Why You’ll Love This Recipe
This soup is rich in flavor but made with simple, wholesome ingredients. Roasting the peppers deepens their sweetness and adds a subtle smokiness that makes every spoonful delicious.
It’s naturally vegetarian, easy to prepare, and ideal for meal prep. The bright color makes it visually appealing, while the smooth texture feels elegant enough for entertaining. You can also customize it with cream, herbs, or spice to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
red bell peppers
yellow bell peppers
onion
garlic
vegetable broth
olive oil
salt
black pepper
dried thyme
smoked paprika
optional: heavy cream or coconut milk for extra creaminess
optional: fresh basil or parsley for garnish
Directions
- Preheat your oven to 425°F (220°C).
- Place the red and yellow bell peppers on a baking sheet. Drizzle with olive oil and roast for 20–25 minutes, turning halfway through, until the skins are blistered and slightly charred.
- Remove from the oven and let them cool slightly. Peel off the skins and remove the seeds.
- In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the roasted peppers, vegetable broth, dried thyme, smoked paprika, salt, and black pepper.
- Bring to a gentle simmer and cook for 10 minutes to allow the flavors to blend.
- Blend the soup using an immersion blender (or carefully transfer to a countertop blender) until smooth and creamy.
- Stir in heavy cream or coconut milk if desired, and adjust seasoning to taste.
- Serve warm, garnished with fresh herbs if desired.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
Add roasted tomatoes for extra depth and a slightly tangy flavor.
For a spicier version, include a pinch of red chili flakes or a roasted jalapeño.
Stir in cooked red lentils to make the soup more filling and protein-rich.
Top with croutons, a drizzle of cream, or a sprinkle of grated parmesan cheese for added texture and flavor.
You can also add a splash of balsamic vinegar to brighten the overall taste.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water. It can also be reheated in the microwave in short intervals, stirring between each one.
FAQs
Can I use only red peppers or only yellow peppers?
Yes, you can use either one on its own. Red peppers will give a slightly sweeter flavor, while yellow peppers are milder.
Do I have to peel the peppers after roasting?
Peeling is recommended for the smoothest texture, but you can leave the skins on if you prefer a more rustic soup.
Can I make this soup dairy-free?
Yes, simply skip the cream or use coconut milk instead.
How do I get a smoky flavor?
Roasting the peppers until slightly charred enhances their smoky flavor. You can also add a pinch of smoked paprika.
Can I make this soup ahead of time?
Yes, it stores well and often tastes even better the next day as the flavors develop.
What can I serve with roasted pepper soup?
It pairs beautifully with grilled cheese sandwiches, crusty bread, or a fresh green salad.
Can I use jarred roasted peppers?
Yes, jarred roasted peppers work well and save time. Just drain them before adding to the soup.
Is this soup healthy?
It’s rich in vitamins and antioxidants from the peppers and can be kept light by skipping heavy cream.
How can I thicken the soup?
Simmer a bit longer to reduce it, or add a small boiled potato before blending for extra thickness.
Can I freeze this soup with cream in it?
Yes, but dairy-based soups may slightly change texture after thawing. Stir well while reheating to restore creaminess.
Conclusion
Roasted red and yellow pepper soup is a simple yet flavorful dish that turns fresh ingredients into a smooth, comforting meal. With its natural sweetness, vibrant color, and creamy texture, this soup is perfect for both everyday cooking and special occasions. It’s versatile, easy to customize, and sure to become a favorite in your recipe collection.
PrintRoasted Red and Yellow Pepper Soup Recipe
Roasted red and yellow pepper soup is a vibrant, velvety dish packed with sweet, smoky flavor. Roasting the peppers enhances their natural sweetness, creating a smooth and comforting soup perfect for lunch or as an elegant starter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 3 red bell peppers
- 3 yellow bell peppers
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 cup heavy cream or coconut milk (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Place the red and yellow bell peppers on a baking sheet. Drizzle with olive oil and roast for 20–25 minutes, turning halfway through, until skins are blistered and slightly charred.
- Remove from the oven and let cool slightly. Peel off the skins and remove the seeds.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the roasted peppers, vegetable broth, dried thyme, smoked paprika, salt, and black pepper.
- Bring to a gentle simmer and cook for 10 minutes to blend flavors.
- Blend the soup using an immersion blender (or carefully transfer to a countertop blender) until smooth.
- Stir in heavy cream or coconut milk if desired and adjust seasoning to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
- For extra depth, add 1–2 roasted tomatoes before blending.
- Add a pinch of red chili flakes for a spicier version.
- Stir in cooked red lentils for added protein and thickness.
- If the soup is too thick, add extra broth or water while reheating.
- Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 180
- Sugar: 10g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
