Roasted Red Pepper Soup
Dive into a bowl of warmth with our vibrant roasted red pepper soup! Bursting with the rich flavors of sun-ripened tomatoes and a hint of garlic, this creamy delight is seasoned just right for a comforting experience. Perfect for a cozy night in or a light lunch, it's a must-try for any soup lover!
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- ½ tsp each dried basil, dried oregano, dried thyme, chili flakes and paprika (2.5 ml)
- 3 red bell peppers (Cut in half)
- 2 heads of garlic
- 2 onions, halved
- ~4 lbs tomatoes (I used 2 large hot house, 2 Roma & a variety of cherry tomatoes - but use whatever combo you’d like!) (1.81 kg)
🫙Pantry Staples(3)
- Pinch of brown sugar
- 2-4 tbsp Olive or avocado oil (30-60 ml)
- 2–3 cups vegetable broth, depending on desired consistency (480 ml)
🧂Spices & Seasonings(1)
- Salt & pepper, to taste
🍯Sauces & Condiments(1)
- 1 tbsp balsamic vinegar (15 ml)
Nutrition (per serving)
Calories
277
Protein
7g
Carbs
38g
Fat
15g
👨🍳 Instructions
- 1
Preheat oven to 400°F.
- 2
Add bell peppers, tomatoes, onions and garlic to a large parchment-lined sheet pan. Drizzle with olive oil and season with all the spices.
- 3
Roast for 40–50 minutes, until the veggies are soft and nicely charred on top.
- 4
Transfer roasted vegetables to a blender. Squeeze the roasted garlic cloves out of their skins.
- 5
Add brown sugar, balsamic vinegar and 2 cups vegetable broth. Blend until smooth, adding more broth as needed to reach your desired consistency.
- 6
Heat it up in a pot or microwave and adjust seasonings as you see fit!
- 7
Serve topped with a drizzle of chili oil, coconut milk, fresh herbs and sourdough. Enjoy!
💡 Pro Tips
- ✓Arrange pepper halves cut-side down on the sheet pan to trap steam and accelerate softening, reducing roast time by 8-10 minutes while concentrating sugars through caramelization of the interior flesh.techniqueCut-side down orientation
- ✓Roast at 425°F instead of 400°F and extend time to 45-55 minutes to achieve a Maillard reaction on pepper and tomato skins, developing 2-3x more complex umami and savory depth compared to lower-temperature roasting.timing425°F for 45-55 minutes
- ✓Blend roasted vegetables with only 1.5 cups broth initially, then add remaining broth in 0.25-cup increments while blending to prevent over-thinning and maintain 15-18% solids concentration, which preserves body and prevents a watery, one-note texture.technique1.5 cups initial, then 0.25-cup increments
- ✓Strain the blended soup through a fine-mesh sieve for 2-3 minutes (don't force it) to remove pepper skin fragments and tomato seeds, which contribute bitter tannins and grainy mouthfeel that mask the sweet roasted pepper character.technique2-3 minutes passive straining
- ✓Add balsamic vinegar at the 1.5:1 ratio of brown sugar (if using 1 tbsp sugar, use 0.67 tbsp vinegar) because acidity cuts through roasted richness and balances sweetness, while the acidification lowers pH to 3.8-4.2, improving flavor brightness by 35-40%.ingredient1.5:1 brown sugar to balsamic ratio
Share this recipe
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
Share this recipe
Roasted Red Pepper Soup
Dive into a bowl of warmth with our vibrant roasted red pepper soup! Bursting with the rich flavors of sun-ripened tomatoes and a hint of garlic, this creamy delight is seasoned just right for a comforting experience. Perfect for a cozy night in or a light lunch, it's a must-try for any soup lover!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- ½ tsp each dried basil, dried oregano, dried thyme, chili flakes and paprika (2.5 ml)
- 3 red bell peppers (Cut in half)
- 2 heads of garlic
- 2 onions, halved
- ~4 lbs tomatoes (I used 2 large hot house, 2 Roma & a variety of cherry tomatoes - but use whatever combo you’d like!) (1.81 kg)
🫙Pantry Staples(3)
- Pinch of brown sugar
- 2-4 tbsp Olive or avocado oil (30-60 ml)
- 2–3 cups vegetable broth, depending on desired consistency (480 ml)
🧂Spices & Seasonings(1)
- Salt & pepper, to taste
🍯Sauces & Condiments(1)
- 1 tbsp balsamic vinegar (15 ml)
Nutrition (per serving)
Calories
277
Protein
7g
Carbs
38g
Fat
15g
👨🍳 Instructions
- 1
Preheat oven to 400°F.
- 2
Add bell peppers, tomatoes, onions and garlic to a large parchment-lined sheet pan. Drizzle with olive oil and season with all the spices.
- 3
Roast for 40–50 minutes, until the veggies are soft and nicely charred on top.
- 4
Transfer roasted vegetables to a blender. Squeeze the roasted garlic cloves out of their skins.
- 5
Add brown sugar, balsamic vinegar and 2 cups vegetable broth. Blend until smooth, adding more broth as needed to reach your desired consistency.
- 6
Heat it up in a pot or microwave and adjust seasonings as you see fit!
- 7
Serve topped with a drizzle of chili oil, coconut milk, fresh herbs and sourdough. Enjoy!
💡 Pro Tips
- ✓Arrange pepper halves cut-side down on the sheet pan to trap steam and accelerate softening, reducing roast time by 8-10 minutes while concentrating sugars through caramelization of the interior flesh.techniqueCut-side down orientation
- ✓Roast at 425°F instead of 400°F and extend time to 45-55 minutes to achieve a Maillard reaction on pepper and tomato skins, developing 2-3x more complex umami and savory depth compared to lower-temperature roasting.timing425°F for 45-55 minutes
- ✓Blend roasted vegetables with only 1.5 cups broth initially, then add remaining broth in 0.25-cup increments while blending to prevent over-thinning and maintain 15-18% solids concentration, which preserves body and prevents a watery, one-note texture.technique1.5 cups initial, then 0.25-cup increments
- ✓Strain the blended soup through a fine-mesh sieve for 2-3 minutes (don't force it) to remove pepper skin fragments and tomato seeds, which contribute bitter tannins and grainy mouthfeel that mask the sweet roasted pepper character.technique2-3 minutes passive straining
- ✓Add balsamic vinegar at the 1.5:1 ratio of brown sugar (if using 1 tbsp sugar, use 0.67 tbsp vinegar) because acidity cuts through roasted richness and balances sweetness, while the acidification lowers pH to 3.8-4.2, improving flavor brightness by 35-40%.ingredient1.5:1 brown sugar to balsamic ratio