This post first appeared on Sunday Supper Movement where we were contributors

Fire Roasted Red Pepper Soup is a smoky tomato and red pepper winter soup recipe that is best served with a drizzle of cream and a crusty piece of bread or a grilled cheese sandwich!

A top down photo of roasted red pepper soup topped with toasted baguettes. Fire Roasted Red Pepper Soup

This simple, smokey, Fire Roasted Red Pepper Soup only uses a few simple ingredients so it is easy to make and it is the perfect cold weather comfort food. Fire Roasted Red Pepper soup is a lot like tomato soup, in fact it starts with a tomato base. I keep it simple and use canned tomatoes that I cook in a large saucepan along with along some sauteed onions and garlic. To add a little extra punch of tomato flavor I also add a couple of tablespoons of tomato paste. Then comes the most important part, roasted red peppers. If you’ve never had them roasted red peppers are red bell peppers that have been roasted either over a fire or, if you’re making them yourself, in the oven under the broiler. The cooked skin peels away and you’re left with this smooth pepper that has a great smokey flavor. I rarely have the time to make my own roasted red peppers so I use jarred roasted red peppers. You can usually find them in the same aisle as the canned tomatoes.

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Fire roasted Red pepper soup with a drizzle of cream, and a sprinkle of fresh basil leaves.

Once the roasted red peppers have been added it’s time to pour in the broth (you can use chicken broth or vegetable broth) then you just simmer everything for about 30 minutes. When it has cooked for awhile and all of those flavors start to come together take an immersion blender and carefully puree all of the ingredients until it is a smooth soup. Add a little salt to taste and you’re ready to eat!

Fire roasted Red Pepper soup with a drizzle of cream and toasted baguettes slices

You can garnish the soup with some toasted croutons and a little heavy cream or you can make a grilled cheese sandwich to go with it. Either way this smooth, smoky, Fire Roasted Red Pepper Soup is an amazing winter soup recipe!

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What you will need to make Fire Roasted Red Pepper Soup:

  • Immersion Blender – This isn’t required but it sure makes life easier! An immersion blender is great for pureeing any soup!
Servings: 10
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Fire Roasted Red Pepper Soup

If you're looking for an easy comfort food recipe this rich, smoky, Fire Roasted Red Pepper Soup is the ultimate winter soup recipe.


  • 28 oz. Whole Tomatoes, canned
  • 3 cloves Garlic
  • 9 oz Onion, diced
  • 2 Tbsp Tomato Paste
  • 16 oz Roasted Red Peppers
  • 2 c Broth, chicken or vegetable
  • 1/2 tsp Salt


  • In a large pot over medium high heat saute onions until onions are tender. Add garlic and continue to cook for 2 minutes.
  • Add the tomatoes, tomato paste, roasted red peppers, and broth.
  • Bring to a boil and then reduce to a simmer and cover with a lid.
  • Cook for 30 minutes.
  • Use an immersion blender to puree the soup ingredients until the soup is smooth.
  • Add salt to taste.


If you do not have an immersion blender you can carefully add the soup to a regular blender and puree it.


Calories: 39kcal, Carbohydrates: 8g, Protein: 1g, Sodium: 1007mg, Potassium: 327mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1075IU, Vitamin C: 34.8mg, Calcium: 35mg, Iron: 0.7mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main