Roasted Red Pepper Soup

This cold-weather meal is easy on the love handles! Roasted Red Pepper Soup offers big flavor without busting your newly-made resolution.

Roasted Red Pepper Soup #healthy

Let me guess… You are going to be nicer to your neighbor, spend more time with your kids, take a class at your local community college, and lose 10 pounds this year. Did I get it right???

We all tend to add a healthy objective to our list of new year’s resolutions. After two months of gorging ourselves on oven-baked dishes smothered in gravy, boxes of Christmas cookies, and hefty cheese platters, it’s time for a clean sweep.

Roasted Red Pepper Soup

A good veggie soup is a great thing to add to your new healthy routine.

Soup can fill you up, while making your meals substantially lighter in calories, fat and carbohydrates.

Making Roasted Red Pepper Soup #healthy

This roasted red pepper soup is gluten free, dairy free, low carb, low calorie and oh so delightful.

The vibrant sweet and tangy flavor of freshly roasted red peppers, combined with roasted garlic, herbs and a kick of spice make it extremely satisfying. Plus, it’s a great leftover to take to work for lunch. You’ll have jealous co-workers eagerly peeping over your cubical when they smell your creamy roasted red pepper soup.

You may need to make a double batch!

How to Make Roasted Red Pepper Soup #healthy

This particular Roasted Red Pepper Soup is one of my hubby’s favorite dishes. He has asked me to make it time and time again.

Creamy Roasted Red Pepper Soup #healthy

It always amazes me that a steak-sandwich-kind-of-guy could crave gluten free, meat free soup the way he does.

Yet after one taste, you’ll understand the appeal of this marvelous soup!

Silky Roasted Red Pepper Soup #healthy

More Healthy Gluten Free Recipes:

Light and Creamy Asparagus Soup

Grapefruit Basil Sorbet

Chinese Hot Pots

Acorn Squash Stuffed with Quinoa Mushroom Pilaf ~ Jeanette’s Healthy Living

Polynesian Kebabs ~ Simply Gluten Free

Roasted Red Pepper Soup

Yield: 6 servings

Prep Time:25 minutes

Cook Time:45 minutes

Did you make this recipe?   Leave a review »

Ingredients:

  • 3 pounds red bell peppers, halved and cleaned (8-10)
  • 5 cloves garlic, in peel
  • 2 cups chopped onion
  • 2 tablespoons olive oil
  • 2 large sprigs fresh thyme
  • 2 bay leaves
  • 4 cups chicken stock (or vegetable broth)
  • 1 teaspoon hot sauce
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1-2 tablespoons rice vinegar

Directions:

  1. Cut the peppers in half and remove all seeds and membranes. Press the red peppers flat with your hand and lay them on a foil lined, rimmed baking sheet. Place the garlic cloves on the baking sheet.
  2. Set the oven on broil and raise the rack to the upper position. Broil the red peppers and garlic for 15 minutes.
  3. Once the pepper skin has blackened, remove from the oven and place in a large zip bag to steam. (10 minutes)
  4. Preheat a large heavy pot to medium heat. Add the oil, thyme, bay leaves, and onions. Cook for 10 minutes, until onions are soft.
  5. Add the broth, hot sauce, salt and pepper. Squeeze the garlic cloves out of the peels into the pot.
  6. Then peel the charred skin off each pepper half and place it in the pot.
  7. Reduce the heat, cover, and cook another 20 minutes. Remove the bay leaves and thyme sprigs. Then, using a hand-held immersion blender or standard blender, blend until smooth. *If using a blender, be sure to remove the plug on the lid and cover with a kitchen towel—this with allow the heat to vent without a big mess!
  8. Add the vinegar and salt again if needed.
  9. Serve with extra thyme leaves. (In the photos I thinned out a little plain Greek yogurt with milk to make a fancy swirl on top. Pretty, but not necessary.)
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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94 comments on “Roasted Red Pepper Soup

  1. plasterer bristolposted December 16, 2015 at 2:08 am Reply

    This sounds so good, definitely going to give this a go. Thank you.

