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!

Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Author Adore Foods


  • 5 large red bell peppers/ red capsicum
  • 1 tablespoon butter
  • 1 medium onion chopped
  • 2 garlic cloves chopped
  • cups 425 ml chicken broth
  • salt and pepper


  1. 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.
  2. 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.

  3. 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.

  4. Serve warm with some crispy parsnip chips (if preffered) and toasted sourdough.

Recipe Notes

In preparation time I have included the estimated time necessary roasting the peppers.