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Roasted red pepper soup, top with green onion, serve in white bowl
Olivia

Roasted Red Pepper Soup

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Roasted red pepper soup with green onion. A simple plant-forward soup with rich flavor and smooth texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 105
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 red bell peppers
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • Salt to taste
  • Black pepper to taste
  • 2 green onions sliced

Equipment

5 Quart Pot
5 Quart Pot
$28.99
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05/21/2026 03:01 pm GMT
soup pot with lid
Baking Sheet
Baking Sheet
$19.99 $17.99
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05/21/2026 12:00 pm GMT
Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C).
  2. Place whole red peppers on a baking sheet.
  3. Roast for 20-25 minutes until skins are charred.
  4. Remove, cool, peel, and remove seeds.
  5. Heat olive oil in a pot over medium heat.
  6. Add onion and cook until soft.
  7. Add garlic and cook for 1 minute.
  8. Add roasted peppers and vegetable broth.
  9. Simmer for 10 minutes, then blend until smooth.
  10. Serve topped with sliced green onions.

Nutrition

Calories: 105kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 711mgPotassium: 237mgFiber: 2gSugar: 6gVitamin A: 3230IUVitamin C: 117mgCalcium: 17mgIron: 1mg

Notes

• Roast peppers until well charred for best flavor
• Blend carefully while hot
• Add cream or plant milk for a richer texture if desired

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