Print Recipe

Roasted Red Pepper Soup

Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Soup
Servings: 6
Author: Melanie - Gather for Bread


  • 4 large red bell peppers
  • 2 teaspoons olive oil
  • 1 onion chopped
  • 1 large clove garlic minced
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoon cumin
  • 1 carrot peeled and chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1- quart low-sodium chicken broth


  • Preheat oven to 475. Slice bell peppers in half. Discard stems and seeds. Place on a lined baking sheet. Roast for 30-45 minutes or until blackened.
  • Heat oil in medium saucepan over medium heat. Add onion and carrot and cook until carrots are softened about 5 minutes. Add garlic and cook 1 minute.
  • Add the whole roasted peppers and the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes.
  • Using a blender, puree the soup in batches. Return the soup to the saucepan and season with salt and pepper. Serve hot