Best 20 Roasted Red Pepper Soup Recipes

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

ROASTED RED BELL PEPPER SOUP

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
• In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
• Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

ROASTED RED PEPPER AND CRAB SOUP

Steps:

• Set the oven to broil, and preheat for 5 minutes.
• Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
• Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
• Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.

ROASTED RED-PEPPER SOUP

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
• Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

ROASTED RED PEPPER AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
• Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP

Steps:

• Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
• Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.

CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA

Steps:

• To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
• Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
• Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
• To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

ROASTED CAULIFLOWER & RED PEPPER SOUP

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.

VEGAN ROASTED RED PEPPER AND CARROT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
• Roast in the preheated oven until tender, about 30 minutes.
• Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
• Blend soup with an immersion blender.
• Add apple cider vinegar to pureed soup. Serve with hot sauce.

ROASTED TOMATO, PEPPER, AND RED ONION SOUP

Steps:

• Wash and halve the tomatoes.
• Halve the pepper, removing the core and seeds.
• Cut the onion in quarters.
• Place the vegetables and two sprigs of sage on a large bake pan.
• Sprinkle with the olive oil.
• Bake for 30 minutes in the oven at 400 degrees.
• Remove the vegetables from the oven and place them in an ovenproof dish.
• Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
• Allow the vegetables to cool.
• Puree with a handblender.
• Reheat in a pan on the stove when ready to serve.
• Garnish with chopped sage.

RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP

Steps:

• Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
• Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
• Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
• Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
• Taste to adjust any seasoning.
• Bring it back to a simmer.
• Serve with a dollop of sour cream, if desired.

BASIC AND EASY CREAMY ROASTED RED PEPPER SOUP

Steps:

• Add butter to large saucepan and melt over medium heat.
• Add onion and garlic and saute for about 4 minutes, just to get the aromas flowing.
• Sprinkle mixture with black pepper.
• Add roasted red pepper and cook for another couple of minutes.
• Pour in the can of diced tomatoes with juice and raise heat.
• Pour in cup of water and add bouillon cube.
• Bring to a boil, stirring occasionally.
• Once bouillon cube has dissolved add cream and stir, removing from heat.
• *Give the soup a quick taste to see if salt is needed. Generally the bouillon cube is salty enough so you will probably not need it.
• Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
• Puree until there are little to no chunks left and pour into another saucepan.
• Continue this until all the mixture is pureed, leaving you with a hearty, thick soup.
• **If you want to freeze batches, do not add the cream. Puree the soup as normal, omitting the cream and add cream at a later time when the soup is defrosted.
• ***I use heavy whipping cream because I love the rich taste. If you want to cut back perhaps use only 3/4 cup or use a lower cream altogether. I find the heavy cream gives the soup a nice texture.
• ****Instead of using water and a bouillon cube you could always use store bought broth.

ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT

Steps:

• Preheat broiler.
• Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
• Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
• Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.

SPICY ROASTED RED PEPPER AND EGGPLANT SOUP

Steps:

• Preheat oven to 425F/220°C.
• While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
• Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
• Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
• Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
• Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
• Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
• Add the hot chili or chili powder, and cook for few quick minutes.
• Add the eggplant, red peppers, thyme, and paprika, and stir.
• Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
• In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
• Add more stock to adjust the consistency if you need to.
• Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
• Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.

SAVORY ROASTED BUTTERNUT SQUASH & RED PEPPER SOUP

Steps:

• 1. Preheat oven to 400. Cover a large baking sheet (I used a half sheet pan) in foil. Drizzle a layer of olive oil- probably a few tbsp. Dump squash on the pan.
• 2. Mix seasonings listed for the squash in a bowl and then sprinkle about half over the top. Toss with your fingers to bring up some of the oil and then add half the remainder of the seasoning and toss again. What's left will be used in a few steps. Bake on 400 for 20 minutes.
• 3. After 20 minutes have gone by, toss the squash and return to the oven for another 15-ish minute. You want some browning on the edges but no burning. When it's done, it can hang out on the counter for a bit until you need it.
• 4. While the squash is in the oven, add the butter and garlic to a large stockpot on medium heat. Let that simmer, stirring occasionally, until the garlic begins to turn golden. Then add the onion and remainder of the squash seasonings plus the allspice.
• 5. Simmer the onion for a couple of minutes on medium heat. Then add the squash, Worcestershire, beans, and tomatoes. Cook on medium for a few minutes while stirring.
• 6. Add 3 cups of vegetable or chicken stock (or enough to be even with the top of the vegetables). Let it come to a boil, add a squirt or two of sriracha. Then reduce heat to simmer and cover for 30 minutes. You can stir it after about 15 and lower the heat if it starts boiling vigorously.
• 7. At some point when you have a minute, put the bell peppers on a pan in the oven. Roast them on 400 for about 40 minutes, rotating after 20. When they're beginning to burn on the outside (on all sides) they're done. Let them rest on a plate until they're cool enough to handle barehanded. The skin should come off very easily, remove the seeds and throw the meat into a blender or food processor with the basil and some pepper. Puree until smooth and that's done for now.
• 8. The soup can simhmer/boil until the squash starts to get very mushy. Once it is, turn off the heat and puree to your preferred consistency with an immersion blender or regular blender.
• 9. Add the sour cream and stir. Add any seasonings if it needs them as well.
• 10. Now you can serve it! For dinner, I put the soup in a bowl and put some of the red pepper puree in the middle (mostly because it looked pretty) but you can also mix all of the puree right into the soup. It's really good with some crusty bread.

ROASTED RED PEPPER AND LENTIL SOUP

Steps:

• In a large stockpot over high temperature, heat the olive oil until very hot. Add the onion, shallots, and garlic and saute until they begin to give off their aroma, 2-3 minutes. Add the carrots, celery and lentils and mix to coat the lentils with olive oil. Add the stock and optional ham hock and simmer until the lentils are tender, about 20 minutes.
• Add the pureed red and jalapeno peppers to the soup. Add the curry, cumin, and cayenne. Season with salt and pepper. If you have added the ham hock, remove it and discard or pull the meat from the bone, chop and addit it to the soup. Bring the soup just to a boil and serve immediately.

ROASTED RED PEPPER SOUP

Steps:

• Place the red peppers, onion, carrots and jalapeno in two greased 15x10x1-in. baking pans; drizzle with oil and toss to coat. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Add garlic and whole thyme leaves; bake 5 minutes longer., Meanwhile, in a Dutch oven, combine the vegetable broth, chicken broth, potatoes, sweet potato, squash, salt, pepper and minced thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., Add roasted pepper mixture; cook 5 minutes longer. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan and heat through.

ROASTED RED PEPPER BISQUE (SOUP)

Steps:

• In large pot, heat clarified butter and sweat celery, onion, leeks and garlic until tender. Add roasted red peppers and tomato paste. Cook briefly then add roux and cook until roux is softened and hot. Add chicken stock and mix well with wire whip to avoid lumps. Continue to stir until soup comes to a boil. Reduce to a simmer and let simmer until roasted red peppers break down. Add heavy cream and crumbled chevre cheese and again bring to a boil. Place soup in blender and puree until smooth. Adjust seasoning with salt and white pepper. Strain soup through china cap.

TOMATO AND ROASTED RED PEPPER SOUP

Steps:

• Broil the red peppers, turning them so they blacken on all sides. Once they're black, put them in a bowl, cover tightly with plastic wrap, and leave them until they're cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
• Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
• Finely chop the garlic, add to the pot, and cook for 2 minutes.
• Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
• Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.

ROASTED RED PEPPER AND BASIL PEA SOUP

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside.
• Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
• Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.