A rich, intensely flavored Roasted Red Pepper Soup made with sweet charred red peppers, garlic and sun-dried tomatoes for extra depth. It’s finished with a swirl of homemade basil pesto and crème fraîche. Warm, comforting and simple to prepare.
This roasted red pepper soup has a rich, creamy texture. Enjoy it slightly warm in summer or piping hot on crisp evenings. The charred peppers bring natural sweetness, while garlic and sun-dried tomatoes add savory complexity.
I used a splash of lemon juice to brighten the flavors — it balances the sweetness beautifully. The sun-dried tomatoes are key to preventing the soup from tasting too sweet and give it a savory, rounded finish.
It’s completely vegetarian, nourishing and very easy to make.
Do I Need to Peel the Peppers?
Peeling isn’t necessary if you roast the peppers until they’re very soft; the skins become tender and blend smoothly. If you prefer peeled peppers, halve them before roasting. If the skins cling after roasting, place the hot peppers in a zip-top bag for a few minutes — the steam will loosen the skins and make them easy to remove.
How to Make Roasted Red Pepper Soup – Step by Step
Roughly chop red peppers (bell or sweet pointed peppers) and arrange them on a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast in the oven until the peppers are slightly charred and very soft.
Finely chop a yellow (or white) onion and sauté it with a little olive oil in a large pot until translucent. Add the roasted peppers and garlic, sun-dried tomatoes and vegetable stock, then simmer briefly.
Simmer for about 5–10 minutes. Turn off the heat and blend until completely smooth with an immersion blender or transfer to a stand blender in batches.
Tip: Taste and season at this stage. I usually only add black pepper because the vegetable stock, sun-dried tomatoes and roasted peppers provide enough saltiness.
Finish with a small splash of freshly squeezed lemon juice, then serve with a drizzle of crème fraîche and a spoonful of homemade pesto. A crusty loaf or focaccia is perfect for dunking.
The Pesto Swirl — Serving Suggestions
Homemade pesto adds a fragrant, herbaceous contrast to the sweet roasted peppers. If you have time, make fresh basil pesto; it lifts the soup and looks beautiful when swirled together with crème fraîche. If you prefer to skip it, the soup is delicious on its own.
Serve with crusty bread or focaccia for dipping. The combination of warm soup and a hunk of bread is comfort food at its best.
Top Tips for Success
- Use a large baking tray so the peppers are spread out. Crowded peppers tend to steam rather than roast and won’t char properly.
- If you don’t have an immersion blender, a stand blender works fine — blend in batches and be careful with hot liquids.
- Add red pepper flakes if you want some heat.
- If you have ripe tomatoes to use up, roast them alongside the peppers for extra flavor.
- Serve with crusty bread or focaccia for dunking.
- Store cooled soup (without pesto and crème fraîche) in the fridge for 1–2 days, or freeze in suitable containers for up to 3 months.
- The flavors develop overnight, so it’s often even better the next day.
More Easy Soup Recipes You Might Like
- Pasta Fagioli Soup
- Tuscan Farro Soup
- Ribollita – Tuscan Vegetable Soup
- Chickpea Soup
- Zucchini and Potato Soup
If you try this Roasted Red Pepper Soup or any recipe from the site, please leave a comment to let me know how it turned out — I love hearing from readers.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video to guide you through the process.
Roasted Red Pepper Soup
By Emily
Ingredients
- 6 red bell or pointed peppers (about 750g / 1.6 lbs)
- 1 yellow onion
- 5 sun-dried tomatoes (jarred)
- 4 garlic cloves peeled and whole
- 1 squeeze lemon juice (about 1/2 tbsp)
- 2.5 cups vegetable stock (600ml)
- salt and pepper, to season
- 1 tbsp olive oil
- 1-2 tbsp homemade pesto
- crème fraîche, for topping
Instructions
- Preheat the oven to 200°C (400°F).
- Roughly chop the red peppers and place them on a large baking tray with the peeled whole garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast until the peppers are slightly charred and very soft (about 40 minutes).
- Finely chop the yellow onion and sauté in a large pot with a little olive oil until translucent and soft. Add the roasted peppers and garlic, sun-dried tomatoes and vegetable stock.
- Simmer for 10 minutes. Turn off the heat and blend until completely smooth with an immersion blender. Taste and season — I usually add only black pepper because the stock and sun-dried tomatoes provide enough salt.
- Stir in a small splash of freshly squeezed lemon juice. Serve topped with a drizzle of crème fraîche and a spoonful of homemade pesto. Enjoy with crusty bread.
Video
Notes
- Use a large baking tray so the peppers roast rather than steam.
- If you don’t have an immersion blender, use a stand blender and blend in batches.
- Add red pepper flakes for heat if desired.
- Store cooled soup (without pesto or crème fraîche) in the fridge for 1–2 days or freeze for up to 3 months.
- This soup often tastes even better the next day.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless noted otherwise.
- All vegetables are medium-sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is automatically calculated and should be treated as an approximation.
Nutrition
| Carbohydrates: 15 g
| Protein: 2 g
| Fat: 4 g
| Sodium: 614 mg
Nutrition information is automatically calculated and should be used as an approximation.
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