A black mug containing roasted red bell pepper soup served with toasted bread for dinner.
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5 from 1 vote

Roasted Red Pepper Soup

Easy roasted red pepper soup in 30 minutes. Healthy and flavorful roasted pepper soup for winters to serve with toast, salad and soup sticks.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: world
Servings: 4
Calories: 198kcal


  • 1 big red bell pepper
  • 1 Tomato chopped
  • 1 Onion cubed
  • 3 garlic pods peeled and crushed
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon mixed dried herbs
  • 3 teaspoons olive oil
  • Salt to taste
  • water

To serve

  • croutons
  • 2 tablespoons coconut milk or fresh cream
  • 2 teaspoons fresh parsley or cilantro leaves


  • Select a plump and fresh red bell pepper. Roast it directly on the stove top over medium flame turning to all the sides frequently. The bell pepper should get charred uniformly. Remove from flame and allow it cool thoroughly.
  • Peel the skin and chop it coarsely.
  • Heat 3 teaspoons olive oil in a pan and fry the chopped garlic. Next add the chopped onions and fry till translucent. Add the chopped tomatoes and fry till soft.
  • Puree everything together until smooth.
  • Return the same pan to the stove and add the puree to it. Add 2 cups of water and simmer for 5-7 minutes.
  • Add salt,pepper powder and mixed herbs, Simmer for 3-5 more minutes and remove from flame.
  • Serve roasted bell pepper soup hot with croutons,bread sticks or garlic cheese toast.


Calories: 198kcal