A Foodcentric Life

  • Memorial Day
  • Meet Sally
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • Memorial Day
  • Meet Sally
  • Recipe Index
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
  • search icon
    Homepage link
    • Memorial Day
    • Meet Sally
    • Recipe Index
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
  • ×
    Home » Recipes » Soup and Stew Recipes

    Roasted Red Pepper Soup (sheet pan recipe)

    Published: Feb 19, 2021 · Modified: Mar 17, 2023 by Sally Cameron · This post may contain affiliate links · 4 Comments

    313 shares
    ↓ Jump to Recipe

    Easy soups make for easy meals and this sheet pan roasted red pepper soup is both. Add a green salad and you've got a meal. All of your ingredients go on sheet pans and into the oven. To finish the soup, puree all of the roasted veggies in a blender with broth and add a little dairy or non-dairy milk for creaminess if desired. An added benefit, there is little mess to clean up.

    roasted red pepper soup | afoodcentriclife.com

    This simple soup is full of flavor (and a great way to get your veggies in).

    It takes 5 large red bell peppers or about 3 pounds. Slice the peppers in quarters top to bottom, remove seeds and place cut side down on a parchment lined baking sheet pan.

    To a shallow baking dish add 1 sliced onion and a few large, whole, peeled garlic cloves drizzled with a tablespoon of olive oil. Roast in a hot oven until the pepper skins are blackened and the onions and garlic are soft and browned.

    roasted pepper in a blender | afoodcentriclife.com

    Finishing the Soup

    Roast your vegetables then add everything to a blender and puree with chicken broth or vegetable broth. For creaminess add either canned coconut milk or dairy milk (half and half or cream).

    For another easy, creamy vegetable soup, try this cream of asparagus soup (coconut milk or heavy cream)

    roated red pepper soup | afoodcentriclife.com

    Roasting and Spice Notes

    Sheet pans are a super handy kitchen tool. They come in full, half, quarter and even eighth size. When you sheet pans, buy rimmed heavy duty ones as they are less likely to warp in the oven. If you are concerned with aluminum in your diet from foil and sheet pans, cover them with parchment paper to protect your food and speed clean up. If you don't have a rimmed baking sheet use a large cookie sheet. Don't put the peppers in a casserole dish because they need the high heat exposure of a flat or almost flat baking sheet to roast the skins.

    For spices I prefer smoked paprika but regular is fine too. For more smoky spice add a little spicy ground chipotle powder when pureeing. Another way to add heat is with sharp paprika. For more Southwestern flavors add cumin, coriander or ancho chili powder.

    roasted red pepper soup | afoodcenticlife.com

    If you love bell peppers, try these Turkey Quinoa Stuffed Peppers! And for another marvelous creamy soup, be sure to make this easy cream of asparagus soup. Make it dairy-free or not.

    Low Histamine Notes

    For histamine friendly soup use homemade low histamine chicken broth. I make mine in an Instant Pot or electric pressure cooker. Find the recipe here. Another option is homemade vegetable broth. Also made in the pressure cooker, it beats anything off the store shelf. If coconut milk doesn't work for you, try another non-dairy milk or use more broth as needed. In the photos I garnished with toasted pumpkin seeds. If your sensitive skip them and use herbs. Cilantro or Italian parsley are nice.

    📖 Recipe

    roasted red pepper soup | afoodcentriclife.com

    Sheet Pan Roasted Red Pepper Soup

    Sally Cameron
    From a sheet pan to the blender, this soup is easy with little mess to clean up. For dairy-free use canned coconut milk, or regular dairy half and half or cream as perferred. For low histamine be sure to use a low histamine broth. The recipe is on this site. For a spicy soup see notes below.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course lunch, Main Course, Soup
    Cuisine American
    Servings 6 Yield about 7 cups
    Calories 161 kcal

    Equipment

    • Sheet pans
    • blender

    Ingredients
      

    • 5 large red bell peppers about 3 pounds
    • 1 medium brown or sweet onion peeled and sliced into chunks
    • 3 large whole garlic cloves peeled
    • 1 tablespoon extra virgin olive oil
    • 1 ½ teaspoons smoked paprika
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 2 cups chicken or vegetable broth
    • 1 cup coconut milk or dairy milk

