Roasted Red Pepper Soup

A flavourful and light vegetarian soup

A soup perfect for summer and winter :)

This is an old recipe that I shared about two years ago on my YouTube channel.​ I was looking for different kind of idea for Halloween recipes and so I got this idea of making a red soup and making a ghost on top of it with some sour cream or something similar :) You probably wonder, why I didn´t make a tomatoe soup? Yes, that would have been my first option as well, but my boyfriend doesn´t like tomatoe soup for some unknown to me reason :D So I decided to make something else and that is how I thought of making a roasted red pepper soup.

The perfectionist and my own worst critic that I am, I had to make this recipe again just to make sure that it doesn´t need any adjustments :) So now that I did that and some of these photos are a proof of that, I can tell you it is as delicious as I remembered :) This is a very low effort soup as the oven is really the one doing the work and also it is a soup that can be enjoyed any season of the year as it tastes great both warm and cold. 

Now, so you don´t wonder what is this weird photo with a ghost on top of the soup, that is a fun way to make this soup into something you can serve over on Halloween :) I think it is a fun and super simple idea to make, which both adults and kids will like :) If you would like to see how I made that ghost on top of the soup scroll down to the video linked below and you will find the instructions in it.


Step by Step Video


Roasted Red Pepper Soup

A flavourful and light vegetarian soup


  • 5 red bell peppers

  • 3 tomatoes

  • 2 medium white onions

  • 5-6 garlic cloves

  • olive oil

  • salt

  • black pepper

  • dry thyme

  • 200-400ml vegetable stock


  1. Wash the bell peppers and the tomatoes well. Half the bell peppers, remove the seeds and cube into medium pieces. Half the tomatoes, remove the hard green bits and cut into fourths.

  2. Peel the garlic cloves and the onions. Cut the onions into fourths and leave the garlic cloves whole.

  3. Take a large oven proof dish with high sides and add all the vegetables to it. Drizzle with some olive oil, season with salt, black pepper and thyme.

  4. Cover with aluminium foil and bake the vegetables in 180°C bottom top heat in the middle shelf of the oven for 40 minutes. Then remove the aluminium foil and bake for another 40 minutes or until the vegetables are soft and start to slightly brown.

  5. Remove from the oven and transfer the vegetables with the liquids into a medium pot. Blend the vegetables with an immersion blender until you have a smooth puree. Make the vegetable stock and start adding some of it to the vegetables while mixing. Add as much as you wish to reach the thickness you like for the soup.

  6. Serve warm or cold with some crème fraiche or sour cream on top.

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