{"id":244787,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/roasted-red-peppers-soup\/"},"modified":"2025-01-27T15:32:53","modified_gmt":"2025-01-27T21:32:53","slug":"roasted-red-peppers-soup","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/roasted-red-peppers-soup\/","title":{"rendered":"Roasted Red Pepper Soup"},"content":{"rendered":"<p>Sweet peppers add color and flavor to any dish, fresh or cooked. But roasting them rockets that flavor off the charts, maximizing sweetness and adding smoky richness. Other ingredients, like the onion, garlic and cream in this roasted red pepper soup recipe, merely play a supporting role.<\/p>\n<p>The jars of roasted peppers tend to be expensive, so look for large jars of sweet red peppers rather than the smaller ones of pimiento peppers used to stuff olives and make <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-pimiento-cheese\/\" data-name=\"www.tasteofhome.com\/article\/what-is-pimiento-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pimiento cheese<\/a>. Add a sweet onion, garlic, vegetable broth and half-and-half cream to your shopping list, and you&#8217;ll have everything you need to whip up this <a href=\"https:\/\/www.tasteofhome.com\/collection\/classic-homemade-soup-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/classic-homemade-soup-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade soup recipe<\/a> in about half an hour.<\/p>\n<h2 class=\"\">Ingredients for Roasted Red Pepper Soup<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2108389\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Roasted-Red-Pepper-Soup-TOHD25_27840_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"Roasted Red Pepper Soup Ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>Butter:<\/strong> With such a short saute time, the onion and garlic cook in butter with little risk of scorching. Butter adds flavor to the soup that a neutral oil can&#8217;t achieve.<\/li>\n<li><strong>Sweet onion:<\/strong> Sweet onion has a milder taste than many other <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-onions\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of onions<\/a>, which makes it a popular choice for fresh uses. When cooked, it takes less time to bring out this flavor profile than it does when caramelizing a yellow onion.<\/li>\n<li><strong>Garlic:<\/strong> Like onions, garlic loses its raw sharpness when heated. You can even <a href=\"https:\/\/www.tasteofhome.com\/article\/cooking-with-sprouted-garlic\/\" data-name=\"www.tasteofhome.com\/article\/cooking-with-sprouted-garlic\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cook with sprouted garlic<\/a> in this roasted red pepper soup, because any bitterness should be masked by the other ingredients.<\/li>\n<li><strong>Roasted red peppers:<\/strong> Roasted red peppers have a sweeter, smokier taste than fresh ones. They&#8217;re packed in brine when sealed in jars, so drain them well to avoid adding unwanted acidity to this soup.<\/li>\n<li><strong>Vegetable broth:<\/strong> Store-bought broth works in this recipe, but it&#8217;s so easy to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make vegetable broth<\/a> that you should consider keeping homemade broth in the freezer. It costs less and has less sodium than grocery store brands.<\/li>\n<li><strong>Basil:<\/strong> Basil and peppers hit their peak at the same time in the garden, making them traditional companions for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/red-pepper-bruschetta\/\" data-name=\"www.tasteofhome.com\/recipes\/red-pepper-bruschetta\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">red pepper bruschetta<\/a> and other summer favorites. With jars of roasted red peppers and dried basil at hand, you can enjoy the pairing all year.<\/li>\n<li><strong>Half-and-half cream:<\/strong> Half-and-half has far less fat than heavy cream, yet a similar effect when stirred into this soup, balancing the other ingredients and mellowing the overall taste. If you only have heavy cream in your refrigerator, use the same amount called for in this recipe and enjoy the decadence.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Saute onion, garlic and peppers<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2108391\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Roasted-Red-Pepper-Soup-TOHD25_27840_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"Ingredients sauteed in a dutch oven.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large saucepan, melt butter over medium heat, then add the onion. Cook and stir the onion until it&#8217;s tender, three to five minutes. Add the garlic and cook for one minute longer. Stir in the red peppers, broth, basil and salt.