Easy Roasted Red Pepper Soup
Learn how to make creamy roasted red pepper soup at home with simple ingredients and Greek yogurt for added protein.
Ingredients
- 4 large red bell peppers, halved and seeded
- 2 medium yellow onions, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth, low-sodium
- 1 can (14 oz) diced tomatoes, no added sugar
- 1/2 cup plain Greek yogurt, non-fat
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, optional
- 2 fresh bay leaves
- 1 teaspoon dried thyme
- Sea salt and freshly cracked black pepper to taste
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cumin
Instructions
- 1
Preheat your oven to 425°F and arrange the red bell pepper halves skin-side up on a baking sheet lined with parchment paper.
- 2
Roast the peppers for 25-30 minutes until the skins are charred and blistered, checking halfway through for even browning.
- 3
Transfer the roasted peppers to a large bowl, cover tightly with plastic wrap, and let them steam for 10 minutes to loosen the skins.
- 4
Once cooled slightly, peel away the charred skin from each pepper and discard, then chop the flesh into 1-inch pieces.
- 5
Warm the olive oil in a large soup pot over medium-high heat until it shimmers around the edges.
- 6
Sauté the diced yellow onions in the hot oil for 4-5 minutes, stirring occasionally, until they become translucent and fragrant.
- 7
Add the minced garlic to the pot and cook for another 45 seconds, stirring constantly, until the raw garlic smell fades.
- 8
Stir in the roasted red pepper pieces along with the smoked paprika, ground cumin, dried thyme, and bay leaves.
- 9
Pour in the low-sodium vegetable broth and the canned tomatoes with their juices, bringing the mixture to a gentle simmer.
- 10
Reduce the heat to medium-low and let the soup bubble quietly for 15-18 minutes so the flavors can meld together beautifully.
- 11
Remove the pot from heat and discard the bay leaves, then blend the soup until completely smooth using an immersion blender or standard blender in batches.
- 12
Stir the Greek yogurt into the soup until fully incorporated, then season with sea salt, black pepper, and cayenne pepper if you prefer a subtle heat.
- 13
Add the fresh lemon juice and taste the soup, adjusting seasonings as needed for balance between acidity and richness.
- 14
Ladle the soup into serving bowls and garnish each portion with torn fresh basil leaves and a light drizzle of olive oil.
- 15
Serve immediately while hot, or cool completely and refrigerate for up to 4 days in an airtight container.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Greek yogurt | silken tofu blended with lemon juice | Creates a completely plant-based, dairy-free version while maintaining creaminess and adding phytoestrogens for hormone balance |
| vegetable broth | bone broth or mushroom broth | Increases collagen and amino acids for better gut lining support and enhanced umami depth in flavor |
| fresh basil garnish | fresh cilantro or microgreens | Cilantro offers additional detoxification properties and may aid heavy metal elimination; microgreens add concentrated micronutrients |
| canned diced tomatoes | 1 cup fresh tomatoes, roughly chopped plus 1 tbsp tomato paste | Fresh tomatoes provide higher lycopene levels when cooked and fewer processed additives for cleaner ingredient profile |
| sea salt to taste | tamari or coconut aminos in small amounts | Reduces sodium content while adding umami depth and supporting better electrolyte balance in the finished soup |
| extra-virgin olive oil | ghee or avocado oil | Both oils have higher smoke points for roasting, and ghee adds fat-soluble vitamin absorption; avocado oil offers omega-rich benefits |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 245 |
| Total Fat | 11g |
| Saturated Fat | 1g |
| Cholesterol | 2mg |
| Sodium | 520mg |
| Carbohydrates | 28g |
| Fiber | 7g |
| Sugar | 15g |
| Protein | 10g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