    Simon

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  6. [email protected]posted April 2, 2015 at 2:57 pm Reply

    What should I do with the fresh of the peppers? It is not mentioned whether I should discard them or use them or other purpose.

  7. Bearposted February 26, 2015 at 1:11 pm Reply

    I made this soup yesterday and absolutely loved it. I didn’t add the vinegar since I couldn’t find it in the store and it still was delicious. I also had some bacon left over and sprinkled it over the top, defenitely going to do that again! Thanks for the recipe!

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  10. Brittanyposted December 6, 2014 at 4:50 pm Reply

    I’d next time leave out the vinegar and cut way back on the onion. Made the soup almost sour. Managed to bring it back with some sweet potato and a couple of carrots.

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  12. Amyposted August 8, 2014 at 7:25 pm Reply

    Yum! We loved it. Thanks for the great recipe.

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  17. Mimiposted January 29, 2014 at 1:44 pm Reply

    I’m making this now. I have to say I do not love the smell of the thyme. Hoping it will still taste okay. I may have to try it again with different seasonings.

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  19. YuBalanceposted November 6, 2013 at 10:02 pm Reply

    The combination of vegetables and herbs sounds perfect! I’m definitely pinning this!

  20. Jolieposted September 5, 2013 at 10:36 pm Reply

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  22. Helenposted April 25, 2013 at 8:15 am Reply

    I’m making it right now !!!! Will let you know how it tastes !!!!! Wish me luck lol

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  24. Juliaposted October 11, 2012 at 2:29 pm Reply

    I was looking for a recipe for roasted red pepper soup today and found this one. It looks so yummy.and the color is just beautiful. I can’t wait to try it out!

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  26. RisaGposted February 18, 2012 at 10:08 pm Reply

    The color of the soup just pops off the screen! That looks amazing. making me hungry and I ate a huge meal today and am not hungry! Good job.

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  30. Aggieposted January 18, 2012 at 9:03 pm Reply

    I love that your hubby lives this soup! I’ve never made roasted red pepper soup, this looks delish!

  31. Marieposted January 17, 2012 at 1:32 pm Reply

    Very appetizing soup! Wish I had seen it two weeks ago when I had an abundance of baked peppers.

  32. Feast on the Cheapposted January 16, 2012 at 11:10 am Reply

    Looks glorious! Just getting caught up on all my stumbles. Can’t wait to make this – I’ve definitely been a soup state of mind

  33. Joyce Pinsonposted January 11, 2012 at 7:44 pm Reply

    Wow! I’ve been thinking about doing a similiar recipe….looks amazing and I bet the rice vinegar gives it a nice finish. Good idea!

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  36. Laurie {Simply Scratch}posted January 10, 2012 at 7:41 am Reply

    Oh I love this! The color is insane!

  37. betiposted January 8, 2012 at 9:02 pm Reply

    I can imagine how good it tastes, the roasted peppers sound great!

  38. Robyn Stone | Add a Pinchposted January 8, 2012 at 7:10 pm Reply

    This soup looks amazing! Definitely on my must-make list!

  39. Brandon @ Kitchen Konfidenceposted January 8, 2012 at 4:48 pm Reply

    Great color on that soup. I’m a big fan of roasted peppers in general, so this is looking super tasty to me. I think I would add some golden croutons on top, but that would certainly take it out of the gluten free genre!

  40. Ilkeposted January 8, 2012 at 3:52 pm Reply

    Love the color! I love roasted pepper soup, I have not tried myself yet but I order it if it is on the menu. Will definitely put in the recipe list for 2012 :)
    Hope you are doing well.

  41. Laurenposted January 7, 2012 at 9:01 pm Reply

    Red peppers must not be $3 a piece in your neck of the woods…

    • celinaposted November 13, 2013 at 3:06 pm Reply

      pro tip: if you go to any indian grocery store, such as Patel Brothers, red bell peppers (along with lots of other produce!) are MUCH cheaper. :)

  42. Roxana GreenGirl {A little bit of everything}posted January 7, 2012 at 8:52 pm Reply

    i love roasting bell peppers, most of the time during summer since they are not so pricy.
    Lovely soup Sommer!