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Home » Recipes » Soup Recipes

Roasted Red Pepper Soup

Published: Mar 12, 2023 · Modified: Apr 10, 2024 by Chef Dennis Littley

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My Roasted Red Pepper Soup is kicked up to the next level by adding roasted corn and pulled chicken. The sweet red peppers make the base of this very flavorful soup which goes perfectly with the chicken and added corn.

Made with simple ingredients and garnished with Greek yogurt and chopped cilantro creates a symphony of flavors that will wow your tastebuds!

roasted red pepper soup in a white bowl.


 

This bold and flavorful creation has always been one of my favorite soups. When I first started making my roasted red pepper soup, it was a much plainer version of this soup. The original version was delicious, but the corn and chicken really took the soup to a whole new level of deliciousness.

I tried different variations of ingredients before finalizing my roasted red pepper soup recipe, but feel free to add or detract ingredients to make this soup your own.

two bowls of roasted red pepper soup.

My roasted red pepper soup is the perfect accompaniment for a grilled cheese sandwich or just about any sandwich you’d like to serve it with. You can also serve my roasted red pepper soup with a nice side salad for a light, delicious dinner.

This isn’t your grandmother’s bell pepper soup!

Table of Contents:
  • Ingredients to make Roasted Pepper Soup
  • How to make Roasted Red Pepper Soup
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Roasted Red Pepper Soup

Ingredients to make Roasted Pepper Soup

ingredients to make recipe.

Let’s start by gathering the ingredients we need to make Roasted Red Pepper Soup. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

*You can make your own roasted bell peppers for the soup, but I prefer using the canned variety to make my creamy roasted red pepper soup.

*I used chicken stock to make my soup, but if you’d like to keep it vegetarian, use vegetable stock instead.

How to make Roasted Red Pepper Soup

Collage showing how to start recipe.
  • Melt the butter in a large saucepan over medium-high heat. Then add the diced celery and onions to the pan.
  • Cook the veggies for 3-5 minutes.
  • Add the flour to the cooked veggies.
  • Mix the flour into the butter/vegetable mixture to make the roux to thicken the soup. Reduce the heat to low.
collage showing how to finish making recipe.
  • let the roux cook for 4-5 minutes to get the raw taste out of the flour.
  • Add the chicken broth to the roux and whisk together to completely blend together. Let the mixture simmer for 3-5 minutes on low heat.
  • Add the pureed roasted red peppers, hot sauce, granulated sugar, and shredded chicken. Stir to blend the ingredients together.
  • Season with salt to taste, and if the soup seems a little bitter, add another teaspoon of sugar. Continue to simmer for 20 minutes.

*Puree the roasted peppers using an immersion blender or food processor.

*I used hot sauce to add a little bite to the soup, but you can leave it out or use red pepper flakes instead of the hot sauce. It’s entirely up to your personal taste.

*You can either add the corn directly to the soup at this point or add it to the soup as part of the garnish.

roasted red pepper soup in a white bowl.

Garnish soup with a dollop of Greek yogurt (or sour cream), roasted corn, and chopped cilantro. The creamy texture and abundance of flavors make will make this soup one that you’ll enjoy making time and time again. It really is that good.

Recipe FAQ’s

Can I freeze roasted red pepper soup?

You can easily freeze this soup in an airtight container, and it can stay frozen for up to three months. For short-term freezing (one month), a zip lock bag is a good way to freeze soups and stews.

How do you make roasted red pepper soup less bitter?

A little sugar will always help take the bitterness out of a soup or sauce. Butter and cream will also help cut back bitter flavors. In the case of this soup, the Greek yogurt and sweet corn also help tame the bitterness.

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roasted red pepper soup in a white bowl.

Roasted Red Pepper Soup

Chef Dennis Littley
My Roasted Red Pepper Soup is kicked up to the next level by adding roasted corn and pulled chicken. The sweet red peppers make the base of this very flavorful soup which goes perfectly with the chicken and added corn.
4.98 from 36 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Soup
Cuisine American
Servings 4
Calories 278 kcal

Ingredients
 
 

