Roasted Red Pepper Soup

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This roasted red pepper soup is an excellent source of healthy vitamins – and it’s delicious! One bowl will fill you up.

Roasted Red Pepper SoupRoasted Red Pepper Soup

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 depth to the pepper flavor that can’t be beat.

This soup is perfect when you have extra peppers laying around, or you can also try a heartier Stuffed Pepper Soup. I also love Chickpea Tomato Soup with Rosemary, and Creamy Carrot Ginger Soup.

Roasted Red Pepper Soup
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4.62 from 13 votes
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Roasted Red Pepper Soup

3
3
2
SP
138 Cals 3 Protein 21 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 4 servings
COURSE: Soup
CUISINE: Italian
This roasted red pepper soup is an excellent source of healthy vitamins – and it's delicious! One bowl will fill you up.

Ingredients

  • 4 large red bell peppers, roasted seeds removed
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 tsp herbs de provence
  • 1/4 cup fresh parsley, chopped
  • 3 cups fat free chicken broth, or vegetable stock
  • 1 medium russet potato, peeled and chopped
  • 1/4 cup dry white wine
  • Salt and freshly ground black pepper
  • 2 tbsp fat free sour cream
  • 1/4 cup Parmigiano Reggiano cheese

Instructions

  • 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 a lid or a dish to make it airtight to build up steam.
  • Let the peppers rest in the bowl for 10 minutes.
  • Uncover, remove from the bowl and the skin will slide off easily.
  • Cut the pepper in half to core and remove seeds.
  • Heat 1 tsp of oil in a large heavy pot over medium-high heat.
  • Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes.
  • Add the broth, roasted bell peppers, potato and wine.
  • Bring to a simmer over high heat.
  • Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
  • With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
  • Season with salt and pepper to taste.
  • Add the grated parmesan and ladle into bowls.

Nutrition

Serving: 11/2 cups, Calories: 138kcal, Carbohydrates: 21g, Protein: 3g, Fat: 3g, Saturated Fat: 1.3g, Cholesterol: 8.5mg, Sodium: 770mg, Fiber: 3g, Sugar: 5.8g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 2
Points +: 4
Keywords: potato and red pepper soup, roasted pepper soup, roasted red pepper and potato soup, Roasted Red Pepper Soup, vegetarian soup

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87 comments

  1. 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!

  2. 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.

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

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

  5. 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

  6. 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.

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

    • 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!

  8. 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!

  9. 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?

  10. 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!

  11. Yummmmmmmm

  12. 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.

  13. Made this today!  So easy and tastes delicious!  What a great recipe.

  14. 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.

  15. I don’t have the wind will it be a big difference if made without?

  16. I bought a bag of peppers, red, orange and yellow. Would this change the flavor of the soup? 

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

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

  19. 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.

  20. 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!!

  21. 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 🙂

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

  23. I loved this soup so much. Thanks for the recipe

  24. What was the parsley for? It's in the ingredients listed but not in the recipe details.

  25. 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!

  26. This soup was AMAZING!!!!!! Thank you again for all your hard work!!!

  27. 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?

  28. I made this today and it was delish!! Thank you for an awesome recipe!

  29. 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!

  30. 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!

  31. Throw them off!! You will love this soup!

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

  33. 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.

  34. 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.

  35. 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

  36. 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/

  37. 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.

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

  39. 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!!!

  40. 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!!

  41. I just made this tonight. It is pretty good. A tablespoon of red wine vinegar wakes it right up.

  42. 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!! 🙂 🙂

  43. 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 🙂

  44. 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!

  45. 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…

  46. I can't use wine due due to my religious beliefs, so what would be a good wine substitute?

  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'm sure it would increase, would be yummy though!

  50. Would the P+ Value increase significantly if you use smoked gouda instead?

  51. i love this recipe!!! what is the points plus for it?!

  52. 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!

  53. Glad I roasted 'em instead of buying them in a jar. They really were pretty simple … 🙂

  54. Wendy, I bet you didn't realize how easy it is to roast them yourself!

  55. 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!!

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

  57. 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!).

  58. 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!

  59. Great idea!

  60. 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!

  61. @duck- glad everything is working good now! Yes, this would be great for you!

  62. 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.

  63. How wonderful!! Thanks for leaving a comment!

  64. 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.

  65. I saw this and half an hour was in Canadian Tire buying a blender!!

  66. 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).

  67. 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.

  68. 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!

  69. yav okadar tutacakki bu urun harbiden merak etmeye basladim hehe imza batusoft 😉

  70. 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!

  71. Yes, you can broil them instead.

  72. 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!

  73. I'm sure it was, almost a different recipe! But a good one. Thanks for sharing.

  74. 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!

  75. 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.

  76. Looks amazing .. a must try for me …
    Laila .. www.lailablogs.com

  77. 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.

  78. this sounds amazing! I might make a big batch for lunches next week.

  79. 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

  80. delicious! great flavors!

  81. 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

  82. This looks amazing! i love red peppers so i know i'll enjoy this! thanks for the recipe