• Skip to main content
  • Skip to primary sidebar
Savvy Bites
menu icon
go to homepage
  • Easy Dinner Recipes
  • One Pot
  • Fakeaway Recipes
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easy Dinner Recipes
    • One Pot
    • Fakeaway Recipes
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Aldi budget meal plan photo collage,
      Aldi Budget Meal Plan 158
    • Aldi budget meal plan 157 photo collage.
      Aldi Budget Meal Plan 157
    • Aldi budget meal plan 156 recipe photo collage.
      Aldi Budget Meal Plan 156
    • Aldi Budget Meal Plan 155
    • Easy Aldi budget meal plan photo collage.
      Aldi Budget Meal Plan 154
    • Aldi budget meal plan 153 photo collage.
      Aldi Budget Meal Plan 153
    • Aldi meal plan 152 photo collage.
      Aldi Budget Meal Plan 152
    • Aldi budget meal plan photo collage with weekly recipes.
      Aldi Budget Meal Plan 151
    • Spicy peanut ramen in a white bowl with chopped herbs.
      Easy Spicy Chicken & Peanut Butter Ramen
    • Aldi budget meal plan recipes collage.
      Aldi Family Budget Meal Plan 150
    • Aldi family meal plan 149 photo collage.
      Aldi Family Budget Meal Plan 149
    • Aldi meal plan 148 photo collage.
      Aldi Family Budget Meal Plan 148
    Home » Easy Dinner Recipes

    The BEST Roasted Red Pepper Soup

    Published: Jul 29, 2024 · Modified: Feb 15, 2022 by Deborah Rainford · This post may contain affiliate links · 3 Comments

    • Share
    • Yummly
    Jump to Recipe Print Recipe

    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.

    Roasted red pepper soup in a white bowl with cracked black pepper.

    You'll also love my sweet potato and carrot soup, butternut squash soup, and roasted tomato soup.

    Jump to:
    • ⭐️ Why this recipe works
    • 🧾 Ingredients overview
    • 👩🏻‍🍳 Here's how to make it
    • 📖 Variations
    • 💡 Chef's Guide: Expert Tips
    • 🍯 Storing and reheating leftovers
    • ❓Recipe FAQ's
    • Roasted Red Pepper Soup Recipe

    ⭐️ 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
    1. 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.
    2. Roast in the preheated oven for about 15 minutes, until the peppers are soft and charred on the edges.
    1. Once roasted, transfer the peppers, onions, and garlic to a medium saucepan. Add the vegetable stock.
    2. 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.
    3. 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

    Can I use yellow or orange bell peppers instead of red?

    Yes, yellow or orange bell peppers can be used, but they will alter the flavour slightly, making it sweeter.

    What can I use instead of an immersion blender?

    You can use a regular blender, blending the soup in batches until smooth.

    How can I make this soup spicier?

    Add a pinch of cayenne pepper or a chopped jalapeño during roasting.

    How can I reduce the sodium content?

    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:

    • Easy 30 Minute Sweet Potato And Carrot Soup
    • Butternut squash and sweet potato soup with coconut milk and chilli flakes in a white bowl.
      Spicy Butternut Squash and Sweet Potato Soup
    • Roasted tomato soup in a bowl with thyme and olive oil.
      Easy Homemade Roasted Tomato Soup
    • Carrot and coriander soup in a bowl.
      Easy Carrot and Coriander Soup

    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!

    For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.

    For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.

    Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.

    Roasted red pepper soup in a white bowl with cracked black pepper.

    Roasted Red Pepper Soup Recipe

    This roasted red pepper soup is rich, smoky, and full of vibrant flavours. Perfect for a cozy meal, it's easy to prepare and can be customized with your favourite herbs and spices.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 Servings
    Save This RecipeSaved!
    Prevent your screen from going dark
    Author: Deborah Rainford

    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

    Calories: 239kcal | Carbohydrates: 14g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 9mg | Potassium: 314mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3727IU | Vitamin C: 155mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!
    Head shot of Deborah Rainford
    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.

    Learn more about me →

    More Easy Dinner Recipes

    • Crispy fried homemade egg rolls in a white bowl.
      The Best Homemade Egg Rolls
    • Crispy buttermilk chicken on a cooling rack with sea salt and thyme leaves.
      The Best Crispy Buttermilk Chicken (Boneless)
    • Nasi goreng Indonesian fried rice with herbs and chicken.
      The Best Easy Nasi Goreng
    • Baked cauliflower cheese in a skillet.
      The Best Cauliflower Cheese

    Reader Interactions

    5 from 3 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Deborah! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) budget recipes from scratch using only Aldi ingredients. Welcome to my virtual kitchen!

    More about me →

    Popular

    • Aldi budget meal plan 147 recipe photos.
      Aldi Family Budget Meal Plan 147
    • Rocky road bars on a white marble table with marshmallows.
      The Best Rocky Road
    • Courgette muffins on a white table.
      The Best Fluffy Lemon Courgette Muffins (Zucchini Muffins)
    • Butternut squash pasta sauce with penne pasta topped with parmesan in a white bowl.
      The Best Easy Butternut Squash Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • FAQ's
    • About

    Newsletter

    • Sign Up! for emails and updates

    Recipes

    • Meal Plans
    • One Pot

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 SAVVYBITES

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.