Roasted Red Pepper Soup

Roasted Red Pepper Soup is a velvety, vibrant dish that brings warmth and comfort in every spoonful.

The smoky sweetness of roasted peppers blends seamlessly with creamy undertones, creating a rich and satisfying flavor.

With just 10 minutes of prep and 35 minutes of cooking, this recipe is perfect for busy days or cozy evenings. Its smooth texture and bold, earthy notes make it a standout dish that’s both nourishing and indulgent.

This soup is a feast for the senses, with its deep red hue and aromatic blend of garlic and herbs. Each bite offers a harmonious balance of sweetness and savory depth, making it a crowd-pleaser.

Whether served as a starter or a main, it’s a quick, wholesome meal that feels like a hug in a bowl. Ready in under 45 minutes, it’s a recipe you’ll turn to again and again.

Ingredients for Roasted Red Pepper Soup

• 1/4 cup extra-virgin olive oil, divided (plus extra for drizzling)
• 1 medium yellow onion, chopped
• 2 garlic cloves, chopped
• 1 small fennel bulb, coarsely chopped (can substitute with celery for a milder flavor)
• 3 medium carrots, chopped
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 tablespoons balsamic vinegar
• 3 jarred roasted red bell peppers (or roast fresh peppers for a homemade touch)
• 1/4 cup cooked cannellini beans, drained and rinsed (optional, for added creaminess)
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1/2 to 1 teaspoon sea salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
• For Serving (all optional):
  • 1 jarred roasted red pepper, diced
  • Finely chopped parsley
  • Pinches of red pepper flakes
  • Microgreens
  • Warm baguette

Step-by-Step Instructions

1. Heat the oil: In a large pot, heat 2 tablespoons olive oil over medium heat.
2. Cook the onion: Add the chopped onion and a pinch of salt and pepper. Cook until translucent, about 5 minutes.
3. Add vegetables and thyme: Stir in the garlic, fennel, carrots, and thyme leaves. Cook until the carrots begin to soften, about 10 minutes.
4. Combine remaining ingredients: Add the balsamic vinegar, roasted red peppers, cannellini beans, tomato paste, vegetable broth, and 1/2 teaspoon salt. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
5. Blend the soup: Carefully transfer the soup to a high-speed blender. Add the remaining 2 tablespoons olive oil and blend until smooth.
6. Season to taste: Taste and adjust seasoning with additional salt, pepper, or a few more drops of balsamic vinegar. For heat, add 1/2 teaspoon red pepper flakes (optional).
7. Serve: Ladle the soup into bowls. Drizzle with olive oil and garnish with diced roasted red pepper, parsley, red pepper flakes, or microgreens. Serve with warm baguette on the side.

Creative Toppings & Garnishes to Elevate Your Soup

Take your Roasted Red Pepper Soup to the next level with these flavorful additions. Try a dollop of creamy Greek yogurt or a sprinkle of crumbled feta cheese for a tangy twist. For crunch, add toasted pumpkin seeds or croutons.

Fresh herbs like basil or cilantro can brighten up the dish, while a drizzle of chili oil adds a spicy kick.

Perfect Pairings: What to Serve with Your Soup

This soup pairs beautifully with a warm, crusty baguette or a side of garlic bread for dipping. For a heartier meal, serve it alongside a grilled cheese sandwich or a simple green salad with a lemony vinaigrette.

A glass of crisp white wine or sparkling water with lemon complements the flavors perfectly.

Storage & Reheating Tips for Freshness

Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of vegetable broth or water to reach your desired consistency. For longer storage, freeze in portion-sized containers for up to 2 months.

Quick Swaps for Recipe Variations

Customize this soup to suit your taste or pantry staples. Swap cannellini beans for chickpeas or lentils for added protein.

Use fresh roasted red peppers instead of jarred for a deeper flavor. For a creamier texture, blend in a splash of coconut milk or heavy cream. Adjust the spice level by adding more or less red pepper flakes.

Time-Saving Hacks for Busy Cooks

To save time, prep your veggies in advance and store them in the fridge. Use a food processor to chop the onion, garlic, fennel, and carrots quickly.

If you’re short on time, skip the blending step for a chunkier soup. For an even faster version, use pre-chopped frozen vegetables and canned beans.

Roasted Red Pepper Soup

Amy

Roasted Red Pepper Soup is a velvety, vibrant dish that brings warmth and comfort in every spoonful. Whether served as a starter or a main, it’s a quick, wholesome meal that feels like a hug in a bowl.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
• 1 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 1 small fennel bulb, coarsely chopped
• 3 medium carrots, chopped
• 1 tablespoon fresh thyme leaves
• 2 tablespoons balsamic vinegar
• 3 jarred roasted red bell peppers
• 1/4 cup cooked cannellini beans, drained and rinsed
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1/2 to 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes, optional

For Serving (all optional):

• 1 jarred roasted red pepper, diced
• Finely chopped parsley
• Pinches of red pepper flakes
• Microgreens
• Warm baguette

Instructions

 

• Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes.
• Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
• Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and 1/2 teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
• Add the simmered soup to a high-speed blender with the remaining 2 tablespoons olive oil and puree until smooth. Season with more salt and pepper, to taste. If you would like more punch, add a few more drops of balsamic, to taste. If you would like a little heat, add 1/2 teaspoon red pepper flakes.
• Serve with generous drizzles of olive oil, desired garnishes, and warm baguette.

Keyword creamy, red pepper, roasted, soup, vegetarian

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