Vegetarian Roasted Red Pepper Soup is a bright, comforting dish that balances sweet roasted peppers with a touch of smokiness and savory depth. It makes a cozy weeknight meal or an elegant starter for a dinner party. Roasting fresh red peppers is simple and elevates the soup’s flavor, but jarred roasted peppers also work in a pinch.
Roasted Red Pepper Soup
This recipe produces a silky, flavorful soup that highlights the natural sweetness of red bell peppers along with aromatic vegetables and a creamy finish. It is vegetarian when prepared with vegetable broth and can be adapted easily for vegan diets by substituting a plant-based yogurt or cashew cream for the sour cream and omitting the cheese garnish. The instructions below include simple techniques for roasting peppers, building flavor, and blending the soup into a smooth, satisfying texture.
Ingredients for Roasted Red Pepper Soup
Below are the ingredients used in the recipe. Exact measurements and step-by-step directions are included in the instructions section.
- Red bell peppers (4 large) – roasted, peeled, seeded and roughly chopped. Roasting intensifies their sweetness and adds a smoky note.
- Olive oil (1 teaspoon) – for sautéing the aromatics.
- Onion (1 medium) – chopped, to provide a savory base and subtle sweetness.
- Carrot (1 medium) – peeled and chopped, for color, natural sweetness and added nutrition.
- Garlic cloves (2) – chopped, to give aromatic depth.
- Herbs de Provence (1 teaspoon) – or a mix of dried thyme, rosemary and basil for a fragrant finish.
- Fresh parsley (1/4 cup) – chopped, to stir in and/or garnish.
- Vegetable broth or chicken broth (3 cups) – use vegetable broth to keep the soup vegetarian.
- Russet potato (1 medium) – peeled and chopped, used to gently thicken the soup without cream.
- Dry white wine (1/4 cup, optional) – adds brightness; omit if preferred.
- Kosher salt and freshly ground black pepper – to taste.
- Light sour cream (2 tablespoons) – stirred into the soup for a touch of creaminess; use a vegan alternative to make it dairy-free.
- Parmigiano Reggiano (1/4 cup) – finely grated, for serving (optional).
- Basil or additional parsley – optional garnish.
How To Make Roasted Red Pepper Soup
- Roast the peppers: Roast whole red bell peppers over a grill, under a broiler, or directly over a gas flame, turning until the skin is charred and blistered all over. Transfer the hot peppers to a bowl and cover with foil or place in a paper bag to steam for 10 minutes—this loosens the skins. When cool enough to handle, peel away and discard the skins, remove stems and seeds, and chop the flesh roughly.
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot and the Herbs de Provence. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–7 minutes.
- Cook with broth and potato: Add the roasted peppers, peeled and chopped potato, wine (if using), and the broth. Increase heat to bring the pot to a boil, then reduce to a gentle simmer. Cover and cook until the potato is very tender, about 25–30 minutes. Stir occasionally to prevent sticking.
- Blend until smooth: Remove the pot from heat. Stir in the sour cream and blend the soup until smooth using an immersion blender. If you prefer, work in batches in a standard blender—be careful with hot liquids and vent the blender lid slightly to allow steam to escape.
- Season and finish: Taste and adjust seasoning with salt and pepper. Warm the soup gently if needed, then stir in half of the chopped parsley for freshness.
- Serve: Ladle into bowls and garnish with grated Parmigiano Reggiano and additional parsley or basil. Serve with crusty bread, a grilled cheese, or a crisp green salad for a complete meal.
What To Serve with Roasted Red Pepper Soup
This soup pairs beautifully with crusty bread or a toasted baguette for dipping, a classic grilled cheese sandwich, or a light green salad dressed with a simple vinaigrette. For brunch or a heartier meal, serve alongside a slice of quiche or a savory tart. Garlic bread or simple croutons also complement the soup’s roasted flavors.
Equipment
- Large pot or Dutch oven
- Grill, broiler, or gas burner for charring peppers
- Immersion blender or countertop blender
Yield, Time and Serving
- Yield: 4 servings
- Prep time: about 10 minutes (plus roasting time)
- Cook time: about 45 minutes
- Total time: about 55 minutes
- Serving size: about 1/2 cup per serving as a starter (adjust for main-course portions)
Nutritional Benefits
Roasted red peppers are rich in vitamin C, vitamin A and antioxidants, making this soup a nutritious choice. The potato provides natural body and fiber, while using a light sour cream keeps the soup creamy with fewer calories than heavy cream. Adjust portions and ingredients to meet specific dietary needs.
Nutrition (approx. per serving)
- Calories: 138 kcal
- Carbohydrates: 21 g
- Protein: 3 g
- Fat: 3 g
- Fiber: 3 g
- Sodium: ~770 mg (adjust based on broth)
Notes & Tips
- If you don’t have an immersion blender, blend the soup in batches in a countertop blender—work carefully with hot liquid.
- Jarred roasted peppers save time and are a good substitute when fresh peppers are out of season.
- To make the soup vegan, replace the sour cream with dairy-free yogurt or blended soaked cashews and omit the cheese garnish.
- Leftovers keep well refrigerated for 3–4 days and also freeze nicely for longer storage.
More Soup Ideas
Try this soup alongside other comforting bowls like stuffed pepper soup, chickpea and tomato soup with rosemary, or a creamy carrot-ginger soup for a varied soup menu.