Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 large red bell peppers; 1 yellow onion, chopped; 4 cloves garlic, peeled; 3 tablespoons extra virgin olive oil; 1 teaspoon smoked paprika; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 can (14.5 ounces) crushed tomatoes; 1 teaspoon dried basil; Fresh basil and plain Greek yogurt for garnish

This vibrant, smoky soup gets its creamy texture from roasted vegetables and tomatoes instead of heavy cream.

By Daily Recipes Book· 🌍 American· August 18, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

45 minutes

Total

1 hour

Serves

Roasted red pepper soup is a classic favorite because it packs so much flavor into every spoonful. By roasting your own peppers, you get a natural sweetness and charred depth that you just cannot find in a store bought jar. It is the perfect comfort food for a chilly evening.

Adding crushed tomatoes is the secret to getting a rich body without needing to add any heavy cream. I like to serve this with a few fresh basil leaves and a dollop of Greek yogurt for a really satisfying finish.

Ingredients

4 large red bell peppers
1 yellow onion, chopped
4 cloves garlic, peeled
3 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 can (14.5 ounces) crushed tomatoes
1 teaspoon dried basil
Fresh basil and plain Greek yogurt for garnish

Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Slice the bell peppers into flat pieces, removing the seeds and stems, and place them skin side up on a sheet pan.
3
Place the onion pieces and garlic cloves on a second sheet pan. Drizzle all the vegetables with olive oil and sprinkle with smoked paprika, salt, and pepper.
4
Roast the onion and garlic on the center rack for 20 to 25 minutes, stirring halfway through. Roast the peppers on the upper rack for 40 to 45 minutes until they are charred and blistered.
5
Transfer the hot peppers to a bowl and cover tightly with a plate for 15 minutes to steam, which makes peeling the skins off very easy.
6
Combine the peeled peppers, roasted onions, garlic, and crushed tomatoes in a blender. Puree until the mixture is completely smooth.
7
Pour the soup into a large pot, stir in the dried basil, and bring to a gentle simmer over medium heat. Season with extra salt if needed, then serve with fresh basil and a spoonful of Greek yogurt.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. This soup also freezes beautifully for up to two months. If you want a fun crunch, try topping your bowl with toasted sourdough croutons or air fried chickpeas.

#Healthy #Vegetarian #Gluten Free #Soup #Dinner

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