This Creamy Healthy Roasted Red Pepper Soup is based on my Roasted Tomato Soup recipe I shared a year ago! It is still one of my most popular recipes on the blog and one of my favorite soups to make in the kitchen. I thought it was about time I share my other favorite roasted soup recipe with you guys – this super CREAMY Healthy Roasted Red Pepper Soup.
This Red Pepper Soup is one of my favorites. It is SO incredibly flavorful, creamy (did I mention that already, ha!) and filled with rich flavors from the roasted vegetables and cheeesaay pine nuts.
Is anybody in your home going back to school this week or next? This is the first year in 21 years (since I was 3 years old, ha!) that I am not going back to school in September. I was walking around the university the other day and could feel the hustle, nerves and bustle of everyone getting ready to go back to school. It’s a strange and exciting and feeling knowing that this year I will not be getting ready to start classes again next week. I plan on doing another post this week sharing with y’all what’s been going on in my life lately and the next “chapter” in my life but for now, let’s talk about soup.
Simple, creamy, rich and darn delicious naturally vegan Roasted Red Pepper Soup.
Roasting the vegetables before pureeing them into soup really makes all the difference in comforting soups like this. The red peppers are not the only veggies roasted in this recipe – my “secret” is roasting the red peppers alongside the onions and garlic in the oven. This saves having to cut the onions and garlic AND brings the rich flavors of this soup to the next level guys!
I also make this soup with one of my favorite nuts – pine nuts. Pine nuts are a bit pricey (I buy them in bulk here which is cheaper than buying them at the grocery store) but their distinctive cheesy, nutty and deep flavor makes this soup that much more flavorful. If you are allergic to nuts, you can also make this soup with unsweetened soy or coconut milk but if you can eat pine nuts – they complement the flavor of the red peppers so beautifully in this soup!
I love serving this Creamayyyyyy Healthy Roasted Red Pepper Soup alongside crusty french bread for the perfect lunch or as an appetizer when friends come over. If you do make this soup, I love hearing your feedback! Share your creations with me by writing your feedback in the comments below, tagging me (#cearaskitchen) in your beautiful shots on Instagram or sharing your photo on my Ceara’s Kitchen Facebook page. Have a wonderful day guys and best of luck to everyone who is back at school this week! #EatHappyLiveHappy
- 8 red bell peppers
- 3 small white onions (or 2 medium)
- 1 garlic head (use 8 cloves in soup)
- 2 tsp herbes de provence
- ½ - 1 tsp smoked paprika
- ¼ - ½ tsp cayenne pepper
- 4 - 5 cups low sodium vegetable broth
- ⅓ cup pine nuts
- Sea Salt and Black Pepper
- Parsley
- Pine Nuts
- Preheat the oven to 450F/220C. Cut the red peppers into fourths and place them skin side up on the baking sheet. Cut the onions in half and place them round side up on the baking sheet. Place the garlic on the baking sheet. Season with sea salt and black pepper. Wrap the whole garlic head in aluminum foil. Roast for 25 - 35 minutes in the oven until the skin of the red pepper begins to blacken and bubble (watch closely to not burn vegetables!). Turn the pan around 15 minutes into the roasting time.
- Set aside a medium size pot with a lid or a bowl with a plastic cover. When the vegetables are roasted and the skin of the peppers blackened, carefully place the red peppers in the pot and cover it right away with the lid. Leave the pot for 10 minutes. The steam in the pot makes the skins slide right off the red peppers. After the 10 minutes, with your fingers, peel the skin off the peppers. Discard the red pepper skin.
- Take the roasted garlic head out of the aluminum foil. Squeeze out 8 garlic cloves into a large pot to use in the soup. Save additional garlic cloves for later use. Place the onions (removing any black or burnt parts before blending it with the soup), peeled red peppers, smoked paprika, herbes de provences, vegetable broth and pine nuts into the pot. Blend with an immersion blender for a couple minutes until perfectly creamy (or place the ingredients in a blender if using a high speed blender). Add a splash more vegetable broth until your desired "soup" thickness is reached.
- On medium high heat, in the same large pot, simmer the soup for 10 minutes. Taste and season with additional herbes de provence, smoked paprika, sea salt or pepper to taste.
- Serve warm with fresh parsley and pine nuts.
27 comments
This soup looks delicious. I cannot wait to make it.
Thank you!! 🙂
Mmmm, I tried roasted pumpkin, but not roasted red pepper soup. Saved in my need-to-try list! Thanks, Ceara! 🙂
Your photos are getting better and better – and the recipe sounds simple yet amazing!! Thanks for sharing this Ceara!
Thank you, Levan!! The photography is still a work in progress but it’s so much fun learning and improving 🙂
Beautiful looking soup that sure looks healthy and full of flavors. Simple and easy to follow recipe 🙂
Thanks for sharing!
Thank you so much Madiha!
In LOVE with this beautiful soup Ceara! I absolutely love every single thing you post and this one is no exception! I love red bell peppers in soup and I also always roast my ingredients…so much amazing flavor! I really want a giant bowl of this right now. I’m totally in soup mode, even though it’s in the 90’s lol! I think I am just eager for fall now. I love the beautiful color of this soup as well, as always, just a wonderful recipe!
Thanks Brandi!! 🙂 I am totally in the mood for Fall weather now too – and all the soups!!
You’re absolutely right! Roasting the peppers makes ALL the difference! Looks like a super filling and delicious soup. Pine nuts are a great addition but yes they can run pretty high in price
Thank you, Beverley! 🙂
I love red pepper soup and your look so creamy, plus I love pinenuts. I can’t wait to try!
Thank you, Michelle 🙂
This is my favourite type of soup, as the flavour of roasted red pepper is really intense. You have made me so excited for Autumn and soup weather!
Thank you, Dannii! I’m happy to hear 🙂 I’m so excited for Fall and lots of soup!!
This is so perfect for an autumn meal. Thanks, Ceara. 🙂
Thank you, Linda!!
Holy creamy bowl of goodness!!! This + a slice of bread and I would be one happy girl! I never would’ve guessed pine nuts (in fact I often forget about pine nuts), but your cheesy nutty description definitely has me hungry! I’m already in my second week back at school, my last first day of school as I like to think 🙂 Next year I can’t wait to be in your position: a back to school-less August. It’s crazy to think how many years of our lives are spent at school!
Pine nuts are one of my favorite nuts to use in the kitchen!! They add such a distinctive nutty, cheesy flavor! 🙂 Best of luck with your classes this year, Natalie!!
Haha, I know what you mean. Sometimes it feels a little strange when a long lasting “routine” changes. But I’m sure you get quickly used to the new life 🙂
This soup looks MASSIVE! Love roasted peppers, I think it’s one of the best, if not the best way to eat peppers.
Making a soup out of them can’t be wrong then 🙂
Thank you, Howie! Roasted red peppers are seriously the best!!
sounds like a delicious soup that I should try to make
Thank you!
Not going to lie, I LOVE summer but kinda over this 80 plus weather and wanting some cooler days so I can make soup! This looks so smooth and delicious!!
<3 Thank you, Sophia!!! It's starting to cool down here so all I want is soup, lol!
I love how velvety this looks! I love roasted red peppers in soups. I will be putting this on my list to try!
Thank you, Jenn! Let me know if you end up whipping this up! <3