This Roasted Red Pepper Soup is vegan, gluten-free, and has a velvety smooth texture with no dairy at all! You’re going to love the flavors here! 
Nothing beats a warm bowl of soup on a cold day. Don’t get me wrong, I love soup all times of the year, but when the colder seasons come around I find myself making soup quite often.
I created a recipe for roasted tomato and red pepper soup a while ago that’s made with chicken broth. This recipe is made vegan with vegetable stock instead. You won’t believe how great the texture of this soup is–no dairy needed!
This soup would be amazing with this Roasted Delicata Squash Salad or just eat a big bowl of it on its own. Youll love this with some warm, crusty bread–it’s absolutely DELICIOUS. Some people like to garnish their red pepper soup with a drizzle of heavy cream (or coconut cream to keep it vegan) or a little olive oil. Make it your own and serve it however you’d like!
This comforting soup is not only delicious, but it’s also filled with so many nutrients. It just happens to be vegan and gluten-free and is made with wholesome ingredients.
This roasted red pepper soup recipe checks all my boxes. It’s an easy soup that has delicious flavor, is full of nutrients, and ready from start to finish in just about 30 minutes! I hope you make this and enjoy it as much as I do!
Recipe Ingredients-What You’ll Need:
Red Bell Peppers
Bell peppers offer so many health benefits. They’re full of vitamin C, vitamin A, and fiber. They are the main ingredient in this roasted red pepper soup! Make sure you use fresh red peppers, not the jarred kind.
Tomato Paste
This brings an umami depth of flavor to the soup. Don’t skip it!
Avocado Oil
I love cooking with avocado oil. It’s full of healthy fats and antioxidants. You can also use olive oil if you don’t have any avocado oil on hand.
Yellow Onion
Not only do onions add great flavor to this soup, but they also have so many great health benefits. Onions are loaded with antioxidants that can help fight inflammation and reduce cholesterol levels. They’re also high in vitamins C and B.
Carrots
Carrots are a great source of fiber, vitamin K, and potassium. They have even been linked to improved immune function.
Celery
Celery has about a 95% water content and contains lots of important antioxidants. It’s great for digestion.
Garlic
The garlic flavor combined with the other ingredients is irresistible in this soup. It also contains many medicinal properties which can combat sickness.
Thyme Leaves
Thyme is an herb from the mint family. Not only does it add great flavor, but it has a long list of medicinal qualities. It can help with acne, lower blood pressure, boost immunity, boost your mood, and many more.
Parsley
Parsley has a slightly bitter taste that brightens the other flavors in this roasted red pepper soup. It’s also rich in many vitamins and minerals.
Salt
Just a little bit of salt adds the perfect amount of flavor to this recipe.
Chili Flakes
Just a pinch of chili flakes adds a bit of spice that brings this soup to the next level. You can always add more if you’re a huge fan of spice!
Black Pepper
Not only does black pepper add great flavor, but it has many health benefits. It can help improve blood sugar control, lower cholesterol levels, and reduce inflammation.
How to make Roasted Red Pepper Soup
- Preheat your oven’s broiler.
- Place the pepper halves on a baking sheet lined with parchment paper or a silicone baking mat. Broil them for 10-15 minutes, until it has charred skins.
- Transfer them to a container with a lid and allow them to cool. The steam will help make the skin super easy to remove.
- Once the peppers are cool enough to handle, simply pull the skins off.
- Meanwhile, heat the oil over medium heat in a large saucepan or skillet. Sauté the onions, carrots, and celery until they are soft and starting to brown, about 10 minutes. Add the garlic and sauté another minute.
- Add the roasted peppers, sautéd vegetables, and the rest of the ingredients to a large blender. If you don’t have a large capacity blender, you’ll need to do this in batches.
- Blend the ingredients on high until you have a smooth, velvety soup. If you have a professional grade blender, you can continue to blend until the soup is a hot liquid and ready to serve. If you do not, transfer the soup to a large pot and heat until hot throughout. Scoop your puréed soup into bowls, and enjoy!
Tips
- Make sure you transfer the roasted red peppers to a container with a lid right away. The steam will help the skin super easy to remove making your job a lot easier.
- You can use an immersion blender instead of a large blender if you have one. As soon as you sauté your veggies and add in your roasted peppers, just use your immersion blender until the soup has a smooth, velvety consistency.
- If you don’t feel like chopping up your veggies, you could use a food processor instead.
- Bring your soup to the next level by garnishing! There are lots different ways you can garnish your soup. Many people drizzle some olive oil and top it off with a sprinkle of parsley or dollop of sour cream. You could also add a dash of pepper with a warm, toasted piece of bread.
FAQS
Roasted Red Pepper Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Roasted Red Pepper Soup is velvety smooth, a little spicy, and bursting with fresh ingredients that bring full flavor.
Ingredients
- 2 pounds red bell peppers, cut in half, seeds and veins removed
- 2 tablespoons avocado oil
- 1 yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh flat leaf parsley
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/4 teaspoon chili flakes
- 1/4 teaspoon freshly ground black pepper
- 32 ounces (4 cups) vegetable broth or stock
Instructions
- Preheat your oven’s broiler.
- Place the pepper halves on a baking sheet lined with parchment paper or a silicone baking mat. Broil them for 10-15 minutes, until the skin is blackened.
- Transfer them to a container with a lid and allow them to cool. The steam will help make the skin super easy to remove.
- Once the peppers are cool enough to handle, simply pull the skins off.
- Meanwhile, heat the oil over medium heat in a large skillet. Sauté the onions, carrots, and celery until they are soft and starting to brown, about 10 minutes. Add the garlic and sauté another minute.
- Add the roasted peppers, sautéd vegetables, and the rest of the ingredients to a large blender. If you don’t have a large capacity blender, you’ll need to do this in batches.
- Blend the ingredients on high until you have a smooth, velvety soup. If you have a professional grade blender, you can continue to blend until the soup is hot and ready to serve. If you do not, transfer the soup to a stock pot and heat until hot throughout. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 171
- Sugar: 13.1 g.
- Fat: 7.9 g.
- Trans Fat: 0 grams
- Carbohydrates: 22.3 g.
- Fiber: 7 g.
- Protein: 3.4 g.
- Cholesterol: 0 mg.
Thank you for this recipe! First time making this soup and it was so delicious! I made some changes as well. I used olive oil instead of avocado oil. I roasted the garlic with the peppers. I used low-salt roasted chicken base. Left out chili flakes and tomato paste. Used my immersion blender at the end.
Thank you for your feedback! I’m glad you enjoyed this.
Good Information thanks for sharing
Thank you very much for sharing. Very good recipe. I am sure that this tomato soup is very tasty. You can cook it both in vegetable broth and low-fat meat broth – this is its charm. Thanks again for the recipe.