How to Make Roasted Red Pepper Soup

One bowl of Roasted Red Bell Pepper Soup is a nutritional heavy hitter - low in saturated fat, very low in cholesterol and sodium, and a very good source vitamins A, C, K, and B6, essential minerals, and lutein. This low calorie, richly hued,creamy, red soup can be served warm or chilled, making it the perfect choice year round. Use freshly roasted red bell peppers during the summer, and frozen or jarred roasted red bell peppers when fresh ones are not available.


  • 4 red bell peppers, roasted, peeled, cored, and seeded (or 1 large jar roasted red bell peppers, pimentos, or piquillos)
  • 1 sweet onion, or large shallot, diced
  • 2 cloves garlic, minced
  • 1 teaspoon herbes de Provence, (or fresh parsley, thyme, and basil leaves finely minced to equal 1 tablespoon)
  • 3 cups vegetable broth, tomato juice, or V8 juice, or flexitarians may wish to use chicken broth
  • 1 medium starchy potato (russet, for example)
  • 1/4 cup dry white wine
  • freshly ground black pepper and a pinch of salt (if necessary)
  • 1/4 teaspoon red pepper flakes
  • 1-2 Tablespoons canola or olive oil (not extra virgin olive oil)

Garnish a warm soup

  • 2 Tablespoons fat free sour cream (for the flexitarians)
  • Sprinkling of freshly grated Parmigiano Reggiano cheese
  • 1 Tablespoon fat free sour cream mixed with 1 teaspoon 1% milk, and minced fresh chives
  • Croutons and a dollop of mascarpone (Italian cream cheese) and a sprinkle of pepper

Garnish a chilled soup

  • Thinly sliced fresh basil leaves
  • Very thin slices of lemon
  • 1 Tablespoon Crème Fraîche (for the flexitarians)
  • Sprigs of thyme


  1. Image titled Make Roasted Red Pepper Soup Step 1
    Roast the peppers directly on the grill or in the broiler turning the peppers often until the skins are blistered and charred. Remove from grill or broiler and place in a paper bag. Close the bag tightly and allow the peppers to steam for about 10 minutes. Open the bag and remove the peppers, slip skins off carefully; halve the peppers and cut out the core, seeds, and white membranes.
  2. Image titled Make Roasted Red Pepper Soup Step 2
    Heat the oil in a deep pot or skillet; add onions, garlic, and herbs.
  3. Image titled Make Roasted Red Pepper Soup Step 3
    Sauté until onions are soft, about 5 minutes.
  4. Image titled Make Roasted Red Pepper Soup Step 4
    Add wine and cook down quickly to 1 Tablespoon.
  5. Image titled Make Roasted Red Pepper Soup Step 5
    Add potato, peppers, stock, thyme, and red pepper flakes. Season to taste with salt and pepper. Cover and simmer about 30 minutes, until potatoes and peppers are tender.
  6. Image titled Make Roasted Red Pepper Soup Step 6
    In a blender or with an immersion blender, puree mixture until smooth. Adjust seasonings to taste.
  7. Image titled Make Roasted Red Pepper Soup Step 7
    To serve warm, serve immediately and garnish with your choice of toppings.
  8. Image titled Make Roasted Red Pepper Soup Step 8
    To serve chilled, cool the soup, then cover and chill in the refrigerator for at least 30 minutes or as long as 2 days.


  • Substitute a Tablespoon or 2 of instant flour for the potato. Follow directions on the flour container for mixing into hot liquids.
  • Nutritional analysis per serving: Cal 156, Total Fat 7 g,(Sat Fat 1 g ), Chol 0 mg, Sodium 433mg, Potassium 382 mg, Total Carbs 17g,(Fiber 4 g, Sugars 8 g,) Protein 5.0 g
  • Vary the herbs, for example,try using finely chopped fresh sage in a warm version.
  • Make a cream soup by adding 1 cup soy milk, 1% organic milk, or 2% low fat milk. If using milk, to reduce the acid and prevent curdling, add a pinch of baking soda to the warm liquid, then gently stir milk into the soup. Do not boil once the milk has been added.
  • Make this soup when you are traveling using jarred roasted red peppers or jarred piquillo peppers. Be sure to take along your fondue pot to cook it in. See the blog listed below for more information.
  • Sautéing may be done with a little broth or water if you wish to avoid using fats. (This is actually similar to poaching.)
  • Serves: 4


  • This soup is addictive.
  • Nutritional analysis is approximate and does not include garnishes. Values have been rounded to nearest whole number. Nutritional values change depending on the brand,size, and quality of the ingredients.

Things You'll Need

  • Grill or broiler
  • Deep pot or skillet
  • Immersion blender or blender
  • Paper bag
  • High heat tolerant (to 500°F) silicone spoonula (a long handled scraper shaped like a spoon)
  • Knife
  • Cutting board

Sources and Citations

  • This recipe was shared by the author of the blog Brainfood at
  • [1]

Article Info

Categories: Soups