Quick Roasted Red Pepper Soup Recipe

The vibrant orange hue of this bowl always brightens up my kitchen on grey, rainy days. It feels like capturing summer sunshine in a pot, especially when paired with a slice of warm, crusty bread.

I make this roasted red pepper soup whenever I need something nourishing that doesn’t require hours of simmering. The blend of sweet peppers and savory herbs creates a depth of flavor that tastes surprisingly complex for such a simple meal.

What Makes This Roasted Red Pepper Soup a Keeper

You can pull this entire meal together using simple pantry staples and a few fresh vegetables. The roasting process does most of the heavy lifting to develop those bold, sweet notes.

Greek yogurt adds a luxurious creaminess without making the dish feel heavy or overly rich. It is a wholesome, vegetarian-friendly option that satisfies even the heartiest appetites.

I love how well this roasted red pepper soup reheats for quick lunches throughout the week. The flavors actually seem to improve after sitting in the fridge overnight, making it ideal for meal prep.

If you enjoyed this warm bowl, you will definitely want to try my Ultimate Minestrone Soup Recipe for another veggie-packed option. My Ultimate Easy Italian Wedding Soup is another fantastic choice when you need a comforting meal in a hurry.

Everything You Need for Roasted Red Pepper Soup

Here are the fresh ingredients and pantry staples you’ll need to make this soup:

• Roasted red peppers: Use jarred peppers for convenience or roast fresh red bell peppers until charred and peeled.
• Vegetable broth: A low-sodium base allows you to control the saltiness of the final dish.
• Crushed tomatoes: These add body, acidity, and a deep red color to the soup base.
• Onion: A large yellow or white onion provides the savory foundation for the aromatics.
• Carrots: Sliced carrots add natural sweetness that balances the acidity of the tomatoes.
• Celery stalks: Chopped celery brings a subtle earthiness and essential aromatic flavor.
• Garlic cloves: Fresh garlic adds a punchy, savory kick that complements the sweet peppers.
• Fresh basil: This herb brightens the soup with peppery, aromatic notes.
• Fresh thyme: Earthy and floral, thyme pairs beautifully with the roasted peppers.
• Olive oil: Use a good quality oil for sautéing the vegetables and adding richness.
• Greek yogurt: Plain yogurt swirls in for a creamy texture and a slight tang.
• Seasonings: A mix of salt, black pepper, and crushed red pepper flakes rounds out the flavor profile.

My Method for Roasted Red Pepper Soup

Let’s get cooking with these simple steps:

1. Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery to the pot, stirring occasionally to prevent sticking. Cook these vegetables for about 5 to 7 minutes until they soften and the onions become translucent, which builds the savory base of your soup.
2. Stir in the minced garlic, fresh basil, thyme leaves, salt, black pepper, and crushed red pepper flakes. Add the drained roasted red peppers to the pot and sauté everything together for another 2 minutes. This step allows the garlic to become fragrant and helps the herbs release their essential oils before adding the liquid.
3. Pour in the crushed tomatoes and the vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Increase the heat to bring the mixture to a boil, then reduce the heat to low and cover the pot partially. Let the soup simmer gently for roughly 30 minutes, or until all the vegetables are completely tender.
4. Remove the pot from the heat and stir in the Greek yogurt until it is incorporated into the hot liquid. Use an immersion blender directly in the pot to puree the mixture until it reaches your desired consistency, whether that is perfectly smooth or slightly chunky. If you use a standard blender, work in small batches and be careful with the hot liquid before serving warm.

My Best Tips for Perfect Roasted Red Pepper Soup

Roasting fresh peppers yourself provides the best smoky flavor, but high-quality jarred ones work beautifully when you are short on time. Just make sure to drain them well so the roasted red pepper soup doesn’t become too watery.

When using an immersion blender, keep the blade fully submerged to avoid splattering hot liquid everywhere. If you use a standard blender, work in small batches and remove the center cap to let steam escape safely.

A pinch of sugar or a small splash of cream can balance the acidity if your tomatoes taste a bit sharp. Taste your roasted red pepper soup right before serving to adjust the salt levels to your preference.

Best Ways to Enjoy Roasted Red Pepper Soup

I almost always serve this with a gooey grilled cheese sandwich for the ultimate dipping experience. A slice of warm, crusty sourdough or homemade garlic bread also works wonders here.

Top your bowl with extra fresh basil and a swirl of yogurt or heavy cream for a beautiful presentation. A sprinkling of homemade croutons or toasted pine nuts adds a nice crunch to the smooth texture.

I’d love for you to follow along on Pinterest for more cozy meal inspiration.

Creamy Roasted Red Pepper Soup

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• Author: Amelia Bryan
• Total Time: 50 min
• Yield: 6 servings
• Diet: Vegetarian

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Description

A velvety, smoky roasted red pepper soup made with fresh herbs and Greek yogurt. This easy vegetarian dinner comes together in one pot for a cozy weeknight meal.

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Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 celery stalks, chopped
• 2 medium carrots, chopped
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh thyme leaves
• 24 oz jarred roasted red peppers, drained
• 28 oz can crushed tomatoes
• 4 cups vegetable broth
• 1/3 cup plain Greek yogurt

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots, cooking for about 6-8 minutes until soft and fragrant.
2. Stir in the minced garlic, basil, thyme, salt, pepper, crushed red pepper flakes, and the drained roasted red peppers. Cook for 2 minutes until the garlic is fragrant.
3. Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer for 35 minutes until vegetables are very tender.
4. Remove from heat and stir in the Greek yogurt. Use an immersion blender to puree the soup until smooth. Serve warm with fresh basil and crusty bread.

Notes

For a vegan version, substitute the Greek yogurt with coconut milk or a plant-based sour cream alternative.

• Prep Time: 15 min
• Cooling Time: 5 min
• Cook Time: 35 min
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 145
• Sugar: 9g
• Sodium: 850mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 2mg

Keywords: roasted red pepper soup, vegetarian soup recipe, easy dinner, creamy vegetable soup, healthy comfort food