<\/p>\n<h3>Step 2: Simmer the soup<\/h3>\n<p>Bring the mixture to a boil and then reduce the heat, cover the saucepan and simmer the soup for 20 minutes. Cool slightly.<\/p>\n<h3>Step 3: Puree<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2108390\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Roasted-Red-Pepper-Soup-TOHD25_27840_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"Soup poured into a blender about to be pureed.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pour part of the soup into a blender, cover and process until smooth. Keep processing the soup in batches, never filling the blender more than halfway full. You can also use an immersion blender to puree the soup in the saucepan.<\/p>\n<p>Remove 1 cup of soup to a small bowl and stir in the cream.<\/p>\n<h3>Step 4: Finish with cream<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2108392\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Roasted-Red-Pepper-Soup-TOHD25_27840_JonathanMelendez_04.jpg?fit=700%2C1024\" alt=\"Soup pureed in a large dutch oven\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Return the remaining puree to the pan. Stir in the cream mixture and heat through. Don&#8217;t let the soup come to a boil, though. If desired, garnish each serving with a splash of cream and basil.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Tempering the cream with a little bit of the warm soup and then adding this mixture to the rest of the saucepan helps to keep the soup from curdling but won&#8217;t protect it entirely, especially with the acidity of the peppers. Be sure the soup never comes back to a boil once the cream is stirred in!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2108393\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Roasted-Red-Pepper-Soup-FT22_27840_F_0329_2.jpg?fit=700%2C1024\" alt=\"A steaming bowl of roasted red pepper soup with a spoon placed next to it, perfect for a cozy meal\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h2 class=\"\">Recipe Variations<\/h2>\n<ul>\n<li><strong>Add celery and carrots:<\/strong> When cooked in butter with onion, celery and carrots are known as <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-mirepoix\/\" data-name=\"www.tasteofhome.com\/article\/what-is-mirepoix\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mirepoix<\/a>. Use half as much celery and carrot as onion to avoid overpowering the soup.<\/li>\n<li><strong>Add a can of beans:<\/strong> This thick puree becomes a one-bowl meal with a plant-based protein in the mix. Cannellini beans have a natural creaminess that complements the texture of this soup. If you use black beans, substitute cilantro for the basil and add hot sauce or chili powder for southwestern flair.<\/li>\n<li><strong>Top the soup with something fun:<\/strong> If fresh basil is out of season, put a spoonful of homemade <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pesto\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-pesto\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pesto<\/a> on top of each serving instead. A dollop of Greek yogurt, or sour cream if you added black beans, boosts the creaminess and tanginess. Homemade <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-croutons\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-croutons\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">croutons<\/a> make an easy garnish, or choose an unexpected <a href=\"https:\/\/www.tasteofhome.com\/collection\/soup-toppers\/\" data-name=\"www.tasteofhome.com\/collection\/soup-toppers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">soup topper<\/a> like fresh apple or baked kale chips.<\/li>\n<\/ul>\n<h2>How to Store Roasted Red Pepper Soup<\/h2>\n<p>Red roasted pepper soup can be stored in the fridge or freezer, but you&#8217;ll want to cool it as quickly and completely as possible before you pack it away. Drop the soup to room temperature within two hours and down to 40\u00b0F in no more than four hours to keep bacteria at bay. Cool an entire pot quickly by dividing the soup in shallow pans or sinking the saucepan into an ice bath. Once cool, divide it into labeled containers with airtight lids, leaving plenty of headspace, and place them in the fridge for up to four days or freezer for up to three months.<\/p>\n<h3>How long does roasted red pepper soup last?<\/h3>\n<p>With a generous dose of cream, this soup is best eaten within one or two days. It will likely still be edible for up to four days, but you might notice a difference in how it tastes. To keep the flavor fresher, leave the cream out of any soup you plan to store and then stir it into a little reheated soup and add the mixture to the pot just before serving.