Flavorful Roasted Red Pepper Soup: Simple & Cozy!

This Roasted Red Pepper Soup is so simple yet its bursting with flavor! In under 45 minutes, you can enjoy a rich and creamy soup that everyone will love. The fresh ingredients and herbs blend beautifully with the roasted red peppers!

Roasted Red Pepper SoupPhoto byThyme of Season

If you're in the mood for a warm meal on a cold night or a lively appetizer to kick off a fancy dinner, this roasted red pepper soup is the perfect choice. You can make extra simple and save time by using jarred roasted peppers. However roasting fresh peppers is super simple and really takes the flavor of the soup to the next level. Either way you choose to make, it will be wonderful!

Ingredients for this Roasted Red Pepper Soup:

Red Bell Peppers: For the best flavor in your soup, start with fresh bell peppers and roast them yourself. If you prefer, use 12-16 ounce jarred roasted red pepper—just make sure to drain the oil or water first.

Extra Virgin Olive Oil: Use olive oil to sauté the onions and garlic. If you prefer, you can swap it out for avocado oil or any cooking oil you like.

Onion: You can go with sweet yellow or white onions. We love the sweet taste of sautéed yellow onions in the soup.

Broth: Opt for low sodium chicken broth or vegetable stock if you want a meat-free option.

Crushed Red Pepper Flakes: This is optional, so feel free to add as much as you like to give your soup some warmth and spice.

Sour Cream: It adds a nice thickness and creaminess to the soup. If you want a lighter version, you can use plain Greek yogurt, or go for coconut milk if you're looking for a dairy-free alternative.

Measured Ingredients:

• 6 red bell peppers or 12-16 ounce of jarred roasted peppers, drained
• 1 tablespoon extra virgin olive oil
• ½ cup yellow or red onion chopped
• 4 cloves garlic
• 4 cups chicken or vegetable broth
• ¼ teaspoon crushed red pepper
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup sour cream or plain Greek yogurt
• 1 teaspoon dried oregano

How to Make this Recipe:

Step 1: Preheat oven to 425 degrees F.

NOTE: Skip steps 2-4 if using jarred peppers.

Step 2: Line a large baking sheet with foil and spray with a nonstick cooking spray. Set aside.

Step 3: Wash and dry the bell peppers. Slice them in half and take out the seeds and membranes.

Step 4: Lay the peppers cut side down on a baking sheet. Place them in the oven for about 20-25 minutes until the skin is charred and the peppers are tender. Once they're done, take them out and put the peppers in a lidded container. Seal it up to let the steam soften them even more for another 15 minutes.

Step 5: In a Dutch oven, heat the olive oil and sauté the onions until they’re soft and see-through. Toss in the garlic and cook for another 30 seconds before taking it off the heat.

Step 6: Once the peppers have cooled enough to handle, about 15 minutes, take them out of the container and peel off the charred skin. Just remove the parts that were burnt.

Step 7: Next, add the bell peppers, onion, and garlic into a food processor or blender and blend until it’s nice and smooth.

Step 8: Add that red pepper mix back into the Dutch oven and heat it up over medium heat. Pour in the chicken stock and season with salt, crushed red pepper, paprika, dried thyme, oregano, and black pepper. Let it come to a simmer, cover it up, and let it simmer for another 20 minutes.

Step 9: When it’s done, take it off the heat and stir in the sour cream or Greek yogurt. Stir everything together until it’s well mixed.

Step 10: Serve hot in serving bowls and top it off with extra sour cream, drizzle of extra virgil olive oil, chivese, and/or extra red peppers, if you like.