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!
Table of Contents
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!

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 and serve hot.
Recipe card
Roasted red pepper soup

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.
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!