<\/p>\n<h3>Can you freeze roasted red pepper soup?<\/h3>\n<p>Once cooled and transferred to freezer-safe containers, this soup can be frozen for up to three months. Yet as with refrigerated leftovers, the half-and-half becomes a bit of a wildcard in terms of reheated flavor and texture. For the best results, wait to add the cream until after you&#8217;ve thawed the soup and warmed it on the stovetop. It might be tempting to defrost the container in the microwave or hot water, but soup tastes best if you let it thaw in the refrigerator overnight\u2014especially when <a href=\"https:\/\/www.tasteofhome.com\/article\/freezing-soup\/\" data-name=\"www.tasteofhome.com\/article\/freezing-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freezing soup<\/a> that contains a lot of cream.<\/p>\n<h3>How do you reheat roasted red pepper soup?<\/h3>\n<p>Reheat in a saucepan over low heat on the stovetop. Avoid bringing the soup up to a full boil; the cream is just as prone to curdling when reheated as it was in the original cooking. This risk also makes a saucepan on the stove a better bet than a bowl in the microwave when you&#8217;re reheating the leftovers.<\/p>\n<h2 class=\"\">Roasted Red Pepper Soup Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2108394\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Roasted-Red-Pepper-Soup-FT22_27840_F_0329_3.jpg?fit=700%2C1024\" alt=\"A steaming bowl of roasted red pepper soup with a spoon placed next to it, perfect for a cozy meal\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>How can you roast your own red peppers for this recipe?<\/h3>\n<p>Jars of roasted red peppers get two thumbs up for convenience, but they usually cost more than fresh ones you roast yourself. Freshly roasted red peppers can go straight into the soup pot, but canned ones have been immersed in brine that should be drained away. Use one of these four easy methods to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-roast-peppers-and-why-you-should\/\" data-name=\"www.tasteofhome.com\/article\/how-to-roast-peppers-and-why-you-should\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roast peppers<\/a> at home.<\/p>\n<h3>Can you use an immersion blender to puree roasted red pepper soup?<\/h3>\n<p>Yes! An immersion blender smooths out an entire pot of soup in one go, minimizing mess and cleanup. For best results, use a pot that holds at least twice the volume of the soup, remove it from the heat before blending and start the blender on low speed to avoid splashes. The <a style=\"font-size: 16px;\" href=\"https:\/\/www.tasteofhome.com\/article\/best-immersion-blender\/\" data-name=\"www.tasteofhome.com\/article\/best-immersion-blender\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best immersion blender<\/a> has enough speed settings and power to puree a whole batch of soup in under a minute.<\/p>\n<h3>What can you serve with roasted red pepper soup?<\/h3>\n<p>When you want just a cup of soup to warm your belly, pair it with a sandwich or wrap. Go classic with one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/grilled-cheese-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/grilled-cheese-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">grilled cheese recipes<\/a> or cut down on the carbs with a <a href=\"https:\/\/www.tasteofhome.com\/collection\/sandwich-wrap-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/sandwich-wrap-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">wrap recipe<\/a>. For a less filling option, throw together a quesadilla or green salad to serve alongside the soup.<\/p>\n<p>For a larger meal, make red roasted pepper soup the starter, follow it with a light main like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-with-peach-avocado-salsa\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-with-peach-avocado-salsa\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chicken with peach-avocado salsa<\/a> and end with an elegant yet simple dessert like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/caramel-custard\/\" data-name=\"www.tasteofhome.com\/recipes\/caramel-custard\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">caramel custard<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Use jars of roasted and marinated peppers as a speedy shortcut to smoky, creamy roasted red pepper soup.