Roasted Red Pepper Soup

Roasted Red Pepper Soup – a fresh, creamy and delicious soup. Perfect for spring entertaining or a light meal anytime.

Roasted Red Pepper Soup

Warm Weather Soups

I love soup and prepare it year round. In the colder months, I tend to make heartier soups. And, in the spring time, when the warmer weather arrives, I like to make lighter soups.

I’ve shared some of my favorite lighter soups including my Crock Pot Curried Carrot Soup. Today, I have a new favorite to share, perfect for spring, this creamy and delicious Roasted Red Pepper Soup.

Roasted Red Pepper Soup

I love roasting red peppers. I’ve shared some of my favorite recipes incorporating roasted red peppers including Roasted Red Pepper Hummus and Lentil Salad with Roasted Red Peppers, Feta and Mint.

This past week, I had some red peppers in my refrigerator, that needed to be used up, so I decided to make a Roasted Red Pepper Soup. I like to roast the peppers over the open flame of the burners on my gas stove. For detailed steps and photos of this technique, visit my recipe for Roasted Red Pepper Hummus. You can also roast peppers in the oven or on the grill.

Roasting the Red Peppers

This recipe calls for four roasted red peppers. On two burners, I placed two peppers each and roasted them all at the same time. When the peppers had a nice char, I transferred them to a sealed plastic bag to cool. While the peppers were cooling, in a soup pot, I sautéed some garlic and onion in olive oil and then added and sautéed some chopped carrots and celery and fresh thyme leaves.

When the peppers were cool enough to handle, I removed and discarded the skins, stems and seeds. I cut up the remaining flesh and added it to the soup pot along with chicken broth and a bay leaf and let it simmer for about 20 minutes. I then used an emersion blender to puree the soup until it had a nice creamy consistency. Finally, I stirred in some whipping cream and seasoned the soup with salt and pepper.

Roasted Red Pepper Soup

Serve as a First Course or Light Meal

The resulting Roasted Red Pepper Soup was fresh and creamy with a nice subtle red pepper flavor. We enjoyed this Roasted Red Pepper Soup, garnished with some fresh basil, as a first course to a meal of shrimp and roasted asparagus. The leftovers were wonderful for a light lunch.

This flavorful Roasted Red Pepper Soup can be served warm or at room temperature and is perfect for a spring brunch, dinner party, or potluck. This fresh and creamy soup is also great for a light meal, a green salad and crusty bread are the perfect accompaniments.

What is your favorite spring soup? Please let me know in the comments below!

Roasted Red Pepper Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 - 6 servings

Roasted Red Pepper Soup

Roasted Red Pepper Soup - a fresh, creamy and delicious soup, perfect for spring entertaining or a light meal anytime.


  • 4 red bell peppers
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tablespoon fresh thyme leaves
  • 3 cups chicken broth
  • 1 bay leaf
  • ¼ cup whipping cream
  • salt and freshly ground pepper, to taste
  • chopped fresh basil for garnish, if desired


  1. Char red bell peppers, over the open flame of a gas burner, use tongs to carefully grasp stem and turn peppers to get an even char, about 3-5 minutes.
  2. Transfer charred peppers to a resealable plastic bag and let cool slightly.
  3. When peppers are cool enough to touch, remove from bag and transfer to a cutting board.
  4. Using fingers, rub off charred skin of peppers, discard skin. Also, remove stems and seeds and discard. Chop remaining flesh into several large pieces.
  5. In the meantime, heat olive oil in a soup pot over medium-high heat. Add onions and garlic to pot and sauté until softened, about 5 minutes.
  6. Add carrots, celery and fresh thyme to pot and sauté until softened, about 5 minutes.
  7. Add chopped roasted red peppers, chicken broth and bay leaf to soup pot, bring to a boil, then reduce heat and simmer for about 20-30 minutes.
  8. Using an emersion blender, puree soup until creamy and smooth.
  9. Stir in whipping cream and season with salt and freshly ground pepper to taste.
  10. Serve warm or at room temperature and garnish with chopped fresh basil, if desired.


The red peppers could also be charred on the grill or under the broiler.

If you don’t have an emersion blender, you can use a regular blender to puree the soup.

Roasted Red Pepper Soup - a fresh, creamy and delicious soup. Perfect for spring entertaining or a light meal anytime.


  1. Gina says:

    I’ve never made red pepper soup before. But, I really want to try! I like all of the spices you added and think that this is the way to go!

  2. Sarah says:

    This looks wonderful! I love to have soup year-round too. I never get tired of it :). My favorite spring soup is a pureed beet borscht recipe I saw years ago on a PBS cooking show. It’s lemony and light and topped with a dollop of fresh sour cream. YUM!
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