This roasted red pepper soup is built on fresh, oven-roasted red peppers and finished with sour cream for a rich, silky texture. It’s an easy, meatless dinner that warms the table on cool evenings and pleases the whole family.
Perfect for fall and winter, this Roasted Red Pepper Soup is simple to make and full of bright, roasted flavor. Roast the peppers until their skins char, steam and peel them, then blend with sautéed onion, garlic and broth for a smooth, comforting soup. A dollop of sour cream (or a substitute) adds creaminess without overpowering the pepper taste.
Below you’ll find ingredient suggestions, helpful substitutions, step-by-step instructions, storage tips, and frequently asked questions to make the recipe easy to follow.
Ingredients & Substitutions
- Red bell peppers: Fresh red peppers roasted at home deliver the best flavor. If you’re short on time, drained jarred roasted red peppers work as a substitute.
- Extra virgin olive oil: Used to sauté the onions and garlic. Swap for avocado oil or another neutral cooking oil if you prefer.
- Onion: A sweet yellow onion or white onion both work; yellow onion adds a gentle sweetness when sautéed.
- Broth: Use low-sodium chicken broth or vegetable stock to keep the recipe vegetarian.
- Crushed red pepper flakes: Optional — add to taste for warmth and heat.
- Sour cream: Adds creaminess and body. Substitute plain Greek yogurt for a lighter option or coconut milk for a dairy-free version.
The printable recipe card at the end of this page includes exact measurements and full instructions.
How To Make Roasted Red Pepper Soup
This recipe centers on properly roasting and peeling the peppers, then blending them with aromatics and stock to create a smooth, flavorful soup.
Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and lightly grease it. Wash and dry the peppers, cut them in half, remove stems, seeds and membranes, then place each pepper half cut-side down on the sheet. Press them gently to flatten.
Bake 20–25 minutes until the skins are blackened and the peppers are soft. Transfer the hot peppers to a sealed container or plastic bag and let them steam for about 15 minutes. The steam loosens the charred skin and makes peeling easy. Once cool enough to handle, peel off the blackened skin (it’s fine to leave any red, attached skin behind).
While the peppers steam, heat the olive oil in a Dutch oven over medium heat. Sauté the chopped onion until soft and translucent, about 5–7 minutes. Add minced garlic and cook another 30 seconds, then remove from heat briefly.
Add the peeled peppers, sautéed onions and garlic to a blender or food processor and puree until smooth. Return the blended mixture to the Dutch oven, add the broth, salt, crushed red pepper flakes, dried thyme and black pepper. Bring to a gentle simmer, cover and cook 20 minutes to let the flavors meld.
Remove the pot from the heat and stir in the sour cream until fully combined. Crush the dried oregano between your palms to release its aroma, then stir it in. Taste and adjust salt, pepper or crushed red pepper flakes as needed. Serve hot with extra sour cream and fresh herbs if desired.
Tips for Making This Roasted Red Pepper Soup
- Blending: Use a high-speed blender, food processor or immersion blender. If blending hot liquids, take care to vent and work in batches to avoid splattering.
- Season to taste: Always taste before serving and adjust salt, pepper and heat. Start with less and add more as necessary.
- Make ahead: The soup stores well and reheats beautifully, making it a great option for meal prep.
Storing Leftovers
- Refrigerator: Keep in a sealed container for 4–5 days.
- Freezer: Cool to room temperature, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Warm gently on the stovetop over medium heat or microwave in intervals, stirring until hot.
- Make ahead: Prepare in advance and refrigerate for up to 5 days before reheating to serve.
Roasted Red Pepper FAQs
This recipe uses sour cream to add thickness and creaminess. You can swap in plain Greek yogurt, heavy cream, or a dairy-free option like coconut milk or coconut cream depending on dietary needs.
Good accompaniments include a simple salad, crusty bread, roasted vegetables or a cheese quesadilla. These sides complement the soup’s bright, smoky flavor.
Yes — removing the charred skin after roasting prevents a bitter, burnt taste and leaves the sweet, roasted pepper flavor intact. It’s fine to leave any non-charred, attached skin.
Other Soup Recipes to Enjoy
- Cheesy Chicken Enchilada Soup
- White Chicken Chili
- Easy Chili Recipe
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Recipe at a glance
- Servings: 6
- Prep time: 10 minutes (plus cooling/steaming time)
- Cook time: 30 minutes
- Total time: 40 minutes
Ingredients (summary)
- 6 red bell peppers
- 1 tbsp extra virgin olive oil
- ½ cup yellow onion, chopped
- 5 cloves garlic
- 4 cups chicken or vegetable broth
- ¼ tsp crushed red pepper (optional)
- ¼ tsp dried thyme
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup sour cream (or substitute)
- 1 tsp dried oregano, crushed
Instructions (summary)
- Preheat oven to 425°F. Line a baking sheet with foil and lightly grease.
- Halve and seed the peppers, place cut-side down and roast 20–25 minutes until skins are blackened and peppers are soft.
- Seal hot peppers in a container or bag and steam 15 minutes. Peel off charred skin once cooled.
- Sauté onion in olive oil until soft, add garlic for 30 seconds. Remove from heat.
- Blend peppers, onions and garlic until smooth. Return to pot, add broth and seasonings, then simmer 20 minutes.
- Remove from heat, stir in sour cream and crushed oregano, adjust seasoning, and serve warm.
Nutrition (per serving, approximate)
Calories: 114 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 7 g | Sodium: 816 mg | Fiber: 3 g | Vitamin A and C rich.
Recipe first published February 23, 2018. Updated January 22, 2024 with new images.