Yellow and Red Roasted Pepper Soup

Roasted Pepper Soup Recipe
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  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m

Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

  • Saturated Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Dietary Fiber

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


This lovely roasted pepper soup uses a combination of yellow and red bell peppers.

You can certainly change it to use all red, all yellow, or bring orange peppers into the mix as well. I wouldn’t use green peppers, because to me they have a totally different flavor than the sweeter multicolored peppers available.

This is a simple soup that can me made in very little time, especially if your peppers are already roasted. If not, you will find directions for roasting peppers below the recipe.

Roasted Pepper Soup

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  • 1 cup onion, chopped (250 ml)
  • 4 garlic cloves, minced
  • 1 teaspoon olive oil (5 ml)
  • 5 red or yellow sweet peppers, roasted (see notes below)
  • 3 - 14 ounce cans vegetable or chicken broth (398 ml)
  • 1 cup potatoes, diced (250 ml)
  • 1 tablespoon fresh oregano, snipped (15 ml)
  • 1 teaspoon fresh thyme, snipped (5 ml)


Step 1

Roast the peppers and take the skins off when they are cooled. See below for instructions on how to roast and skin the peppers.

Step 2

In a large saucepan, cook the onion and garlic in hot oil for 3 to 4 minutes or until tender. Stir in the roasted peppers, broth and potatoes. Bring the mixture to a boil, then reduce the heat. Simmer, covered, for 15 minutes. Cool slightly, then stir in oregano and thyme.

Step 3

Place 1/4 of the pepper mixture in a food processor. Cover and process until almost smooth. Repeat with remaining portions, one at a time, until the mixture is processed. Return all of soup to the saucepan and heat through.

Serves 6

If desired, top with sour cream. or roasted pepper strips.

Roasting Peppers:

To roast the peppers you can put them under the oven broiler and turn them until all sides are black or you can roast them on an open grill or gas stove burner, again turning them until all sides are black. Put the hot peppers in a plastic bag or into a bowl covered with plastic wrap. (I prefer the bowl as the plastic doesn’t touch the peppers. Leave them there for about 5 minutes or until they are cool enough to handle, then peel the skins.
The pepper skins will peel off easily once the peppers are left to “steam” under the plastic wrap. It’s a bit messy, but definitely worth it for that wonderful roasted pepper taste.

This soup is not only super easy and super tasty, it’s good for you too. Low in calories and high in Vitamin A, Vitamin C and Iron, you will want to make this soup often if you are a pepper lover.

This easy pepper soup recipe fits into so many special diet requirements too. If you need diabetic recipes, gluten free recipes or low carb recipes, look to this tasty soup. It’s a match.

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Roasted Pepper Soup Recipe

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