Soup bowl of roasted red pepper soup with oregano stem shaped into a heart
Print Pin
5 from 1 vote

Roasted Red Pepper Soup

Roasted red pepper soup is super easy when you use water-packed roasted red peppers. Use fresh vegetables when you can, use what works for you.
Course Soup
Keyword crockpot, hearty soup, instant pot, one-pot, vegan soup
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 people
Calories 54kcal
Author Vegan Gluten Free Life


  • 6 large red peppers lhalved, roasted, seeds removed
  • 1 tablespoon vegan butter
  • 1 cup onion diced
  • 4-6 garlic minced
  • 1/2 cup carrots chopped
  • 1 teaspoon sweet paprika
  • 1 tablespoons tomato paste
  • 1 tablespoon GF flour
  • 6 cups vegan chicken broth
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • Salt and freshly ground pepper

Optional Toppings

  • 1-2 sprigs fresh oregano


Roast Red Peppers

  • Preheat oven to 450 degrees.
  • Cut peppers in half lengthwise. Remove stem, membrane, and seeds. Wash and dry.
  • Place peppers face down onto parchment or foil-covered baking sheet. Roast for 20 to 25 minutes.
  • Remove peppers from the oven. Using a large bowl add roasted peppers cover and let steam for 10 minutes. Carefully peel the skin from the peppers. Set aside and start the soup.


  • Using a large dutch oven, medium heat, melt butter. Add in the onions cook until translucent 5 to 8 minutes. Stir in the garlic add in the wine (optional) and cook down by half.
  • Stir in paprika, tomato paste, carrots, potatoes, vegan broth, roasted peppers, and oregano. Bring to a boil, reduce heat and simmer until vegetables are fork-tender, approximately 20 to 35 minutes.
  • Puree the soup with an immersion blender. Or let it cool slightly then carefully add the soup to a blender using small batches.
  • Re-heat the pureed soup. Salt and pepper to taste.
  • Garnish with fresh oregano and serve.



If the peppers are not chard, place under the broiler for a few minutes until blackend.
Top with crushed tortilla chips and/or hot sauce if desired. Super easy and can cook all day while you are busy having your day not worrying about dinner.


Serving: 1g | Calories: 54kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 732mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3669IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg