Howard L. Puckett
6 cups (serving size: 1 cup soup and 1 teaspoon chives)

Serve this simple roasted red pepper soup recipe with crusty bread and a simple green salad for a quick lunch.

How to Make It

Step 1

Preheat broiler.

Step 2

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.

Step 3

Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

Step 4

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives.

Chef's Notes

If you want your roasted red pepper soup to be a bit spicier, adjust the amount of hot pepper sauce to suit your taste.

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Ratings & Reviews

Jean0354's Review

January 25, 2014
This is excellent, but I did makes some changes to make it vegetarian. Used No Salt Added Vegetable Stock. After the puree step, I added a large can of crushed no salt added tomato. I also Diced and Roasted Eggplant which I added.. I did not use the whole peppers, just used fresh ground. Will definitely make this again.

ClaudetteR's Review

October 27, 2013
too tangy. would reduce or skip vinegar

splourde70's Review

March 13, 2013

peachesandcake's Review

February 17, 2012
Excellent, healthy recipe. I added 1 lb. cheese tortellini and a little sprinkling of parmesan cheese to make it more of a meal. I used sriracha as the hot sauce, which pairs nicely. I would recommend starting with 1/4 teaspoon of salt, then adding more to your liking, rather than putting in 1/2 teaspoon all at once.

Noelle's Review

June 12, 2009
I loved it. It was very simple. I also added about 3/4 pound ( rough guess) of crab. When I heated it up for lunch the next day, I topped it off with avacado. Yummy! Served with salad for a great dinner.

Monica3's Review

May 11, 2009
Delicious soup, which can be made quickly (if you take a few shortcuts). The first time I made it, I roasted the peppers. Now, I just throw them in the pot without roasting. The results are just as good, and the soup is ready in 20 minutes. I also only saute the onions for a two minutes before adding the other ingredients. Highly recommend for a nutritious weekday supper. I serve mine with a salad, baguette, and goat cheese. I gave it four stars because it's not really a five-star meal. But, it's probably a four-and-a-quarter stars meal.

Capellla's Review

March 16, 2009
Great soup! I will make this soup again, although peeling all of those peppers was a lot of work. I served it with a side dish of rice, garbanzo beans, peas, black soybeans, parsley and lemon juice. It was a nice pairing. *Tip: I didn't have a cheesecloth, and so I put the herbs in a tea leaf holder. That worked well.