Roasted Pepper Soup Recipe

Name: Roasted Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 cloves garlic, peeled and minced; 1 onion, peeled and minced; 1 large carrot, peeled and minced; 2 ribs celery, minced; 1 quart chicken or vegetable broth, homemade or low-sodium canned; 1 teaspoon dried thyme leaves; 6 red bell peppers, roasted, seeded, deveined, peeled and quartered; 1 cup buttermilk; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1/2 cup minced fresh basil leaves; 2 scallions, minced

Servings: persons

1 teaspoon olive oil
2 cloves garlic, peeled and minced
1 onion, peeled and minced
1 large carrot, peeled and minced
2 ribs celery, minced
1 quart chicken or vegetable broth, homemade or low-sodium canned
1 teaspoon dried thyme leaves
6 red bell peppers, roasted, seeded, deveined, peeled and quartered
1 cup buttermilk
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/2 cup minced fresh basil leaves
2 scallions, minced

1
Heat the olive oil in a skillet.
2
Add the garlic and onion.
3
Cook over medium-low heat until soft, about 5 minutes.
4
Add the carrot, celery, broth and thyme.
5
Increase heat to medium, and simmer for 25 minutes.
6
Add the peppers and continue simmering for an additional 5 minutes.
7
Place the mixture in a blender or food processor and puree until smooth.
8
Pour the soup into a saucepan and warm over medium-low heat.
9
Stir in the buttermilk.
10
Season with salt and pepper.
11
Ladle the soup into individual bowls.
12
Garnish with basil and scallions.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 cloves garlic, peeled and minced, 1 onion, peeled and minced, 1 large carrot, peeled and minced, and more.

Yes, Roasted Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions