Roasted Bell Pepper Soup is a warm, flavorful and comforting soup. It has a smooth silky texture, and feels comforting, just perfect for cold days. You can try this when you want something light but satisfying. The natural sweetness from the roasted bell peppers, combines with the gentle heat from pepper and the light tang from tomato, gives the soup a balanced and rich taste. Follow the step by step instructions and pictures to make Roasted Bell Pepper Soup.
This soup recipe is great as a starter or even as a light meal. It’s also a nice alternative to tea or coffee in the evenings during winter. This recipe has a creamy and velvety texture. It feels both healthy and hearty. You don’t need a long list of ingredients, but it has a deep, roasted flavor that feels like it took much longer to prepare.
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About Roasted Bell Pepper Soup
Roasted Bell Pepper Soup is a light and comforting soup made with simple ingredients like red bell pepper, tomato, onion, and garlic. The soup gets its rich flavor from the roasted pepper and a small mix of herbs and spices. A little tomato sauce adds a mild tang, and the smooth blend gives the soup a silky texture.
You can serve this soup with croutons, toasted bread, or even a sandwich. You might also enjoy it simply as an evening warm beverage. It’s good for a light dinner or as an appetizer and is ideal for both children and adults. The smoky-sweet flavor is comforting and satisfying without being heavy.
This soup recipe can be customized easily to suit your taste preference. For a richer version, you can stir in some milk or cream, or you can keep it vegan. It’s ideal for cold days, busy weekdays, or when you want something healthy with little effort. This soup is a quick and easy way to enjoy bold, roasted flavors.
Climate here is so chill that I feel like having soup daily. I made this red bell pepper soup long back when I found fresh ones during my vegetable shopping. I wasn’t sure how it would turn out, but one sip and I loved it—had it with warm toasted bread and it was perfect.
Roasted Bell Pepper Soup Ingredients
- Red bell pepper – This is the key ingredient of the soup. It becomes soft and slightly smoky, when roasted. It brings a deep, rich flavor and natural sweetness that forms the heart of the soup.
- Cooking oil – Used for sautéing to bring out the flavors of garlic, onion, and tomato and also adds a subtle depth to the soup.
- Garlic – Adds a sharp, savory flavor and turns aromatic when sautéed, and blends well with the roasted pepper.
- Onion and tomato – Add mild sweetness, depth and tang. These softens when cooked, gives the soup a balanced flavor, smooth texture and nice color.
- Water – Used to adjust the consistency of the soup. Add more for a lighter texture, or less to keep it creamy and rich.
- Tomato sauce – Just a small amount enhances the soup’s tanginess. It blends well with the roasted flavors.
- Pepper powder – Brings warmth and a hint of spice. It balances the sweetness of the vegetables and gives the soup a little kick.
- Oregano – A dried herb that adds a gentle earthiness and aromatic touch. It gives a light herby flavor that lifts the overall taste.
Why This Recipe Works
- This recipe is easy and quick made with simple ingredients.
- It’s a light and healthy soup option, ideal for any season.
- You can easily prepare this recipe under 30 minutes.
- This recipe is easily customizable and vegan-friendly.
- It is perfect for a starter or a light dinner.
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How to make Roasted Bell pepper Soup Step by Step
1.Prick a fork into a medium sized red bell pepper and roast it in medium flame. Turn over and keep roasting so that roasting is done evenly. Roast the bell pepper till its completely cooked and tender. Then let it cool down. Now scrap off the outer skin with a knife. Discard the seeds and chop into small cubes, Set aside
2.In a pan add a teaspoon of oil and sauté onion, garlic and tomato until tomato turns mushy and raw smell leaves. Cool down and transfer the contents to a mixer and grind it alone with the bell pepper cubes to a fine paste.
3.Transfer the bell pepper paste to a pan along with little water and let it to boil for 3-5 minutes. Then add tomato sauce, garnish with pepper powder, oregano and switch off.
Serve hot!
Expert Tips
- Roasting – Roast the bell pepper evenly on all sides until it is fully cooked and tender. This step is essential and brings out its natural sweetness and adds a smoky flavor.
- Peeling – Let the roasted pepper cool before removing the charred skin for a easier peeling and to avoid hand burns.
