Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 large red bell peppers; 1 yellow onion, sliced; 4 garlic cloves, peeled; 3 tablespoons extra virgin olive oil; 1 teaspoon smoked paprika; 1 can (15 ounces) crushed tomatoes; 1 teaspoon dried basil; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; Fresh basil for garnish; Plain Greek yogurt for garnish

This roasted red pepper soup is creamy, vibrant, and packed with smoky sweet flavor.

By Recipes By Nani· 🌍 American· August 18, 2026

recipesbynani.com

Prep

15 minutes

Cook

45 minutes

Total

1 hour

Serves

There is something so comforting about a warm bowl of soup, especially when it is made from scratch using fresh vegetables. By roasting the peppers until they are charred and sweet, you get a depth of flavor that you just cannot find in a store bought jar. Adding tomatoes provides the perfect silky body and a touch of acidity to balance the sweetness.

I love serving this soup on chilly evenings with a crunchy grilled cheese sandwich or a fresh salad. My best tip is to make sure you let those peppers steam for a bit after roasting, as it makes peeling off the skins so much easier and keeps the soup texture smooth and velvety.

🧺 Ingredients

4 large red bell peppers
1 yellow onion, sliced
4 garlic cloves, peeled
3 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 can (15 ounces) crushed tomatoes
1 teaspoon dried basil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Fresh basil for garnish
Plain Greek yogurt for garnish

👩‍🍳Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Slice the peppers into large flat pieces by cutting around the core, removing all seeds and membranes.
3
Place pepper pieces skin side up on a sheet pan, and place onions and garlic on a separate sheet pan.
4
Drizzle the olive oil over both pans and sprinkle with smoked paprika, salt, and black pepper, tossing to coat evenly.
5
Roast the onions and garlic for 20 to 25 minutes until soft, and roast the peppers for 40 to 45 minutes until the skins are blackened and blistered.
6
Transfer the hot peppers to a bowl and cover tightly with a lid for 15 minutes to steam, then peel away the skins.
7
Place the peeled peppers, roasted onions, garlic, and crushed tomatoes into a blender, working in batches if necessary, and puree until completely smooth.
8
Pour the soup into a pot, stir in the dried basil and additional salt, and simmer over medium heat for about 10 minutes.
9
Serve warm with a swirl of Greek yogurt and a sprinkle of fresh basil.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. You can reheat it gently on the stove over medium heat. For a fun crunch, try topping your bowl with air fried chickpeas or cubes of toasted bread.

#vegetarian #gluten free #healthy #soup

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