Roasted Bell Pepper Soup
- Michelle Finethy
- Sep 26
- 4 min read
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Roasted bell pepper soup is the perfect blend of cozy and colorful comfort. Each pepper brings its own flavor—red for sweet, yellow for fruity, or orange for something in between! Each color makes a unique dish in both color and flavor! Once roasted and blended, the peppers transform into a silky, vibrant soup that’s as nourishing as it is delicious. The best part? It’s easy to make big batches, and this recipe is perfect for pressure canning, so you can stock your pantry with jars of homemade goodness ready to warm you up anytime.
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Ingredients
No matter which variation of bell pepper you choose, the base of this recipe will always be the same. That's what makes this recipe so great - only one recipe to remember for 3 different versions!
Instructions for Roasted Bell Pepper Soup
Roast the Peppers
Slice the tops and bottoms off the pepper and remove the inner seeds.
Slice the pepper so it is able to lay flat on a baking sheet.
Coat with oil and salt.
Roast in the oven on the BROILER setting.
When the peppers are charred on top, remove them from the oven and place in an airtight container. Set aside... we'll come back to these later! They need to rest😊
Sautee the Aromatics
In a large pot on medium heat, add oil and sautee with salt the potatoes, carrots, onions and garlic.
Sautee until only a little browning has occured on the potatoes. If they are too browned, the color will "dirty" the vibrant colors of our peppers
Add Broth
This part is easy... dump in your broth! Learn to make homemade broth here, or use my go to organic broth for convenience.
Lower the heat and allow this to simmer while we return to the peppers
Skin the Peppers
At this point, the peppers should have sufficently steamed inside their closed container. This loosens the charred skins off of the peppers making them super easy to peel!
Peel the peppers by either grabbing the charred skin. My preferred method is to use a butter knife and slight scrape the skins off.
Blend Everything
Blend all of your ingredients together until the consistency you prefer is achieve.
For me? I go all the way for a super smooth, no chunk soup. I like to put this soup in coffee mugs and sip as a meal on the go 😆.
If you prefer a chunkier soup, just blend it less!
Tips to Make Roasted Bell Pepper Soup
Here are some helpful tips making this Roasted Bell Pepper Soup.. YOU GOT THIS 👏
Serving Suggestions
Presentation is EVERYTHING, especially when it comes to blended soup! This roasted bell pepper soup is perfectly fine to enjoy as is, but here are a few garnish and pairing ideas so it looks less like baby food, and more like a restaurant dish.
🌿 Chopped herbs - chopped parsley, green onion, or basil are all excellent garnishes to top this dish off
🍽️ Croutons - Adding crunch back into this soup will make you wanting more
🥖 Crusty bread or garlic bread – perfect for dipping.
🥗 Light salads – like this Pickled Carrot Salad to cut the richness.
🧀 Grilled cheese or panini – melty, savory contrast to the sweet peppers.
🍷 Wine – crisp white like Sauvignon Blanc or a light red like Pinot Noir.
🥔 Roasted potatoes or wedges – hearty, comforting side.
🍗 Protein – Garlic Basil Grilled Chicken and Country Style BBQ Ribs are some of my favorites!
Variations
Once you have your soup base (potatoes, carrots, onion, garlic and broth) complete, divide it into 2 different pots. Use different color roasted peppers in each; say, one pot for roasted red bell peppers, and another pot for roasted yellow bell peppers and blend them individually.
You'll now have 2 soups, both with completely different tastes! When combined in the same bowl, it makes for an unbelievable flavor experience... not to mention an over the top presentation!
Storing Leftovers
As much as I love this soup, eating it every day until its gone is a drag. It will keep in the fridge for up to
a week, so that makes it a quality food prep idea. For up to 3 month storage, I use silicone soup savers. Freeze one portion at a time and easily pop them out when ready to reheat.
For up to a year or more storage, I pressure can this recipe! At my elevation, pressure can under 10 lbs of pressure at 75 minutes for pints or 90 minutes for quarts. Know your elevation and always refer to the National Center for Home Food Preservation for proper rules and regulations.
