Roasted yellow pepper soup is a delicious warming soup that is simple to make with few ingredients. Full of flavour and smooth yet vegan, gluten and dairy free, as well as top 8 free.
Jump to:
- Why We Like This Roasted Yellow Pepper Soup Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Substitutions
- Variations/ Adaptations
- Equipment
- Storage and Reheating Instructions
- Top Tip
- Summer Serving Option
- What To Serve With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Latest Posts
- 💬 Comments
Why We Like This Roasted Yellow Pepper Soup Recipe
We love roasted ingredients in our soups. They add a depth of flavour that is unparalleled for soups. Roasting the peppers, garlic and tomatoes will bring a sweetness to the soup. It also gives a richer flavour that can be achieved with fewer ingredients.
The idea came from when we were making our Roasted Tomato and Garlic Soup. This sweet pepper soup is not a creamy soup. To make it a cream based soup check our variations section. We make our cream soups with either oat milk or coconut milk to keep the soups vegan and dairy-free.
Ingredients
We have broken the roasted yellow pepper soup ingredients down into two sections: the roasting ingredients and the soup ingredients.
Roasting Ingredients:
- Yellow Peppers
- Tomatoes
- Garlic
- Olive Oil
- Salt and Pepper
Soup Ingredients:
- Roasting Ingredients (remove the peel from garlic once it has been cooked)
- Celery
- Onion
- Olive Oil
- Vegetable Stock
- Water
- Salt
- Pepper
See recipe card for quantities.
The Ingredient Low Down
Peppers - we weighed the peppers after cutting in chunks, without the core and stem.
Olive Oil - use this to roast the vegetables and to sweat the celery and onions. If olive oil isn’t safe for you use another oil with a similar smoke point.
Instructions/ Directions and Tips
Step 1
Preheat the oven to 400F. The bake or roast functions can be used. If using a convection setting be sure to reduce the heat by 25 degrees fahrenheit, if your oven doesn’t automatically do it.
Step 2
Core peppers and cut in 8- 10 big chunks per pepper. Segment Tomatoes. If using Roma tomatoes, halve them. All other large tomatoes should be cut in quarters. Cut the top ⅛ inch off the garlic and leave the peel on. Leave the skin on both the peppers and tomatoes for the whole recipe and use the seeds in the tomatoes.
Step 3
In a medium bowl place the cut pepper chunks and pour on 1 tablespoon of the oil. Mix the peppers to coat them well with oil. Spread them on a parchment lined pan. 2 large cookie sheets with 1 inch high sides or 8 x 11 inch casserole dishes can be used. Leave excess oil in the bowl.
Step 4
Using the same bowl add the garlic heads and coat well with the leftover oil, if more is needed pour in the rest of the roasting olive oil and toss the heads in the oil. Rub the oil well into the cut ends and the root ends, so they do not burn. Leave the excess oil in the bowl. Place the garlic on either pan. The order of how the veggies are oiled is done to make sure the tomatoes are oiled last. They will release some liquid which makes the oil tough to stick to the garlic peels.
Step 5
In the same bowl, add in the cut tomatoes and coat them well with oil. Place the tomatoes on a pan as well. Drizzle the excess oil and tomato liquid in the bowl on the peppers and tomatoes in the pans. Sprinkle on salt and pepper, to taste.
Step 6
Place the pans on the middle rack of the oven, if you have a wide oven. If the pans do not fit side by side, place the racks in the middle of the oven as close together as is safe with the pans. Roast for 45 mins. At the 25 minute point pull the pans out one at a time and flip all the vegetables to and return to the oven for the last 20 minutes. If the pans are on different oven racks, switch the rack they were on so they cook evenly. Squeeze the garlic out of their peels through the open end once they have cooled. They should be really soft and light caramel coloured.
Step 7
In a large soup pot, heat 2 tsps of olive oil over medium heat. Add the onion and celery to the hot pan. Saute until both are semi translucent. This will take 3-5 minutes.
Step 8
Remove from heat. Add in roasted ingredients and all the liquid that accumulated while they cooked, vegetable stock, water to the sweated onions and celery.
Step 9
Using an immersion blender, blend the ingredients until smooth. A standing blender can be used to make sure the ingredients are not hot or they can spray out of the high speed blender and cause burns. If using a standing blender the blending may need to be done in batches and the puree should be returned to the pot after all the blending is done for heating. Immersion blenders can be used on warm liquids with care and following the equipment’s directions. Immersion blending a warmer soup will make the soup smoother.
Step 10
Return the pot back to the heat. Increase the heat to medium-high and bring the soup to a simmer.
