Roasted bell pepper soup

This roasted bell pepper soup is full of flavor, silky smooth, and super easy to make. With roasted red bell peppers, tomatoes, carrots, and a touch of cream, it’s the kind of soup that warms you up from the inside out. A new family favorite for sure!

Why This Recipe Works

Roasting the vegetables is what makes this soup so special. It deepens their flavor and brings out the natural sweetness of the peppers, tomatoes, and carrots. The cayenne pepper adds a gentle kick, while a splash of cream makes everything silky smooth.

I’ve made this recipe so many times because it’s a hit every single time, even my kids love it. It’s hearty enough for lunch, yet light enough to serve as a starter for dinner.

Red Pepper Soup

This soup isn’t just delicious, it’s also wonderfully nutritious. The combination of roasted peppers, carrots, and tomatoes provides a healthy dose of antioxidants and vitamins. Adding fresh parsley gives it an extra boost of freshness and nutrients.

You can easily make this soup plant-based or lactose-free by swapping the cream for a dairy-free alternative.

Colors of Bell Peppers

While I used red peppers in this recipe, you can definitely mix things up with yellow, green, or orange peppers. Each one has its own unique flavor. Red peppers are naturally sweet and give the soup a beautiful deep color, while yellow or orange can add a fun twist.

It’s also important to use ripe, flavorful tomatoes since they bring out the best taste. And if you like a bit of spice, a pinch of cayenne pepper does the trick (totally optional!).

If you’re a fan of soup recipes like I am, this is a great one to try!

Recipe Ingredients

Bell peppers: red gives the richest color, but yellow or orange work great too.
Tomatoes: ripe ones give the best flavor, every type of tomatoes will work.
Garlic: can be swapped with garlic powder.
Onion: shallots also work nicely.
Vegetable broth: chicken broth or beef broth can be used instead if you prefer.
Cayenne pepper: omit if you like it mild.
Cooking cream: use a plant-based version for a dairy-free soup.
Parsley: fresh basil or chives also taste great.

Bell Pepper Soup Recipe

Preheat your oven to 200°C / 400°F. Cut the bell peppers, tomatoes, carrot, and onion into chunks and place them on a baking sheet lined with parchment paper, along with the peeled garlic cloves. Drizzle with olive oil and, if desired, sprinkle with cayenne pepper. Roast the vegetables for about 20 minutes, until they’re soft and lightly caramelized.

Meanwhile, bring the vegetable broth to a boil in a large pot. Add the roasted vegetablesand let the soup simmer gently. Blend until completely smooth, stir in the cream, and season. Garnish with chopped parsley and a drizzle of cream before serving. Enjoy warm!

For full ingredients and details, make sure to check the recipe card below

Expert Tip

Use ripe, sweet tomatoes and peppers for the best flavor; roasting brings out their natural sweetness. For an extra layer of flavor, try adding a pinch of smoked paprika or a few roasted cherry tomatoes before blending.

Serve the soup with some fresh bread and sour cream.

Frequently Asked Questions

Can I make roasted red pepper soup ahead of time?

Yes! This soup keeps well in the fridge for up to 3 days and tastes even better the next day as the flavors develop.

Can I make this soup vegan or dairy-free?

Absolutely. Just replace the cream with a plant-based version such as soy or oat cream.

Do I have to peel the peppers?

It’s optional. Peeling removes some of the roasted skins for a smoother texture, but the soup is still delicious if you leave them on.

Can I freeze this soup?

Yes, it freezes beautifully. Let it cool completely, store in airtight containers, and freeze for up to 3 months. Thaw and reheat gently before servin

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