What goes well with roasted red pepper soup?

Roasted red pepper soup pairs wonderfully with grilled cheese sandwiches, crusty bread for dipping, a dollop of crème fraîche or Greek yogurt, and a sprinkle of fresh herbs like basil or parsley. A simple green salad also complements the soup nicely.

How long does roasted red pepper soup last?

Roasted red pepper soup typically lasts for 3-4 days in the refrigerator when stored properly in an airtight container. It can also be frozen for up to 2-3 months for longer storage.

Can you freeze roasted red pepper soup?

Yes, roasted red pepper soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. Thaw overnight in the refrigerator before reheating.

What is roasted red pepper soup made of?

Roasted red pepper soup is typically made with roasted red bell peppers, onions, garlic, vegetable broth (or chicken broth), and cream or coconut milk (optional) for added richness. Olive oil, herbs, and spices are also commonly used for flavor.

Is roasted red pepper soup good for you?

Yes, roasted red pepper soup can be a healthy option. Red bell peppers are rich in vitamins A and C, and the soup can be a good source of fiber, depending on the ingredients used. It's best to choose low-sodium broth and limit added cream for a healthier version.

How do you thicken roasted red pepper soup?

There are several ways to thicken roasted red pepper soup. You can simmer the soup uncovered to allow some of the liquid to evaporate. Alternatively, you can blend a portion of the soup and return it to the pot, or add a slurry of cornstarch or flour mixed with water. Another option is to stir in a small amount of cream or Greek yogurt.

Roasted Red Pepper Soup with a Secret Ingredient You'll Love 2026

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 45 min
Total time: PT-494506H51M46S
Cuisine: Mediterranean
Ingredients: 2 lbs red bell peppers (about 4-5 large peppers); 1 large yellow onion, roughly chopped; 3 cloves garlic, peeled; 2 tbsp olive oil; 1 tsp smoked paprika; 4 cups vegetable broth; 1 (14.5 oz) can fire-roasted diced tomatoes; 1/3 cup raw cashews; 1 tsp dried thyme (or 1 tbsp fresh); Salt and black pepper to taste; For garnish: A swirl of cream, fresh basil, or crusty bread

Roasted Red Pepper Soup

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A velvety, smoky, and sweet soup that feels like a warm hug in a bowl. The secret ingredient of raw cashews creates a luxuriously creamy texture without any dairy, making it a perfect Mediterranean-inspired comfort food.

Author: Harmony
Prep Time: 15min
Cook Time: 45min
Total Time: 1h
Yield: 4 servings 1x
Category: dinner
Method: roasting, simmering, blending
Cuisine: Mediterranean
Diet: Vegan, Dairy-Free

Ingredients

Scale

2 lbs red bell peppers (about 4-5 large peppers)
1 large yellow onion, roughly chopped
3 cloves garlic, peeled
2 tbsp olive oil
1 tsp smoked paprika
4 cups vegetable broth
1 (14.5 oz) can fire-roasted diced tomatoes
1/3 cup raw cashews
1 tsp dried thyme (or 1 tbsp fresh)
Salt and black pepper to taste
For garnish: A swirl of cream, fresh basil, or crusty bread

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Instructions

Preheat oven to 425°F (220°C). Halve and core the red peppers, removing seeds and stems. Place them cut-side down on a baking sheet with onion chunks and whole garlic cloves. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes until peppers are charred and tender.
Transfer roasted vegetables to a large pot. Add vegetable broth, canned tomatoes with juices, smoked paprika, dried thyme, and raw cashews. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Carefully blend the soup until completely smooth using an immersion blender in the pot or a stand blender in batches. If using a stand blender, do not fill more than halfway and hold the lid with a towel.
Taste the soup and season generously with salt and black pepper. Ladle into bowls and add your favorite garnishes.

Notes

For a nut-free version, substitute cashews with 1/2 cup canned full-fat coconut milk added during blending. Soup freezes beautifully for up to 3 months. Flavors deepen overnight, making it excellent for meal prep.

Nutrition

Serving Size: 4
Calories: 180
Sugar: 10
Sodium: 450
Fat: 10
Saturated Fat: 1.5
Unsaturated Fat: 7.5
Trans Fat: 0
Carbohydrates: 20
Fiber: 4
Protein: 5
Cholesterol: 0

Find it online: https://harmonymeal.com/roasted-red-pepper-soup-3/