Soups

Roasted Red Pepper Soup – Creamy, Healthy And Delicious

A rich and intensely flavoured roasted red pepper soup made with juicy and charred red peppers, garlic, sun dried tomatoes for an extra flavour kick and topped with a homemade basil pesto and creme fraiche swirl.

warm, comforting and easy…

A bowl of roasted red pepper soup on a wooden board with peppers and basil in the background

Mmmm because I love this soup and Summer is pretty much over in Scotland. This roasted red pepper soup has a rich, thick and creamy consistency that you could eat it at room temperature during the summer months or nice and hot when the weather turns chilly.

I never used to be keen on pepper sauces or soups because they always came out overly sweet to me but this red pepper soup has the perfect balance of sweet and tart flavours. I added a splash of lemon juice which really made a difference and the sun dried tomatoes totally transform the flavours from too sweet to perfect!

Sometimes nothing beats a warm bowl of soup.

How To Make Roasted Red Pepper Soup – Step By Step

Roughly chop the red peppers (bell peppers or sweet pointed peppers) and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (photos 1 & 2).

Finely chop a white (yellow) onion and saute with a little olive oil until translucent and soft in a large pot. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock (photos 3-5).

 

Simmer for 5 minutes then turn off the heat and blend until completely smooth using an immersion blender.

Tip: At this point taste for seasoning, I only add pepper because there’s enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers (photo 6).

Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.

The Pesto Swirl

Pesto is pretty much the best thing on earth, right? I could eat it by the spoonful. If you know me you’ll know I’m talking about real homemade pesto and not that jarred stuffed that’s pretty much a lie in a jar. Ha, it just ain’t pesto folks…always go homemade or leave it out.

The homemade pesto is swirled on top of the roasted red pepper soup with a little creme fraiche and it’s CRAZY delicious, find my recipe for homemade pesto here.

A spoon scooping up some roasted red pepper soup topped with pesto

Tips For Making This Roasted Red Pepper Soup

  • Make sure you have a large enough baking tray so the peppers aren’t too crowded. They tend to stew instead of roasting and charring if they aren’t spread out evenly.
  • If you don’t have an immersion blender you can use a normal stand blender, just pour or ladle it in from the pot.
  • You could add red pepper flakes to add a kick of spice
  • Once cooled you can store this soup in the fridge (minus the pesto and creme fraiche) for 1-2 days or freeze in suitable containers for 3-6 weeks.
  • Like most soups and stews this soup is even more delicious the next day

More Easy Soup Recipes You Might Like;

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5 from 6 votes
Roasted Red Pepper Soup
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
A rich and intensely flavoured roasted red pepper soup made with juicy and charred red peppers, garlic, sun dried tomatoes for an extra flavour kick and topped with homemade basil pesto and creme fraiche swirl.
Course: Main Course
Cuisine: Italian
Keyword: red pepper soup, roasted vegetable soup
Servings: 4 servings
Calories: 107 kcal
Author: Emily Kemp
Ingredients
  • 1.6 lbs/750g (around 6 peppers) red bell or pointed peppers around 6 peppers
  • 1 white (yellow onion)
  • 5 sun dried tomatoes jarred
  • 4 garlic cloves peeled and whole
  • 1 squeeze lemon juice (around 1/2 tbsp)
  • 2.5 cups (600ml) vegetable stock
  • salt and pepper to season
  • 1 tbsp olive oil
  • 1-2 tbsp homemade pesto
  • creme fraiche for topping
Instructions
  1. Pre-heat the oven to 200°C (400°F).

  2. Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).

  3. Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.

  4. Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.

  5. Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.
Recipe Notes

Tips For Making This Roasted Red Pepper Soup

  • Make sure you have a large enough baking tray so the peppers aren't too crowded. They tend to stew instead of roasting and charring if they aren't spread out evenly.
  • If you don't have an immersion blender you can use a normal stand blender, just pour or ladle it in from the pot.
  • You could add red pepper flakes to add a kick of spice
  • Once cooled you can store this soup in the fridge (minus the pesto and creme fraiche) for 1-2 days or freeze in suitable containers for 3-6 weeks.
  • Like most soups and stews this soup is even more delicious the next day

Nutrition Facts
Roasted Red Pepper Soup
Amount Per Serving
Calories 107 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 614mg 26%
Potassium 493mg 14%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 16%
Sugars 10g
Protein 2g 4%
Vitamin A 124.2%
Vitamin C 292.6%
Calcium 2.1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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12 Comments

  • Reply
    Alexis
    August 16, 2018 at 1:28 pm

    This dish looks absolutely delicious and your photography is gorgeous. I’ll be adding this dish to our weekly meal plan.

  • Reply
    Danielle Wolter
    August 16, 2018 at 12:46 pm

    This sounds amazing. I love that you used sun dried tomatoes to counteract some of the sweet in the red peppers. This is a perfect warm meal 🙂

  • Reply
    Bintu | Recipes From A Pantry
    August 16, 2018 at 12:31 pm

    I’m a big soup fan and love roasted red pepper soup. Yours looks absolutely amazing! I’d love a bowlful right now.

  • Reply
    Claudia Lamascolo
    August 16, 2018 at 12:13 pm

    I have always wanted to try this soup but never saw a good recipe for it until now. I think I have everything to make it today! THANKS

  • Reply
    camila
    August 16, 2018 at 11:55 am

    This soup is soooo beautiful!! Those colors are phenomenal, and I just love the pesto swirl!! This is getting pinned right now because it is a very precious recipe!!

  • Reply
    stefani
    August 14, 2018 at 4:13 am

    OMG, I love this recipe.
    This is must try.
    Thank you for the recipe.

  • Leave a Reply

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