Carrot & Roasted Red Pepper Soup

I love making this colorful roasted red pepper soup on cold winter day - it's nourishing flavor and simple steps make it a weeknight go-to.

Carrot & Roasted Red Pepper Soup

If you ate too many cookies this weekend, I have just the thing for you! This roasted red pepper soup is light and nourishing, yet creamy and delicious. Plus, I think the red soup and green herbs look so festive! If you haven’t gotten around to decorating a tree this year (or if you’re tired of decorating cookies), you can decorate your soup! ๐Ÿ™‚

Carrot & Roasted Red Pepper Soup

Because red peppers aren’t in season, I use jarred roasted red peppers, which are a super convenient pantry ingredient. Fresh carrots, fresh fennel, and thyme round out the tangy flavor of the peppers. Cannellini beans add creaminess to the soup without adding cream or nuts.

This roasted red pepper soup recipe is an old favorite – it’s on page 203 of our first cookbook which (shameless plug!) makes a great gift.ย I made just a few tweaks to the original recipe, which are listed below. As a contrast to the smooth texture of this soup, I added chopped roasted red peppers and extra herbs. It’s a small detail, but the chunky diced peppers give it a nice texture.

Carrot & Roasted Red Pepper Soup

This is what the roasted red pepper soup looks like before you blend it:

Carrot & Roasted Red Pepper Soup

Give it a whirl, then, voila… you have creamy orange-red Christmas soup (or soup for whatever holiday you celebrate).

Carrot & Roasted Red Pepper Soup

Like most soups, you can make it ahead and keep it in the fridge for a few days – the flavors just get better and better. It also freezes well.

Carrot & Roasted Red Pepper Soup Carrot & Roasted Red Pepper Soup

If you’re craving more soup, go browse more soups in theย soup section of our recipe index!


4.6 from 5 reviews
Roasted Red Pepper Soup
 
Prep time
Cook time
Total time
 
This vegan roasted red pepper soup is a light, nourishing winter meal. Great for weeknight dinners or packing up for lunch.
Author:
Serves: 4
Ingredients
  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 small fennel bulb, coarsely chopped
  • 3 medium carrots, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons balsamic vinegar
  • 3 jarred roasted red bell peppers*
  • ¼ cup cooked cannellini beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth*
  • ½ to 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes, optional
For Serving (all optional):
  • 1 jarred roasted red pepper, diced
  • Finely chopped parsley
  • Pinches of red pepper flakes
  • Microgreens
  • Warm baguette
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes.
  2. Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
  3. Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and ½ teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
  4. Add the simmered soup to a high-speed blender and puree until smooth. Season with more salt and pepper, to taste. If you would like more punch, add a few more drops of balsamic, to taste. If you would like a little heat, add ½ teaspoon red pepper flakes.
  5. Serve with generous drizzles of olive oil (do not skip, this really makes the soup more luscious and flavorful), desired garnishes, and warm baguette.

ย 

31 comments

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Rate this recipe (after making it):  

  1. Dana from minimalistbaker.com
    12.10.2018

    this is gorgeous lady! xoxo

    • Jeanine Donofrio
      12.10.2018

      Thanks Dana!

  2. Jill
    12.10.2018

    Can I skip or substitute fresh fennel?

    • Jeanine Donofrio
      12.10.2018

      Hi Jill, I haven’t made this specific recipe without the fennel – it’s so delicious, there’s not a strong fennel flavor, I recommend giving it a try!

  3. Roxane
    12.10.2018

    Looks wonderful. Did you use unsalted or salted vegetable broth? And if you use salted broth wondering if unsalted could be used and additional salt added as necessary? Also how necessary is the tomato paste?(have to watch the tomatoes in my diet)

    • Jeanine Donofrio
      12.10.2018

      Hi Roxane, I used 365 brand vegetable broth that is salted. You can add salt to your liking, but I found that the 1/2 teaspoon salt was the perfect amount of seasoning. I think the tomato paste balances the red pepper flavor nicely, so I prefer this soup with it, but you can taste it before you add it if you like.

      • Roxane
        12.10.2018

        Thanks, I am sure it will taste better using the paste and perhaps that small of an amount won’t cause me problems. Probably will do what you suggest and taste it before adding. Probably the hardest part for me of having to go to a low acid diet to manage GERD (medications didn’t work and had too many side effects) was eliminating tomatoes and tomato products from my diet.

  4. Danae
    12.10.2018

    So funny you posted this today… after browsing through your book on a very rainy day yesterday, my boyfriend and I decided to try this recipe. We added a pinch of red pepper flakes at the end and then topped it with some Gruyere. We’ll definitely be making this again, thanks!

