Easy and delicious roasted red pepper soup the whole family will love (vegan friendly!)

sweet roasted red pepper soup in a bowl with bayleaf

A super satisfying, warming recipe for a roasted red pepper soup perfect for winter. 

Roast red pepper soup is one of the richest flavored soups I make. 

It is a warming dish, with a smooth texture and one of those soups that despite being made with very few, simple ingredients, truly leaves you feel satisfied as is packs a real punch when it comes to flavor!

I make this soup with vegetable ingredients only, using oil instead of butter, so it is also vegan friendly, gluten free and dairy free!

It is a very easy soup to make however, it requires one passage that may add a little bit of time: the roasting of the peppers.

This step is important for flavor but also to skin the peppers more easily, so I encourage you not to skip it. It will be worth it!

Roast red pepper soup Ingredients

  • 3 large sweet red peppers (or 6 smalls one)
  • 1 medium onion, diced
  • 1 cup vegetable stock
  • Half a teaspoon of paprika
  • 1 Bay leaf
  • Salt to taste
  • Olive oil to sautee the onions

Tools: Oven proof tray/pot/baking paper; sharp knife; a bowl you can cover with cling film or tupperware-type food container with a lid, cooking pot (I use a Dutch oven), immersion blender. 

Method

Wash your red pepper, cut them in half and deseed them. Put them in an oven proof dish or on baking paper, lightly drizzle with olive oil, turn the oven on to 220C/420 F and put them to roast.

Use a medium to low heat setting and let them cook until the turn soft and translucid.

While the do that, take you cooking pot, add olive oil, the diced onion and let it cook, making sure you mix it occasionally so it doesn’t stick and doesn’t turn brown.

In about 20 minutes, you should see their skin starting to turn black and peeling: once you see that happening, take them out of the over and place them in a bowl, then quickly cover them with cling film and let them cool.

Why are we doing this? This passage is important as it makes peeling the peppers a lot easier than if you did it when raw. Once cooked, the skin comes out seamlessly and there is not waste of the pulp so you have all the goodness of the pepper, without the effort!

Roasted red peppers an onion cooking together in a dutch oven

Once the pepper are cold enough to be handled safely, peel the skin off them and add the pulp to your onions. If you put them on the hob when the peppers when into the oven, they should be translucid and soft. If they are not, cook them a little longer.

Once you have pepper and onions in the pot, add your paprika and a salt and mix well. 

Then add half the stock and use an immersion blender to blitz everything into a smooth texture. Add as much additional stock as you need to reach your desired consistency (I added a cup and didn’t need anymore for a lovely creamy result), adjust salt to taste and put in your bay leaf.

I know it doesn’t look glamorous but this is what it actually looks like, no editing nor fancy food photography, just a homely soup 🙂 

Let it cook for about 10 minutes to allow for the different flavors to blend and serve hot. 

Recipe card

Roasted red pepper soup

photo collage with ingredients and then the final roasted red pepper soup in a bowl with decorative seed garnish on top

A deliicous, cozy, veggie soup made with sweet roasted peppers, perfect for a cold day when you feel like a burst of flavor! Vegetarain and vegan friendly, this roasted red pepper soup is dairy free (no butter and no cream, gluten free but veggie and flavor full.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 3 large sweet red peppers (or 6 smalls one)
  • 1 medium onion, diced
  • 1 cup vegetable stock
  • Half a teaspoon of paprika
  • 1 Bay leaf
  • Salt to taste
  • Olive oil to sautee the onions

Instructions

    Wash your red pepper, cut them in half and deseed them. Put them in an oven proof dish or on baking paper, drizzle the lightly with olive oil, turn the oven on to 220C/420F and put them to roast.

    While the do that, take you cooking pot, add olive oil, the diced onion and let it cook, making sure you mix it occasionally so it doesn't stick and doesn't turn brown. Use a medium to low heat setting and let them cook until the turn soft and translucid.

    In about 20 minutes, you should see their skin starting to turn black and peeling: once you see that happening, take them out of the over and place them in a bowl, then quickly cover them with cling film and let them cool.

    Why are we doing this? This passage is important as it makes peeling the peppers a lot easier than if you did it when raw. Once cooked, the skin comes out seamlessly and there is not waste of the pulp so you have all the goodness of the pepper, without the effort!

    Once the pepper are cold enough to be handled safely, peel the skin off them and add the pulp to your onions. If you put them on the hob when the peppers when into the oven, they should be translucid and soft. If they are not, cook them a little longer.

    Once you have pepper and onions in the pot, add your paprika and a salt and mix well.

    Then add half the stock and use an immersion blender to blitz everything into a smooth texture. Add as much additional stock as you need to reach your desired consistency (I added a cup and didn't need anymore for a lovely creamy result), adjust salt to taste and put in your bay leaf.


    Let it cook for about 10 minutes to allow for the different flavors to blend

Roasted red pepper soup recipe – pin this!

Photo collage of ingredients and then the soup served in a white bowl with text: east, delicious, step by step roasted red pepper soup recipe
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