Roasted Red Pepper Soup - Hearty vegan soup recipe! (2024)

By: AlyssaRating 45 Comments on Roasted Red Pepper Soup

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This roasted red pepper soup is quick, easy, and satisfying, with quinoa added for a boost of protein. You’ll love the subtle sweet, smoky flavor of the peppers in this soup!

this recipe

This roasted red pepper soup is one of my favorites, because it checks all the boxes that I look for in a soup. It’s comforting, rich, filling, healthy, and super easy to make.Plus, it's vegan and gluten-free!

Soup is often served as a side, but this roasted red pepper soup is a meal all by itself. The secret? It has quinoa in it! Adding a protein like quinoa to a soup full of veggies makes for a well-rounded meal. Add in the fact that it only takes about an hour to make this soup from start to finish, and it’s not hard to see why this is one of my favorite recipes.

Why You’ll Love This Roasted Red Pepper Soup Recipe

  • Layers of flavor. Roasting the peppers first intensifies their natural sweetness and adds a smoky element that makes this red pepper soup extra delicious. Don’t be afraid to really let those peppers blacken—that’s what makes them so flavorful!
  • A boost of protein. A lot of pureed veggie soups leave you wanting more, but this red pepper soup has quinoa added to it, making it much more substantive. This is a soup that eats like a meal!
  • Easy to make. Some soups need a long simmer on the stovetop to develop their flavor, but roasting the peppers first allows us to bypass this step—which means your soup is on the table ready to eat faster! Prep time for this red pepper soup is also minimal, which is a bonus after a long day of work.

What You’ll Need

Here’s everything you need to make this comforting red pepper and tomato soup. Scroll to the recipe card at the bottom of the article to see the exact quantities for each ingredient.

  • Red peppers– Red bell peppers are naturally sweet; while yellow and orange peppers have a similar flavor, they’re not quite as pretty in this soup!
  • Tomatoes – I use fresh tomatoes, but you can substitute a 14-ounce can of diced tomatoes when they’re not in season.
  • Tomato sauce – This intensifies the tomato flavor in the soup.
  • White onion– You can also use yellow or red onions, but a white onion is preferable.
  • Garlic – You can add more for an extra garlicky red pepper soup.
  • Olive oil – Or another oil you like to use for cooking.
  • Salt and pepper– Be sure to use freshly-ground black pepper.
  • Seasonings – Dried thyme, oregano, and red pepper flakes.
  • Vegetable broth – If you’re not vegetarian, you can use chicken broth.
  • Cooked quinoa – Here’s how to cook quinoa.
  • Hot sauce– Optional, for a bit of a kick.

What’s the Easiest Way to Cut Bell Peppers?

Cut the top and bottom off the pepper. Stand the pepper on the cutting board, then cut a slit in it vertically. Open up the pepper from the slit and place it flat on the cutting board. Run a knife along the inside to remove the core (with the seeds) and the ribs.

How To Make Roasted Red Pepper Soup

  • Prep the peppers.Place the red peppers on a baking sheet, skin-side up. Press them down to flatten them, and turn on your broiler.
  • Roast the peppers.Broil the peppers until the skins are blackened. This should take 10-15 minutes, although it depends on your broiler—keep a close eye on them.
  • Peel the peppers.Remove the peppers from the oven, and place them in a heat-proof resealable bag. Let them sit for 15 minutes, then remove them from the bag and peel off the skin. Slice the peppers and set them aside.
  • Heat the aromatics.Heat the oil in a pot over medium-high heat. Stir the onions and garlic into the pot, and sauté until the onions are translucent.
  • Add the rest of the ingredients.Add the tomatoes, tomato sauce, red peppers, vegetable broth, cooked quinoa, herbs, and spices to the pot.
  • Cook.Bring the soup to a boil, then lower the heat to a simmer. Cover the pot, and cook for 20-25 minutes.
  • Blend.Use an immersion blender to blend the soup into a smooth consistency. If you don’t have an immersion blender, transfer the soup to a standing blender, and blend.
  • Serve.If you’re using hot sauce, stir it into the soup, then serve while hot.

