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Blender Roasted Red Pepper Soup

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4.7 from 3 reviews

  • Author: Karen
  • Prep Time: 35 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


  • 3 red bell peppers
  • 1 (14.5 oz) can diced tomatoes or whole tomatoes
  • 1/2 cup chicken broth or vegetable broth
  • 1 cup half and half (or just regular milk works well too)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 clove of garlic, minced
  • 1 tsp dried basil (or you can always just 12 Tbsp fresh basil, chopped)
  • Pinch of red pepper flakes
  • Toppings: croutons and parmesan cheese


  1. Preheat your oven to 425° F. Line a cookie sheet with foil (I like to use non-stick foil...dull side up). Wash your red bell peppers, core and seed them, and slice them into 1/2 inch strips. Place them on the foil-lined cookie sheet.  Place in the oven on the top rack.  Cook for 30 minutes. Remove from the oven and place peppers in the blender.
  2. Place tomatoes, broth, half and half, salt, pepper, garlic, basil and red pepper flakes in the blender.
  3. If using a Blendtec, push the soup button and let it run it’s cycle and then serve and enjoy.  If using another blender, blend the soup until smooth and then heat on the stove.
  4. Serve the soup topped with croutons and parmesan cheese, if desired.