Roasted Pepper Soup Recipe

Roasted Pepper Soup is a recipe I come back to again and again—not just because it’s comforting, but because the rich, roasted flavour is far greater than the effort it takes to make. Its bold, peppery character works beautifully on chilly days, yet it's light enough for spring evenings or even a summer lunch. Whether you're after a simple Roasted Pepper Soup for a quick weeknight dinner or a dish that delivers serious flavour with minimal prep, this one always delivers.

Although Roasted Pepper Soup is often associated with colder months, I find it incredibly versatile. Serve it warm with a grilled sandwich in winter, or slightly chilled with a dollop of yoghurt in warmer seasons. Roasting the vegetables draws out their natural sweetness and gives the soup a deep, smoky flavour that’s always satisfying. It's the kind of dish that adapts to your mood—and what's in your fridge.

Ingredients

Every ingredient in this Roasted Pepper Soup was chosen with flavour, texture, and roasting potential in mind. Here’s what each one brings to the pot:

• Red and Orange Peppers – These are the soul of the soup. Roasting enhances their natural sweetness, while the combination of colours adds depth and visual appeal. Peppers are incredibly good for your health and amazingly tasty!
• Garlic Cloves – Roasted garlic becomes sweet, soft, and mellow, adding a warm, earthy note that balances out the brightness of the peppers.
• Yellow Onion – A classic soup base ingredient, yellow onion provides richness and a savoury undertone that supports the overall flavour.
• Shallots – Slightly sweeter and more delicate than standard onions, shallots offer complexity and a gentle bite without overpowering the soup.
• Peeled Diced Tomatoes – These add body and acidity, giving the soup a gentle tang and balancing the sweetness of the roasted vegetables.
• Grapeseed Oil – With its high smoke point, grapeseed oil is ideal for roasting vegetables at high temperatures. It helps the ingredients caramelise without burning and allows the herbs to infuse beautifully.
• Oregano, Dried Basil & Dried Thyme – This trio of dried herbs layers in Mediterranean warmth. They bring earthiness, a slight minty note, and that essential rustic aroma that elevates the soup.
• Vegetable Stock (Homemade or Cube-Based) – The backbone of the soup’s liquid, vegetable stock gives structure and brings everything together. It also allows you to control the consistency—thick and rich, or lighter and pourable.
• Salt & Pepper – Essential for seasoning and drawing out all the individual flavours. Don’t skip this final touch!

See recipe card for quantities.

Instructions

Making this easy Roasted Pepper Soup is a breeze, and most of the work happens in the oven. Here’s the breakdown:

1. Step 1: Preheat the oven to 200°C (392°F). Wash and slice your peppers, removing seeds. Peel and quarter the onion, peel and slice the shallots, and clean the garlic cloves. Place all the vegetables into a mixing bowl.

2. Step 2: Add a pinch of salt, cracked black pepper, oregano, dried thyme, and basil. Pour in grapeseed oil and mix well so every piece is coated in seasoning.

3. Step 3: Spread everything out on a baking tray. Roast in the oven for 25 minutes until softened and just charred at the edges. For roasting I am using Grapeseed oil, it has high smoking point and is ideal for roasted veggies.

4. Step 4: Prepare your stock. If using a cube, dissolve it in 500ml of hot water. Transfer the roasted vegetables to a blender. Start blending and gradually add stock until you reach your preferred texture—silky and thick or lighter and more pourable. Taste and adjust salt or herbs as needed. Serve warm, garnished with cracked pepper, fresh basil, and perhaps some crunchy croutons.

You can use an air fryer instead—same timing and temperature.

🔥 Recipe Hint:
Roast your vegetables until the edges develop a slight char. That bit of caramelisation brings a deep, smoky note to the Roasted Pepper Soup, making it taste like it’s been slow-cooked for hours. Just keep a close eye on the garlic so it doesn’t burn!

How to Serve and Store Roasted Pepper Soup

This Roasted Pepper Soup pairs perfectly with sourdough toast, cheesy croutons, or a gooey grilled cheese sandwich. For a lighter twist, add a swirl of dairy-free yoghurt or a spoonful of pesto.

To store, keep the soup in an airtight container in the fridge—it’ll stay fresh for up to four days. You can also freeze portions for up to three months. Reheat gently on the hob, adding a splash of water or stock if needed to loosen the texture.

FAQ

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Pairing

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Roasted Pepper Soup

Print

This Roasted Pepper Soup is smoky, smooth, and full of depth. A vibrant blend of roasted veg and herbs makes it a perfect all-season soup.

Prep Time 5 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

• 5 large red and orange peppers
• 5–6 garlic cloves
• 1 yellow onion
• 2–3 shallots
• 1 can peeled diced tomatoes
• 2 tablespoon grapeseed oil
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 500ml vegetable stock (stock cube or homemade)
• Salt and pepper to taste

Instructions

1. Start by preheating your oven to 200°C (392°F). While it heats up, wash your peppers thoroughly. Slice them in half and remove the seeds and white membranes inside. Peel the onion and cut it into quarters. Peel the shallots and slice them in half. Then, peel the garlic cloves—no need to chop them. Place all the vegetables into a large mixing bowl.

2. Drizzle the vegetables with 2 tablespoons of grapeseed oil. Sprinkle over 1 teaspoon each of dried oregano, dried basil, and dried thyme. Add a pinch of salt and some freshly ground black pepper. Use your hands or a large spoon to toss everything together until the vegetables are well coated with the oil and seasonings. This step helps the herbs stick and ensures even roasting.

3. Spread the seasoned vegetables out in a single layer on a large baking tray. Don’t crowd them—give everything space to roast properly. Place the tray in the preheated oven and roast for about 25 minutes, or until the peppers are soft and the edges of the vegetables are starting to brown. A bit of charring adds a lovely smoky flavour. If using an air fryer, use the same temperature and time.

4. While the vegetables roast, prepare your vegetable stock. If using a stock cube, dissolve it in 500 ml of hot water. If you have homemade stock, warm it up on the hob. Once the vegetables are done roasting, carefully transfer them to a blender. Pour in a little of the hot stock and begin blending. Gradually add more stock until the soup reaches your desired consistency—thick and hearty or smooth and pourable. Taste the soup and adjust the seasoning if needed. Add a little more salt or pepper if you like. Once you're happy with the flavour, pour the soup into bowls and serve warm.

Notes

Use orange peppers for extra sweetness.

Adjust stock quantity for desired thickness.

Garnish with basil or croutons.

Great for meal prep—stores and freezes well.