This roasted red pepper soup is simple, delicious, and healthy. It's packed with vibrant flavours from roasted red peppers, garlic, and fresh herbs. Ready in just 40 minutes, this soup is great for a cozy lunch or dinner.
You'll also love my sweet potato and carrot soup, butternut squash soup, and roasted tomato soup.
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⭐️ Why this recipe works
- Rich Flavour: Roasting the red peppers, onion, and garlic enhances their natural sweetness and imparts a deep, smoky flavour.
- Simple Ingredients: Uses everyday ingredients you likely have on hand, making it easy and convenient to prepare.
- Versatile: Can be adapted for various dietary needs, such as vegan or gluten-free, without compromising on taste.
- Quick Preparation: The entire recipe can be made in under an hour, perfect for a weeknight meal.
🧾 Ingredients overview
- Olive oil: Adds richness and helps in roasting the vegetables.
- Red peppers: The star of the dish, providing sweetness and vibrant colour.
- Red onion: Adds a mild sweetness and depth of flavour.
- Garlic: Infuses the soup with aromatic and robust flavours.
- Thyme leaves: Adds earthy, herbaceous notes.
- Rosemary leaves: Provides a pine-like flavour that complements the sweetness of the peppers.
- Light brown sugar: Optional, to enhance the natural sweetness of the peppers.
- Lemon juice: Brightens the flavours and adds a hint of acidity.
- Vegetable stock: Forms the base of the soup, adding depth and savouriness.
- Basil: Adds a fresh, slightly peppery flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Roasted Red Pepper Soup recipe step-by-step
- Preheat your oven to 190-200ºC. Place the halved and deseeded red peppers cut side up on a roasting tray. Sprinkle with the chopped rosemary and thyme leaves. Drizzle with olive oil and toss with the roughly chopped onion and peeled garlic cloves. If using, sprinkle the light brown sugar over the top.
- Roast in the preheated oven for about 15 minutes, until the peppers are soft and charred on the edges.
- Once roasted, transfer the peppers, onions, and garlic to a medium saucepan. Add the vegetable stock.
- Using an immersion blender, blend the soup until thick and smooth. Add the basil leaves and blend again until the basil is fully incorporated. Taste and adjust seasoning as necessary, keeping in mind that the stock cube is already salty.
- Stir in the lemon juice to brighten the flavours.
📖 Variations
- Substitute red onion with white or yellow onion: For a milder flavour.
- Replace light brown sugar with honey or maple syrup: For a different sweetness profile.
- Use chicken stock instead of vegetable stock: For a richer, non-vegetarian version.
- Add a pinch of cayenne pepper or red chilli flakes: For a spicy kick.
- Replace basil with fresh parsley or coriander (cilantro): For a different herbaceous note.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Add a splash of balsamic vinegar: Introduces a subtle sweetness and acidity that complements the roasted peppers.
- Toast the herbs: Lightly toast the thyme and rosemary in a dry pan before adding to the soup to enhance their flavours.
- Garnish with roasted chickpeas: Adds a crunchy texture and additional protein.
- Use fire-roasted canned tomatoes: If fresh tomatoes are unavailable, these add a similar depth of flavour.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the soup in a saucepan over medium heat, stirring occasionally, until heated through. Alternatively, reheat in the microwave in a microwave-safe bowl, stirring every minute until hot.
❓Recipe FAQ's
Yes, yellow or orange bell peppers can be used, but they will alter the flavour slightly, making it sweeter.
You can use a regular blender, blending the soup in batches until smooth.
Add a pinch of cayenne pepper or a chopped jalapeño during roasting.
Use a low-sodium vegetable stock and reduce the amount of added salt. You can also increase the herbs and spices to boost flavour without added salt.
Looking for other vegetable based soup recipes like this? Try these:
If you tried this Roasted Red Pepper Soup please let me know in the comments below, and please leave a star rating while you're there!
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Roasted Red Pepper Soup Recipe
Ingredients
- 30 ml (2 tablespoon) olive oil
- 4 red peppers, halved and deseeded
- 1 red onion, roughly chopped
- 6 cloves garlic, peeled and whole
- Leaves from 4 sprigs thyme
- Leaves from 2 sprigs rosemary, chopped
- 15 g (1 ¼ tablespoon) light brown sugar, optional
- Juice of ½ lemon
- 1 vegetable stock cube dissolved in 500 ml (1 cup) boiling water
- ½ bunch basil
For Serving (Optional)
- Fresh mozzarella, torn into quarters
- 50 ml (⅕ cups) olive oil with chopped basil leaves stirred through
Instructions
- Preheat your oven to 190-200ºC.
- Place the halved and deseeded red peppers cut side up on a roasting tray. Sprinkle with the chopped rosemary and thyme leaves. Drizzle with olive oil and toss with the roughly chopped onion and peeled garlic cloves. If using, sprinkle the light brown sugar over the top.
- Roast in the preheated oven for about 15 minutes, until the peppers are soft and charred on the edges.
- Once roasted, transfer the peppers, onions, and garlic to a medium saucepan. Add the 500 ml vegetable stock.
- Using an immersion blender, blend the soup until thick and smooth. Add the basil leaves and blend again until the basil is fully incorporated. Taste and adjust seasoning as necessary, keeping in mind that the stock cube is already salty.
- Stir in the lemon juice to brighten the flavors.
Notes
- Roasting Tray: Use a large enough tray so the peppers are not overcrowded; this ensures they roast properly and do not steam.
- Customization: For a spicy kick, add some chilli flakes before roasting.
- Serving Suggestion: Garnish with torn fresh mozzarella and a drizzle of olive oil infused with chopped basil for added richness and flavour.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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