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This roasted red pepper soup is easy to make, ultra creamy, gluten free, and can be vegan! It's healthy and so full of flavor. showmetheyummy.com #healthy #glutenfree #whitewine #thyme #spicy #soup #redpeppers #roastedvegetables #vitamix
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5 from 4 votes

Roasted Red Pepper Soup

This roasted red pepper soup is easy to make, ultra creamy, gluten free, and can be vegan! It's healthy and so full of flavor.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Dish, Side Dish, Soup
Cuisine: American
Keyword: creamy, healthy, red bell peppers
Servings: 5 cups
Calories: 159kcal
Author: Jennifer Debth
Scale

Ingredients

  • 3 pounds red bell peppers
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter omit if vegan
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1/4 cup dry white wine
  • 1 1/2 cups broth chicken or veggie
  • 1 bay leaf
  • 1/2 teaspoon dried thyme or more to taste
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt more or less to taste
  • parmesan for sprinkling optional
  • heavy cream optional*

Instructions

For the peppers

  • Preheat oven to 400 degrees F and move oven rack to top rung.
  • Half red peppers, take out the seeds, and stem. Place skin side up on a rimmed baking sheet.
  • Roast for 30-40 minutes until blackened (check after 20).
  • Remove from the oven and immediately cover the pan in foil. Steam for 10 minutes.
  • Uncover and let the pepper cool. Once cool enough to handle, remove the stem and peel the skin. Set aside.
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For the soup

  • Add oil and butter in a large pot and heat over medium. Once the butter has melted, add in onions and cook until softened, about 5-7 minutes.
  • Add in garlic and let cook for 30 seconds.
  • Add in the white wine and cook until most of the wine has been absorbed - 1 minutes.
  • Now add in red peppers (there was some liquid in the bowl - add that too), chicken broth, bay leaf, thyme, and cayenne.
  • Bring heat to high, bring to a boil. Cover. Reduce heat. Simmer for 5 minutes.
  • Remove bay leaf.
  • Blend until smooth and season with salt.
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Notes

* I think the Vitamix makes this extra creamy, so I didn't need any heavy cream. If you don't have a high powered blender, you may want to stir in a little cream!
** Want to make this vegan? Use 2 tablespoons of oil, omit butter, and use vegetable broth instead of chicken broth!

Nutrition

Serving: 1cup | Calories: 159kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 761mg | Potassium: 637mg | Fiber: 6g | Sugar: 13g | Vitamin A: 8715IU | Vitamin C: 350.5mg | Calcium: 30mg | Iron: 1.4mg