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