Roasted Red Pepper Soup
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Last Updated on March 13, 2023 by Lisa Johnson
If you’re looking for a healthy, delicious and creamy soup to make for dinner, look no further than this roasted red pepper soup. This recipe is easy to make and uses oven-roasted red peppers, sautéed onions, garlic, carrots, and potatoes as the base of the soup.
This flavorful dish is perfect for any occasion and can be served as a starter or main course. To top it off, you can add grilled shrimp for an extra flavor boost and added protein. It’s sure to be a hit with everyone in your family!
Recipe inspiration
I got the idea for this soup while I was making my Sea Bass with the roasted pepper puree. I am not really a fan of bell peppers, I don’t like the crunch, or the strong taste. But once you roast them, they are sweeter and have a much more mellow flavor.
So I took the basics from the original recipe, and turned it into Roasted Red Pepper Soup and added Grilled Shrimp for Alex. He likes to have some “meat” with his meals!
For more amazing soup recipes to make this week, you should try these recipes too; Instant Pot Creamy Chicken Enchilada Soup, Roasted Cauliflower and Garlic Soup, and Roasted Carrot Soup.
What you will need
- Large Red Bell Peppers are the star of the show. They can be short and fat or long like those shown above. (between 4 to 5 inches long and 2 to 3 inches wide)
- Olive Oil to roast the peppers and grill/roast the shrimp.
- A large yellow onion and minced garlic add the aromatic flavors to this soup.
- Large Carrots add a bit of sweetness and flavor.
- Russet Potatoes cook down to add a thick and creamy texture without adding any dairy to this recipe.
- Regular Chili Powder is a mix of pepper and other seasoning that adds a punch of flavor. Use chipotle pepper ( dried, smoked jalapeño chiles) for a smokier flavor, or ancho pepper (dried, roasted poblano peppers) which is a bit spicier for added heat.
- Chicken Stock adds richness to this soup. Substitute vegetable stock for a vegan option. I make it both ways depending on which stock I have on hand.
- Large 16/20 count Shrimp or Jumbo shrimp rubbed with olive oil and sprinkled with garlic, pepper, sea salt seasoning is a simple and delicious addition.
- Chopped cilantro adds flavor and a bright garnish to the finished soup. Substitute parsley or your favorite herb if you prefer.
Be sure to check out the detailed printable recipe card below
I originally shared this recipe March 2013. Updated March 2023.
How to make Roasted Red Pepper Soup
Preheat broiler and move top shelf to 6″ below heat. Wash the bell peppers and dry completely. Place on a baking sheet and rub with oil.
Place in the oven and broil until all 4 sides are blackened, about 7 minutes per side, or 25 to 30 minutes total.
Remove from the oven.
Place in a large bowl (or pyrex pan) and cover with plastic wrap. Set aside for 20 minutes to steam. The steam helps remove the skins.
Remove the pepper from the bowl and peel away the charred skin.
Remove the stem and all seeds…..
Chop roasted peppers, set aside.
Heat 2 tablespoons of olive oil in a large Dutch oven, add the onions. Cook for 3 minute. Add the garlic and cook for one additional minute.
Next, add the carrots and potatoes, and cook for 5 more minutes.
Add the chopped peppers and chili powder.
Stir in the chicken or vegetable stock.
Bring to a boil, reduce heat and simmer partially covered until potato is very tender, about 30 minutes.
Allow to cool slightly, add the chopped cilantro, and blend soup with an immersion blender until smooth and creamy.
Serve immediately topped with shrimp and chopped cilantro, or additional red pepper slices.
To make the shrimp
Skewer your shrimp, drizzle with oil, and season with garlic pepper seasoning.
Place on a heated barbecue grill, or place under the broiler cooking until both sides turn pink.
Pour soup into a bowl, place 3 or 4 shrimp in the center, garnish with cilantro and serve.
I absolutely LOVE this soup!! It is thick, creamy, and full of flavor…and it is healthy too!
FAQs
Allow soup to cool completely then pour into an airtight container. Store in the refrigerator for up to 5 days or freezer for up to 6 months. Reheat in a saucepan on the stove or in the microwave before serving.
Yes, to make this soup even easier substitute 2.5 to 3 jars, enough to equal 3 cups, of roasted red bell peppers in a jar.
A regular blender or small food processor will also work well to blend this soup. Make sure to vent the top to allow steam to escape or the pressure will build up and you risk getting soup on your ceiling!
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Tongs to flip the peppers over in the oven.
- Baking Sheets – one for the bell pepper and one for the shrimp (if using).
