Roasted Red Pepper Soup Recipe

Roasted Red Pepper Soup

This roasted red pepper soup recipe almost didn’t happen.

But sometimes, the heavens line up,  and what was going to be a lunch of leftovers suddenly becomes a worthy recipe.

After making sausage and peppers for a party, most of the peppers and onions were left over, and just as I was ready to pitch them, my Vitamix took hold, and a roasted red pepper soup recipe was born.

It’s been soup time around here, and so don’t miss the ones featured below, and wait till you see the cauliflower kale sausage soup that’s coming. I can’t get enough soup of all kinds, but the pureed ones are just so satisfying and usually super health and body loving.

The Health of It – Red Bell Peppers and Onions are High on the Must Eat List

This roasted red pepper soup recipe will fill you up and give you a big punch of healthy.

Red peppers deliver a large amount of Vitamin C, contain antioxidants, are high in Vitamin A, Vitamin B 6 and magnesium. Red bell peppers contain lycopene a cancer fighter, especially for the lungs and prostrate.

There is more good news. Red Bell Pepper is not a a hot pepper, but still stimulates the metabolism, creating a thermogenic effect, without the burn, stimulating weight loss.

Onions are a main staple of Italian food (actually more so than garlic), but I’ve always taken them for granted, never thinking about their nutrition value, only thinking about flavor. Onions are an excellent source of vitamin C, sulphuric compounds, phytochemicals and a flavonoid called quercetin. Onions contai  chromium, which assists in regulating blood sugar and onions help reduce inflammation. Maybe this is why Marcella Hazan put onions as a main ingredient in her famous tomato sauce. 

The Good Taste of Roasted Red Pepper Soup Recipe

This roasted red pepper soup has consistency of a creamy soup and yet there is no cream or cream substitute of any kind. I used just two ingredients, roasted red peppers and onions. You certainly could whisk in some cream or sour cream, but I didn’t find that necessary. I always find it remarkable how creamy roasted vegetables get all on their own when you have a super blender.

The Secret Ingredient

The secret ingredient is fennel (from the sausage flavor). But you can just as easily roast the peppers and onions with olive oil and some fennel seed, and if you dare, just roast a bulb of fennel along with the peppers.

This roasted red pepper soup recipe is minimalist, just peppers, onions and a little bit of olive oil, making this a perfectly healthy, warming wintery soup. It all simply goes into the Vitamix (or similar type super blender) and in a few minutes, you have soup. I had used a variety of bell peppers including an orange, a yellow and two red. Never ever use green; they are too harsh for this recipe.  Do feel free to add in some heat. I used red chile flakes, but sriracha would work too.

So tell me, do you make soups in your Vitamix or super blender? Share with me in the comments. I’m always interested in hearing from you.

Connect with me on instagram where I often sneak preview pictures of my next recipe.

Print Recipe

4.34 from 3 votes

Roasted Red Pepper Soup Recipe

Dairy Free, Vegan, Paleo Friendly Wintery warm roasted red pepper soup.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Soup

Cuisine: American

Servings: 2

Author: Angela Roberts

Ingredients

• 3 large red bell peppers
• 1 large sweet onion
• 1 fennel bulb optional or
• 1/4 teaspoon fennel seeds
• 1 teaspoon olive oil
• sea salt
• freshly ground black pepper
• red chile flakes

Instructions

• Preheat oven to 400 degrees F.
• Slice peppers into strips, remove all seeds
• Slice onions.
• Slice fennel bulb (if using).
• Layer peppers and onions on a baking sheet with just enough olive oil to glisten.
• Roast until peppers are soft about 30-40 minutes. Turn halfway through.
• Blend in Vitamix adding salt and pepper to taste.
• Garnish with red chile flakes.

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