This Roasted Red Pepper Soup is made from fresh roasted peppers, onions and garlic. It's a comforting and delicious healthy dinner or lunch.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Red peppers – you can try using canned roasted red peppers and skip the roasting step, but the soup likely won't be as flavourful.
- Yellow onion – white onion or shallots would also work.
- Garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
- Dried thyme – dried oregano will provide a similar taste.
- Vegetable broth – you can use chicken broth, but then the soup won't be vegetarian.
- Heavy cream – use half and half, or leave this out for a dairy-free option.
- Lemon juice – freshly squeezed or bottled lemon juice can be used.
Toppings
- Microgreens – you could also top with fresh spinach or kale.
- Fresh herbs – fresh basil and fresh thyme would be delicious additions.
- Croutons – tortilla strips or crackers would also be good.
How to make roasted red pepper soup
Step 1: Roast the veggies.
Cut and deseed the red peppers, then add them to a parchment-lined baking sheet with the onions and garlic cloves. Drizzle with olive oil, season with salt & pepper, and roast in the oven.
Step 2: Add to a blender.
Let the veggies cool, then add them to a blender with the thyme, vegetable broth, heavy cream and lemon juice.
Step 3: Blend until smooth.
Add more salt and pepper to taste if needed.
Step 4: Serve and enjoy!
Add on your toppings and serve.
Recipe tips & variations
Here are some of my top tips for making this red pepper soup:
- Don't overcrowd the pan: When you're roasting the red peppers, make sure you don't overcrowd the pan by adding too many peppers, or they'll stew instead of roast.
- Spice it up: If you like your soup a bit spicy, add in some red pepper flakes to the blender.
- Make it dairy-free: For a dairy-free version of this soup, use coconut cream or leave out the cream entirely.
- Add extra veggies: Make this a roasted red pepper and tomato soup by adding sundried tomatoes to the blender, or roast some carrots alongside the peppers for even more flavour.
Frequently Asked Questions
No, there's no need to remove the skins from the red peppers before roasting or blending them. Just cut them in half, deseed them, then roast them on the pan.
This roasted red pepper soup is a complete meal on its own, especially when you add on toppings like microgreens and tortilla strips. If you're looking for side dish ideas, it'd be delicious with some crusty bread or garlic bread, mini grilled cheese sandwiches, homemade focaccia or arugula salad.
I personally haven't tested this recipe using canned peppers, but you can certainly give it a try. Make sure you drain the excess liquid from the can so it doesn't water down the soup. Just keep in mind that the soup will likely have a different flavour, especially since the peppers won't have roasted with the onion and garlic.
Yes! To make this soup dairy-free, you can swap out the heavy cream for coconut or cashew cream, or leave the cream out entirely as it's optional.
If you want this soup to have an even thicker texture, I'd highly recommend adding in the heavy cream. It gives the soup a nice thick consistency.
Storing and reheating
You can store any leftovers of this roasted red pepper soup without the toppings in the refrigerator for up to 5 days in airtight glass containers or meal prep bowls. When you're ready to enjoy, bring the soup to a simmer in a pot on the stovetop or reheat it in the microwave for 1-2 minutes. Add on any toppings of your choice and dig in!
Freezing this recipe
You can freeze this soup without the cream for up to 3 months in freezer-safe Ziploc bags or glass containers. Wait for the soup to cool, then freeze it flat in Ziploc bags for easy storage, or freeze individual servings in freezer-safe glass containers.
Let the soup defrost in the fridge overnight, then reheat it in a pot on the stovetop. You might need to add a bit of vegetable broth to thin out the soup if it's too thick. Stir in the heavy cream, add on your toppings and enjoy.
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Roasted Red Pepper Soup
Ingredients
- 2 tbsp olive oil
- 6 red peppers cut in half and deseeded
- 1 yellow onion diced
- 8 cloves garlic whole
- 1/4 tsp dried thyme
- 2 cups vegetable broth
- 1/4 cup heavy cream optional
- 1 tsp lemon juice
Optional toppings
- Microgreens
- Fresh herbs
- Croutons or tortilla strips
Instructions
- Preheat the oven to 450 F. Add onions, peppers and whole garlic cloves to a parchment-lined baking sheet. Drizzle with oil and season with salt & pepper to taste. Roast for 30 minutes.
- Let cool for 10 minutes, then add to a blender with thyme, vegetable broth, heavy cream and lemon juice, blending until smooth. Add more salt and pepper to taste if needed, then serve with desired toppings and enjoy!
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