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Creamy Roasted Bell Pepper Soup

5 from 1 vote
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Course: Soup
Cuisine: internationnal
Keyword: bell pepper, soup
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 177kcal


  • 8 red peppers
  • 2 tablespoon olive oil divided
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh thyme chopped
  • 3 cups vegetable broth
  • ½ cup cooking cream soy cream for a vegan version
  • 2 teaspoons red wine vinegar
  • teaspoon cayenne pepper
  • Fresh basil chopped


  • Preheat the oven to 400 ˚F
  • Place the peppers on a baking sheet and brush with olive oil.
  • Place the peppers in the oven on the top rack until they are black on all sides. About 30 minutes.
  • Take out of the oven, put the peppers in a paper bag and let stand 10 minutes. Peel, seed and slice the peppers.
  • Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and sauté 3 minutes. Add 3 cups of broth and all the remaining ingredients. Simmer, uncovered for 20 minutes.
  • Puree the soup in a blender until smooth. Return to the same pot. Add the cream, vinegar and cayenne pepper. Reheat the soup, thinning with additional broth, if desired.
  • Season to taste with salt and pepper. Pour the soup into bowls.
  • Garnish with crackers and basil if desired.


Calories: 177kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 485mg | Potassium: 397mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5645IU | Vitamin C: 208mg | Calcium: 40mg | Iron: 1mg