Roasted Red Pepper Soup! This bold and flavorful soup is made from roasted red peppers. My kids say it tastes like pizza! The perfect warm and comforting dish!
How Do I Make Roasted Red Pepper Soup?
This soup is quick and easy to put together with the main ingredient being red peppers. Cut the bell peppers in half and remove the seeds. Roast them in the oven, instructions are below, and then blend them up in a food processor (affiliate link) or blender. I’ve made this soup using an immersion blender which will work also.
A dash of hot sauce will add a bit of heat. Some spices and herbs add some flavor. And the sour cream adds just the right amount of creaminess to this bold soup.
How Do I Roast Peppers in the Oven?
The easiest way to roast peppers is to do it in the oven. Cover a large baking sheet with foil. Slice the peppers in half, remove the stems and seeds. Then flatten them as much as possible.
Bake the peppers under a broiler for about 15 minutes. The skin will blacken. When most of the peppers are blackened then they are done. Once you remove them from the oven you will want to place them into a ziploc bag or tupperware, something that you can seal them in.
The steam from the peppers will soften the skin even more and will make it super easy to peel the blackened skin off. Once the peppers are cool to the touch then you can peel the skin off. For the soup I never worry about getting all of the skin. Just the black parts.
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Roasted Red Pepper Soup! This bold and flavorful soup is made from roasted red peppers. My kids say it tastes like pizza! The perfect warm and comforting dish!
Ingredients
- 6–8 Red Bell Peppers
- 1/2 an onion chopped
- 2 tablespoons olive oil
- 5 cloves of garlic
- 4 cups of chicken stock
- 2 teaspoons hot sauce (I used Sriracha)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sour cream
- 1 teaspoon dried oregano
Instructions
- Clean the bell peppers, cut them in half and remove the seeds and membranes.
- Place them on a baking sheet covered in foil, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers.
- Place the baking sheet of peppers and garlic under the broiler in the oven and broil for about 15 minutes until the skins are blackened. Remove from the oven and place the peppers inside a tupperware container, and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes.
- While prepping the bell peppers, in a frying pan saute the onions with the olive oil until the onions are soft and translucent.
- After peppers have cooled enough to touch, about 15 minutes. Remove from the tupperware and peel off the burnt skin. It will peel off. (I only peeled the burnt parts that were easily removed and left the skin that was still red and attached)
- Place the bell pepper, garlic cloves, and onion into a food processor (affiliate link) and processes for about 3-5 minutes until there are no large chunks left.
- Add the mixture to a large pot, add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
- Remove from the heat. Stir in the sour cream. Place the oregano in your hand and crush it up slightly to release the flavor and to make the pieces smaller, then pour into the pot. Stir until completely combined.
- Serve with extra sour cream and fresh herbs on top if desired.
- Enjoy!
Nutrition
- Serving Size: 1
- Calories: 168
- Sugar: 9 g
- Sodium: 492 mg
- Fat: 8 g
- Carbohydrates: 16 g
- Protein: 6 g
Keywords: soup, roasted pepper,
Julia says
October 29, 2014 at 6:52 AMLove a good soup like this. The roasted red peppers have so much flavor so I am sure I would love this!
Sandy @ ReluctantEntertainer says
October 29, 2014 at 6:58 AMLove this soup, girl. Almost too pretty to eat! Perfect for a dinner party, too!
Melissa Falk says
October 29, 2014 at 11:09 AMNice! I love roasted red peppers, almost as much as I love tomatoes. I can always use another twist on a red pepper soup recipe, especially since soup is my favorite meal 🙂 Thanks for sharing!
Colleen @ foodietots says
October 29, 2014 at 10:18 AMThat looks delicious — my kids think they hate red peppers, yet they love a red pepper-tomato soup that I buy. Will have to try this one on them. 😉
Christine @ A Sprinkle of This and That says
October 29, 2014 at 3:14 PMWhat a fabulous sounding soup! Gotta pin this one on my soup board!
Justine@CookingandBeer says
October 29, 2014 at 5:48 PMIf your kids say it tastes like pizza, then I’m all for it! Seriously though, I love roasted red pepper soup, and your version looks amazing!
Kelly - Life Made Sweeter says
October 30, 2014 at 5:13 AMThis soup looks delicious, Serene! Love roasted red peppers and we love soup all year round 🙂 Eeks, sorry to hear about your fingers – glad to hear they are better now.
Ashley | The Recipe Rebel says
October 30, 2014 at 6:19 AMLOVE soup and roasted red peppers. This looks so flavorful! Pinning for sure 🙂
Sonali- The Foodie Physician says
November 2, 2014 at 12:44 PMThis soup looks absolutely gorgeous- the color is stunning! The addition of Sriracha is awesome!
debbie says
September 23, 2016 at 8:04 PMGreat soup! Easy to make with minimal ingredients. I added some Bacon pieces, parsley, and some smoked paprika as well as the oregano and sour cream! Great flavors. Thanks.
Serene says
September 26, 2016 at 8:58 PMThanks so much Debbie! I’m so glad you enjoyed! I’m going to have to add bacon the next time I make it 🙂
run 3 says
February 24, 2018 at 3:50 AMThanks for sharing. I see the novelty of your writing, I will share it for everyone to read together. I look forward to reading many articles from you.
★★★★★
Janise says
March 3, 2018 at 1:44 PMLove it! Thanks. Full of flavour. Used cream cheese to make it more creamy and is very tasty.
★★★★★
Kathy Stanford says
September 15, 2018 at 6:30 PMDelicious! I roasted a small head of garlic and a sweet potato with the peppers and sauteed 2 carrots with the onion. I added a mix of fresh parsley, basil and oregano & pureed it all together. Thanks for sharing this!
★★★★★