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5.0 from 6 votes

Roasted Red Pepper Soup

A simple recipe for Roasted Red Pepper Soup, this one is super flavorful with roasted red peppers and roasted garlic, blended to make a delicious winter warmer.

Prep Time
25 mins
Cook Time
25 mins
Servings: 6
Calories: 176 kcal
Course: Soup
Cuisine: American

Ingredients

  • 6 red bell peppers
  • 1 head head garlic separated into cloves, but not peeled
  • 2 tablespoons olive oil
  • 2 onions diced finely
  • 1 tablespoon smoked paprika or more to taste
  • 1 teaspoon sumac to taste
  • 1 teaspoon cayenne pepper to taste
  • salt & pepper to taste
  • 5 cups chicken stock can sub vegetable stock or water

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F,
  2. Line a large baking sheet with parchment paper and set aside.
  3. Cut each pepper in half. Remove the seeds, stem and membranes, then place cut side down on your baking sheet, along with the garlic cloves (unpeeled),
  4. Roast the sweet peppers for 20 minutes until browned or blackened.
  5. Allow to cool, then slide the skins off.
  6. Remove the skin from the garlic head and discard the skin, keeping the garlic.
  7. Place the olive oil in a large dutch oven pot and heat over medium heat.
  8. Add the onions and cook for 2 minutes until translucent. Add the roasted garlic and spices.
  9. Heat until fragrant, then add the sweet peppers and stock.
  10. Increase heat to high until boiling, then reduce to a simmer.
  11. Continue simmering for 15 minutes.
  12. In batches, puree the soup until smooth. You may use an immersion blender, or use a regular blender – just be careful not to fill all the way, and hold the top with a towel!
  13. Return the pureed soup to the pan and test for seasoning.
  14. Adjust the seasoning as necessary and bring to a simmer until heated through.
  15. Devour.

Notes

  • *Note: do not be afraid of spice in this recipe! Peppers are quite watery/flavorless on their own, so the combination of roasting and adding a healthy dose of spice helps bump up the flavor of this recipe.
  • Do you have to peel peppers for soup? Yes! But, roasting them makes it super easy. You can wait til they cool and slide them right off, or place them in a bowl and cover tightly with plastic wrap, and then they'll peel easily.
  • Add a dollop of sour cream, yogurt or a little heavy cream in before serving, and swirl it in a pretty pattern.
  • Is Red Pepper Soup Gluten Free? Essentially, yes. As always, check the products used are certified gluten free.

Nutrition Information

Calories 176kcal (9%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 6mg (2%) Sodium 294mg (12%) Potassium 566mg (16%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 4425IU (89%) Vitamin C 157mg (174%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 176

% Daily Value*

Calories 176kcal 9%
Carbohydrates 20g 7%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 294mg 12%
Potassium 566mg 12%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 4425IU 89%
Vitamin C 157mg 174%
Calcium 34mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.