- Grinding – Blend the mixture thoroughly for a velvety soup. You can strain it for a smoother texture if preferred.
- Consistency – You can adjust the water quantity according to your preference on how thick or thin you want your soup.
- Creamier Option– Add milk at the final stage and simmer gently for a creamier version. You can also add fresh cream for richer taste.
- Flavor – Use freshly ground pepper and good-quality oregano for best flavor.
Serving and Storage
Serve Roasted Bell Pepper Soup hot, garnished with a sprinkle of pepper or a few spring onion slices. It pairs well with toasted bread or croutons for a wholesome meal.
If storing, allow the soup to cool completely, then store it in an airtight container in the fridge. It keeps well for 2–3 days. Reheat gently on the stove before serving.
FAQS
1.Can I use yellow or green bell peppers instead?
Red bell peppers are naturally sweeter and ideal for this recipe. Yellow can be used, but green may result in a slightly bitter flavor.
2.Can I skip the tomato sauce?
Yes, but tomato sauce adds a nice tangy depth. You can replace it with a splash of lemon juice or skip it entirely for a milder version.
3.Can I make it creamier?
Absolutely. Add a little milk or cream in the last step and simmer gently.
4.Can I make this recipe ahead of time?
Yes, this soup keeps well in the fridge. Prepare in advance and reheat when needed.
5.Can I freeze this soup?
Yes, freeze in a container once cooled. Thaw and reheat with a splash of water or milk when ready to serve.
If you have any more questions about this Roasted Bell Pepper Soup Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Roasted Bell Pepper Soup Recipe
Ingredients
- 1 medium sized red bell pepper
- 1 teaspoon tomato sauce
- 1 pinch oregano
- 1/4 teaspoon pepper powder
- water as required
- salt to taste
To saute and grind
- 1 teaspoon cooking oil
- 3 small garlic
- 1 small sized big onion
- 1 small tomato
Instructions
- Prick a fork into a medium sized red bell pepper and roast it in medium flame. Turn over and keep roasting so that roasting is done evenly. Roast the bell pepper till its completely cooked and tender.
- Then let it cool down. Now scrape off the outer skin with a knife.
- Discard the seeds and chop into small cubes, set aside.
- In a pan add a teaspoon of oil and sauté onion, garlic and tomato until tomato turns mushy and raw smell leaves. Cool down and transfer the contents to a mixer and grind it alone with the bell pepper cubes to a fine paste.
- Transfer the bell pepper paste to a pan along with little water and let it to boil for 3-5 minutes.
- Then add tomato sauce, garnish with pepper powder, oregano and switch off.
- Serve Roasted Bell Pepper Soup hot!
Notes
- Roasting – Roast the bell pepper evenly on all sides until it is fully cooked and tender. This step is essential and brings out its natural sweetness and adds a smoky flavor.
- Peeling – Let the roasted pepper cool before removing the charred skin for a easier peeling and to avoid hand burns.
- Grinding – Blend the mixture thoroughly for a velvety soup. You can strain it for a smoother texture if preferred.
- Consistency – You can adjust the water quantity according to your preference on how thick or thin you want your soup.
- Creamier Option– Add milk at the final stage and simmer gently for a creamier version. You can also add fresh cream for richer taste.
- Flavor – Use freshly ground pepper and good-quality oregano for best flavor.
AparnaRajeshkumar
sharmi next time try to roast the bell pepper in oven 🙂 it tastes damm good. Its one of my favorite soup. I like the clicks well
Prabha Rajagopalan
soup looks yummy,apt recipe for this chill weather.
vidhya
Hi sharmi wonderful clicks as usual. ..intresting recipe. Can you please tell me what brand fry pan you use. It looks damn good. And very convenient to cook for 3 to 4 people. Please tell the fry pan brand. Thanks
SHARMILEE J
I don't know the brand hubby got it online and its nonstick so easily sticks so I use it only for few quick saute and dry roasting….
Sherin Deepu
delish….
Thava
Lovely…….Can we use green bell pepper too
SHARMILEE J
You can try and see…
MANE ADIGE
Hi winter is starting soon now want to give this a try…is the tomato sauce the canned thick ones u r talking about or can I put the tomato ketchup too?
SHARMILEE J
It is tomato sauce the readymade ones we get in supermarkets