Dessert

Roasted Red Pepper Soup Recipe

ByRafael Mansero February 19, 2026February 19, 2026

Introduction

This roasted red pepper soup is a rich, flavorful dish that’s perfect for any season. With a blend of sautéed vegetables, roasted peppers, and creamy Greek yogurt, it offers a comforting and vibrant meal that’s easy to prepare at home.

Two white bowls sit on a white marbled surface, each filled with bright orange tomato soup topped with swirls of white cream and scattered fresh green basil leaves. A silver spoon rests inside the bowl on the left, which is placed on a white cloth with thick blue stripes. To the right of the bowls is a piece of torn, crusty bread with a golden-brown top and airy inside. The overall setup is clean and simple, emphasizing the vibrant colors of the soup and fresh herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
3 celery stalks, chopped
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
2 garlic cloves, chopped
2 tablespoons fresh basil leaves, plus more for serving
1 tablespoon fresh thyme
2 jars (12 ounces each) roasted bell peppers, drained (about 4 peppers)
1 can (28 ounces) crushed tomatoes
4 cups low sodium vegetable broth
¼ cup Greek yogurt

Instructions

Step 1: Heat the olive oil in a large heavy-bottom pot over medium heat. Add the chopped onions, carrots, and celery, and cook until soft and translucent, about 5 minutes. Season with salt, black pepper, and crushed red pepper.
Step 2: Add the chopped garlic, fresh basil leaves, fresh thyme, and roasted red peppers to the pot. Cook for 1 to 2 minutes until fragrant.
Step 3: Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Step 4: Turn off the heat and use an immersion blender to puree the soup until smooth and fully blended. Stir in the Greek yogurt until well combined.
Step 5: Serve the soup warm, garnished with fresh torn basil leaves.

Tips & Variations

For a smoky flavor, use fire-roasted bell peppers instead of standard roasted ones.
Add a pinch of smoked paprika to enhance the depth of flavor.
Use coconut milk instead of Greek yogurt for a dairy-free version with a creamy texture.
Serve with crusty bread or a grilled cheese sandwich for a hearty meal.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The Greek yogurt may separate if overheated, so add a little fresh yogurt when reheating if needed for creaminess.

How to Serve

A white bowl filled with red tomato soup, showing a smooth yet slightly chunky texture. On top, thin white cream swirls create a decorative pattern, with scattered fresh green basil leaves adding a fresh contrast. A silver spoon rests inside the bowl. A woman's hand holds a piece of golden-brown crusty bread, dipping it partially into the soup. The bowl sits on a white marbled surface with a blue and white striped cloth nearby. In the background, part of another white bowl with the same soup is visible, decorated similarly with cream and basil. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day after the flavors have melded. Prepare it a day in advance and store it in the refrigerator.

Can I use fresh peppers instead of jarred roasted peppers?

Yes, you can roast fresh red bell peppers at home under the broiler or on a grill until the skin is charred, then peel and use them in place of jarred roasted peppers for a fresher taste.