- 7.25 quart Dutch Oven
- Immersion Blender
More Soup recipes
- Creamy Parsnip and Apple Soup
- Instant Pot French Onion Soup
- Instant Pot Minestrone Soup
- Roasted Tomato Rosemary Soup
- Instant Pot Butternut Squash and Apple Soup
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Roasted Red Pepper Soup with Grilled Shrimp
Equipment
- Large Dutch Oven or Soup Pot
Ingredients
Roasted Red Pepper Soup
- 5 large red bell peppers, chopped approximately 3 cups
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 4 large cloves garlic minced
- 2 large carrots peeled and chopped
- 2 large russet potatoes peeled and chopped
- 6 cups chicken stock or vegetable stock/broth
- 1 teaspoon ancho chili powder add more if you like more heat
- sea salt and black pepper to taste
- 1 tablespoon chopped cilantro plus additional to garnish
Grilled Shrimp
- 1 pound wild-caught shrimp 16 to 20 count – peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic, pepper, sea salt seasoning or more to taste
Instructions
Roasted Red Pepper Soup
- Preheat broiler and move top shelf to 6″ below heat. Wash the bell peppers and dry completely. Place on a baking sheet and rub with oil.
- Place in the oven and broil until all 4 sides are blackened, about 7 minutes per side, or 25 to 30 minutes total.
- Remove from the oven, place in a large bowl (or pyrex pan) and cover with plastic wrap. Set aside for 20 minutes to steam. The steam helps remove the skins.
- Remove the pepper from the bowl and peel away the charred skin. Remove the stems, all seeds, and chop roasted peppers. Set aside.
- Heat 2 tablespoons of olive oil in a large Dutch oven, add the onions. Cook for 3 minute. Add the garlic and cook for one additional minute.
- Add the carrots and potatoes, and cook for 5 more minutes. Add the chopped peppers and chili powder, then stir in the chicken or vegetable stock.
- Bring to a boil, reduce heat and simmer partially covered until potato is very tender, about 30 minutes.
- Allow to cool slightly, add the chopped cilantro, and blend soup with an immersion blender until smooth and creamy.
- Serve immediately topped with shrimp and chopped cilantro, or additional red pepper slices.
Grilled Shrimp
- Skewer the shrimp, drizzle with oil, and season with garlic, pepper, sea salt.
- Place on a heated barbecue grill, or place under the broiler cooking until both sides turn pink, about 2.5 to 3 minutes per side.
- Pour soup into a bowl, place 3 or 4 shrimp in the center, garnish with cilantro and serve.
Notes
- Allow soup to cool completely then pour into an airtight container. Store in the refrigerator for up to 5 days or freezer for up to 6 months. Reheat in a saucepan on the stove or in the microwave before serving.
- To make this soup even easier substitute 2.5 to 3 jars, enough to equal 3 cups, of roasted red bell peppers in a jar.
- A regular blender or small food processor will also work well to blend this soup. Make sure to vent the top to allow steam to escape or the pressure will build up and you risk getting soup on your ceiling!
- You an leave the tails on the shrimp for a more dramatic look, or remove them so you don’t need to use your fingers to eat them.
- Regular Chili Powder is a mix of pepper and other seasoning that adds a punch of flavor. Use chipotle pepper ( dried, smoked jalapeño chiles) for a smokier flavor, or ancho pepper (dried, roasted poblano peppers) which is a bit spicier for added heat.
What a delicious soup! We would love for you to link it up with our Wednesday link party!
I’m such a sucker for seafood! Love the idea of shrimp in soup. Happy bday to your dad!
It looks soooo delicious!!!! Now I feel really hungry:) By the way, I have a little surprise for you on my blog-hope you like it!!!
Happy birthday to your dad. I have never heard of having to go on a soup diet! That’s a delicious looking soup. I love roasted capsicums. Happy Easter xx
This looks good, Lisa! I love roasted red pepper soup. Love the shrimp addition! Pinned to my food board!
This soup sounds fantastic. I love the addition of the grilled shrimp. Thanks for sharing on Thursdays Treasures. This soup will be one of my features.
I was raised on the Alabama Gulf coast so I really love shrimp. Their are lots of shrimpers in that area. You soup look great! Thank you so much for stopping by Saturday Dishes and adding this recipe. I pinned it!
Blessings,
Diane Roark
This sounds like a fabulous recipe, and your story about your dad taking soup to a house sitter made me laugh! I live in Idaho, too, although down in the Southeast corner 🙂
Thanks for sharing at Saturday Dishes! Pinned this.