<\/p>\n","protected":false},"author":7061,"featured_media":1757377,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304046,306714,304423,304328,306754,305487,304338,303966,304988,304408,304368,303887,306848,304297,304268,307723,324623,304016,304243,306699,304005,307738,304150,303883,304468,304473,307614,305031],"categories-v2":[308623,308650,312710,308821,308988,308984,308481,312871,310796,308992,308495,308935,308813,308745,308478,309603,308308,259483,312931,310685,309177,308579,309586,312672,308549,310702,309434,308476,308875,308876,312895,310591,308975,340273],"coauthors":[342010],"recommended_recipes":[{"post_title":"Stuffed Pepper Soup","post_link":"\/recipes\/stuffed-pepper-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Stuffed-Pepper-Soup_EXPS_THSO17_2872_D04_14_5b.jpg"},{"post_title":"Roasted Pepper Potato Soup","post_link":"\/recipes\/roasted-pepper-potato-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Pepper-Potato-Soup_exps25255_HWS133216B06_19_1b_RMS.jpg"},{"post_title":"Roasted Cauliflower & Red Pepper Soup","post_link":"\/recipes\/roasted-cauliflower-red-pepper-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Cauliflower-Red-Pepper-Soup_EXPS_HCK_195172_17_A08_12_1b.jpg"},{"post_title":"Easy Roasted Vegetable Soup","post_link":"\/recipes\/easy-roasted-vegetable-soup\/","post_image":"\/wp-content\/uploads\/2025\/01\/Easy-Roasted-Vegetable-Soup_EXPS_TOHD24_278472_KristinaVanni_6.jpg"},{"post_title":"Roasted Red Pepper Hummus","post_link":"\/recipes\/roasted-red-pepper-hummus\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roasted-Red-Pepper-Hummus_EXPS_TOHVP23_38910_MF_12_07_RoastedRedPepperHummus_2.jpg"},{"post_title":"Red Bean Vegetable Soup","post_link":"\/recipes\/red-bean-vegetable-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Red-Bean-Vegetable-Soup_exps19710_LSC143267D10_02_3bC_RMS.jpg"},{"post_title":"Roasted Red Pepper Lasagna","post_link":"\/recipes\/roasted-red-pepper-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14250_LT10158C56.jpg"},{"post_title":"Roasted Garlic Potato Soup","post_link":"\/recipes\/roasted-garlic-potato-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40082_CW1444966D23.jpg"},{"post_title":"Roasted Garlic Soup","post_link":"\/recipes\/garlic-soup\/","post_image":"\/wp-content\/uploads\/2025\/04\/Roasted-Garlic-Soup_EXPS_TOHD24_278475_EricKleinberg_6.jpg"},{"post_title":"Roasted Tomato Basil Soup","post_link":"\/recipes\/tomato-basil-soup-2\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS-TOHD24_278401_JackieAlpers_07.jpg"},{"post_title":"Roasted Cauliflower Soup","post_link":"\/recipes\/roasted-cauliflower-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_278400_KristinaVanni_1.jpg"},{"post_title":"Roasted Red Pepper Dip","post_link":"\/recipes\/roasted-red-pepper-dip\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Red-Pepper-Dip_exps25882_UH2464847A03_15_2bC_RMS.jpg"},{"post_title":"Roasted Red Pepper Bisque","post_link":"\/recipes\/roasted-red-pepper-bisque\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25880_HCA1383857D99A.jpg"},{"post_title":"Chili Bean Soup","post_link":"\/recipes\/chili-bean-soup\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Red Pepper Carrot Soup","post_link":"\/recipes\/red-pepper-carrot-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26446_TH944554D41A.jpg"},{"post_title":"Roasted Tomato and Pepper Soup","post_link":"\/recipes\/roasted-tomato-and-pepper-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Tomato-and-Pepper-Soup_exps122719_CW2376966B04_20_1bC_RMS.jpg"},{"post_title":"Roasted Vegetable Soup","post_link":"\/recipes\/roasted-vegetable-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11550_CW10086C41.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Roasted-Red-Peppers-Soup_EXPS_FT22_27840_F_0329_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/roasted-red-peppers-soup\/","name":"Roasted Red Pepper Soup","datePublished":"2018-01-01","dateModified":"2025-01-27","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Roasted-Red-Peppers-Soup_EXPS_FT22_27840_F_0329_1.jpg","height":1200,"width":1200},"recipeCategory":["Lunch"],"description":"Use jars of roasted and marinated peppers as a speedy shortcut to smoky, creamy roasted red pepper soup.","recipeIngredient":["2 teaspoons butter","1 large sweet onion, chopped","2 garlic cloves, minced","2 jars (15-1\/2 ounces each) roasted sweet red peppers, drained","2 cups vegetable broth","1\/2 teaspoon dried basil","1\/4 teaspoon salt","1 cup half-and-half cream","Optional: Additional half-and-half cream and fresh basil leaves"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute onion, garlic and peppers","text":"In a large saucepan, melt butter over medium heat, then add the onion. Cook and stir the onion until it's tender, three to five minutes. Add the garlic and cook for one minute longer. Stir in the red peppers, broth, basil and salt.