Roasted Red Pepper Soup

This hearty roasted red pepper soup is a staple around here when the temps dip down. It's easy, healthy, delicious and if you're feeling fancy, serve it up in a bread bowl and you'll feel like you're dining at Dean & DeLuca! 

The original recipe can be found here on the Skinnytaste website, which I use a lot to source new recipes and meal plan. 

Over the years, I've made a few adjustments like using jarred roasted red peppers because who has time to roast their own?!?? It's also a great recipe for throwing in everything but the vegetable drawer if you have veggies nearing their expiration date. (Think celery and radishes.) Yes, I said radishes! You won't taste them and they're chock full of nutrients!

So here's the ingredients + instructions to get started...

1 tsp. olive or avocado oil
1 yellow onion, diced
2 medium carrots, diced
2 garlic cloves, diced
1 tsp. Herbs de Provence
3 cups chicken broth
1 russet potato, diced (swap for a sweet potato if that's your preference.)
2 12oz jars of roasted red peppers, drained (like Mt. Olive or any other brand.)
1/4 cup dry white wine (or omit if preferred. I'm half and half on if I use it or not.)
Salt & Pepper to taste
2 Tbsp sour cream OR plain greek yogurt (ok to omit if you don't have it on hand.)
1/4 cup Parmesan cheese

*Heat your oil in a soup pot over medium to high heat. 
*Add the diced onions, carrots, garlic, herbs and saute until tender.
*Add the broth, jarred roasted red peppers, diced potato and white wine. Cover and simmer for 30 minutes over medium heat. 
* Remove from heat and place on a trivet or towel to protect your counter tops. With an immersion blender, puree the soup mixture in the pot, making this truly a one-dish wonder. Don't have an immersion blender? #treatyoself and get one!! Or, simply transfer the soup in batches to a blender, or Nutri-bullet, but be careful when blending hot ingredients with the build up of heat!
* Stir in the sour cream or plain greek yogurt along with the 1/4 cup of Parmesan cheese and get ready to enjoy!

Tips and Tricks I've learned along the way...
1) I dice up everything super small which makes the immersion blending easier. 
2) Costco had this giant 2 lb. jar of roasted red peppers. I popped that top, drained the jar and used all two pounds for one pot! 
3) This soup is delicious both hot and cold as left overs! 
4) It freezes really well! Here's a link to my favorite deli carry out containers which are ideal for freezing soups, chili or spaghetti sauce. {Not an affiliate link.}


Bon Appetit! 


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  • Courtney Frye on

    Nell – great catch! It’s 3 cups of chicken broth! Just updated the ingredients list to include that!

  • Nell Wagner on

    Courtney, How much broth in the soup? It’s not listed in the ingredients. Nell, from Peachtree City

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