5.0 from 6 votes
Roasted Red Pepper Soup
Roasted Red Pepper Soup is delicious, hearty, and packed with flavor! Red bell peppers, onion, and garlic are seasoned, roasted, and then blended into a tomato broth. Serve with toasted bread or croutons for a comforting meal that's insanely delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 104 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1.5 lb red bell peppers seeded and quartered
- 1 sweet onion cut into 4 wedges
- 4 cloves garlic peeled
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp Italian seasoning
- kosher salt and pepper to taste
- 2 cups vegetable stock or use chicken stock
- 1 (15 oz) can tomato passata or tomato sauce
- 2 tbsp balsamic vinegar
- Optional for serving: Toasted bread or croutons and fresh chopped parsley
Instructions
- Preheat the oven to 450ºF.
- In a large sheet pan place the seeded red bell peppers, onion, and garlic. Drizzle with the oil and sprinkle with paprika, Italian seasoning, salt and pepper.
- Stir the veggies around the pan with your clean hands to evenly coat them with the seasonings, then arrange in a single layer. Roast for 25-30 minutes until golden-brown in spots and tender.
- Once roasted, transfer to a soup pot and stir in the vegetable stock and tomato passata/sauce. Bring to a boil, reduce the heat, and simmer for 15 minutes. Stir in the balsamic vinegar, then using a hand blender blend until smooth.
- Serve with toasted bread or croutons and fresh chopped parsley.
Cup of Yum
Notes
- Storage tips:
- In the refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- In the freezer: This is a great soup to freeze, and then pull out for a quick meal at a later date. Once completely cool, transfer to a freezer-safe container or bag, and store for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: You can rewarm individual servings microwave for about 90 seconds or reheat the entire leftover soup in a pan on your stovetop. If the soup is too thick, add 1/4 to 1/2 cup of stock, broth, or water, and let it simmer over medium heat for about 10 minutes.
Nutrition Information
Serving
1serving
Calories
104kcal
(5%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
713mg
(30%)
Potassium
350mg
(10%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
4299IU
(86%)
Vitamin C
148mg
(164%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 104
% Daily Value*
| Serving | 1serving | |
| Calories | 104kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 713mg | 30% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 4299IU | 86% |
| Vitamin C | 148mg | 164% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.