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

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Roasted Red Pepper Soup

rate this recipe:
4.82 from 22 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves 4
This roasted red pepper soup is a light, nourishing winter meal. Great for weeknight dinners or packing up for lunch.

Ingredients

For Serving (all optional):

  • 1 jarred roasted red pepper, diced
  • Finely chopped parsley
  • Pinches of red pepper flakes
  • Microgreens
  • Warm baguette

Instructions

  • 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.

 

46 comments

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  1. Bryan
    05.16.2024

    Can you comment on using canned cannellini beans instead of the cooked dried beans as described in the link as a time saver? Thank you.

    • Jeanine Donofrio
      05.16.2024

      Hi Bryan, you can absolutely use canned beans here!

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.