This Roasted Red Pepper Soup stands out with its deep, smoky flavor from perfectly charred red peppers combined with sun-dried tomatoes and garlic, making it a delightfully rich and satisfying dish.
Beyond its incredible taste, it offers notable health benefits: it’s naturally low in calories and saturated fat while being high in fiber and vitamin C, thanks to the abundance of fresh vegetables.
Creamy Roasted Red Pepper Soup
Equipment
- 1 Large Baking Tray
- 1 Large Cooking Pot
- 1 Immersion Blender
- 1 Citrus Juicer or Reamer
- Measuring Cups and Spoons (as needed)
Ingredients
- 6 medium red bell peppers about 1.6 lbs / 750 g
- 1 medium yellow onion peeled and chopped
- 5 pieces jarred sun-dried tomatoes
- 4 whole garlic cloves peeled
- 1/2 tablespoon fresh lemon juice about half a lemon
- 2 1/2 cups vegetable broth 600 ml
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 –2 tablespoons homemade basil pesto
- Creme fraiche for garnish
Instructions
- Roast the Peppers and Garlic: Preheat your oven to 400°F (200°C). Roughly chop the red peppers into large chunks and place them on a large baking sheet. Add the whole peeled garlic cloves to the tray. Drizzle with olive oil and season lightly with salt and pepper. Arrange the peppers and garlic in a single layer, ensuring they aren’t crowded, to promote even roasting. Place the tray in the oven and roast for approximately 40 minutes, until the peppers develop a slightly charred, smoky skin.
- Prepare the Onion Base: While the peppers roast, heat a splash of olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté gently, stirring frequently, until the onion becomes soft and translucent—about 5 to 7 minutes. This step builds a flavorful foundation for the soup.
- Combine and Simmer: Once the peppers and garlic are roasted, add them to the pot along with the jarred sun-dried tomatoes. Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat and let it cook uncovered for 10 minutes to allow the flavors to meld.
- Blend Until Smooth: Turn off the heat. Using an immersion blender, carefully puree the soup directly in the pot until completely smooth and creamy. If you don’t have an immersion blender, transfer the mixture in batches to a countertop blender and blend until silky.
- Final Seasoning and Serve: Taste the soup and adjust seasoning, adding black pepper as needed (usually no extra salt is necessary due to the broth and sun-dried tomatoes). Stir in the fresh lemon juice to brighten the flavors. Ladle the soup into bowls, then garnish each with a swirl of creme fraiche and a spoonful of basil pesto. Serve with crusty bread for a comforting meal.
Notes
- Roasting Tips: Use a large baking sheet so the peppers can spread out evenly. Crowding them will cause steaming rather than roasting, which reduces the smoky flavor.
- Blending Options: An immersion blender is convenient for minimal cleanup, but a regular blender works fine too—just blend in smaller batches and be cautious with hot liquids.
- Add Spice: For a subtle heat boost, sprinkle in some crushed red pepper flakes during the simmering step.
- Storage: The soup keeps well in the refrigerator for 1–2 days without the pesto and creme fraiche toppings. Freeze in airtight containers for up to 3 months for longer storage.
- Make Ahead: Like many soups, flavors deepen after a day, making this a great recipe to prepare in advance.
The olive oil adds heart-healthy monounsaturated fats, making this soup both nourishing and comforting.
Plant-based and vegetarian-friendly, it’s an excellent option for anyone seeking a wholesome meal that supports immune health and digestion.
The recipe is wonderfully easy and quick to prepare, especially with the help of an immersion blender, making it ideal for busy weeknights or meal prep.
Plus, it stores well, so you can enjoy enhanced flavors the next day or freeze portions for convenient future meals.
Must-Have Tools for Perfect Results:
Large Baking Tray
Perfect for spreading out the peppers and garlic evenly during roasting, this tray ensures they char beautifully instead of steaming.
Its spacious design is essential for roasting vegetables, meats, and more, providing even heat distribution in any oven.
