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overhead shot of Roasted Red Pepper Soup recipe

Roasted Red Pepper Soup


This Roasted Red Pepper Soup is velvety smooth, a little spicy, and bursting with fresh ingredients that bring full flavor.


Units Scale
  • 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


  1. Preheat your oven’s broiler.
  2. 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.
  3. Transfer them to a container with a lid and allow them to cool. The steam will help make the skin super easy to remove.
  4. Once the peppers are cool enough to handle, simply pull the skins off.
  5. 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.
  6. 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.
  7. 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


  • 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.

Keywords: Roasted Red Pepper Soup