Creamy Roasted Red Pepper Soup

Ingredients

• 6red bell peppers
• 1 large, cut in halfhead of garlic
• 45 ml (3 tbsp), dividedolive oil
• 1 large, dicedonion
• ½ tspdried basil
• ½ tsporegano
• ½ tspchilli flakes
• 5sun-dried tomatoes, diced
• 946 ml (4 cups)chicken or vegetable stock
• ½ tspsalt
• ¼ tspground black pepper
• 59 ml (¼ cup)cream or milk of choice
• 237 ml (1 cup)vermicelli or broken angel hair pasta (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Arrange the vegetables

   Place the peppers and halved garlic head on a lined baking tray. Add 2 tbsp of the olive oil and some of the salt and pepper.

3. 3

   Roast the peppers

   Roast for about 30–40 minutes, until the peppers are soft and slightly charred. Transfer them to a bowl, cover and leave for 15 minutes.

4. 4

   Peel the vegetables

   Press the roasted garlic flesh out of its skin. Once the peppers are cool enough to handle, remove their skins and set the peppers aside.

5. 5

   Soften the onion

   Heat the remaining olive oil in a pot over medium-high heat. Add the diced onion and sauté until translucent.

6. 6

   Cook the herbs

   Stir in the basil, oregano and chilli flakes, and cook for 1 minute.

7. 7

   Simmer the soup

   Add the sun-dried tomatoes and stock. Bring to the boil, then simmer for 10 minutes. Add the salt and pepper and take the pot off the heat.

8. 8

   Blend until smooth

   Blend the soup until completely smooth using an immersion blender or food processor. Return it to the pot and set it over medium-low heat.

9. 9

   Add cream and pasta

   Stir in the cream or milk and, if using, the vermicelli or broken pasta. Continue simmering until the soup reaches your preferred consistency and the pasta is cooked.

10. 10

    Season and serve

    Taste and adjust the seasoning. Ladle into bowls, drizzle with cream and garnish with chilli flakes and chopped parsley or basil. Serve as it is or with warm crusty bread.

What is roasted red pepper soup?

Roasted red pepper soup is a blended vegetable soup built around peppers softened and lightly charred in the oven. Roasting brings out their sweetness, while garlic, onion and herbs give the broth a savoury backbone.

This version finishes with cream or milk for a softer texture, with vermicelli as an optional addition. It is a simple, broadly familiar style of soup rather than a dish tied to one specific regional tradition.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 9g protein, 50g carbs, 14g fat.

The peppers, onion and optional pasta provide most of the carbohydrates; olive oil and cream contribute much of the fat, while the stock and vegetables provide some protein. For a balanced plate, serve a bowl with a source of protein such as beans or a portion of chicken, and add vegetables on the side.

Roasting the peppers and garlic

Peppers: roast them until soft with some char on the skin; the recipe allows about 30–40 minutes. Their exact timing can vary with their size and the oven, so use softness and blistered patches as cues.

Garlic: roasting the halved head alongside the peppers mellows its flavour. Once it is cool enough to handle, squeeze the soft flesh from the skin.

Peeling for a smooth soup

Covered peppers: resting them in a covered bowl for 15 minutes after roasting helps loosen their skins. Let them cool enough to handle before peeling.

Blending: blend the pepper, stock and tomato mixture until completely smooth, then return it to the pot. An immersion blender keeps the soup in one vessel; if using a food processor, work carefully with hot liquid.

Building the flavour

Onion: sauté it until translucent before adding the herbs, so it softens rather than staying sharp. Cook the basil, oregano and chilli flakes for 1 minute to bring out their aroma.

Sun-dried tomatoes: these add a concentrated savoury note to the stock. Simmer the mixture for 10 minutes before blending so the ingredients come together.

Choosing the finish

Cream or milk: stir it in after blending, then simmer gently over medium-low heat. Use the amount specified and stop when the soup reaches a consistency you like.

Vermicelli: this is optional, but makes the soup more filling. Add it with the cream or milk and keep simmering until the pasta is cooked.

Serving ideas

Finish each bowl with a drizzle of cream and a little chilli flake, plus chopped parsley or basil. Taste the soup before serving and adjust its seasoning if needed.

Warm crusty bread is suggested alongside the soup. If you include pasta in the pot, serve it once the pasta is cooked so it retains its texture.

Recipe notes & tips

• Line the baking tray to make clearing away pepper juices easier.
• Wait until the peppers are cool enough to handle before peeling them.
• Squeeze the roasted garlic flesh out of its skin rather than adding the skin to the soup.
• Blend until smooth before stirring in the cream or milk.
• If adding pasta, simmer until it is cooked before serving.
• Taste the soup after simmering and adjust the seasoning before ladling.

Variations

• Choose vegetable stock: use it instead of chicken stock for a meat-free version.
• Use milk: replace the cream with your preferred milk for a lighter finish.
• Make it spicy: add extra chilli flakes to suit your taste.
• Skip the pasta: leave out the optional vermicelli for a smoother bowl.
• Change the garnish: use chopped parsley or basil, as suggested in the method.

Common mistakes to avoid

• Under-roasting the peppers: roast until soft with some char so they blend easily.
• Peeling too soon: cover the peppers for 15 minutes after roasting to help loosen their skins.
• Leaving garlic skin in: squeeze out the roasted flesh and discard the skin.
• Stopping before smooth: continue blending until no pepper pieces remain.
• Adding pasta too late: if using it, simmer it in the soup until cooked.
• Boiling after adding dairy: keep the soup at a gentle simmer over medium-low heat.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally; if the soup contains pasta, it may absorb liquid as it sits.

Frequently asked questions