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Roasted Red Peppers Soup

Total Time

Prep: 10 min. Cook: 25 min.


6 servings

If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.


  • 1 large sweet onion, chopped
  • 2 teaspoons butter
  • 2 garlic cloves, minced
  • 2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
  • 2 cups vegetable broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1 cup half-and-half cream


  1. In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.
  2. In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

Nutrition Facts

1 cup: 135 calories, 6g fat (3g saturated fat), 23mg cholesterol, 753mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 2g protein.

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Average Rating:
  • Holly
    Nov 27, 2016

    Easy good soup. I roast my own red peppers and do a little more than the recipe calls for. I also use at least twice as much garlic. Tonight I added a pinch of chili powder so we'll see how that variation goes.

  • Georgia Peach
    Oct 31, 2014

    Fantastic soup. I use my immersion blender to puree and just 2% milk instead of cream. Garnishing with sour cream and pumpkin seeds makes it look like a soup from Panera Bread's menu!

  • bloominglilacs2
    Feb 15, 2014

    I follow the recipe exactly until the end. I add a 4 oz. can of mushroom pieces and stems for an added texture. My family loves this soup. Even the picky eater!

  • homzkooln
    Nov 9, 2013

    Made it this morning for tonight. Delicious! I used sea salt, onionpowder as well as the onions. Added celery salt. I also blended the soup very well except the last 2 cups I left it slightly chunky to add some texture. I also added some gouda cheese, and a cup of sour cream.I am not sure where the cumin flavor came from in a previous comment , this was yummy! Although I did modify it for my family.

  • savetheday
    Nov 3, 2013

    I just made this and I hate to say it but I was rather disappointed. I made it exactly as the recipe is written. It had a really strong cumin flavor. I love all the ingredients so I thought it would be better than it was. After I used my immersion blender on 1/2 of it, the texture was great. I'm going to make it again and cut down on the cumin and maybe add some garlic and thyme. I didn't add any salt while I cooked it per the comments from other reviewers. Just added a sprinkle at the end.

  • pajamaangel
    Oct 8, 2013

    The only thing I would do differently with this soup is puree only half of the peppers. It needed some difference in texture to make it outstanding. The flavor was wonderful. I will definitely make this again,

  • Sheilarenee72
    Jul 14, 2013

    Just made this soup as directions say. It's missing something. Only made because of reviews saying it was good. But. Now I have a pot of soup that will not get ate. Did not like it.

  • I-sew
    Nov 20, 2012

    I used my own roasted peppers, not canned. It was elegant.

  • daisey5
    Nov 10, 2010

    I also added in some fresh tomatoed,garlic powder and onion powder. I also used the fat free 1/2 & 1/2 and organic roasted red peppers. This soup was wonderful.

  • joniotto
    Jan 4, 2010

    Amazing that such a simple recipe can be this good!! I also added a small can of diced tomatoes, undrained, to the soup just for the additional vegetable benefits-but otherwise kept to the original recipe. This is definitely a keeper!