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Roasted-Red-Pepper-Soup-TOHD25_27840_JonathanMelendez_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Simmer the soup","text":"Bring the mixture to a boil and then reduce the heat, cover the saucepan and simmer the soup for 20 minutes. Cool slightly."},{"@type":"HowToStep","name":"Puree","text":"Pour part of the soup into a blender, cover and process until smooth. Keep processing the soup in batches, never filling the blender more than halfway full. You can also use an immersion blender to puree the soup in the saucepan. Remove 1 cup of soup to a small bowl and stir in the cream.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Roasted-Red-Pepper-Soup-TOHD25_27840_JonathanMelendez_03.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Finish with cream","text":"Return the remaining puree to the pan. Stir in the cream mixture and heat through. Don't let the soup come to a boil, though. If desired, garnish each serving with a splash of cream and basil. Editor's Tip: Tempering the cream with a little bit of the warm soup and then adding this mixture to the rest of the saucepan helps to keep the soup from curdling but won't protect it entirely, especially with the acidity of the peppers. Be sure the soup never comes back to a boil once the cream is stirred in!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Roasted-Red-Pepper-Soup-TOHD25_27840_JonathanMelendez_04.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 135 calories","fatContent":"6g fat (3g saturated fat)","cholesterolContent":"23mg cholesterol","sodiumContent":"753mg sodium","carbohydrateContent":"21g carbohydrate (9g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.571429,"reviewCount":14,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Stacy936"},"reviewBody":"<p>Delicious. I made a few simple changes. I added a pinch of crushed red pepper. I added another generous pinch of salt. I only used 1\/2 cup of cream. Using an immersion blender instead of the blender made it easier to clean up. I will most definitely make this again. We loved it. I also liked that it only makes 4 servings. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tina988"},"reviewBody":"<p>Great recipe! It tasted good. There was a little bit too much heat, so will add less cayenne pepper next time.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lshaw"},"reviewBody":"Everyone at the table loved this wonderful soup!  I'm so glad to have found a good recipe for roasted red pepper soup as I have not had much luck previously with other soup recipes using this vegetable.  I made a few changes which were not biggies:  1. I added about 1 cup of chopped celery to saut\u00e9 with the onion, since celery is such a good pairing with onion, 2. I roasted my own red peppers (4) and de-skinned them, and 3. I used a comparable amount of chicken broth in lieu of vegetable broth.  Husband told me this soup could have been served at a restaurant!   This will be my go-to for this type of soup from now on!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"homzkooln"},"reviewBody":"Made it this morning for tonight. Delicious! I used sea salt, onionpowder as well as the onions. Added celery salt. I also blended the soup very well except the last 2 cups I left it slightly chunky to add some texture. I also added some gouda cheese, and a cup of sour cream.I am not sure where the cumin flavor came from in a previous comment , this was yummy! Although I did modify it for my family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"I-sew"},"reviewBody":"I used my own roasted peppers, not canned. It was elegant.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HollyDeSha"},"reviewBody":"Easy good soup. I roast my own red peppers and do a little more than the recipe calls for. I also use at least twice as much garlic. Tonight I added a pinch of chili powder so we'll see how that variation goes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bloominglilacs2"},"reviewBody":"I follow the recipe exactly until the end.  I add a 4 oz. can of mushroom pieces and stems for an added texture.  My family loves this soup.  Even the picky eater!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"savetheday"},"reviewBody":"I just made this and I hate to say it but I was rather disappointed.  I made it exactly as the recipe is written.  It had a really strong cumin flavor.  I love all the ingredients so I thought it would be better than it was.  After I used my immersion blender on 1\/2 of it, the  texture was great.  I'm going to make it again and cut down on the cumin and maybe add some garlic and thyme.  I didn't add any salt while I cooked it per the comments from other reviewers.  