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    You are here: Home / Recipes / Roasted Bell Pepper Soup

    Roasted Bell Pepper Soup

    Published on Sep 17, 2018 · Last updated on Aug 24, 2021 ·

    1.3K shares
    Jump to Recipe
    Pinterest collage showing how to make 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.

    Enjoy!

    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 Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    Overhead of two plates of bell pepper soup
    5 from 6 votes
    Print

    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

    Ingredients

    • 5 red bell peppers
    • 1 ½ cups crushed tomatoes
    • 1 cup vegetable stock or more to taste
    • Salt and pepper to taste
    • ½ tablespoon Extra virgin olive oil optional

    Instructions

    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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    • Moroccan Spiced Chickpea Soup
    • Skinny Cream of Mushroom Soup
    • Skinny Cream of Zucchini Soup
    • Italian Meatball Tomato Soup
    • Skinny Cauliflower and Blue Cheese Soup

     

     

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    Reader Interactions

    Comments

    1. Bryony

      January 27, 2013 at 6:52 pm

      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

        January 28, 2013 at 1:26 am

        Bryony you just made my day, thank you!! I'm glad you both liked this soup. Hope your roommate feels better now 🙂

    2. oceannesview.blogspot.com

      June 08, 2013 at 9:58 am

      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

      • Marie

        June 08, 2013 at 8:43 pm

        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. Danielle

      September 17, 2018 at 2:57 pm

      I love roasted pepper soup - it's just got so much flavour. Loving the colour of yours!

      • Marie

        September 17, 2018 at 3:42 pm

        Thanks girl!

    4. Kelly Anthony

      September 17, 2018 at 3:17 pm

      This recipe has me craving some cooler temperatures and a hot bowl of this delicious soup.

    5. Jaclyn Anne

      September 17, 2018 at 4:14 pm

      I love super easy-to-make recipes like this roasted bell pepper soup recipe - thank you so much for sharing it with us!

    6. Meredith

      September 17, 2018 at 4:51 pm

      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.

    7. Traci

      September 17, 2018 at 5:09 pm

      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!

    8. rebecca

      September 17, 2018 at 5:15 pm

      love bell pepper soup! this looks super delicious

    9. megan

      December 15, 2018 at 8:06 am

      My children don't like vegetables so i tried this soup recipe..! they liked this soup recipe. Thank for sharing....

      • Marie

        December 17, 2018 at 11:38 am

        Happy to hear Megan! Thanks 🙂

    10. Michelle

      February 11, 2019 at 4:44 am

      Must they be red? Can I use orange and yellow as well?

      • Marie

        February 12, 2019 at 4:00 pm

        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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