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All Recipes, Soups & Salads / September 24, 2017

Roasted Red Bell Pepper Soup

– Roasted Red Bell Pepper Soup –

There is nothing better than a hot soup on a cold winter´s day, as there is nothing more refreshing than a chilled soup on a warm summer´s day. This recipe of a roasted red bell pepper soup is a winner in more ways than one. In this version, I opt for the chilled version, since summer has just ended and the weather is still fairly warm, however, you can skip the step of adding it to the fridge to cool off, and serve it warm. This soup is loaded with layers of flavor and it´s one of those soups that just hits home. It uses simple ingredients and is super easy to make. I roasted my own red bell peppers in this recipe, but you can use store-bought jarred ones if you prefer. Watch the video below on how to make this chilled (or warm) roasted red bell pepper soup or print out the recipe card below. Salud!

Watch the Video Below on How to Make Roasted Red Bell Pepper Soup

Chilled Roasted Red Bell Pepper Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 Red Bell Peppers
  • 1 Red Tomato
  • 4 Cloves of Garlic
  • 1/2 Onion
  • 1/2 Tsp Smoked Paprika
  • 1/8 Tsp Ground Cayenne Pepper
  • 2 Cups Vegetable Broth
  • 4 Tbsp Extra Virgin Spanish Olive Oil
  • 6 Basil Leafs
  • Sea Salt
  • Freshly Cracked Black Pepper
  • Greek Yogurt


  1. Pre-heat your oven with the bake/broil option to its highest setting, add 2 red bell peppers, 1 tomato and 2 cloves of garlic (wrap the garlic in foil paper) to a baking sheet lined with foil paper, drizzle some extra virgin Spanish olive oil on the bell peppers and season with sea salt, add the baking tray to the oven for 20 minutes
  2. Meanwhile, finely mince 2 cloves of garlic and finely dice 1/2 of an onion
  3. Once the the roasted ingredients have cooled off, peel the red bell peppers, tomato and garlic, and roughly chop the bell peppers and the tomato
  4. Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, one the oil get´s hot add the diced onions and cook for about 4-5 minutes, then add the finely minced garlics, stir and add 1/2 teaspoon of smoked paprika and 1/8 teaspoon of ground cayenne pepper, the roasted red bell peppers, the roasted tomato, the roasted garlics and about 4 roughly chopped leaves of fresh basil, season with sea salt and freshly cracked black pepper and mix everything together
  5. Now add 2 cups of vegetable broth and turn up the heat to a high heat, cook for about 5 minutes, then lower the fire to a LOW heat and simmer for about 10 minutes, turn off the fire and let it cool off
  6. Add the soup mixture to a tall plastic cylinder (or blender) add 1 tablespoon of extra virgin Spanish olive oil and puree for about 3 minutes or until smooth
  7. Divide the soup into 2 bowls and add to the fridge for at least 1 hour to let all the flavors develop and cool off (if you are serving the soup warm skip the fridge and serve immediately)
  8. Once you are ready to serve the soup, add some Greek yogurt on top and garnish with some fresh basil
  9. Enjoy!

Recipe Notes

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