Nothing says “cozy weeknight dinner” like a steaming bowl of roasted red pepper soup that’s as nutrition-forward as it is soul‑soothing. I tested this family-approved recipe over and over, and it always delivers that deeply comforting “mmm” when the first spoonful hits your lips. Packed with protein, flavor, and everyday ingredients, it’s a trustworthy staple you’ll come back to (and pin right away!).
Prep Time: 10 min • Cook Time: 50 min • Total Time: 1 hr
Ingredients
- 6 red bell or pointed peppers (about 1.6 lb / 750 g)
- 1 yellow onion, finely chopped
- 5 jarred sun‑dried tomatoes
- 4 garlic cloves, peeled and whole
- ½ tbsp fresh lemon juice
- 2½ cups (600 ml) vegetable stock
- Salt and pepper, to season
- 1 tbsp extra virgin olive oil
- 1–2 tbsp homemade pesto (for added protein and flavor)
- Crème fraîche, for topping
Step‑by‑Step Instructions
- Roast the peppers & garlic – Preheat oven to 200 °C (400 °F). Rough‑chop the peppers, scatter them on a large tray with whole garlic cloves, drizzle with olive oil, season, and roast until slightly charred (≈ 40 minutes).
- Sauté the onion – In a large pot, gently sauté the onion in a splash of olive oil until translucent and soft.
- Bring it together – Stir in roasted peppers, garlic, sun‑dried tomatoes, and vegetable stock. Simmer for 10 minutes.
- Blend & season – Turn off heat, blend until smooth (immersion blender or stand blender works). Taste and adjust with pepper (salt not always needed thanks to stock and tomatoes).
- Brighten & serve – Stir in a squeeze of lemon juice, ladle into bowls, and top with a swirl of crème fraîche and a spoonful of homemade pesto. Grab crusty bread and dig in!
Pro Tips
- Roast evenly: Use a roomy baking tray so peppers char, not steam , crowding leads to steamy, soggy results.
- Blender option: No immersion blender? No worries , blend in batches using a stand blender, then return to the pot to heat through.
- Add a kick: A pinch of red pepper flakes gives a delightful warmth without overpowering the sweet-roasted flavors.
Nutrition Info (per serving)
- Calories: 107 kcal
- Carbs: 15 g
- Protein: 2 g
- Fat: 4 g
- Fiber: 4 g
- Vitamin C: 241 mg
Flavor Experiments
- For extra protein: Stir in cooked white beans or serve with a poached egg on top.
- Herb twist: Swap pesto for basil-chive yogurt swirls or a sprinkle of chopped fresh parsley.
- Spicy variation: Heat things up with smoked paprika or a swirl of harissa for depth and warmth.
Storage & Freezer Tips
- Fridge: Store cooled soup (without pesto or crème fraîche) in an airtight container for up to 2 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stovetop , this soup tastes even better the next day!
❌ Learn From Mistakes
I learned the hard way that crowded roasting trays yield soggy peppers , one batch turned out disappointingly bland. Lesson learned: give those peppers room to breathe and really char for maximum flavor.
(Optional) FAQ
Q: Can I use jarred roasted red peppers?
A: Absolutely! They save time , just skip the roasting step and adjust seasoning as needed.
Q: Can I make this vegan?
A: Yes! Use dairy-free crème (like coconut cream) and vegan pesto , or leave toppings off.
Closing CTA
I hope this soup warms your kitchen and fills your heart like it does ours. Share a photo when you make it , I can’t wait to see your cozy bowl of goodness! ~Betty
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Roasted Red Pepper Soup
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A nutritious and soul-soothing roasted red pepper soup that’s perfect for cozy weeknight dinners.
Ingredients
- 6 red bell or pointed peppers (about 1.6 lb / 750 g)
- 1 yellow onion, finely chopped
- 5 jarred sun-dried tomatoes
- 4 garlic cloves, peeled and whole
- ½ tbsp fresh lemon juice
- 2½ cups (600 ml) vegetable stock
- Salt and pepper, to season
- 1 tbsp extra virgin olive oil
- 1–2 tbsp homemade pesto (for added protein and flavor)
- Crème fraîche, for topping
Instructions
- Preheat oven to 200 °C (400 °F). Rough-chop the peppers and scatter them on a large tray with garlic cloves, drizzle with olive oil, season, and roast until slightly charred (≈ 40 minutes).
- In a large pot, gently sauté the onion in a splash of olive oil until translucent and soft.
- Stir in roasted peppers, garlic, sun-dried tomatoes, and vegetable stock. Simmer for 10 minutes.
- Turn off heat, blend until smooth (immersion blender or stand blender works). Taste and adjust with pepper.
- Stir in a squeeze of lemon juice, ladle into bowls, and top with crème fraîche and homemade pesto. Serve with crusty bread.
Notes
Use a roomy baking tray for roasting to avoid steaming the peppers. Try additional toppings for variation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 107
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg