Roasted Red Pepper Soup

Recipe by Kelsey Russell-Murray



Cook Time


Prep Time



Serves 06

This roasted red pepper soup is rich and flavourful and the perfect warming meal option for fall and winter. Make ahead of time and serve with a slice of toasted sourdough for a delicious quick and easy lunch or dinner meal. This vegetarian soup has the perfect thick and creamy consistency. Made with savoury roasted red peppers, sun dried tomatoes and creamy goat cheese, this soup is bursting with flavour. This recipe is packed with a variety of different vegetables (plenty of plant points to support gut health!) and is hearty enough to satisfy all appetites.


  1. 1

    Add onion, celery, carrots and garlic to a large soup pot with olive oil on medium-high heat. Sauté for 5 minutes, until onions are translucent.

  2. 2

    Add canned tomatoes, sundried tomatoes and vegetable broth and bring mixture to a boil. Reduce heat and simmer for 12 to 15-minutes, until vegetables are tender.

  3. 3

    Add roasted red peppers and goat’s cheese and stir to combine.

  4. 4

    Remove from heat and blend until smooth using an immersion blender. Note: you can also transfer the soup to a stand blender if you don’t have an immersion blender with the same results.

  5. 5

    Season with salt and pepper and serve warm! Serve this soup as a side dish with a grilled cheese, or as an entrée with a piece of crusty sourdough.

  6. 6

    Store in an airtight container. Keeps well in the refrigerator for 4-5 days, or in the freezer for up to 1-month.

  7. 7

    Substitutions: Use broth of your choosing – vegetable, beef or chicken broth all work well. Omit goat’s cheese to make this recipe vegan. Substitute ½ cup cashew cream for the goat cheese to make this recipe vegan but keep the creamy consistency. Easily omit the sundried tomatoes if you prefer/don’t have them on hand. Substitute fresh tomatoes for canned tomatoes and add an extra ½ cup of broth if you prefer.

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