    • Jeanine Donofrio
      12.11.2018

      What a coincidence! I’m glad you loved the soup – I really love your Gruyere idea, I’m going to do that next time ๐Ÿ™‚

  5. You said first cookbook in the post…does that mean you guys are working on another one?

    • Jeanine Donofrio
      12.10.2018

      Ha, I really let that one slip out, good catch :).

  6. Gaby Dalkin
    12.10.2018

    Mmmm, can’t wait to add this to my soup season rotation!

  7. Sarah
    12.11.2018

    Do you think I could use fresh red peppers instead of jarred? If so, how many do you think I need?

    • Jeanine Donofrio
      12.11.2018

      Yep, you can roast fresh red peppers (blister them, cover in a bowl for 10 or so minutes, then peel the skins). I would use the same amount. Hope that helps!

      • SBS
        12.15.2018

        So would that be three roasted bell peppers or three jars of roasted bell peppers? I was going to use fresh peppers but wasnโ€™t sure exactly how many I should use.
        Thanks

        • Jeanine Donofrio
          12.15.2018

          Yes, use 3 small red peppers for the soup (plus a 4th if you would like diced roasted red pepper as a garnish). The jarred red peppers are kind of small, so if your peppers are very large, you could use 3 total instead of 4 total.

  8. Emily from carvingajourney.com
    12.11.2018

    I always like cheese to go in or on the side of my soup. Is there a cheese you would recommend to go with this? Thank you! It looks so yummy and perfect for the weather!

    • Jeanine Donofrio
      12.11.2018

      Another reader said she topped hers with gruyere cheese and I really love that idea. Hope you enjoy the soup!

  9. Natalia
    12.12.2018

    Hi, do your jarred red peppers contain vinegar in the liquid they’re preserved in? The ones I have in my pantry contain white vinegar and I don’t know if they will be good.

    • Jeanine Donofrio
      12.12.2018

      Hi Natalia, the ingredients on mine are: water, sea salt, and citric acid (These are the ones I get: https://amzn.to/2C8X52l). If they’re preserved in vinegar, it will change the flavor of the soup, I can’t say how exactly without trying it myself. You could try using them and omitting the balsamic vinegar from the recipe. Or you could add the balsamic at the end, just to taste, if you feel like the soup needs more zing. Hope that helps!

      • Natalia
        12.12.2018

        Yes thank you it’s very helpful! These peppers are not very acidic in taste, so I will give it a try. Pickles are very popular in Poland and red peppers are only preserved this way. Though they’re not very acidic in taste. Hope it will turn out great ๐Ÿ™‚

        • Jeanine Donofrio
          12.12.2018

          It sounds like they’ll work just fine!

  10. Yummycado
    12.12.2018

    What a perfect recipe for the cold winter days! I love the combination of roasted pepper and carrots so I’m sure this tastes amazing. Thanks for sharing the recipe and the mouthwatering photos! ๐Ÿ™‚

  11. Brittany
    12.28.2018

    Super delicious and healthy recipe – absolutely loved it, as did the bf! Made a huge pot-ful and had leftovers for a couple of days. The perfect antidote to cold winter evenings. Thanks for another delicious and beautiful recipe!

  12. AngieBac
    01.01.2019

    Was delicious! I might’ve added more beans than the recipe called for; I used the entire 10.5 oz can. Made for a nice, hearty soup, perfect with a grilled cheese panini.

    • Jeanine Donofrio
      01.02.2019

      I’m so glad you enjoyed it!

    • Kat
      01.04.2019

      Me too on the beans, figured why not. ๐Ÿ˜Š

  13. Kat
    01.04.2019

    This soup was seriously excellent! I had to chop my veggies a little smaller so I could use an immersion blender, but it was well worth the extra effort. This will be going in the regular soup roation for sure.

    • Jeanine Donofrio
      01.06.2019

      Hi Kat, I’m glad you loved the soup! Thanks for the tip about the immersion blender. xo, Jeanine

  14. Gil westcoastgil@gmail.com
    01.22.2019

    I guess I’ll be the one raining on this parade. I cook with my nose, and as I was proceeding, no flavors were hitting by step 4. It looks like the fennel, carrot and peppers are canceling each other. I found the soup bland and the best call of it was the microgreens. This said, I’ll try again with another twist to give it a smoky depth. Thank you.

    • Jeanine Donofrio
      01.24.2019

      sorry you didn’t love this one, I like the balance, but I could see a more bold/smoky direction being delicious.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.