Roasted Red Pepper Soup Recipe

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large yellow onion, chopped; 2 garlic cloves, minced; 1 small potato, peeled and chopped; 1/2 teaspoon salt; 1/4 teaspoon dried thyme; 1/8 teaspoon red pepper flakes; 2 1/2 cups chicken stock, broth works; 3 large red bell peppers, roasted and cut; 1 cup buttermilk or 1 cup milk; Toppings; sour cream (optional) or plain yogurt (optional); chives (optional)

Servings: persons

1 tablespoon vegetable oil
1 large yellow onion, chopped
2 garlic cloves, minced
1 small potato, peeled and chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon red pepper flakes
2 1/2 cups chicken stock, broth works
3 large red bell peppers, roasted and cut
1 cup buttermilk or 1 cup milk
Toppings
sour cream (optional) or plain yogurt (optional)
chives (optional)

1
In a soup pot over medium heat, warm oil.
2
Add onion and saute'.
3
Add garlic and cook 30 seconds longer.
4
Add potato, salt, thyme, red pepper flakes, and stock/broth.
5
Bring to a boil, reduce heat, cover, and simmer 15 minutes.
6
Add roasted red peppers and cook 5-10 minutes until flavors are blended.
7
Puree w/ blender stick or in batches (food processor or blender).
8
Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
9
Ladle into bowls, top with sour cream & chives.

807

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 tablespoon vegetable oil, 1 large yellow onion, chopped, 2 garlic cloves, minced, 1 small potato, peeled and chopped, and more.

Yes, Roasted Red 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 Red Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions