Roasted Red Pepper Soup – 60-Minute Recipe
A velvety roasted red pepper soup that combines sweet tomatoes, char‑grilled peppers, and aromatic herbs, finished with a touch of balsamic vinegar for depth. Garnish with chili oil, coconut milk, or fresh herbs for extra richness.
Recipe by Mediterranean Diet Plan · Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 3 red bell peppers
- 4 lb tomatoes
- 2 onions
- 2 garlic heads
- 2 tbsp olive or avocado oil
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp chili flakes
- 1/2 tsp paprika
- salt, to taste
- black pepper, to taste
- a pinch brown sugar
- 1 tbsp balsamic vinegar
- 2 cups vegetable broth
Instructions
- 1Preheat the oven to 400°F (392°F).
- 2Line a large sheet pan with parchment paper. Halve the red bell peppers, cut the tomatoes into quarters, halve the onions, and place the whole garlic heads on the pan.
- 3Drizzle the vegetables with 2–4 tbsp olive or avocado oil, then sprinkle evenly with dried basil, oregano, thyme, chili flakes, paprika, salt, and black pepper.
- 4Roast the vegetables for 40–50 minutes, until they are soft and the skins are nicely charred.
- 5Transfer the roasted vegetables to a blender. Squeeze the softened garlic cloves out of their skins and add them to the blender.
- 6Add a pinch of brown sugar, 1 tbsp balsamic vinegar, and 2 cups vegetable broth to the blender. Blend until smooth, adding more broth as needed to reach your desired soup consistency.
- 7Pour the blended soup into a pot and heat over medium heat for 5–7 minutes, or microwave until hot, adjusting seasoning with additional salt, pepper, or broth if needed.
- 8Serve the soup hot, optionally topped with a drizzle of chili oil, a splash of coconut milk, fresh herbs, and slices of sourdough bread.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Roast until charred
Roast the vegetables for 40–50 minutes until they are soft and the skins are nicely charred.
Adjust broth for consistency
Add broth gradually while blending, adding more as needed to reach your desired soup consistency.
Heat before serving
After blending, heat the soup over medium heat for 5–7 minutes before serving.
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Cooking context
1 hr estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Roasted Red Pepper Soup?
- About 1 hour in total: 15 minutes of prep and 45 minutes of cooking.
- How many servings does this Roasted Red Pepper Soup recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Roasted Red Pepper Soup recipe come from?
- It was shared by Mediterranean Diet Plan on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.