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Homemade Roasted Red Pepper Soup Recipe

Posted By: Pooja Gupta

If you are a soup fanatic, then this recipe will definitely take your heart away. A nice vegetable soup is always good for your healthy routine.

Soups can be a healthy and easy option to fill up your tummy while keeping your calories, fat and carb intake at an all-time low. Chef Ajay Thakur brings us this amazing recipe of the roasted red pepper soup, which is gluten free, dairy free and extremely low on calories.

The flavour notes are tangy, vibrant and sweet. The roasted flavour of the peppers, herbs and the garlic topped with spices makes it extremely scrumptious to indulge in completely guilt free. Do try it for sure.

Roasted Red Pepper Soup Recipe | How To Prepare Red Pepper Soup | Homemade Roasted Red Pepper Soup Recipe | Soup Recipe
Prep Time
15 Mins
Cook Time
Total Time
65 Mins

Recipe By: Chef Ajay Thakur

Recipe Type: Soup

Serves: 2

  • Red bell peppers (halved and cleaned) - 8-10

    Garlic (peeled) - 5 cloves

    Onion (chopped) - 2 cups

    Olive oil - 2 tbsp

    Fresh thyme - 2 large sprigs

    Bay leaves - 2

    Vegetable broth - 4 cups

    Hot sauce - 1 tbsp

    Salt - ½ tbsp

    Ground pepper - ½ tbsp

    Rice vinegar - 2 tbsp

Red Rice Kanda Poha
How to Prepare
  • 1. For this, first we need red bell pepper. Clean the peppers properly and wipe them with a cloth.

    2. Now will cut the peppers in half and remove all seeds and membranes.

    3. Press the red peppers flat with your hand and lay them on a foil lined, rimmed baking sheet.

    4. Place the garlic cloves on the baking sheet.

    5. Now set the oven on broil and raise the rack to the upper position.

    6. Broil the red peppers and garlic for 15 minutes.

    7. Once the pepper skin has blackened, remove it from the oven and place in a large zip bag to steam. (10 minutes)

    8. Pre-heat a large heavy pot to medium heat.

    9. Add the oil, thyme, bay leaves, and onions. Cook for 10 minutes, until onions are soft.

    10. Add the broth, hot sauce, salt and pepper.

    11. Now squeeze the garlic cloves out of the peels into the pot.

    12. Then peel the charred skin off each pepper half and place it in the pot.

    13. Reduce the heat, cover, and cook another 20 minutes.

    14. Remove the bay leaves and thyme springs.

    15. Then, using a hand-held immersion blender or standard blender, blend until smooth.

    16. Add the vinegar and salt again if needed.

    17. Serve with extra thyme leaves.

  • 1. You can use organic coconut oil or avocado oil instead of olive oil.
  • 2. Tomatoes or cherry tomatoes can be added to the soup as a variation.
Nutritional Information
  • Serving Size - 2 cups
  • Calories - 250 cal
  • Fat - 6 g
  • Protein - 7 g
  • Carbohydrates - 45 g
  • Sugar - 10 g
  • Dietary Fibre - 5 g
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