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Roasted Red Pepper Soup

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This super creamy roasted red pepper soup is ultra smooth, rich, and creamy. Ready in a few minutes, this soup recipe uses pantry staples and is perfect for a busy weeknight dinner. 

Roasted Red Pepper Soup

Delicious, hearty, and super easy to make, our roasted red pepper soup recipe will warm your soul and satisfy your cravings. So make this easy soup and get ready for a bowl of comfort like no other.

Loaded with so many delicious flavors and ready in under 45 minutes, this easy red pepper soup tastes like Trader Joe’s roasted red pepper soup and is exactly what you need on a cold day.

I love creamy soups, and just like my creamy asparagus soup, broccoli soup, and pumpkin soup, this roasted red pepper soup is all about smooth textures and comforting flavors.

Just imagine the smoky roasted red pepper flavor mixed with dried herbs and spices like basil and thyme, creating a flavorful soup perfect for almost any occasion. 

So whether you want a quick and flavorful meal or something easy to make but still delicious, this recipe is a must-try. It pairs perfectly with your favorite keto bread or salad, making it an incredible culinary experience.

Why Are You Going To Love This Recipe

If you’re a Trader Joe’s Roasted Red Pepper Soup fan, you’re in for a treat with this homemade version. The best part? You have complete control over the ingredients, and it’s lower in carbs. Here’s why you’ll love this easy creamy soup recipe:

  • Tastes even better the next day as all the flavors develop
  • Requires only a couple of minutes of prep.
  • A bowl of this roasted red pepper soup on a chilly day is like a warm and cozy hug for your soul.
  • You can make it ahead of time and enjoy it on a busy day.
  • Super silky, creamy, and rich.
  • Versatile – you can enjoy this soup for lunch or dinner in your favorite way.
  • Tastes Like Trader Joe’s Roasted Red Pepper Soup, but with fewer carbs and ingredient control.
Roasted Red Pepper Soup

Ingredients For Roasted Red Pepper Soup Recipe

The ingredients required for this creamy roasted red pepper soup are common, and you probably have them already in your pantry. Here is everything you need:

Roasted Red Pepper Soup Ingredients
  • Olive Oil – Use extra virgin olive oil to sauté the vegetables at the beginning of the recipe.
  • Onion & Garlic – Use fresh chopped onion and minced garlic for a rich and savory base to enhance the soup’s overall taste. 
  • Carrots – Just a little bit to taste. Make sure to chop them into small pieces to cook them evenly.
  • Celery Stalks – Add a mild earthy flavor to the soup.
  • Salt & pepper – Enhance all the flavors of this soup.
  • Crushed Red Pepper – Add a touch of spiciness for those who enjoy a bit of heat in their soup. You can skip this ingredient if you don’t like spicy food.
  • Basil & Thyme – I used dried herbs, but you can also replace them with fresh ones for an intense flavor.
  • Roasted Red Peppers – This is the main ingredient of this dish; these peppers bring a smoky sweetness and vibrant color to the soup. You can buy them in-store or make them at home.
  • Crushed Tomatoes – Add a hint of acidity that pairs perfectly with the flavors of the red peppers.
  • Vegetable Broth – This is the liquid base of the soup; you can also replace it with the same amount of water.
  • Greek Yogurt – Add creaminess and a slightly tangy flavor to the soup.

How To Make This Roasted Red Pepper Soup Recipe

It’s easy to make this homemade roasted pepper soup recipe by following simple steps. I make it on busy days since it’s so quick to prepare. Here is all you have to do:

Prepare the Ingredients

Mince the garlic, then wash and chop the onions, carrots, and celery. 

Measure the olive oil, crushed red pepper, basil, thyme, roasted red peppers, canned tomatoes, vegetable broth, salt, and pepper.

Sauté the Vegetables

Place a large, heavy-bottomed pot over medium heat and add the olive oil. You can also replace it with any other vegetable oil or butter.

Add the chopped onions, carrots, and celery to the pot.

Sauté the vegetables until they become soft and translucent, which should take about 5 minutes.

Add the salt, pepper, and crushed red pepper, adjusting to your taste preferences.

Stir in the minced garlic, fresh basil, and thyme to the pot.