Just added a sprinkle at the end.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kbroaddrick"},"reviewBody":"This is amazing! I added some onion and garlic powder, as well as a half pint of cherry tomatoes (I had them leftover in the fridge). My husband LOVED it. We topped it with goat cheese and ate it with garlic toasts. Delicious!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Georgia Peach","givenName":"Georgia","familyName":"Peach"},"reviewBody":"Fantastic soup.  I use my immersion blender to puree and just 2% milk instead of cream.  Garnishing with sour cream and pumpkin seeds makes it look like a soup from Panera Bread's menu!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pajamaangel"},"reviewBody":"The only thing I would do differently with this soup is puree only half of the peppers.  It needed some difference in texture to make it outstanding.  The flavor was wonderful.  I will definitely make this again,","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sheilarenee72"},"reviewBody":"Just made this soup as directions say. It's missing something. Only made because of reviews saying it was good. But. Now I have a pot of soup that will not get ate. Did not like it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"daisey5"},"reviewBody":"I also added in some fresh tomatoed,garlic powder and onion powder.  I also used the fat free 1\/2 & 1\/2 and organic roasted red peppers.  This soup was wonderful.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joniotto"},"reviewBody":"Amazing that such a simple recipe can be this good!!  I also added a small can of diced tomatoes, undrained, to the soup just for the additional vegetable benefits-but otherwise kept to the original recipe.  This is definitely a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"27840","romance_copy_dek":"Use jars of roasted and marinated peppers as a speedy shortcut to smoky, creamy roasted red pepper soup.","enhanced_recipe_title":"Roasted Red Pepper Soup","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons butter","IngredientText":"2 teaspoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large sweet onion, chopped","IngredientText":"1 large sweet onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 jars (15-1\/2 ounces each) roasted sweet red peppers, drained","IngredientText":"2 jars (15-1\/2 ounces each) roasted sweet red peppers, drained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups vegetable broth","IngredientText":"2 cups vegetable broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon dried basil","IngredientText":"1\/2 teaspoon dried basil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup half-and-half cream","IngredientText":"1 cup half-and-half cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Optional: Additional half-and-half cream and fresh basil leaves","IngredientText":" Optional: Additional half-and-half cream and fresh basil leaves"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Roasted-Red-Peppers-Soup_EXPS_FT22_27840_F_0329_1.jpg","RecipeId":27840,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Roasted Red Pepper Soup Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Roasted-Red-Peppers-Soup_EXPS_FT22_27840_F_0329_1.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. 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Using jarred roasted red peppers makes it extra easy, and pureeing the soup in a blender  gives it a nice smooth texture.","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Roasted Red Pepper Soup","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Cool slightly. ","SequenceNo":1},{"Direction":"   In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil). 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Here's <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-roast-peppers-and-why-you-should\/\">how to roast peppers<\/a>.<h3>Can you use an immersion blender to puree roasted red pepper soup?<\/h3>Yes, you can use an immersion blender instead of a regular one to puree. Snag one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-immersion-blender\/\">best immersion blenders<\/a> for great results.<h3>What else can you add to roasted red pepper soup?<\/h3>Throw in other ingredients, such as celery, carrots or cannellini beans. In addition to the basil, top with <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pesto\/\">pesto<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salad-croutons\/\">croutons<\/a> and a splash of heavy cream or greek yogurt.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/cherbst\/\">Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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