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Roasted Red and Yellow Pepper Soup Recipe

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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.

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

  1. Preheat your oven to 425°F (220°C).
  2. 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.
  3. Remove from the oven and let cool slightly. Peel off the skins and remove the seeds.
  4. In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
  5. Add the minced garlic and cook for about 30 seconds until fragrant.
  6. Stir in the roasted peppers, vegetable broth, dried thyme, smoked paprika, salt, and black pepper.
  7. Bring to a gentle simmer and cook for 10 minutes to blend flavors.
  8. Blend the soup using an immersion blender (or carefully transfer to a countertop blender) until smooth.
  9. Stir in heavy cream or coconut milk if desired and adjust seasoning to taste.
  10. 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

Find it online: https://thefamilycooking.com/roasted-red-and-yellow-pepper-soup-recipe/