This super creamy roasted red pepper soup is silky smooth, rich, and full of flavor. Made with simple pantry staples, it’s the perfect easy weeknight dinner or cozy weekend meal.
Packed with smoky roasted peppers, herbs, and spices like basil and thyme, this soup delivers the same comforting flavor as Trader Joe’s roasted red pepper soup—but fresher, healthier, and made right at home.
Just like my favorite creamy asparagus soup, broccoli soup, and pumpkin soup, this is all about velvety textures and comforting flavors that warm you from the inside out.
Whether you’re craving a quick low carb roasted red pepper soup or a family-friendly dinner, this dish is a must-try. Pair it with your favorite keto bread, a crisp salad, or simply enjoy it on its own for the ultimate bowl of comfort.
Why This Is My Favorite Roasted Red Pepper Soup Recipe
If you’re a Trader Joe’s Roasted Red Pepper Soup fan, you’re going to love this homemade version. The best part? You get complete control over the ingredients, it’s naturally lower in carbs, and the flavor is unbeatable. Here’s why this is one of my go-to comfort soups:
- Even better the next day – the flavors deepen and meld beautifully as it sits.
- Minimal prep time – just a couple of minutes to chop and you’re ready to go.
- Pure comfort – a warm bowl of this creamy roasted red pepper soup on a chilly day feels like a hug for your soul.
- Make-ahead friendly – cook it in advance and reheat on a busy day for a quick, satisfying meal.
- Super silky & creamy – blended until smooth and finished with cream for richness.
- Versatile – perfect for lunch or dinner, and pairs beautifully with keto bread, a fresh salad, or grilled cheese (low carb style!).
- Better than store-bought – tastes just like Trader Joe’s roasted red pepper soup, but with fewer carbs and full ingredient control.
Roasted Red Pepper Soup
Description
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cups carrots chopped
- 3 celery stalks chopped
- ½ tsp black pepper
- ¼ tsp crushed red pepper
- 2 garlic cloves chopped
- 2 tbsp torn basil fresh
- 1 tbsp thyme fresh
- 2 12-ounce jars roasted bell peppers drained
- 1 28-ounce can of canned tomatoes with juices
- 4 cups vegetable broth
- ¼ cup Greek yogurt
- fresh basil
- 1 tsp salt
Instructions
- In a large pot, heat the olive oil over medium heat.1 tbsp olive oil
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until they become soft and translucent.1 medium onion , 2 cups carrots , 3 celery stalks
- Sprinkle the salt, black pepper, and crushed red pepper over the vegetables, stirring to distribute the seasonings evenly.½ tsp black pepper, 1 tsp salt, ¼ tsp crushed red pepper
- Stir in the minced garlic, torn basil, and thyme. Continue to cook for another 1-2 minutes, until the mixture becomes fragrant.2 garlic cloves , 2 tbsp torn basil, 1 tbsp thyme
- Mix in the roasted red peppers, stirring well to combine with the other ingredients.2 12-ounce jars roasted bell peppers
- Pour in the canned tomatoes (along with their juices) and the vegetable broth. Stir to integrate all components.1 28-ounce can of canned tomatoes with juices, 4 cups vegetable broth
- Bring the soup to a boil, then reduce the heat to a simmer. Allow the soup to simmer gently for 15-20 minutes, stirring occasionally.
- After simmering, turn off the heat. Use an immersion blender to purée the soup directly in the pot until it reaches a smooth and even consistency.
- If using Greek yogurt, stir it into the blended soup until it's thoroughly mixed.¼ cup Greek yogurt
- Ladle the hot soup into bowls. Garnish with additional fresh torn basil.fresh basil
Video
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Ingredients For Roasted Red Pepper Soup Recipe
The best part about this creamy roasted red pepper soup recipe is that it uses simple, everyday ingredients—most of which you probably already have in your kitchen. Here’s what you’ll need:
- Olive Oil – Use extra virgin olive oil to sauté the vegetables at the start. It adds richness and depth to the soup.
- Onion & Garlic – Fresh chopped onion and minced garlic form the savory base that builds incredible flavor.
- Carrots – Just a small amount for natural sweetness. Chop them finely so they cook evenly and blend smoothly.
- Celery Stalks – Adds an earthy backbone and subtle flavor that balances the sweetness of the peppers.
- Salt & Pepper – Essential for seasoning and enhancing every layer of flavor.
- Crushed Red Pepper Flakes – For a gentle kick of spice. Adjust to taste—or leave it out if you prefer a milder soup.
- Basil & Thyme – Dried herbs work perfectly, but fresh herbs will give a brighter, more intense flavor.
- Roasted Red Peppers – The star of the show! These bring smoky sweetness and that vibrant color. Use jarred roasted peppers for convenience, or roast your own at home for extra flavor.
- Crushed Tomatoes – A splash of acidity that pairs beautifully with the smoky peppers.
- Vegetable Broth – The base of the soup. You can also use chicken broth for more body, or simply water if that’s what you have on hand.
