ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Red Pepper Soup

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4 (serving size: 1 1/2 cups)
Time: 30 minutes. Roasting the peppers makes this soup sweet, smoky, and irresistible.


  • 3 large (1 1/2 lbs.) red bell peppers
  • 3 medium thin-skinned potatoes, peeled and chopped
  • 1 large onion, chopped
  • About 3 tbsp. extra-virgin olive oil, divided
  • 4 cups vegetable or chicken broth
  • 1 teaspoon kosher salt

Nutrition Information

  • calories 259
  • caloriesfromfat 38 %
  • protein 4.3 g
  • fat 11 g
  • satfat 1.6 g
  • carbohydrate 38 g
  • fiber 4.5 g
  • sodium 1243 mg
  • cholesterol 0.0 mg

How to Make It

  1. Put peppers on a baking pan and broil 3 in. from heat, turning as needed until all sides are charred, 10 to 12 minutes. Cool; remove stems, seeds, and skin. Coarsely chop peppers.

  2. In a large saucepan over medium-high heat, cook onion in 2 tbsp. oil, stirring, until lightly browned, 6 to 8 minutes. Add potatoes, peppers, broth, and salt. Cover and bring to a boil; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes.

  3. In a blender, purée soup in batches, holding lid down with a towel. Pour back into saucepan and thin to desired consistency with more broth if you like; reheat until hot. Drizzle each serving with a scant 1 tsp. oil.

  4. Note: Nutritional analysis is per serving.