Roasting vegetables creates deep, earthy sweetness, especially when peppers, tomatoes, garlic, and celeriac share the same pan. This roasted red pepper soup brings all of that flavor together in a silky, vegetable-rich bowl that is perfect for winter menus, meal prep plans, and simple weeknight dinners. The combination of roasted peppers and tomatoes gives the soup its signature color, while celeriac grants unexpected richness without dairy. Smoked paprika and crushed red pepper flakes add warmth, making this a comforting option for vegan soup recipes and gluten free soup ideas alike.
This recipe cooks mostly in the oven, keeping stovetop work minimal and cleanup simple. The results taste complex and slow-cooked, even though the process itself is quick and straightforward. With its vegetable-heavy base and bold roasted flavors, this soup serves beautifully as a winter lunch, a plant-based dinner starter, or a lighter side dish paired with crusty gluten free bread or a hearty salad.
Why Roasted Red Pepper Soup Works So Well in Winter
Roasted red pepper soup fits cold weather cooking since it blends sweet vegetables with warming spices. Celeriac adds a natural creaminess that works well in vegan soup recipes, eliminating the need for coconut milk or plant-based cream. The roasting step caramelizes everything, creating a sweet-savory foundation that balances acidity from tomatoes and brightness from red wine vinegar.
This healthy winter soup recipe also reheats beautifully, making it a strong addition to meal prep menus for the week. The flavors deepen as the soup rests, giving each bowl a smooth, smoky, pepper-forward finish that signals comfort without heaviness.
Roasted Red Pepper Soup
This vegetable soup recipe serves 6 and comes together with simple prep and quick roasting. With only 15 minutes of prep time and 30 minutes of cooking time, the entire soup finishes in 45 minutes. It’s a fast, flavorful option for busy days or cozy winter cooking.
Ingredients
- 1 lb/450g red bell peppers (about 3 medium)
- 1 medium/450g celeriac (celery root), peeled and chopped
- 1 medium/150g yellow onion, chopped
- 3 large/335g roma tomatoes, halved
- 4 cloves/20g garlic, peeled
- 4 tbsp/60ml olive oil
- ½ tsp/1g crushed red pepper flakes
- 2 tsp/4g smoked paprika
- 1 tsp/6g salt, divided
- 3–3 ½ cups/705–825ml vegetable broth
- 1–2 tbsp/15–30ml red wine vinegar
- ½ cup/15g fresh parsley, chopped
How to Make Roasted Red Pepper Soup
1. Prep the Vegetables
Preheat the oven to 400°F/200°C. Line a baking pan with foil or parchment.
Cut the red bell peppers into large pieces, removing seeds and membranes. Peel the celeriac and cut it into 1-inch/2.5 cm cubes. Chop the onion into quarters or eighths. Peel the garlic. Halve the roma tomatoes.
Place all vegetables on the prepared pan.
2. Season and Roast
Drizzle the vegetables with olive oil. Sprinkle on crushed red pepper flakes, smoked paprika, and ½ tsp/3g salt.
Roast for 20 minutes until the celeriac softens and the tomatoes look gooey and bubbling.
3. Broil for Extra Flavor
Turn the oven to broil and move the pan closer to the heating element. Broil for 5 minutes to lightly char the pepper edges and caramelize the tomato juices.
Remove from the oven and allow everything to cool slightly.
4. Blend Until Smooth
Add the roasted vegetables to a blender along with any liquid in the pan.
Pour in 2 cups/470ml vegetable broth, 1 tbsp/15ml red wine vinegar, and the remaining ½ tsp/3g salt.
Blend until smooth.
Add more broth to reach desired consistency, then taste and adjust vinegar and salt as needed.
5. Heat and Finish
Pour the blended soup into a pot and warm over medium heat.
Stir in the chopped parsley right before serving. The parsley brightens the roasted flavors and adds a fresh finish to the soup.
Recipe Notes and Helpful Tips
This roasted red pepper soup brings smoky, sweet, and earthy flavors together with natural creaminess from celeriac, which creates a velvety texture without any dairy. Roasting deepens the sweetness and complexity of the peppers and tomatoes. This isn’t meant to be a spicy soup, so keep the amount of red pepper flakes small. This way they provide gentle warmth but don’t overwhelm it with spiciness. If more spice is desired, increase red pepper flakes to 1 tsp/2g. Salt levels will vary depending on the vegetable broth used, so adjustments may be needed after blending. Roma or other fleshy tomatoes offer the best consistency, keeping the soup rich without excess moisture. The finished soup stores well in the refrigerator for several days and freezes beautifully, making it a convenient winter meal prep option that intensifies in flavor each time it’s reheated.
Serving Ideas for This Roasted Red Pepper Soup
This vegetable soup recipe serves as a comforting starter, a plant-based main dish, or a flavorful lunch. It pairs well with gluten free toast, quinoa salads, roasted vegetables, or simple green salads. For a larger meal, serve alongside roasted potatoes, warm couscous, or grilled vegetables.
Because the soup carries smoky and slightly sweet notes, it works well with toppings such as:
- Toasted pumpkin seeds
- Croutons (gluten free if needed)
- A swirl of olive oil
- Fresh herbs like parsley, basil, or chives
This recipe also complements plant-based proteins such as chickpeas, lentils, or marinated tofu.
A Healthy Winter Soup Recipe Full of Warm, Roasted Flavor
A pot of roasted red pepper soup brings immediate comfort to colder days, highlighting peppers, tomatoes, and celeriac in their richest form. The roasted vegetables offer sweetness and depth, while smoked paprika adds gentle warmth. Whether used as a starter, a vegan dinner option, or a gluten free side dish, this soup delivers flavor that fits winter cooking perfectly.
Roasted Red Pepper Soup
Ingredients
- 1 lb/450g red bell peppers about 3 medium
- 1 medium/450g celeriac celery root, peeled and chopped
- 1 medium/150g yellow onion chopped
- 3 large/335g roma tomatoes halved
- 4 cloves/20g garlic peeled
- 4 tbsp/60ml olive oil
- 1/2 tsp/1g crushed red pepper flakes
- 2 tsp/4g smoked paprika
- 1 tsp/6g salt divided
- 3 – 3 ½ cups/705-825ml vegetable broth
- 1-2 tbsp/15-30ml red wine vinegar
- ½ cup/15 g fresh parsley chopped
Method
- Preheat oven to 400°F/200C. Line a baking pan with foil or parchment.
- Prepare vegetables:
- Cut the peppers into large pieces, removing the seeds and veins.
- Peel the celeriac, cutting away any crevices that can’t be peeled. Cut into 1″/2.5cm cubes
- Peel and chop the onion into quarters or eighths. Peel the garlic cloves. Halve the tomatoes.
- Place all the vegetables and aromatics on the prepared baking pan.
- Drizzle everything with olive oil and sprinkle on the crushed red pepper flakes and smoked paprika.
- Bake for 20 minutes, until the celeriac is soft and the tomatoes are gooey and bubbling.
- Turn the oven to broil and move the pan closer to the broiler for 5 minutes to lightly char the edges of the peppers and caramelize the tomato juices.
- Remove from the oven and allow to cool slightly.
- Add all the vegetables into a blender, pouring in any liquid that has settled in the bottom of the pan.
- Add 2 cups/470ml broth, 1 tbsp/15ml vinegar, and ½ tsp/3g salt and blend until smooth.
- Add more broth to desired consistency. Taste and adjust vinegar and salt as needed. The amount of broth may impact the salt so should be added first.
- Pour soup into a pot and heat. Stir in the chopped parsley and serve.
Notes
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