- Greek Yogurt – The secret to creaminess with a tangy twist, making the soup lighter and healthier than heavy cream.
How To Make This Roasted Red Pepper Soup Recipe
It’s surprisingly easy to make this homemade roasted red pepper soup—simple steps, pantry staples, and big flavor. I love making it on busy days because it comes together quickly yet feels so comforting. Here’s how to do it:
Prepare the Ingredients
Mince the garlic, then wash and chop the onions, carrots, and celery into small pieces so they cook evenly.
Measure out the olive oil, crushed red pepper flakes, basil, thyme, roasted red peppers, canned tomatoes, vegetable broth, salt, and black pepper.
Sauté the Vegetables
Place a large heavy-bottomed pot over medium heat and add the olive oil (or use avocado oil, butter, or any neutral oil you have on hand).
Add the chopped onions, carrots, and celery and cook, stirring often, until softened and translucent—about 5 minutes.
Season with salt, pepper, and crushed red pepper flakes, adjusting to taste.
Stir in the minced garlic, basil, and thyme. Cook for 1–2 minutes until fragrant. This step builds a deep, savory flavor base that makes the soup taste like it’s been simmering all day.
Add Roasted Red Peppers
Add the roasted red peppers to the pot and cook for a couple of minutes so their smoky sweetness blends into the base.
Pour in the canned tomatoes and vegetable broth, then gently stir everything together.
Bring the soup to a gentle boil over medium heat, then reduce the heat and let it simmer for about 30 minutes. This allows all the flavors to meld and intensify, creating that deep, savory taste.
Blend until smooth
Turn off the heat. Use an immersion blender to puree the soup right in the pot until silky smooth and creamy. (If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches, then return it to the pot.)
Stir in the Greek yogurt until fully combined. It gives the soup a luxuriously creamy texture with just the right hint of tang—lighter and healthier than using heavy cream.
Serve and Garnish
Ladle the soup into bowls and garnish with a sprinkle of fresh herbs, a drizzle of olive oil, or even a dollop of extra Greek yogurt. Pair it with your favorite keto bread or a crisp salad for a comforting, complete meal.
Tips for Making the Best Roasted Red Pepper Soup
- Make it dairy-free – Replace the Greek yogurt with coconut milk for a rich, creamy finish without dairy. (dairy-free roasted red pepper soup)
- Roast your own peppers – Fresh peppers give the best flavor. If you have time, roast them yourself for a smoky, authentic taste. Otherwise, choose high-quality jarred roasted peppers.
- Sauté the vegetables well – Cook the onion, carrot, and celery until soft and slightly caramelized. This enhances their natural sweetness and builds a flavorful base.
- Use fresh herbs if possible – Fresh basil and thyme will make the soup extra aromatic, but dried herbs also work beautifully.
- Let it simmer – Don’t rush this step! Simmering allows the flavors to meld and intensify, giving you a more robust, savory soup.
- Blend until silky smooth – An immersion blender makes this easy, but a countertop blender works too (just do it in batches).
- Vegan option – To make a vegan roasted red pepper soup, simply skip the Greek yogurt or use coconut milk for creaminess.
How to Store Roasted Red Pepper Soup
One of the best things about this creamy roasted red pepper soup is how well it keeps—perfect for meal prep or cozy leftovers!
- Fridge: Store cooled soup in an airtight container in the refrigerator for 4–5 days. The flavors actually get better as they sit.
- Freezer: Yes, you can freeze roasted red pepper soup! Transfer cooled soup to freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 1 month.
How to Thaw & Reheat
- Overnight in the fridge: For the best texture, let the soup thaw in the refrigerator overnight (or at least 8 hours).
- Quick thaw on the stovetop: If you’re short on time, place the frozen soup in a saucepan or pot and warm gently over low heat, stirring occasionally until fully thawed and heated through.
- Reheating tip: If the soup thickens after storage, just stir in a splash of broth, water, or coconut milk (for dairy-free) to loosen it back up.
Serving Ideas
Although this red pepper soup is extremely delicious served simple as it is, you can pair it with many side dishes like:
- Crusty Low-Carb Bread: Serve the soup with a slice of keto-friendly bread, such as almond flour or coconut flour bread. You can toast it for extra crunch.
- Keto Grilled Cheese: Make a keto grilled cheese sandwich using low-carb bread and cheese of your choice. Dip it in the soup for a comforting combination.
- Keto Garlic Bread: Make keto garlic bread by using our recipe. It’s a tasty side dish to dip into your soup.
- Keto Croutons: Make your own keto croutons by toasting cubes of low-carb bread with a drizzle of olive oil and seasoning. Sprinkle these over the soup for added texture.
- Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt can be swirled into the soup for an extra creamy touch.
- Bacon Bits: Crumbled bacon bits can be a delicious garnish, adding a smoky and savory element to the soup.
More Soup Recipes
- Stuffed Pepper Soup
- Healthy Chicken Detox Soup
- Chicken Pot Pie Soup
- Easy Cream of Broccoli Soup
- Unstuffed Cabbage Roll Soup