Tips For Success

  • Use homemade broth.One way to elevate any soup is to use a homemade broth. The flavor you get from homemade stock is so much better than anything you’ll buy in the store. This recipe is great with any kind of vegetable broth, but it reaches a new level with homemade broth. I like to use myInstant Pot mushroom vegan bone broth.
  • Add extra cooking time.One of my favorite things about this recipe is how quick and easy it is to make. But if you have extra time, almost any soup can benefit from simmering a little bit longer. The longer you cook this soup, the more intense the flavors will become. If you have the time, cook it for an hour or two. However, keep an eye on the consistency, as you may need to add a little more veggie broth if you cook it longer.
  • Salt at the end.When adding the ingredients to the soup, go light on the salt. Then, before serving, taste the soup and add salt as needed. Different veggie broths and hot sauces have different sodium levels, and the amount of time that you cook the soup will impact how salty it is. Wait until the very end to add the rest of the salt, to make sure that you don’t over-salt the soup.

Garnish Ideas

One of the things I love about veggie soups like this roasted red pepper soup is that you can add all kinds of toppings to make them your own! Here are some of my favorite ideas:

  • Coconut milk or yogurt
  • Cashew Cream
  • Fresh herbs
  • Crispy Chickpeas
  • Spicy Raw Kale Chips
  • Vegan Sour Cream

What To Serve With Roasted Red Pepper Soup

Round out your meal by serving red pepper soup with:

  • Warm Detox Farro Salad With Kale
  • Easy Roasted Zucchini
  • Air Fryer Grilled Cheese
  • Mini Pumpkin Cornbread Muffins

How To Store And Reheat Leftovers

This soup will keep in the fridge for up to 3 days if stored in an airtight container. Reheat on the stove over medium heat until warm all the way through, about 5 minutes. You can also microwave the soup on 80% power in 30-second increments.

Can This Recipe Be Frozen?

This roasted red pepper soup is a great recipe to freeze. Store it in an airtight container and it will last for up to 4 months. Thaw overnight in the fridge, or defrost before reheating.

More Cozy Soups to Make

  • Vegan Creamy Broccoli Soup
  • Healing Cauliflower Holiday Soup
  • Creamy Chili Roasted Pumpkin Soup
  • Super Healthy Green Detox Soup
  • Creamy Vegan Potato Leek Soup

Roasted Red Pepper Soup With Tomatoes and Quinoa

4.3 from 33 votes

This easy and nutritious roasted red pepper soup is packed with fresh vegetables and quinoa. It only takes about an hour to make, and it's cozy, hearty, and super flavorful.

author: Alyssa

yield: 4 servings

Roasted Red Pepper Soup - Hearty vegan soup recipe! (19)

Print Recipe Pin Recipe

Prep: 10 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour

Ingredients

Instructions

  • Turn on broiler and flatten the seeded peppers, skin side up, on a cookie sheet.

  • Roast for about 10 – 15 minutes, until the skins are blackened. Remove from the oven and immediately place the peppers in a resealable bag. After 15 minutes, remove the peppers and rub off the skin. Slice into 1” pieces and set aside.

  • Heat oil in a large saucepan over medium-high heat. Add onions and garlic and sauté until the onions are translucent. Add tomatoes, tomato sauce, red peppers, vegetable broth, quinoa,herbs and spices. Bring the soup to a boil and reduce heat to simmer. Cover and cook for 20 – 25 minutes.

  • Remove soup from the heat and blend with an immersion blender or in a high-speed blender (in two batches), until smooth. Stir in hot sauce if desired.

  • Serve immediately and enjoy!

Video

Notes

Store in an airtight container in the fridge for 3 days, or in the freezer for 4 months. Reheat over medium heat for 5 minutes, or in the microwave on 80% power in 30-second increments.

Nutrition

Calories: 157kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 622mg | Potassium: 399mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2474IU | Vitamin C: 88mg | Calcium: 42mg | Iron: 2mg

cuisine: American

course: Soup

★★★★★

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Roasted Red Pepper Soup - Hearty vegan soup recipe! (20)

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Roasted Red Pepper Soup - Hearty vegan soup recipe! (2024)

FAQs

Does Campbell's still make roasted red pepper soup? ›

® Roasted Red Pepper and Tomato Soup. Each can of this soup is made to satisfy with nutritious ingredients you could find in your kitchen, like roasted red peppers, tomatoes and cream. This vegetarian soup contains 55 percent of your daily veggies per can.

Are roasted red peppers good for you? ›

Health Benefits

High in Vitamin C: Roasted peppers are a great source of vitamin C, which is important for immune system function, skin health, and wound healing. Anti-inflammatory properties: Roasted peppers contain antioxidants and other compounds that have been shown to have anti-inflammatory properties.

