Roasted Red Pepper Soup

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

Carrot & Roasted Red Pepper Soup

This roasted red pepper soup recipe is light and nourishing, yet creamy and delicious – just the thing if you ate too many cookies this weekend. Plus, I think the red pepper 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! 🙂

Carrot & Roasted Red Pepper Soup

Roasted Red Pepper Soup Recipe Ingredients

Because red bell peppers aren’t in season, I use jarred roasted red peppers, which are a super convenient pantry ingredient. If you’re making this soup in the summer or fall, though, go ahead and roast your own! Fresh carrots, fennel, and thyme round out the tangy flavor of the peppers. Cannellini beans add creaminess to the soup without heavy cream or nuts, and balsamic vinegar rounds out the rich flavor.

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. 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 – a few croutons or roasted chickpeas on top would be a fun addition too, for crunch!

Carrot & Roasted Red Pepper Soup

How to Make Roasted Red Pepper Soup

This roasted red pepper soup recipe is super simple. To start, sauté the onion, fennel, garlic, carrots & thyme until they soften. Then, add broth, the peppers, a splash of balsamic, and the cannellini beans, and simmer for 20 minutes or so, to allow the flavors to develop and the carrots to become fully tender. You’re ready to blend!

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

Broth and aromatics in a soup pot

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

Serving Suggestions

Like most soups, you can make this one ahead and keep it in the fridge for a few days – the flavors just get better and better. It also freezes well, so make it ahead of time and pack it up for weekday lunches! (See this post for more make-ahead lunch ideas & tips!)

If you’re serving this soup as part of a larger meal, try pairing it with crusty bread, homemade focaccia, or a cozy pasta. Any of these would be great choices:

It’d also be great with a grilled cheese sandwich or a hearty salad like this kale salad or this roasted beet salad.

Carrot & Roasted Red Pepper Soup

More Favorite Soup Recipes

If you love this roasted red pepper soup, try one of these healthy soup recipes next:

Carrot & Roasted Red Pepper Soup

Roasted Red Pepper Soup

rate this recipe:
5 from 10 votes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Serves 4
This roasted red pepper soup is a light, nourishing winter meal. Great for weeknight dinners or packing up for lunch.


  • 1/4 cup extra-virgin olive oil, divided, plus 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
  • 1/4 cup cooked cannellini beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 1/2 to 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 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


  • Heat 2 tablespoons 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.
  • Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
  • Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and 1/2 teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
  • Add the simmered soup to a high-speed blender with the remaining 2 tablespoons olive oil 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 1/2 teaspoon red pepper flakes.
  • Serve with generous drizzles of olive oil, desired garnishes, and warm baguette.



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Rate this recipe (after making it)

  1. Sue Bibee

    5 stars
    I made this for my boss. He couldn’t have beans so I substituted a potato. It was thick & so flavorful. I sprinkled some chili flakes for an added kick. He loved it!! Thank You

  2. Brittany

    5 stars
    Really, REALLY loved this soup. I used fresh peppers and roasted them myself, which added an extra step but I really enjoy the peeling process. This soup has so much flavor. The fresh fennel truly adds such a special element to the soup. The flavors are rich, bright, hearty, soothing and warm with a bit of a punch from the balsamic (which absolutely took this soup over the mark). 10/10 from me! Thanks for sharing!

  3. Nalini Rhea

    5 stars
    You knocked this out of the ballpark! This is UHH-MAAAZING. I just finished making a pot. I was going to give all of it to a neighbor recovering from surgery …. but I just had to eat a bowl right away, and save a small cup for tomorrow’s lunch. She’ll get the rest. I fixed it just as you have given to us in the recipe. This one’s a keeper!

  4. Maggie

    Sounds so good! Is there something I could use as a substitute for the cannellini beans? My bf is allergic to beans. Thanks!

    • Jeanine Donofrio

      you could leave them out – they add just a bit of creaminess, but there are so few, it’ll be fine without them!

  5. Kat

    5 stars
    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

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

      • winegirl

        I was scrolling through the comments, looking for some tips for immersion blender use. Totally makes sense!

  6. AngieBac

    5 stars
    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

      I’m so glad you enjoyed it!

    • Kat

      Me too on the beans, figured why not. 😊

  7. Brittany

    5 stars
    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!

  8. Yummycado

    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! 🙂

  9. Natalia

    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

      Hi Natalia, the ingredients on mine are: water, sea salt, and citric acid (These are the ones I get: 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

        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 🙂

        • Jeanine Donofrio

          It sounds like they’ll work just fine!

  10. Emily from

    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

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

  11. Sarah

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

    • Jeanine Donofrio

      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

        So would that be three roasted bell peppers or three jars of roasted bell peppers? I was going to use fresh peppers but wasn’t sure exactly how many I should use.

        • Jeanine Donofrio

          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.

  12. Gaby Dalkin

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

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

    • Jeanine Donofrio

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

  14. Danae

    5 stars
    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

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

  15. Roxane

    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

      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

        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.

  16. Jill

    Can I skip or substitute fresh fennel?

    • Jeanine Donofrio

      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!

  17. Dana from

    this is gorgeous lady! xoxo

    • Jeanine Donofrio

      Thanks Dana!

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.