Creamy Roasted Red Pepper Soup

This creamy roasted red pepper soup is quick and easy to put together with the main ingredient being bell peppers. Silky and hearty, it is ideal for dunking bits of bread or sandwiches!

How to Make Roasted Red Pepper Soup

Is quite easy to put together once you have roasted the peppers. I have added instructions below on roasting the peppers. Once they are ready all you need is a blender or a food processor. I am using a hand blender to make it really creamy, super fast.

How to roast peppers in the oven

When we talk about roasting peppers, the best way is the oven. Just add baking paper to a baking tray and place the peppers (washed) on it. Pop it in the oven at 400F/ 200C, on top rack for 30 minutes, turning them once after 15 minutes and your peppers are ready!

You can cut them in half and remove the seeds before placing in the oven under a broiler if you are short on time. They will be ready in almost 15 minutes this way.

Remove roasted peppers from oven and place them in a bowl, sprinkle salt and cover with aluminum foil for 10 minutes. This will help peeling the peppers easier.

Toppings

For creamy soups, I always try and add a crunchy topping element on top: this time – crispy parsnip chips

You can add:

• croutons
• parmesan cheese
• crispy tortilla strips

How to store/ freeze Red Pepper Soup

This recipe can be done a couple of days before serving it. It just needs to be refrigerated covered for up to 3 days and then reheated when you want to serve it.

You can definitely make a bigger batch and freeze a part for later.

OTHER CREAMY SOUP RECIPES TO ENJOY:

• Creamy Artichoke Soup with Parmesan
• Creamy Pumpkin and Fennel Soup
• Creamy Roasted Asparagus Soup

Roasted Red Pepper Soup Recipe

Recipe by Adore Foods

5.0 from 34 votes

This creamy roasted red pepper soup is quick and easy to put together with the main ingredient being bell peppers. Silky and hearty, it is ideal for dunking bits of bread or sandwiches!

Course: SoupsDifficulty: Easy

Print

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• 5 large 5 red bell peppers/ red capsicum

• 1 tbsp 1 butter

• 1 medium 1 onion, chopped

• 2 2 garlic cloves, chopped

• 1 3/4 cups 1 3/4 chicken broth (425ml)

• salt and pepper

Directions

• Preheat oven at 400F/ 200C and roast bell peppers/ capsicum turning frequently until black spots appear on all sides. Place them in a bowl, sprinkle some salt and cover with aluminum foil. Allow to cool for a while then peel and get the seeds out. Set bell peppers/ capsicum and any juice left aside.
• Melt butter in a medium saucepan over medium heat. Add chopped onion and garlic and sauté for 5 minutes or until softened. Add coarsely chopped roasted peppers, any juice and broth to the saucepan and bring to a boil. Cover, reduce heat and simmer for 10 minutes.
• Using a hand blender or food processor, puree the mixture until creamy and silky. Adjust salt and pepper to taste. If the soup seems a bit too thick add some more broth.
• Serve warm with some crispy parsnip chips (if preferred) and toasted sourdough.