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A super easy bell pepper soup made with only 3 ingredients: red bell peppers, roasted in the oven until they are sweet and tender, crushed tomatoes and vegetable stock. That's it!
This soup looks and tastes fancy but frankly, it's ridiculously easy to make and you only need very basic ingredients. You'll be surprised how delicious this soup is when you learn how it's made!
Why do I need to roast the bell peppers?
The focus is really on the bell peppers here. After being roasted for 45 minutes in the oven, the flesh of the bell pepper becomes super sweet and tender. It literally melts in your mouth.
Boiling or cooking the bell peppers like you would with a classic soup would lead to a completely different and underwhelming results. Trust me on this one, roasting is the way to go!
How to make roasted bell pepper soup – step by step
Place the bell pepper on a baking sheet lined with foil and roast at 400F/200C for 45 minutes, turning them regularly so the bell peppers roast evenly.
They will shrink a lot and some of the skin will burn – don't worry, it's normal. That's how you get super tender and flavorfulpeppers.
Once they're completely cooled, remove the skin. It should come off very easily.
Cut them in half and remove the stems and the seeds. You can run them under water to remove the seeds more easily.
Chop them roughly and then add them to a blender with some crushed tomatoes and vegetable stock. Season with salt and pepper. You can also add some extra virgin olive oil for even more flavors.
Blend until super smooth. You can either reheat the soup and serve it warm, or serve it cold.
Can I use store-bought roasted peppers to make this bell pepper soup?
Technically you can, yes. But I wouldn't recommend it.
First, because using fresh vegetables always tastes better! And also because a lot of store-bought roasted pepper have added sugar, which really isn't necessary and would probably be too sweet for this soup.
Enjoy!
If you tried this bell pepper soup,don’t forget torate the recipe belowand let me know how it went in the comments – I love hearing from you! You can also follow me onInstagram,PinterestandFacebookfor more deliciousness and behind-the-scenes!
5 from 6 votes
Roasted Bell Pepper Soup
A super easy bell pepper soup made with only 3 ingredients: red bell peppers, roasted in the oven until they are tender, crushed tomatoes and vegetable stock. That's it!
CourseAppetizer, Soup
CuisineAmerican
Keyword#appetizerrecipe, #easyrecipe, #souprecipe
Prep Time 10 minutes
Cook Time 45 minutes
Active time 10 minutes
Total Time 55 minutes
Servings 5 cups
Calories 74 kcal
Ingredients
- 5red bell peppers
- 1 ½cupscrushed tomatoes
- 1cupvegetable stockor more to taste
- Salt and pepper to taste
- ½tablespoonExtra virgin olive oiloptional
Instructions
Preheat oven to 400F / 200C
Line a baking sheet with foil, arrange bell peppers and roast them for about 45 minutes or until very tender, turning them regularly so they roast evenly. The skin will look burnt – don't worry, it's normal.
Remove from oven and let cool completely.
Remove the skin (it should come off very easily) and cut in half and remove the seeds (you can run them quickly under water to remove the remaining seeds easily)
Cut the bell pepper roughly.
In a blender, add bell peppers, crushed tomatoes, stock, olive oil (optional) and salt to taste. Blend until smooth. Taste and adjust seasoning if needed. Add more stock or water if you want your soup to be thiner thick.
Reheat soup in a saucepan over low heat or in the microwave and enjoy! It's also delicious cold with extra olive oil drizzled on top.
Recipe Notes
- This soup can be served hot or cold
- Try sprinklingcrumbled goat cheese or feta on top and drizzling with additional olive oil. It's delicious!
Nutrition Facts
Roasted Bell Pepper Soup
Amount Per Serving (1 cup)
Calories 74Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 288mg13%
Potassium 463mg13%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 8g9%
Protein 2g4%
Vitamin A 3980IU80%
Vitamin C 158.6mg192%
Calcium 33mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
UPDATE NOTE:This post was originally published onNovember 22, 2012and republished in September 2018 with an updated recipe, new photos and more tips.
More soups recipes:
- Easy Skinny Turkey Taco Soup
- Moroccan Spiced Chickpea Soup
- Skinny Cream of Mushroom Soup
- Skinny Cream of Zucchini Soup
- Italian Meatball Tomato Soup
- Skinny Cauliflower and Blue Cheese Soup
«
Oven Baked Frittata with Goat Cheese, Zucchini and Cherry Tomatoes »
Reader Interactions
Comments
Bryony
I absolutely LOVE this soup recipe! I made this for my sick roommate today and she enjoyed it so much that she ate two servings. 🙂
Marie
Bryony you just made my day, thank you!! I'm glad you both liked this soup. Hope your roommate feels better now 🙂
oceannesview.blogspot.com
I don't know whether it's just me or if perhaps everybody else experiencing issues with
your website. It appears like some of the written text within your
posts are running off the screen. Can someone else please provide feedback and let me know
if this is happening to them as well? This
may be a issue with my web browser because I've had this happen previously. CheersMarie
Thanks for your feedback! Everything seems to work just fine for me so I'm not sure what's going on on your side... Sorry I can't help your more!
Danielle
I love roasted pepper soup - it's just got so much flavour. Loving the colour of yours!
Marie
Thanks girl!
Kelly Anthony
This recipe has me craving some cooler temperatures and a hot bowl of this delicious soup.
Jaclyn Anne
I love super easy-to-make recipes like this roasted bell pepper soup recipe - thank you so much for sharing it with us!
Meredith
This 3-ingredient veggie soup is calling to me! I can't wait to make it for a light dinner... perfect for the rainy weather we are having this week.
Traci
Yummm! Why have I not made this before?! I love bell peppers and we always have a bunch in the garden every year. Just pinned...thanks for sharing your recipe!
rebecca
love bell pepper soup! this looks super delicious
megan
My children don't like vegetables so i tried this soup recipe..! they liked this soup recipe. Thank for sharing....
Marie
Happy to hear Megan! Thanks 🙂
Michelle
Must they be red? Can I use orange and yellow as well?
Marie
Red bell peppers are usually the sweetest so it's best for this soup but you can use other colors as well. The color might not be as pretty though 🙂
