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One Pot Roasted Red Pepper Soup Recipe

One Pot Roasted Red Pepper Soup Recipe

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Quick and easy roasted red pepper soup recipe, made with simple ingredients in one pot on stovetop. This 30 minute meal is creamy, loaded with tomatoes & Italian herbs.
Course Main Course
Cuisine American
Keyword roasted red pepper soup
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 People
Calories 179
Author Abeer


  • 2 tbsp Butter Unsalted
  • 1 tbsp Olive oil
  • 1 cup Onion Finely chopped
  • 3 cloves Garlic Finely minced
  • 2 tbsp All-purpose flour
  • 2 cans Crushed tomatoes 15 oz. cans
  • 1 jar Roasted red peppers 12 oz. jar
  • 2 cups Vegetable broth Low sodium
  • 1 tbsp Sriracha sauce Optional
  • 1 tbsp Italian seasoning
  • Salt To taste
  • Pepper To taste
  • 3/4 cup Whole milk Or heavy cream


  • Heat butter and oil in a nonstick pot  over medium-high heat.
  • Add the onion and garlic and saute until fragrant. 
  • Add flour and continue cooking until your have a thick paste that's golden brown. Turn off heat. 
  • Add crushed tomatoes, roasted red peppers, broth. 
  • Use a hand held immersion blender to blend everything until smooth and there are no flour lumps. 
  • Turn on heat to medium heat.
  • Add sriracha sauce (optional), Italian seasoning, salt and pepper. Mix and let it simmer for 5-7 minutes. 
  • Optional: Turn off heat and mix in milk.
  • Garnish with freshly chopped basil and/or parsley. 
  •  Top off with seasoned croutons, prior to serving. Enjoy! 


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 179kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 1983mg | Potassium: 869mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1320IU | Vitamin C: 62.1mg | Calcium: 190mg | Iron: 4.1mg