This roasted red pepper soup recipe is comforting and flavorful. It's easy to make with simple ingredients like jarred roasted peppers and tomato paste!

Jeanine Donofrio

Phoebe Moore

Updated Jul 8, 2026

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This roasted red pepper soup recipe is so comforting on a cold fall or winter night. It’s one of those back-pocket soups that comes together with pantry basics: jarred roasted red peppers, tomato paste, veggies like carrots and onion, and a splash of balsamic vinegar for tangy flavor. I blend in a few white beans to give it a lightly creamy texture, but if you’re in the mood for a more traditional soup, a little cream would be delicious too.

I originally shared this recipe in my first cookbook, The Love & Lemons Cookbook. I’ve heard from so many readers who love it—and I’ve made it so many times myself—that I thought it deserved a home on the blog too. Here’s hoping it becomes one of your cold weather go-tos!

Why You’ll Love This Roasted Red Pepper Soup

The prep is quick and easy. Using jarred roasted peppers makes this recipe a breeze. You only have to chop up an onion, a couple carrots, and a fennel bulb before you start cooking!
The ingredients are super simple. You probably have most of them in your pantry right now. I’m also sharing a few easy ingredient swaps in this blog post so you can adapt the recipe to use what you have on hand.
It’s cozy and nourishing. This lightly creamy, flavorful soup tastes like comfort food, but it’s packed with good-for-you veggies, beans, and olive oil. Go on, get a second bowl!

Roasted Red Pepper Soup Ingredients

Here’s what you’ll need to make this roasted red pepper soup:

Roasted red peppers, of course! I typically make this recipe with jarred roasted peppers. They make it super simple to throw together, and they add a slightly acidic, deeply concentrated red pepper flavor. But if you prefer to make your own roasted red peppers in the oven, feel free! In that case, just season the soup with extra salt to taste.
Onion and garlic – They create the soup’s savory base.
Carrots – They bring out the peppers’ sweetness and make the soup lightly creamy.
Fennel – I love its rich, anise-like flavor in this soup, but if you don’t have it on hand, don’t worry—2 celery ribs are an easy substitute!
Fresh thyme leaves – For earthy, woodsy flavor. Dried thyme works well here too. Just reduce the quantity to 1 teaspoon so the flavor isn’t overpowering.
Balsamic vinegar and tomato paste – For bold, tangy flavor. I use a regular thin balsamic vinegar here. If you’re using a thick balsamic reduction, use just 1 tablespoon instead of 2. If you don’t have balsamic on hand, skip it, and season the soup with lemon juice to taste before serving.
Cooked white beans – Any kind works—cannellini beans, navy beans, Great Northern… They make the soup lightly creamy without any dairy. Raw cashews or a splash of heavy cream (if you’re not vegan) both work well as substitutes.
Vegetable broth – Use store-bought, or make homemade vegetable stock for extra depth of flavor.
Extra-virgin olive oil – For richness.
And salt and pepper – To make all the flavors pop!

Optional, but delicious: I add red pepper flakes to this recipe for a subtle spicy kick. Skip them if you’re sensitive to spice!

Find the complete recipe with measurements below.

How to Make Roasted Red Pepper Soup

This creamy roasted red pepper soup recipe is super simple to make:

Start by sautéing the veggies. Cook the onion on its own until translucent, then add the fennel, garlic, carrots, and thyme and cook until the carrots begin to soften.

Next, simmer the soup. Add the vinegar, red peppers, beans, tomato paste, and salt to the pot. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.

Here’s what the soup will look like at that stage:

Then, blend it. Allow the soup to cool slightly, then transfer it to a stand blender with another 2 tablespoons of olive oil. Blend until smooth, then return the soup to the pot.

Tip: Got an immersion blender? It would be great for blending this soup! Just blend the soup right in the pot with the remaining oil.

Season to taste and serve!

Serving Suggestions

As a contrast to the smooth texture of this soup, I like to top it with more chopped roasted red peppers and extra herbs. It’s a small detail, but the chunky diced peppers give it a nice texture. A few croutons or roasted chickpeas on top would be a fun addition too, for crunch!

If you’re serving this soup as part of a larger meal, try pairing it with crusty bread, homemade focaccia, or a grilled cheese sandwich.

I also love it with a salad on the side. A classic Caesar salad, this kale salad, and this beet salad are some of my favorites!

How to Store and Freeze

Like most soups, this one can be made ahead and kept in the fridge—the flavors just get better and better. It keeps well in an airtight container for about 4 days.

It also freezes well. Allow the soup to cool completely, then seal it in an airtight container or jar, leaving an inch of space for it to expand at the top. Store in the freezer for up to 3 months.

This soup reheats perfectly in the microwave or over low heat on the stovetop!

More Favorite Soup Recipes

If you love this easy roasted red pepper soup, try one of these healthy soup recipes next:

Roasted Red Pepper Soup

rate this recipe:

4.87 from 29 votes

Prep Time: 10

Cook Time: 35

Total Time: 45

Serves 4

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This roasted red pepper soup is lightly creamy, comforting, and flavorful. It's easy to make with pantry ingredients like jarred roasted peppers, tomato paste, and vegetable broth. Save any leftovers for lunch the next day—the flavors just get better as this soup sits in the fridge.

Ingredients

¼ cup extra-virgin olive oil, divided, plus more for drizzling
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 small fennel bulb, coarsely chopped
3 medium carrots, chopped
1 tablespoon fresh thyme leaves
2 tablespoons balsamic vinegar
3 jarred roasted red bell peppers
¼ cup cooked cannellini beans, drained and rinsed
2 tablespoons tomato paste
4 cups vegetable broth
½ to 1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes, optional

For Serving (all optional):

1 jarred roasted red pepper, diced
Finely chopped fresh parsley or fresh basil leaves
Red pepper flakes
Microgreens
Warm baguette

Instructions

Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes.
Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and ½ teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
Allow to cool slightly, then transfer the simmered soup to a high-speed blender with the remaining 2 tablespoons olive oil and puree until smooth. (Alternatively, use an immersion blender to blend the soup in the pot.)
Season with more salt and pepper, to taste. If you would like more punch, add a few more drops of balsamic, to taste. If you would like a little heat, add ½ teaspoon red pepper flakes.
Serve with generous drizzles of olive oil, desired garnishes, and warm baguette.

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Nutrition Facts

Roasted Red Pepper Soup

Amount Per Serving

Calories 211 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 2058mg89%

Potassium 584mg17%