vinegar instead, but it was divine! Thanks!

  13. Avatar photo
    Nenette Arroyo

    Just discovered this recently and so glad I did. What a delicious soup. Even my husband who is usually suspicious of “healthy” recipes got seconds of this.

  14. Tasty and easy! I used jarred peppers. Served with grilled ham and cheese sandwiches. Great lunch on an icy day! 

  15. Very good, but felt like it was missing a little something. Still, very happy to have found this recipe!

  16. Hello! Thank you for your great recipe!
    Do I have to use a potato and sour cream?
    Thank you so very much for your your time!
    Warm regards,
    Theresa

  17. I wanted to use up the peppers from my CSA (Community Sourced Agriculture) so I used orange, green, poblano and banana peppers which I roasted under the oven broiler. Everything else I kept the same. The soup is a bit spicy but flavorful. My husband really likes it. A dab of sour cream sets it off perfectly. By the way, I added the parsley with the other herbs.

  18. What is the parsley for? Giving it 3 stars because I have no clue on what to do with the parsley 

    1. Hi Gracie. Direction # 9 – Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Sorry for any confusion!

  19. Avatar photo
    Robin Marquez

    I made this soup for my last, girls only,
     “Dinner and a Movie” night. They all had seconds and the pot was scraped clean with a piece of bread by one of the girls. A full success, A+ recipe!

  20. I have a ton of Italian red peppers in my garden. Could I use those? Also do you have a better measurement for how many peppers?

  21. I had a delicious roasted pepper bisque not long ago in a restaurant and have been wanting to try making it since. This recipe is very good! Seems some people in the reviews and comments haven’t roasted peppers before. I do mine out on the gas grill. It’s the easiest way and won’t set off the smoke detectors in the house. Just put them on the grill over a high heat and cover them. Thoroughly blacken one side then turn them to the next until blackened all sides. Put them in a covered pot so they continue to steam and cool enough to handle. Cleaning them is easy. Rather than using my fingers I use a teaspoon to gently scrape away the charred skins. If you use your fingers the charred skins just sticks to your fingers while you trying to handle and clean the peppers. Trust me, I’ve roasted and cleaned a thousand peppers this way. Once the skin is cleaned away I split the pepper open and remove the seeds the same way. It’s the easiest way! And don’t rinse them! You are washing away flavor!

    1. Thank you so much for providing instructions and taking the guesswork out of how to roast peppers for those of us who have never done it before!

    1. This was delicious. I didn’t even add the potato, wine, or sour cream so I can only imagine how delicious it is without it. What a difference from the store bought version! Also I love the thickness of the soup. I added some spinach and frozen gnocchi to make it a full meal and I’ll be keeping it in my rotation! 

  22. I made this for dinner tonight and it was pretty good. I could not use the wine in this recipe due to being on antibiotics but I will try it next time! My partner said something was missing, and I knew he was going to say that lol. I will definitely make it again.

  23. Was very good…my husband had two plates and a great soup for me since I’m watching my calories….was the parsley for the garnish ?….will be forwarding this recipe to my sister.

    1. Looking forward to making this. I’m wondering if you have freezed it before and how it turned out? I was thinking of freezing it without the sour cream and adding that when I’m going to use it. Thank you for your thoughts on this!

  24. Avatar photo
    Theresa Baethke

    I have to use up an opened bottle of jarred red peppers. How much should I use in place of the 4 fresh peppers?

  25. Avatar photo
    Clemencia Cignoni

    I made the soup today was incredible and I am in love was not as complicated as i though and truly tasty!

  26. Avatar photo
    Lilian Thompson

    A delightful soup! very easy too! I recommend burning the peppers directly on the stovetop, stowing them for 10 minutes in a tupperware container and then washing them in the sink to quickly/easily rid yourself of the pesky skin (a trick I learned in Mexico). I top my soup with goat cheese usually. Also I substituted greek yogurt for the low-fat sour cream perfectly.

  27. Hi everyone! I made this soup a couple of nights ago and I loved it! I happened to have a perfectly ripe avocado in the fridge so I decided to give it a mexican touch and added a few slices, yummy!!

