A homemade vegetable soup recipe that is better than anything you can find in a can! This Roasted Sweet Pepper Soup is low carb, sugar-free and full of flavour!
Roasted Pepper Soup Recipe
My favourite thing about veggie soups is that they don’t feel like you’re eating vegetables. I can easily get away with pairing a bowl of soup with a side of grilled veggies or a salad without feeling like it’s veggie overkill.
For this roasted pepper soup recipe, each serving contains 2 servings of vegetables, making it a great way to bump up your vegetable intake for the day.
There are a few important things to note when making homemade soup.
- Pay attention to your broth. While you can use broth or water, broth will add flavour to the final soup. I use my homemade broth, which I leave unsalted, but if you use store-bought, opt for low sodium or sodium-free.
- Taste, taste, taste. Sweet bell peppers can be quite watery in flavour, so taste this soup throughout the different steps and adjust the seasoning to ensure you end up with amazing flavour.
- Don’t be afraid of spice. Without spice, this recipe is bland – add more spice than you think necessary! You can always water it down a bit later.
- If you don’t have time to roast your peppers, you can buy jarred roasted red peppers.
This roasted bell pepper soup recipe is super simple to make and you can easily switch things up by adding different spices each time. My daughter loves the spice combination below, but she also enjoys when I make this soup with cumin or Greek seasonings.
You can also double or triple this roasted pepper soup to stretch it out for a couple of meals.
And you can freeze or can this recipe, if desired. Follow X’s best practices for canning, or if freezing, just pour into gallon-sized ziplock bags and freeze lying down. Use within 3 months.
Roasted Pepper Soup Ingredients
5-7 sweet bell peppers, enough to cover a sheet pan as shown
1 head garlic
2 Tablespoons olive oil
2 onions, chopped
1 Tablespoon paprika, or more to taste
1 teaspoon sumac, to taste
1 teaspoon cayenne pepper, to taste
Salt and pepper, to taste
4-5 cups vegetable broth (can use water)
Tip: do not be afraid of spice in this recipe! Peppers are quite watery/flavorless on their own, so the combination of roasting and adding a healthy dose of spice helps bump up the flavor of this recipe.
Kitchen Tools You May Find Helpful
- High-powered blender
- Measuring cups and spoons
- Cookie sheet
- Sharp knife
- Soup pot
How to Make Roasted Pepper Soup
Preheat oven to 425F
Grease or line a large baking sheet with parchment paper and set aside.
Clean your sweet bell peppers and cut each in half. Remove seeds, stem and membranes, then place cut side down on your baking sheet.
Place the garlic on the pan as well. (In retrospect, I wish I had just cut the top and bottom off of the whole head and roasted as-is, rather than peeling individual cloves.)
Roast the sweet peppers for 25 minutes until browned or blackened.
You can peel the peppers two ways: allow to cool and the skins will come off easily, or while hot place in a bowl and cover with plastic wrap for 3 minutes, then peel. Set peppers aside and discard skins.
Remove the skin from the garlic head and discard the skin, keeping the garlic.
Place the olive oil in a large soup pot and heat over medium heat.
Add the chopped onions and saute for 2 minutes until translucent. Add the softened garlic and spices.
Heat until fragrant, then add the sweet peppers and broth.
Increase heat to high until boiling, then reduce to a simmer. Continue simmering for 20 minutes.
In batches, puree the soup until smooth. Do not fill your blender higher than halfway and cover the top with the lid and a kitchen towel.
Return the pureed soup to the pan and taste. Adjust the spices and cook another 2 minutes to rewarm.
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This roasted sweet pepper soup is super simple to make at home and a great way to add some veggies to your day!