Large Cooking Pot
Ideal for sautéing onions and simmering the soup, this versatile pot allows you to prepare soups, stews, and sauces with ease. Its sturdy construction offers even heating and durability for daily cooking needs.
Immersion Blender
A game-changer for pureeing the soup directly in the pot, this tool saves time and reduces cleanup. Beyond soups, it’s perfect for smoothies, sauces, and dressings, making it indispensable for smooth and creamy textures.
Citrus Juicer
Handy for extracting fresh lemon juice quickly and efficiently, enhancing the soup’s brightness. This simple tool adds zest to many dishes and beverages with minimal effort.
Measuring Cups and Spoons
Essential for precise ingredient measurements, these tools help ensure consistent results and accurate seasoning in your cooking, a must-have for any home kitchen.
Chef’s Secrets to Elevate Flavor
To achieve the soup’s signature depth, roasting the red peppers until their skins are beautifully charred is essential.
This charring brings out a smoky sweetness that defines the dish. Spread the peppers out on a large baking tray to prevent steaming, which dulls flavor and texture.
Using whole garlic cloves for roasting mellows their sharpness, infusing the soup with gentle warmth rather than overpowering bite.
When blending, use an immersion blender directly in the pot to save time and reduce mess, but be sure to blend thoroughly for a perfectly smooth, velvety texture.
Adding a squeeze of fresh lemon juice at the end is a simple but powerful trick to brighten and balance the rich flavors.
Lastly, a swirl of homemade basil pesto and creme fraiche on top adds a fresh herbal note and creamy contrast that turns this humble soup into a special meal.
Creative Serving Suggestions for Every Occasion
This soup is incredibly versatile and pairs beautifully with many accompaniments.
For a light lunch, serve it alongside a crisp green salad with a lemon vinaigrette to complement the soup’s smoky tang.
For heartier dinners, a slice of crusty sourdough or garlic bread is perfect for dipping and soaking up every last drop.
If you want to add protein, grilled chicken or a poached egg on the side will make the meal more substantial without overpowering the delicate flavors.
Garnishing with toasted pine nuts or fresh herbs like parsley can add texture and freshness.
This soup also works well as a starter for Italian-inspired dinners or as a warming, comforting dish for casual weekend meals.
Smart Storage Tips to Keep Freshness
Store leftover soup in airtight containers, ensuring it’s cooled completely before refrigerating.
It will keep well in the fridge for up to 2 days without the pesto and creme fraiche toppings, which are best added fresh to preserve flavor and texture.
For longer storage, freeze portions in freezer-safe containers or bags for up to 3 months. When reheating, gently warm the soup on the stovetop or microwave, stirring occasionally to maintain smoothness.
Avoid overheating to prevent flavor loss. Prepare the pesto and creme fraiche just before serving for the best presentation and taste.
This soup’s flavors often deepen and improve after a day, making it an excellent make-ahead meal.
Frequently Asked Questions and Answers
1. Can I use fresh tomatoes instead of sun-dried?
Yes, fresh tomatoes can be used but will result in a less intense flavor. To compensate, roast the tomatoes alongside the peppers or use concentrated tomato paste for depth.
2. Is this soup suitable for vegans?
The base soup is vegan if you omit the creme fraiche or substitute it with a plant-based yogurt or cashew cream. The pesto can also be made vegan by skipping cheese or using a dairy-free alternative.
3. Can I make this soup spicy?
Absolutely! Add red pepper flakes or a dash of cayenne during simmering to introduce a gentle heat that complements the smoky flavors.
4. What if I don’t have an immersion blender?
A regular blender works fine. Just blend the soup in batches, taking care with hot liquids by venting the lid slightly to avoid pressure buildup.
5. How do I prevent the soup from being watery?
Roast the peppers well to concentrate their flavor, and don’t add too much broth initially. Simmering the soup uncovered allows excess liquid to evaporate, thickening the texture.