How do you make red pepper soup less bitter? ›

How Do You Make Red Pepper Soup Less Bitter? We counteract any bitterness of the red peppers with the sweetness of the cooked tomatoes and onions. The tomatoes balance out the peppers for a delicious flavor.

Do you have to remove pepper skin for soup? ›

It is not necessary however to roast peppers before adding them to soup. The pepper flavor (pepper imparts a fairly noticeable taste and can dominate a dish). You can remove the skins by subjecting them briefly to boiling water or leave the skins on and they will be beneficial fiber.

Why is there a shortage of Campbell's soups? ›

Campbell's said the shortages might have come as a result of discussions over a new licensee partner in the UK. LATEST DEVELOPMENTS: Drivers hit with fines worth almost £500k in 'ill-thought-out' Low Emission Zone.

Did China buy Campbell's soup? ›

The joint venture will be based in Campbell's current offices in Shanghai and will be responsible for manufacturing, packaging, branding, marketing, selling and distributing soup, broth and stock products in China. Campbell will retain ownership of Campbell brands and recipes and license those to the joint venture.

Is red pepper good for high blood pressure? ›

Meta-analysis of clinical trials [23] showed no significant effect of red pepper/capsaicin on blood pressure (BP).

Do red bell peppers raise blood sugar? ›

High-fiber foods, such as bell peppers, slow down how quickly sugar is absorbed into your bloodstream. Vitamin C may also help reduce blood sugar levels in people with type 2 diabetes, though this was studied with supplements and not with bell peppers.

Which color bell pepper is the healthiest? ›

Red bell peppers are the most nutrient-dense, which makes them the healthiest pepper. This is because they've been on the vine for longer when compared to orange, yellow and green peppers, and in that order too.

What cuts bitterness in soup? ›

The best way to reduce or get rid of bitter flavor in broth is to add sugar and acid to offset the bitterness. Adding sugar and acid doesn't just mask the bitter flavor; it actually changes the chemistry within the broth!

What kills too much pepper in soup? ›

Sour cream, yogurt, ghee, butter and milk can all neutralize the pepper flavor, depending on the dish. Mix in a small amount of a dairy and see if you taste a difference. Cream or milk helps balance out broth-heavy dishes, as well as a variety of other recipes.

How do you fix too much red pepper in soup? ›

A little lemon juice plus a bit of sugar might help. That is a fairly well known folk-remedy. If you can squeeze in something starchy (some rice maybe, or noodles?) that might help too.

What wine goes with red pepper soup? ›

The Best Wine for Tomato and Red Pepper Soup: Grenache

Cultivated just about anywhere vitis vinifera is grown, Grenache is a versatile red grape whose herbaceous undertones make it an excellent pairing for multiple soups, but is especially apropos when tomato is on the menu.

What is the effect of pepper soup in the body? ›

It also helps to control blood pressure, and keep it from getting ridiculously high or low. In other words, it helps to stabilize blood pressure. Another medicinal function of pepper soup is that it chases away free radicals that could cause cancer. Pepper soup can relieve you of cold and cough.

Who sells tomato and red pepper soup? ›

Sainsbury's Flourish Roasted Red Pepper & Tomato Soup 600g (Serves 2) | Sainsbury's.

What is a good substitute for red pepper in soup? ›

Hot paprika will be the best substitute in terms of flavor; it supplies a beautiful heat with the added bonus of a gorgeous color. Regular paprika will supply the taste, but not the spice. If using standard paprika, use four times the amount of red pepper called for.

What are the ingredients in Campbell's roasted red pepper and gouda soup? ›

Water, Tomato Puree (Water, Tomato Paste), Diced Tomatoes In Tomato Juice, Cream, Roasted Red Peppers, Red Peppers, Cheese Blend (Granular, Semisoft, And Gouda Cheeses [Milk, Cultures, Salt, Enzymes], Whey, Water, Salt, Natural Smoke Flavor), Sugar, Modified Cornstarch, Contains Less Than 2% Of: Vegetable Oil (Corn, ...

What is the oldest Campbell soup? ›

1895. First jar of ready-to-eat soup, Beefsteak Tomato, is introduced. New Jersey Beefsteak tomatoes had been our signature product for over 25 years, featured prominently on our labels and first trademark.

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