Roasted Red Pepper Soup

Roasted Red pepper Soup

I hope you will forgive me for two Recipe Redo’s in a week but I think after you try this soup recipe you will t hank me.  You see,  I shared many of my favorite family recipes in the early years of my blog.  So many of them are still our family favorites.  When I started craving Roasted Red Pepper Soup this week and I went to pull it up on the blog I knew I had to re-share it with you.  The photos were sad and the recipe was too good to be buried in the Archives.

Roasted Red pepper Soup

This is one super easy soup!  It is perfect for those days when you have a  busy day and not much time to cook  You just put it all in a pot and let it cook away.  There are only 4 ingredients (other than olive oil and salt)!

Roasted Red Pepper SOup collage

The peppers, onions, salt and olive oil just cook away for 1-2 at 350 degrees – until they are nice and soft.  Just check it after an hour to see how it is doing.  I then used my immersion blender to blend it up.  If you have a Vitamix or a Blendtec you could use that too.  The soup will be hot so do not put it into a regular blender unless you let it cool first.  After blending I add in canned tomato juice – just enough to get it the consistency I like.  I usually use about half  of a 46 ounce can.

Roasted Red pepper Soup

How easy is that!  It smells wonderful as it cooks away too.  It’s a pretty red soup and to dress it up just a bit I added a little drizzle of cream but it is not necessary at all.  In fact one of the great things about this creamy soup is that it is dairy free.  So don’t add the cream if you want it dairy free!

Roasted Red pepper Soup

Be sure and check out my collection of our family’s favorite soups:

Favorite Fall Soups


Leigh Anne

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Roasted Red Pepper Soup
  • 5-6 red peppers, quartered and seeded Do not need to skin.
  • 2 large sweet onions, sliced
  • several garlic cloves, minced
  • 1 46 ounce can of tomato juice (I used about half)
  • olive oil/kosher salt
  1. Preheat oven to 350 degrees.
  2. Put the peppers, onions and enough olive oil to coat along with some kosher salt into a heavy pan. Bake until peppers and onions are soft (at least one hour)
  3. Blend peppers and onions together
  4. Add tomato juice to desired consistency and blend until smooth

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Darlene says

    Leighanne…do you cook this on a stove top or bake in oven? And how much olive oil…just enough to cover the bottom of the pan or to cover the peppers and onions?Or just to coat them.If you cook it on the stove do you cover the pot and do you remove skins off peppers?Or does that mean their done when they start to peel off?

    I know…I need you to draw me a picture!

  2. says

    Darlene »

    You are so cute!! I do it in the oven in my big heavy roaster pan. I put in enough olive oil to coat the peppers and onions. I don’t remove the skins – I cook until they are soft and falling off and then I just blend it all up together. You can cover the pot or not – doesn’t really matter. Yum!!!

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