  28. Looked so delish, I had to give it a try, but (as always) I didn't have all of the ingredients I needed 🙁 Why is it that the pantry is always missing the ingredients we need only when we actually need them? :/ Anyways, I tried my best to improvise with what I had (half and half, red wine, chicken broth, etc.) and it not only turned out tasting great, but also quite light and filling! Really showed that we don't have to give up taste for health 😉 This recipe was great inspiration for a soup that my parents now absolutely love! Here's my final outcome: http://dreamsofsugarplumcakes.tumblr.com/post/80528077194/cookbook-cream-of-roasted-bell-pepper-soup-low-fat Thanks again for the inspiration 🙂

  29. I know nothing about wine, so what kind of wine should I buy for this recipe? How do you roast the red peppers? Thanks!

  30. Made this last week! And I was so proud of myself- I don't think I've ever made anythign so delicious. Great and easy recipe!! Love it!

  31. Made yesterday, and while delish, I found it very rich. What else could be thrown in to increase the yield and make a little less rich? I was thinking maybe some celery and a red bell pepper not roasted, but just cooked and pureed with the rest of the stuff? Thoughts?

  32. I don't cook with alcohol, either. I substitute white grape juice when I actually have it. Otherwise, I fill a 1/4 cup measure with mostly broth, some vinegar and some sugar. It turns out really well!

  33. Do you know what I can substitute for the white wine? I am not sure what purpose it serves in cooking and like another user here, I don't use alcohol at all. I love your recipes and I LOVE roasted red pepper so any insight would be appreciated!

  34. This may sound like a stupid question but do you put the charred skins in soup or throw them out?

  35. MMMmmmm…wasn't sure I was going to like this, but was very pleasantly surprised! Only omitted parsley. Didn't have in fridge and I'm just not that big of a fan of it anyway. Didn't miss it at all. Going to make this again soon.

  36. I made this soup last night and it was amazing. I did not use sour cream, wine or parmesan (being a university student with limited funds) and the soup was fantastic! I love your recipes, thank you so much for sharing them online for free.

  37. I made this tonight, what an amazing soup. I worked at some of the finest restaurants in town and this soup is easily better than there. I loved this

  38. Soup sounds delicious! I made a similar one from Soup & Bread Cookbook – a major yum!!!! Here is the recipe http://cuceesprouts.com/2012/08/red-pepper-soup/

  39. Gina,
    I use your blog ALL the time. I make this soup and freeze it. I use it for recipes that ask for red or tomato sauce. My entire family loves the flavor of this soup.

    Thank you for sharing your time and talent.

  40. Made this last night for dinner, my Husband loved it. Had to make another batch today for lunch this week. Love your blog.

  41. Just had to say, Gina, I cook for my family of 10 almost every night from this blog, and the results are delicious, joyful, wonderful!!! And, I think this soup is pure genius. I've been making it for several years, and it is happiness in a bowl. Thank you!!!

  42. This was delicious! I didn't have any white wine, so I added a bit more chicken broth and a couple tablespoons of fat-free cream. Delicious! …just like everything else I've tried on this website! Thanks Gina!!

  43. This soup was amazing!! I used fire roasted red peppers and i really think it added a lot of flavor. I also did not have a immersion hand blender so i used an electric mixer. I have to say that i like it better because there are little chucks of the pepper carrot and potatoes. I like chuckier soup so i was very pleased. I also added about 1 tablespoon of light half and half just to add a little creamyness to it.. Will be making a much larger pot very soon!! 🙂 🙂

  44. If making this recipe I would highly recommend watching this video, it helped me TONS:

    http://www.youtube.com/watch?v=kpOw0r7bRrk&feature=related

    It was my first time, but now i know, roasting and peeling your own red peppers is the only way to go!!

    Also, I added chopped cauliflower for extra texture. Enjoy 🙂

  45. forgive the question but my oven doesn't have a grill or a broiler. Can I just put it in the oven like I would any roasted vegetable? But then it doesn't go black, does it? thanks!

  46. why the potato? Could you Make it with out it and have it be 0 points?

    jeannie in Pa… sounds awesome and I have my peppers ready to go…

  47. This was one of the best soups I've ever made! My family loved it! I'm so glad that I found your blog and can't wait to try other recipes.

