Roasted Red Pepper Soup

This Roasted Red Pepper Soup recipe is rich, creamy and easy to make. Only using a few ingredients, this homemade soup is packed full of flavor and perfect for a cold day. 

If you love a big bowl of comforting soup on a cold day and looking for more easy soup recipes, give this Chicken Gnocchi Soup or this rich and creamy Roasted Butternut Squash Soup next!

Roasted Red Pepper Soup

Soup season is here! With the weather getting colder, I am so excited for this time of year and to start making my favorite soup recipes.

This made from scratch soup is not only delicious, but it is pretty healthy as well. Red peppers are packed full of vitamin C, making this soup a great antioxidant and is perfect for when you’re feeling a little under the weather. 

Enjoy this rich and creamy soup with a Grilled Cheese Sandwich Roll Up or a warm slice of homemade crusty bread. 

Roasted Red Pepper Soup Ingredients

Roasted red peppers: the main ingredient! I recommend making homemade roasted red peppers; they’re easy to make and much less expensive than buying jarred red peppers. They taste better, too!

Garlic hummus: this brings a delicious flavor to your soup while adding the perfect amount of garlic and creaminess that makes this great recipe so savory.

Chicken broth: I recommend using low sodium broth or chicken bone broth because you don’t want your soup to become too salty.

Remember, you can always add more salt, but you can’t take any out. You could also use vegetable broth if you’d like.

Brown rice: the rice adds a great texture to this soup and is what will keep you full and satisfied. You can use leftover brown rice, microwave rice, or you can make fresh brown rice. 

Chicken: I like to use a store bought rotisserie chicken for convenience. You’re welcome to make your chicken and shred it as well. 

Seasonings: parsley, cayenne pepper, and kosher salt add the perfect flavor to this soup. If you’re someone who likes things a little spicier, go ahead and put a tad bit more cayenne pepper in your soup or some red pepper flakes. 

Toppings: mozzarella cheese and scallions are great toppings to this soup. I’ve also added croutons a few times, which add a great crunch!

How to Make Roasted Red Pepper Soup 

1. Blend red peppers and hummus. Add the roasted peppers and hummus to a food processor and blend until smooth. You can also use an immersion blender directly in the saucepan or a blender if you don’t have a food processor.

2. Prepare the soup. Transfer the roasted red pepper mixture to your stove top in a medium sized saucepan and add your chicken stock, rice, chicken, parsley, cayenne, and salt. As soon as the mixture comes to a low simmer, remove your saucepan from the heat.

3. Serve. Divide the soup into four bowls and top with shredded mozzarella cheese, scallions, or any other toppings you’d like. I also like a crusty baguette to wipe the sides of the bowl.

If you love this recipe, you’ll have to give this Chicken Pastina Soup, Unstuffed Pepper Soup or this Bacon Cheeseburger Soup a try next!

How to Roast Peppers in the Oven

Roasted red bell peppers might sound a little intimidating, but they’re simple to make. I know there are all kind of peppers, but be sure to use red peppers for this recipe.

There are two main ways to roast your fresh red peppers – one is to leave them whole, and the other is to slice them. 

Whole roasted red peppers: the first option is to roast a whole pepper, cut them, and remove the seeds once they’re done cooking. This roasting method does take a tad bit longer than slicing them, but I find they are less likely to dry out this way.

First, place them on their side on an oil-lined baking sheet. I like to brush a little olive oil on the top of mine as well.

Then, you will preheat your oven to 400 degrees and roast the peppers for about 40 minutes, flipping after 20 minutes. Once they’re done, you will slice them up, remove the seeds, and you’re done.

Sliced roasted red peppers: the other option is almost the same method, only backwards. You will slice and remove the seeds of your fresh peppers and then place them on a large baking sheet in a single layer to roast. Bake them at 400 for about 20 minutes, and keep an eye on them so they won’t burn. 

Both are great options, but it’s up to you on which one you’d like to use. You’ll get perfect roasted red peppers either way. 

Should I peel the peppers?

I like to peel my roasted peppers, however, there is no need to peel them once they’re roasted because they will be super soft. However, if you notice any black spots on the skin, be sure to remove those, or your soup will become bitter.

To keep this from happening, keep an eye on the peppers so that you will notice if they’re starting to burn. 

The easiest way to remove the peel is to throw them in a Ziploc bag while they’re still a little warm, wait a few minutes, and then the peel will slide off really easily. Another way is to put them in a bowl and cover them with plastic wrap. You should be able to easily remove the skin once they’ve cooled. 

How do you make this flavorful soup less bitter?

There are a few different ways to remove the bitterness from this easy soup recipe. The first is to add a little more salt to the mix. I am only talking about a pinch or two. Don’t add too much because it will make the soup very salty.

If you’re trying to watch your salt intake or you don’t feel like the salt is working, feel free to try adding a little bit of sugar or honey to your soup.

Can I add tomatoes to this soup recipe?

You can definitely add tomatoes! This is 100% a personal taste. I love this red pepper soup, but I also love tomato soup, and combining the two is absolutely delicious.

I personally would add fire roasted tomatoes for a little extra flavor, but regular tomatoes are fine as well. 

How do I store creamy Roasted Red Pepper Soup?

The best thing about making homemade soup is the leftovers. You can keep your leftover soup in an airtight container in the fridge for up to three days.

You can also freeze this soup for up to 3 months, making it perfect for meal prep. Be careful and leave a little extra room in your container so that your soup has space to expand when it freezes.

I like to use these Souper Cubes that help portion out single serving sizes. Once they’re frozen, you can pop them out of their mold and place them in a freezer safe bag. 

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