Step 11
Reduce the heat and simmer for 30 minutes. Stir occasionally, scraping the bottom to make sure it doesn’t burn on as it thickens and cooks. This will help the flavour deepen in the soup and meld. For safety, if using a blender, heat after blending the soup.
Step 12
Add in salt and pepper and stir well. Serve. Garnishes can Like fresh chopped chives put on when serving.
Hint:
Tomatoes and peppers can be roasted in the same pan. They do not need to be separated on different pans. We like to mix them as the juices released from the tomatoes will help cook the peppers.
Substitutions
Yes. If you prefer orange or red peppers they can absolutely be used in place of yellow peppers. A mix of sweet peppers can also be used. Green peppers should only be used in a mix of peppers as they are not as sweet as the other coloured peppers. If using green peppers use 1 to every 3 other coloured peppers to keep the proper flavour.
Hot peppers can be added to the mix or replace 1 pepper worth of weight. Only replace a few, not all the peppers though or it will be too spicy. A milder hot pepper, like the jalapeno, works best.
Any kind can be used but cherry and grape tomatoes will give more skin to the mix so ½ of them should be peeled after cooking. Since they are smaller the grape or cherry tomatoes will cook quicker when roasted and will need to be watched closely.
Roma, Beefsteak, Hot house, on the vine, cocktail can all be used without any issues. The larger the tomato the more sections it should be cut into. A beefsteak for example would be cut in 6 wedges. A Roma or cocktail are smaller and would be cut in half only. We usually use hothouse or on the vine tomatoes and cut them in quarters.
If tomatoes are not your favourite ingredient or they are not safe for you the same amount can be substituted with squash. Cut the acorn, butternut, zucchini/courgette, eggplant/aubergine, or pumpkin in half and slather in olive oil. Roast cut side down with the skin side up for 45 minutes. After roasting the skin should slide off once cooled. The squash can be added to the soup with the rest of the roasted vegetables. 1 C of water above what the recipe calls for may be needed as tomatoes contain more liquid than squash.
Yes. Chicken stock can absolutely be used in place of vegetable stock. Keep in mind that chicken stock is not suitable for vegans or vegetarians. If you are cooking for others it is best to check with them before adding it to the soup as they may also have a chicken allergy. Using chicken stock will change the nutrients of the roasted yellow pepper soup by adding protein and fat, so the calories we listed will not be accurate.
We do not recommend beef or pork broth. They have really strong flavours that may overpower the pepper flavour.
Variations/ Adaptations
Spicy - There are a few ways to add spice to this roasted yellow pepper soup. Roast hot peppers either in addition or instead of the amount of sweet peppers called for in our recipe. You can also use chilli infused oil instead of plain olive oil and adding ⅛ - ¼ teaspoon red chilli flakes is an easy way to spice up this soup.
Creamy - add 1 14-16 oz can of coconut milk, either the full fat kind or the light kind at the same time as the stock. This will give a dairy free creaminess and this amount in a soup this size doesn’t make the soup taste coconut-y.
Adding Protein -To increase the protein in this roasted yellow pepper soup add an additional 3 C of water and 1.5 C of red lentils. Put them in after the soup is blended and returned to the heat. Proceed to simmer for 30 minutes.
Equipment
Medium Bowl
Used for oiling the veggies before roasting then.
Cookie sheets or large casserole dishes
Two large cookie sheets with 1 inch high sides or 8 x 11 inch casserole dishes work well for this recipe. Place the pans on the middle rack of the oven, if you have a wide oven. If the pans do not fit side by side, place the racks in the middle of the oven as close together as is safe with the pans. If the pans are on different oven racks, switch the rack they were on at the halfway point so they cook evenly. Oven safe glass or ceramic casserole dishes work really well for this, too. They have deep sides and can fit side by side, the only drawback is you need to be careful not to crowd them.
Parchment paper
For lining the cookie sheets to help the veggies not stick to the cookie pans. You do not need parchment paper on the casserole dishes.
Large Soup Pot
We have a big soup pot we use that is big but not huge like a stock pot.
Immersion Blender or Standing Blender
An immersion blender is our first choice. You can use it in warm liquids, as per manufacturer’s instructions. Never put hot or warm liquids in a traditional stand up blender. The heat can build pressure and the hot liquid can shoot out of the blender under the lid seal and burn the user.
Cooking Utensils
One to flip the roasting vegetables, one to stir the sauteing onions and celery and the soup as it simmers, and a ladle to serve the soup.
Storage and Reheating Instructions
Storage
Store the roasted yellow pepper soup in a well sealing container.
-Fridge
The soup, if sealed properly, will keep for up to 3 days in the fridge.