  48. Made this soup tonight and it was absolutely amazing! It was extremely filling, I could barely finish one serving. I also added some crushed red pepper to spice it up. I will definitely be making this again!

  49. I added some red pepper flakes – adds a great kick!
    Also, I used basil because the grocery was out of parsley – haven't tried it with parsley, but it is good with basil.
    Also I used Reduced fat parmesan cheese

    Great soup! Can't wait to eat for lunch this week!

  50. I've never even THOUGHT about roasting my own peppers before … but I DID IT for this super DELICIOUS soup!! I am totally expanding my cooking horizons thanks to your fab website and recipes!!

  51. Avatar photo
    Gina @ Skinnytaste

    Thanks for your comments!! I just made a batch of roasted peppers, I will be making this again really soon!

  52. This is fabulous! Thank you! What a truly delicious 1 point soup! Yum Yum Yum! This is very satisfying….it's a very small batch, might be worth doubling (it's that good!).

  53. I served this for lunch for friends and it was SO good. I even roasted red peppers for the first time ever. I did it in the oven (broiler) since i have an electric stove & am not great with the grill. I know this will be made over & over again!

  54. This was soooooooooo delicious! It also tastes fabulous as a cold soup in the summer! Again I plan on making and preserving jars of this for the winter! I'll have to leave out the sour cream, though! I'll just add it when I'm going to serve this!

  55. Avatar photo
    duckandjunebug

    Hi Gina,

    I upgraded and everything works right again. I am now looking for recipes to be able to eat through a straw with my broken jaw. This looks especially good. I'm going to try it tomorrow.

  56. I had roasted red pepper soup at one of our better restaurants and went searching for a recipe on line and came upon your website. This recipe was as good if not better than the restaurant's. I used grated Guda cheese in place of the parmesan. I am a Liftime WW member and just love this new found website.

  57. I make this soup often now. It also freezes well. So delicious, it really reminds me of a restaurant quality soup!
    I like to add a small dollop of sour cream in each bowl, I haven't tried putting it in when blending the soup (yet).

  58. Your welcome! Yeah, salads are fine as a side dish but don't cut it as a main dish. Soups are very filling and perfect for these colder days.

  59. Gina, Thank you so much for your recipes. This was a wonderful gift! I've had great success in WW, but really couldn't take another day of green salads, and was floundering. You saved me! This soup is just delicious!!! Joy in a bowl. Thank you!

  60. OMG I made this soup tonight and it's FANTASTIC and I am NOT a cook! I'm so pleased with it. My family was shocked!

    I added the sour cream after I pureed and it gave the soup a gorgeous orange color.

    I plan to add chicken and black beans to mine for protein but my family is eating it just the way it is.

    Thank you so much for this!

  61. I can't wait to make this! I wonder if you can broil the peppers instead of grilling them….I'll let you know how it comes out 😉

    Thanks for the website. It is making my journey back to WW easier!

  62. I made this with a sweet potato instead of the russet. Added a few goat cheese crumbles (instead of parm and sour cream) after plating and served with crusty bread. Would also be good with a dollop of non-fat greek yogurt, a bit healthier than sour cream. So good!

  63. Avatar photo
    morethaneasymac

    Just found your blog this morning and I'm loving it! I'm always looking for healthier recipes, and this roasted red pepper soup looks amazing.

  64. I made this the day it was posted and, for having no culinary talent to speak of, the soup (with my own roasted pepper!) came out wonderful. I was also puzzled as to when to put in the sour cream and just mixed it in after blending. Great recipe, thanks for sharing.

  65. Avatar photo
    Kendra @ Domestic Princess in Training

    Ahh this looks delish!!! I think I have all the ingredients in the fridge!

    I also wanted to invite you and your readers to join in on a challenge I'm hosting over at my blog. Stop by and take a look to see if you’re interested :0)

    http://domesticprincessintraining.blogspot.com

  66. I made this soup tonight…by far the best one off this website yet!! ( the recipe doesn't say when to add the sour cream but i just put a small spoonful in when plated) roasting your own peppers is key