Red Pepper Soup

This Roasted Red Pepper Soup is full of flavor with just a few simple ingredients. Roasted charred red peppers are paired with vegetables and fresh herbs for a hearty and comforting soup that everyone will love!

Ingredients you need

• Red bell peppers – Deseeded and chopped.
• Onion – Finely chopped.
• Garlic – Minced
• Celery Stalk – Chopped.
• Fresh oregano 
• Fresh thyme
• Red pepper chili flakes
• Canned Diced tomatoes
• Vegetable stock / broth

For serving:

• Dairy-free heavy cream or coconut cream
• Black pepper
• Extra red pepper flakes

How to make Roasted Red Pepper Soup

1. Preheat the oven to 400F.
2. Chop the red peppers in half and remove the stalks and seeds. Line a large baking sheet with parchment paper for easier clean-up, and place the red peppers on the pan. Drizzle with olive oil and season with salt and black pepper. Roast in the oven for 30 minutes, until very soft and starting to char.
3. Heat one tbsp olive oil in a heavy bottom pot. Add the onion and celery. Saute for a few minutes until softened, then add the minced garlic.
4. Add tomatoes, vegetable stock / broth, fresh herbs and red pepper flakes. Allow to simmer on low heat for about 10-20 minutes.
5. Once the roasted peppers are soft and tender, add them to the pot. Use an immersion stick blender to blend or transfer to a high-speed blender and blend until smooth.
6. Taste and season with salt and pepper and top with a drizzle of vegan cream, cracked black pepper and extra red pepper flakes. Serve with your favorite grilled cheese or toasted bread.

More delicious vegan soup recipes you will love:

Vegan Minestrone Soup

Creamy Broccoli Cheddar Soup

Roasted Butternut Squash Soup

5 from 1 vote

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Roasted Red Pepper Soup

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

This Roasted Red Pepper Soup is full of flavor with just a few simple ingredients. Roasted charred red peppers are paired with vegetables and fresh herbs for a hearty and comforting soup that everyone will love!

Course: Soup

Cuisine: American, Italian

Keyword: homemade, red pepper soup, roasted red pepper soup, soup, stovetop soup

Servings: 4 servings

Author: Kelly

Ingredients

• 6 red bell peppers washed, dried
• 1 medium onion finely chopped
• 4 garlic cloves minced
• 1 celery stalk chopped
• 1/2 tbsp fresh chopped thyme , can sub 1/2 tsp dried thyme
• 1/2 tbsp fresh chopped oregano , can sub 1/2 tsp dried oregano
• 1 tsp red pepper chili flakes
• 14 oz can of diced tomatoes
• 2 cups vegetable stock / broth

For serving

• Dairy-free heavy cream or coconut cream
• Black pepper
• Extra red pepper flakes

Instructions

1. Preheat the oven to 400F.

2. Chop the red peppers in half and remove the stalks and seeds. Line a large baking sheet with parchment paper for easier clean-up, and place the red peppers on the pan. Drizzle with olive oil and season with salt and black pepper. Roast in the oven for 30 minutes, until very soft and starting to char.

3. Heat one tbsp olive oil in a dutch oven or heavy bottom pot. Add the onion and celery. Saute for a few minutes until softened, then add the garlic.

4. Add tomatoes, vegetable stock / broth, fresh herbs and red pepper flakes. Allow to simmer on low heat for about 10-20 minutes.

5. Once the roasted peppers are soft and tender, add them to the pot. Use an immersion stick blender to blend or transfer to a high-speed blender and blend until smooth.
6. Taste and season with salt and pepper and top with a drizzle of vegan cream, cracked black pepper and extra red pepper flakes. Serve with your favorite grilled cheese or toasted bread.

Recipe Notes

• To Store: Store cooled soup in an airtight container in the fridge for up to 4 days.
• To Reheat: Set soup over medium-low heat until warmed. Do not let it boil. Alternatively, reheat individual servings in the microwave, covered, for 15-second bursts until warm.
• To Freeze: Freeze cooled soup in an airtight container, leaving an inch or two of free space to allow for expansion. Within 3 months, thaw it overnight in the fridge, reheat it and enjoy.

Nutrition Facts

Roasted Red Pepper Soup

Amount Per Serving (1 g)

Calories 0

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.