Cook the ingredients for 1-2 minutes or until they become fragrant. This step will infuse the soup with wonderful aromatic flavors.

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Add Roasted Red Peppers

Add the roasted red peppers to the pot and continue to cook for another couple of minutes, allowing the pepper’s flavors to meld with the other ingredients.

Pour in the canned tomatoes and vegetable broth, then gently stir the mixture. Bring the entire mixture to a boil over medium heat.

Let the soup simmer for approximately 30 minutes, giving the flavors time to meld and intensify. 

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Blend the Soup

Turn off the heat and use an immersion blender to puree the soup directly in the pot until smooth and creamy.

Stir in the Greek Yogurt until it is well combined with the soup. This will add creaminess and a subtle tang to the mixture.

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Serve and Garnish

Transfer the soup into bowls and garnish each serving with fresh basil leaves.

Serve the Roasted Red Pepper Soup hot with your favorite toppings.

Roasted Red Pepper Soup

Tips For Making The Best Roasted Red Pepper Soup Recipe

  • To make a dairy-free roasted red pepper soup, replace the Greek yogurt with coconut milk.
  • Use fresh red peppers for the best flavor. And if you have time, roast them yourself for a smokier, more authentic flavor, or opt for high-quality jarred roasted red peppers.
  • Sauté the vegetables until they are soft and translucent. This step helps the vegetables caramelize, enhancing their natural sweetness and depth of flavor.
  • If it’s possible, use fresh basil and thyme for the best aroma and flavor. 
  • Allow the soup to simmer as directed in the recipe to allow the flavors to meld and intensify, resulting in a more robust flavor.
  • Use an immersion blender for a smooth and creamy texture.
  • If you want to make a vegan roasted red pepper soup, skip the Greek yogurt or replace it with coconut milk.

Storing Ideas

  • Fridge: You can store the roasted red pepper soup leftovers in an air-tight container in the fridge for 4-5 days.
  • Freezer: This easy red pepper soup can also be stored in the freezer in a separate container for up to one month.

To Thaw

  • You can thaw soup in the refrigerator. Place the frozen soup container in the refrigerator and allow it to thaw overnight or for at least 8 hours.
  • You can use the stovetop if you need to thaw the soup more quickly. Transfer the frozen soup to a saucepan or pot.
Roasted Red Pepper Soup

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.

Frequently Asked Questions

Can I Make This Recipe In an Instant Pot?

 Sure, if you are not a fan of recipes that require too much cooking time, you can also prepare this creamy soup in an instant pot. To do that, add all the ingredients to an instant pot (except the Greek yogurt), and cook on high pressure for 10 minutes. Then, release the pressure, add the Greek yogurt(if using), and blend the soup until smooth using an immersion blender.

How To Make My Roasted Red Pepper Soup Creamy

The secret of a creamy red pepper soup is adding high-quality, full-fat Greek yogurt and blending enough until the soup reaches the right consistency.

How To Make My Soup Thicker

If you want your soup to be thicker, feel free to remove some liquid. But after removing the liquid, don’t throw it because you may want to add a little bit after blending it.

More Soup Recipes

Roasted Red Pepper Soup

Roasted Red Pepper Soup

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Prep time 5 minutes
Cook Time 35 minutes
Yelds 6 servings
Author Ioana Borcea from LowCarbSpark.com

Description
 

This super creamy roasted red pepper soup is ultra smooth, rich, and creamy. Ready in a few minutes, this soup recipe uses pantry staples and is perfect for a busy weeknight dinner.
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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 Facts
Amount per serving.
Calories
65kcal
Total Carbs
9g
Net Carbs
7g
Protein
2g
Fat
3g
Fiber
2g
Sugar
3g

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Course Keto Soup, Soup
Cuisine American
Keyword Roasted Red Pepper Soup
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Ioana

Ioana is a food and travel lover. Her greatest passion is developing mouthwatering recipes that are comforting, easy to make, and budget friendly! She firmly believes that cooking should be fun! About me...

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About me

Hello! My name is Ioana Borcea, and I'm here to provide you with mouthwatering recipes. This blog is all about sharing my favorite tested easy to make, delicious low-carb & keto, nutrient-dense recipes.

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