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Pre-heat the oven to 425°F. Line a half sheet pan with parchment. Snap any green stem off the top, then slice peppers in quarters from top to bottom and remove the seeds.
    • Lay the peppers cut side down on the half sheet pan. Place the onions and garlic to a shallow baking dish and drizzle with the olive oil and stir to coat. Place vegetables in the oven and roast until the peppers have blackened skin, about 30 minutes. Check the onions at 20-25 minutes or when you smell them. They should be browned and soft. Remove the pans from the oven.
    • Cover the peppers with foil or another sheet pan upside down to steam the peppers and make the skin easy to peel off. Allow them to stand 10 minutes. Remove the cover and peel as much of the skin off as posible with your fingers. Don't worry about getting everyone last bit. Place all of the veggetables in a blender with the paprika, broth, salt and pepper then puree smooth. Add the coconut or dairy milk and blend a bit more to combine. Adjust the thickness with more broth or milk and serve hot or cool completely. Soup will last in the refrigerator 4 days or freezes well.

    Notes

    For Low Histamine:
    If you are histamine intolerant, freeze finished soup in portions immediately. If you can't handle coconut milk, use a safe non-dairy "milk" to puree your soup or just use all low histamine chicken or vegetable broth. The soup won't be as thick and creamy but it still tastes delicious.

    Nutrition

    Calories: 161kcalCarbohydrates: 13gProtein: 4gFat: 11gSaturated Fat: 8gSodium: 229mgPotassium: 484mgFiber: 3gSugar: 7gVitamin A: 4526IUVitamin C: 177mgCalcium: 28mgIron: 2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    « Instant Pot Chicken Broth
    How to Make a Salad Taste Better: Easy, Fresh Tips That Work »
    313 shares

    Comments

    1. Madonna says

      February 20, 2021 at 12:49 pm

      I pinned this. Everyone should have a little soup in the freezer. Glad you are back in business.

      btw. I had trouble pinning from the pin by the print recipe. Don't know if it is my issue or yours. I pinned from one of the photos.

      Oh, and love that you gave the weight. I am always confused by fruits and vegetable amounts.

      Reply
      • Sally Cameron says

        February 20, 2021 at 3:12 pm

        Hi Madonna. So nice to hear from you. Agreed that soup in the freezer can be a life saver.Thanks for the pin trouble comment. I'll take a look at it. Looking forward to a new post from you!

        Reply
    2. Terry Brown says

      February 20, 2021 at 10:47 am

      I gotta try this one. Sometimes I roast veggies on the BBQ, but this looks alot wasier. What is the garnish? Parsley & pine nuts?

      Reply
      • Sally Cameron says

        February 20, 2021 at 12:06 pm

        Hi Terry. On the grill is a great idea, especially in summer. Can't wait to have a grill again, soon. Garnish is parsley and toasted pumpkin seeds. They are an heirloom variety. Got them on Amazon (Wilderness Poet, US grown, organic). I ran out of the standard green pepitas but they work too. Toasted pine nuts is a great idea, and of course cilantro. Please report back how you like it.

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

    More about me →

    Memorial Day Recipes

    • Gluten-free brownies with melted chocolate in a square pan after baking.
      Fudgy Gluten-Free Chocolate Brownies

    • Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.
      Hoisin Chicken Skewers

    • Watermelon salad ready to serve with cucumber, feta, basil, shallots.
      Easy Watermelon Basil Salad with Feta Cheese

    • White shallow bowl stilled with green cabbage coleslaw, carrots, and parsley with a light dressing.
      Simple Easy Coleslaw Recipe

    • Oven baby back ribs glazed with rich brown hoisin sauce.
      Baby Back Ribs in the Oven

    • lemon ice cream
      Homemade Lemon Custard Ice Cream

    More Recipe Ideas

    • Smoked salsa in a tall jar and a small serving glass cup with corn chips
      Easy Smoked Salsa (pellet grill recipe)

    • Gluten-free pasta salad with tomatoes, cucumber, pine nuts, herbs, and more.
      Lemony Mediterranean Pasta Salad Recipe

    • greek salad
      Tossed Greek Green Salad

    • A single layer sweet cherry cake with golden top on white plate.
      Easy One-Pan Fresh Cherry Cake

    Footer

    as seen on

    Logos of Featured Publications

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and recipes.

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 aFoodcentricLife.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.