Roasted Red Pepper Soup

This Roasted Red Pepper Soup recipe transforms simple ingredients into a rich, flavorful soup! Roasting red bell peppers, onion, and garlic concentrates their sweetness, while smoked paprika adds a little somethin’-somethin’ and blending in tomatoes makes the soup rich and creamy (without any heavy cream!).

There are two secrets to perfect roasted red pepper soup.

Pureed vegetable soups, like Pumpkin Soup or Tomato Bisque, are usually pretty self-explanatory. But roasted red pepper soup is a little bit trickier (but worth it!).

If you just pureed roasted red peppers with broth and maybe a few aromatics for depth, you’d be left with a soup that’s anemic and ho-hum in flavor. The trick is…

Roasted Red Pepper Soup Needs Tomatoes. Yes, that technically makes this tomato and roasted red pepper soup, but tomatoes are desperately needed to create a rich, creamy body (even without heavy cream). They also add a welcome acidity and depth to the flavor.
You Just Can’t Use Jarred Peppers. They’re convenient, but you really need to roast the peppers yourself so you can get that nice char and intense sweetness. Because jarred roasted peppers soak in liquid, their flavor is not nearly as concentrated.

And that’s it! Those are the secrets. Now it’s time to grab a spoon and dig in!

Roasted red pepper soup with basil leaves being stirred in a black pot using a wooden spoon on a wooden surface.

Ingredients and Substitutions

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Red Bell Peppers. While green peppers have a grassy flavor and slightly bitter bite, red bell peppers are mellow and sweet. Look for peppers that feel heavy and firm with smooth, glossy skin.
Yellow Onion and Garlic. These aromatics add depth to the soup.
Extra-Virgin Olive Oil. Olive oil helps the vegetables caramelize and adds richness to the soup.
Seasonings. Smoked paprika, kosher salt, black pepper, and dried basil.
Crushed Tomatoes. Tomatoes give the soup acidity and body.
Fresh Basil and Plain Greek Yogurt. The perfect finishing touches!

Step-By-Step Instructions

Halved red bell peppers arranged on a baking sheet, ready to be roasted, on a wooden surface.

Red bell pepper slices roasted on a metal baking sheet, with charred edges and shiny, slightly wrinkled skin.

Cut the Peppers (photo 1). Stand each pepper upright and slice down around the core to remove the four “walls.” Discard the stems, seeds, and membranes. This gives you (mostly) flat pieces that can sit skin-side up against the heat, maximizing the smoky charred blistering. Place the peppers on a sheet pan.

Prepare the Aromatics. Put the sliced onion and whole garlic cloves on a second sheet pan. Divide the olive oil, smoked paprika, salt, and pepper between the two pans, then toss to coat.

Roast (photo 2). Arrange the peppers skin-side up and spread the onions and garlic into a single layer. Place the onions and garlic on the center rack and roast for 20 to 25 minutes, stirring once. Roast the peppers on the upper rack for 40 to 45 minutes, or until blistered and blackened.

Steam and Peel the Peppers. Immediately transfer the hot peppers to a bowl and cover tightly with a plate or pot lid. Let them sit for 15 minutes, then uncover and use your fingers to slip off the skins.

Blend Until Silky (photo 3). Working in two batches, combine half of the peppers, roasted onions, garlic, and crushed tomatoes in a blender or food processor. Purée until completely smooth. Transfer to a Dutch oven or another heavy-bottomed pot and repeat with the second batch.

Simmer (photo 4). Stir in the dried basil and remaining salt. Bring the soup to a gentle simmer over medium heat and partially cover the pot to prevent spattering. Season to taste, garnish with basil and Greek yogurt, and ENJOY!

Erin’s Testing Notes

A hand holds a bowl of roasted tomato soup with basil; a dog looks up from the wooden floor below.

While normally you’d never want to overlap roasted vegetables (that robs them of their crispiness!), for this soup, you’re totally fine if the peppers have some overlap since it’s going to be blended anyway.

Let the peppers, onions, and garlic get nice and soft, even if you need to bake a little longer than the recipe says.

For the onion and garlic, keep an eye to make sure they don’t burn, or you’ll have an off-taste in your soup. A little charring on the edges is fine, but if they’re burnt to a crisp, they take on an acrid flavor.

Bowl of roasted red pepper soup with cream swirls, basil leaves, and a spoon, on a wooden table.

What to Serve with Roasted Red Pepper Soup

Fun Add-Ins. In addition to the yogurt and basil, an Air Fryer Grilled Cheese cut into cubes makes for the most fun croutons ever. Crispy Air Fryer Chickpeas are another of my favorites for floating in soup.
Sandwiches. Make it a more filling meal with a Steak Sandwich or Caprese Sandwich.
Salads. Italian Chopped Salad would work well with the flavors in this soup.

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