-Freezer
The roasted yellow pepper soup will keep for 2 months in the freezer if stored in a well sealed container. Do not store the soup in a jar in the freezer.
Reheating
To serve this soup as a summer dish, serve it chilled. It doesn’t always need reheating. Thaw frozen soup before reheating.
-Stove Top
On the stove top put the desired amount of soup in a pot with a fair amount of extra room. Over medium-high heat bring the soup to a simmer, reduce heat so it simmers but not boils. Simmer the roasted yellow pepper soup for 5 mins stirring occasionally.
Top Tip
Use this roasted yellow pepper soup as a colourful starter or soup course for a formal dinner party. It can meet the needs of many different diets and is perfect for large gatherings in both summer and winter. Serve chilled with garlic oil drizzled in it in the summer.
Summer Serving Option
To serve roasted yellow pepper soup as cold soup -
Instead of heating after blending, put the smooth soup in the fridge overnight to let the flavours mingle. When ready to serve, ladle into bowls and garnish.
What To Serve With
This roasted yellow pepper soup is excellent with a nice gluten free top 8 allergen free bun like one from Carbonaut or Little Northern Bakehouse. It also works well with a small salad to make a healthy vitamin filled dinner. This roasted pepper soup additionally makes a phenomenal soup course or starter as part of a larger meal, like a chickpea roast loaf or eggless meatloaf.
Other Recipes You May Enjoy
Roasted Tomato and Garlic Soup
📖 Recipe
Equipment
- Medium Bowl
- 2 Cookie sheets with a 1 inch side on it, or 2 oven safe casserole pans
- Parchment paper
- Large Soup Pot
- Immersion Blender or Standing Blender
- Cooking Utensils
Ingredients
Roasting Ingredients
- 3 Lbs Yellow Sweet Bell Peppers capsicum
- 3 Lbs Tomatoes
- 3 Heads Garlic remove the peel from garlic once it has been cooked
- 2 Tbsps Olive Oil split in 2
- Salt and Pepper to taste
Soup Ingredients
- 3 Large Ribs Celery diced
- 1 Large Onion medium diced
- 2 teaspoon Olive Oil
- 4 C Vegetable Stock
- 8 C Water
- ¼- ½ teaspoon Salt
- ⅛ teaspoon Pepper
Instructions
- Preheat the oven to 400F.
- Core peppers and cut in 8- 10 big chunks per pepper. Segment Tomatoes. If using Roma tomatoes, halve them. All other large tomatoes should be cut in quarters. Cut the top ⅛ inch off the garlic and leave the peel on.
- In a medium bowl place the cut pepper chunks and pour on 1 tablespoon of the oil. Mix the peppers to coat them well with oil. Spread them on a parchment lined pan. (see Note). Leave excess oil in the bowl.
- Using the same bowl add the garlic heads and coat well with the leftover oil, if more is needed pour in the rest of the roasting olive oil and toss the heads in the oil. Rub the oil well into the cut ends and the root ends, so they do not burn. Leave the excess oil in the bowl. Place the garlic on either pan.
- In the same bowl, add in the cut tomatoes and coat them well with oil. Place the tomatoes on a pan as well. Drizzle the excess oil and tomato liquid in the bowl on the peppers and tomatoes in the pans. Sprinkle on salt and pepper, to taste.
- Place the pans on the middle rack of the oven, if you have a wide oven. If the pans do not fit side by side, place the racks in the middle of the oven as close together as is safe with the pans. Roast for 45 mins. At the 25 minute point pull the pans out one at a time and flip all the vegetables to and return to the oven for the last 20 minutes. If the pans are on different oven racks, switch the rack they were on so they cook evenly. Remove the garlic from their peels when they have cooled.
- In a large soup pot, heat 2 tsps of olive oil over medium heat. Add the onion and celery to the hot pan. Saute until both are semi translucent. This will take 3-5 minutes.
- Remove from heat. Add in roasted ingredients and all the liquid that accumulated while they cooked, vegetable stock, water to the sweated onions and celery.
- Using an immersion blender, blend the ingredients until smooth. A standing blender can be used to make sure the ingredients are not hot or they can spray out of the high speed blender and cause burns. If using a standing blender the blending may need to be done in batches and the puree should be returned to the pot after all the blending is done for heating.
- Return the pot back to the heat. Increase the heat to medium-high and bring the soup to a simmer. Stir occasionally.
- Reduce the heat and simmer for 30 minutes.
- Add in salt and pepper and stir well.
Notes
Nutrition
Food Safety
- Never put warm or hot liquids in a blender
- Do not use the same utensils on allergen free food, that previously touched allergens
- Wash hands after touching allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Have you made this recipe? Please leave a comment and us know how much you liked it.