A big bowl of Roasted Red Pepper Soup is one of the best solutions to a cold, dreary day! Made by roasting seasoned veggies in the oven until charred, then blending with a bit of chicken broth; it's really hands-off cooking that creates a delicious result. Serve with a splash of cream and grilled cheese croutons.
For days when I want a meatless dinner, this soup delivers big flavors without a lot of effort. You get lots of protein (and creaminess) from hidden cannellini beans, plus the nourishment of lots of vitamins and minerals in the veggies. It's delicious served alongside a nice buttery bread or biscuit - try my cheddar drop biscuits on the side.
The Coined Breakdown
- Total Cost per serving: $2.17
- Total Cost (about 4 bowls): $8.68
- Those Other Guys: $8.99 per bowl
Ingredients
- Red Bell Peppers - The star in our roasted red pepper soup! Red bell peppers are the most ripe bell pepper, and are sweeter with a bit more nutrients than green bell peppers.
- Canned Cannellini Beans - My secret ingredient to a creamy soup without any dairy! These also give our soup tons of protein, to help you feel satisfied but not overfull after eating.
- Other Veggies/Fruits - Carrots, cherry tomatoes, and onion round up the other main produce in this dish. Roasting brings out more complex flavors that add depth to our soup.
- Chicken Broth - To thin out our soup just a tad; if you're vegetarian, this can easily be substituted for veggie broth.
- Spice Mix - Some of our seasonings are going to shine towards the end of cooking; while others, like a hint of nutmeg, add a subtle flavor to the soup that takes it to the next level.
Variations and Substitutions
Accompianments: Multigrain crackers, crusty sourdough, Brown Butter Sage Cornbread, or your favorite tortilla strips work well with this soup. In these photos, I sliced up and air fried a grilled cheese to create grilled cheese croutons - simply delicious!
Garnishes: A swirl of cream and sprinkle of crushed red pepper make a beautiful garnish. Don't forget finely chopped parsley for a hint of green!
Vegetarian/Vegan Roasted Red Pepper Soup: Use vegetable stock instead of chicken broth. For serving, use almond milk or nondairy heavy cream.
How to Make Roasted Red Pepper Soup in the Oven
Step 1: Start by roasting your ingredients (besides the broth and hot sauce) until charred, usually about 45 minutes.
Remove the fresh herbs, and add everything to a blender.
Step 2: Blend with the chicken broth until silky smooth. Stir in your hot sauce, and taste in case you want to adjust any seasonings.
It's that simple! Serve hot with your favorite garnishes and side dishes.
Recipe Pro Tips
- Save yourself some time. No need to dice your veggies into small pieces; they're all getting blended anyway!
- Don't burn yourself! I list a few tips in the recipe card for blending hot items, just to avoid any injuries. The biggest thing is to ensure that any steam has a way to escape. Most blenders have a hole for this, and you can just cover with a kitchen towel so soup doesn't go flying.
Recipe FAQs
Yep you sure can! Butter beans work well, as well as any other white bean like navy or great northern.
I don't recommend red or black beans in this recipe.
Yes! Just add the roasted vegetables to a large pot with deep sides, then blend with the chicken broth.
Soup in general freezes very well!
Let the soup cool completely, then add to a freezer-safe container or bag. Freeze for up to 4 months.
When you're ready to eat, let it defrost in the fridge overnight. Heat it up gently over the stove or in the microwave.
Other Wintertime Recipes You'll Love!
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Roasted Red Pepper Soup
Equipment
- Chef's Knife
- Can Opener
- Ceramic Baking Dish
- Blender with Lid or immersion blender
Ingredients
- 3 count red bell pepper
- 8.5 ounces whole carrots
- 1 count yellow onion
- 10 ounces cherry tomatoes
- 1 bulb garlic
- 15.5 ounces canned cannellini beans or butter beans
- 1 bunch fresh thyme
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cumin
- 3 tablespoons extra-virgin olive oil
- 2 cups chicken broth
- 1 teaspoon hot sauce
- salt to taste
- heavy cream for garnish
- red pepper flakes for garnish
- freshly chopped parsley for garnish
- croutons for garnish
Instructions
- Preheat your oven to 400℉.
- Chop and deseed the bell peppers into quarters.
- Wash and cut the carrots into medium-sized pieces.Peel and slice the onion in half as well.
- In a ceramic baking dish, add in the cut vegetables and cherry tomatoes.Slice off the top of the whole garlic bulb, then place in the dish.
- Pour the canned beans on top (including the liquid from the can). Place the fresh thyme in the dish, and pour the dry seasonings and olive oil over the entire pan.
- Roast in the oven, uncovered for 40 minutes.There should be a slight char on the veggies.
- Discard the roasted thyme leaves (and set the garlic aside), then add the roasted vegetables to a large blender.Don't forget to pour in the pan liquid - that's a ton of flavor!
- Squeeze the roasted garlic bulb so the garlic falls into the blender, and discard the garlic peels.
- Blend until a thick red liquid forms. Slowly add in the chicken broth to create a creamy soup.
- Finally, stir in the hot sauce. Taste, and add any salt to your preference.
- Serve with a swirl of heavy cream and some red pepper flakes. I love to accompany this with grilled cheese croutons for a hearty meal. Enjoy!
Did you make this recipe? Let me know what you think!