Skip to Content

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Plant Based Recipes

Last Updated on April 27, 2022

Warm and hearty Roasted Red Pepper Soup is velvety smooth and sure to be a family favorite. Made with plump, ripe tomatoes, sweet red bell peppers, onions, and garlic, it’s an easy vegan soup!

ingredients to make roasted red pepper soup

Whether you are having a long day and don’t feel like cooking or you just want a comforting meal, this roasted red pepper tomato soup will warm you up. It’s easy enough to make even on busy nights. Plus, it’s VEGAN!

Don’t forget to try out some of my other plant based recipes too. My Vegetarian Chili will keep you full and please your taste buds. Or for a lighter dish, try my Spinach Walnut Apple Salad.

why you’ll love roasted red pepper soup

  • You can make red pepper soup in less than 30 minutes!
  • Comforting & delicious
  • Filled with nutrients
  • Made with healthy ingredients
  • Keeps you feeling satisfied and full

how to make roasted pepper soup

step 1: prepare the veggies

Begin by quartering the onion. Then peel the garlic cloves and leave them whole. Cut the stems off of the red bell peppers and slice them in half. Cut the tomatoes in half.

Toss all of the ingredients in oil to coat them.

step 2: broil

Place all of the veggies in a pan and broil for 15 minutes. The edges will become blackened some, but that brings out the flavors.

step 3: add veggie stock

Place the roasted pepper soup ingredients in a blender and pour in vegetable stock. Mix until it’s creamy and smooth. Serve and enjoy!

expert tips for roasted red pepper and tomato soup

  • Season to your liking. Add in any of your favorite seasonings to adjust the flavor. Salt, pepper, garlic salt, onion powder, and cayenne pepper are a few ideas.
  • Be careful, it’s hot! When you place the broiled vegetables into the blender, it’s going to be very hot. Use caution and blend the red pepper soup carefully so you don’t get burned.
  • Keep it chunky. If you aren’t in the mood for a creamy roasted red pepper and tomato soup, only blend it partially so there are chunks that remain.
  • Add more vegetables. It’s fine to add in zucchini, yellow squash, or any of your other favorite veggies. Depending on what it is, you may need to roast the vegetables in the oven to soften them. Especially sweet potatoes or broccoli. Coat with oil and roast at 400 degrees until softened.
red pepper soup served over rice

can I use sun-dried tomatoes?

Yep! You can swap half of the fresh tomatoes for sun-dried tomatoes when making roasted pepper soup. Using sun-dried tomatoes is going to elevate the flavor and make it more like a gourmet soup. I recommend using 1/2 – 1 cup of the sun-dried tomatoes and a couple of tablespoons of the oil it’s stored in. Then use 2 fresh tomatoes as well. It’s perfection!

how long does roasted red pepper soup last?

After the roasted pepper soup cools down, place it in a glass jar or food container. It will last 3-4 days in the fridge. This is a great opportunity upcycle and to use up some of those glass jars you have waiting around!

is roasted red pepper and tomato soup spicy?

No, it’s more sweet and creamy than anything. If you want to add some spice to the roasted red pepper soup, broil 1-2 jalapenos as well. Or you can sprinkle in some red pepper flakes or cayenne for a little bit of heat.

Yield: 4

Roasted Red Pepper Soup

roasted red pepper tomato soup

Warm and hearty Roasted Red Pepper Soup is velvety smooth and sure to be a family favorite. Flavored with plump, ripe tomatoes, sweet red bell peppers, onions, and garlic, it’s an easy vegan soup!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 small red onion
  • 3 cloves of garlic
  • 12 lunch box peppers or 2 full size peppers
  • 4 medium tomatoes
  • 2 cups vegetable stock

Instructions

    1. Quarter the onion. Peel the cloves and leave them whole. Cut the stems off the peppers and in half. Halve the tomatoes. Toss all of the vegetables in oil.

    2. Broil for 15 minutes.

    3. Combine all of the ingredients into a blender along with the vegetable stock. Blend until smooth and serve. Enjoy!

11 Comments
Join The Conversation

Share Your Thoughts

Your email address will not be published.

  1. I love any ideas for interdietary relationships – for 16 years I was dealing with a veggie, a piscetarian and an ardent meat eater in the same household! And there are things I choose not to eat such a gluten. I LOVE the sound of this recipe – it lends itself to so many things from a comforting soup to a warming pasta dish and even a thick autumn stew. Thanks for the inspiration!

  2. Oh wow, that sounds delicious! And just in time for the rainy weather here! Love hearty soups when it’s cold outside. How did you get the tare weight written on the jar?

    1. Me too! Cali got a little bit of rain today! Makes me want to bust out some vegan chili! The benefits of working at a print shop. Labels are everything. I use scraps that are going to be thrown away to make labels. They’ve held up really well! I’ve only had one come off and it’s been almost a year. It makes it SUPER easy when buying groceries. I’ve been thinking of selling them, but unfortunately they come with backing. But, since I already pulled it out of the dumpster maybe it negates it? I haven’t made any since first starting in January; because, it’s kinda a gray area. What do you think?

    1. Thank you!
      I work at a print shop. They’re scraps of vinyl that were going to be thrown away. But, it comes with backing so I haven’t made any since starting in January. Not sure if pulling it out of the dumpster negates it or not. Lol. Zero Waste gray area. What do you think?

    1. Yes! It’s so simple and yummy! It has become one of my favorite dishes. There’s a lot of inexpensive ugly peppers now that it’s ending the near of the season that I can get at the farmers market – perfect for soup!

Skip to Recipe