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 sweet and tender, crushed tomatoes and vegetable stock. That’s it!

Overhead shot of two plates of bell pepper soup

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!

Bell pepper soup in a white plate with goat cheese topping and a drizzle of olive oil

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 flavorful peppers.

Collage showing how to roast bell peppers

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.

Collage showing how to peel and cut roasted bell peppers

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.

Collage showing how to make roasted bell pepper soup in the blender

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.


Roasted bell pepper soup in a shallow white plate with a silver spoon

If you tried this bell pepper soup, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

Overhead of two plates of bell pepper soup
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!

Course Appetizer, Soup
Cuisine American
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


  • 5 red bell peppers
  • 1 1/2 cups crushed tomatoes
  • 1 cup vegetable stock or more to taste
  • Salt and pepper to taste
  • 1/2 tablespoon Extra virgin olive oil optional


  1. Preheat oven to 400F / 200C

  2. 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.

  3.  Remove from oven and let cool completely.

  4. 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)

  5. Cut the bell pepper roughly.

  6. 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.

  7. 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 sprinkling crumbled 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 74 Calories 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 on November 22, 2012 and republished in September 2018 with an updated recipe, new photos and more tips.

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posted in
All Seasons Recipes Appetizers Clean Eating Dairy Free Gluten free Paleo Paleo/Primal Primal Recipes Soups & Stews Under 300 cal Vegan Vegetarian Whole30
  1. 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. 🙂

  2. 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. Cheers

    1. 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!

  3. 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!

    1. 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 🙂

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