Roasted Red Pepper Soup

This Roasted Red Pepper Soup is made from fresh roasted peppers, onions and garlic. It’s a comforting and delicious healthy dinner or lunch.

This roasted red pepper soup couldn’t be easier! It packs so much flavour and comes together quick for a light dinner or lunch.

Why you’ll love this recipe

• Simple but flavourful: Roasting the peppers brings out their natural sweetness, giving this roasted red pepper soup loads of flavour without a long list of ingredients.
• Easy to make your own: This vegetarian soup is creamy and comforting as-is, or leave out the cream for an easy dairy-free option.
• Meal prep friendly: Make a big batch for easy lunches throughout the week, or freeze it for later.

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

Prep and add the red peppers, onions and garlic to a parchment-lined baking sheet then season 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.

Frequently asked questions

Do you have to remove the red pepper skin?

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.

Would canned roasted red peppers work?

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.

Can you make this soup dairy free?

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.

How do you thicken this soup?

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.

What to serve with roasted red pepper soup

• Crusty bread or garlic bread
• Mini grilled cheese sandwiches
• Chickpea tuna salad sandwich
• Arugula salad

Storing and reheating

Storing: Store leftovers or meal prep portions in airtight containers in the fridge for up to 5 days.

Reheating: Reheat in the microwave for 1-2 minutes or on the stove top until it simmers then serve and add your toppings.

Freezing: Freeze the soup without the cream in freezer-safe containers or Souper cubes for up to 3 months.

Defrosting and reheating: Defrost in the fridge overnight then reheat. You may need to add a little vegetable broth if it’s too thick.