  • 3 tablespoon unsalted butter
  • ½ cup all-purpose flour
  • 2 stalks celery diced
  • ½ small onion diced
  • 2 ½ cups roasted peppers pureed – canned or make roast your own
  • 3 ½ cups chicken stock or vegetable stock
  • 1 tablespoon granulated sugar
  • 1 tablespoon hot sauce *optional – more or less to taste
  • sea salt to taste
  • 4 oz shredded cooked chicken white or dark meat
  • 4 oz roasted corn fresh or frozen
  • 1 tablespoon chopped cilantro -garnish each bowl with a sprinkle
  • 4 tablespoon Greek Yogurt or Sour Cream *optional – garnish each bowl of soup with 1 tablespoon of Low Fat

Instructions
 

  • Melt the butter in a large saucepan over medium-high heat. Then add the diced celery and onions to the pan.
  • Cook the veggies for 3-5 minutes.
  • Mix the flour into the butter/vegetable mixture to make the roux to thicken the soup. Reduce the heat to low.
  • let the roux cook for 4-5 minutes to get the raw taste out of the flour.
  • Add the chicken broth to the roux and whisk together to completely blend together. Let the mixture simmer for 3-5 minutes on low heat.
  • Add the pureed roasted red peppers, hot sauce, granulated sugar, and shredded chicken. Stir to blend the ingredients together.
  • Season with salt to taste, and if the soup seems a little bitter, add another teaspoon of sugar. Continue to simmer for 20 minutes.
  • You can either add the corn directly to the soup at this point, or add it to the soup as part of the garnish.
  • Allow soup to simmer on low for 20 minutes *
  • You can either add the corn directly to the soup before you simmer the soup or add it to the soup as part of the garnish.
  • Garnish soup with a dollop of Greek yogurt or sour cream, roasted corn and chopped cilantro.

Notes

* if the soup becomes too thick, thin it out with a little water or stock.
*Puree the roasted peppers using an immersion blender or food processor.
*I used hot sauce to add a little bite to the soup, but you can leave it out or use red pepper flakes instead of the hot sauce. It’s entirely up to your personal taste.
Can I freeze roasted red pepper soup?
You can easily freeze this soup in an airtight container, and it can stay frozen for up to three months. For short-term freezing (one month), a zip lock bag is a good way to freeze soups and stews.
How do you make roasted red pepper soup less bitter?
A little sugar will always help take the bitterness out of a soup or sauce. Butter and cream will also help cut back bitter flavors. In the case of this soup, the Greek yogurt and sweet corn also help tame the bitterness.

Nutrition

Calories: 278kcalCarbohydrates: 34gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 30mgSodium: 1608mgPotassium: 520mgFiber: 3gSugar: 9gVitamin A: 901IUVitamin C: 46mgCalcium: 75mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.98 from 36 votes (30 ratings without comment)

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    Recipe Rating




  1. Gerry @ Foodness Gracious says

    August 16, 2012 at 3:06 pm

    Wow, coconut oil…I can only imagine how that would taste, awesome no doubt! Great soup and clever way to fill it with delicious stuff,

    Reply
  2. Jeanette says

    August 15, 2012 at 8:18 pm

    Beautiful soup Chef Dennis – I think I’d make grilled chicken and corn just to try your soup. Love how you tried coconut oil in place of butter and topped it with a dollop of Greek yogurt for a healthier version. I’ve been using Greek yogurt (0%) in place of sour cream and other creams and it’s fantastic.

    Reply
  3. Balvinder says

    August 15, 2012 at 6:56 pm

    You have created a gorgeous soup with leftovers. I have seen many recipes with coconut oil and even tasted a few but my family is still not comfortable with coconut oil in cooked dishes. I have to take baby steps in training their taste buds.

    Reply
  4. Laura (Tutti Dolci) says

    August 15, 2012 at 3:24 pm

    I love roasted red pepper soups – your version looks fantastic!

    Reply
  5. DB-The Foodie Stuntman says

    August 15, 2012 at 1:08 pm

    Like you noted above, some of the best dishes have been created by using leftover parts. This soup looks delicious.

    Reply
  6. Muna Kenny says

    August 15, 2012 at 12:45 pm

    The soup is gorgeous! The combination of chicken and corn is a winner.

    I used coconut oil in cooking before but its flavor and aroma were very strong. I had food cooked with coconut oil in restaurants and it tasted really good, maybe the brand I used wasn’t of quality.

    How strong is the taste of coconut in Kelapo coconut oil?

    Reply
  7. FreeSpiritEater says

    August 15, 2012 at 11:42 am

    5 stars
    I love working with roasted red peppers, but have never made a soup out of it. Sounds and looks incredibly delicious especially with the addition of chicken and corn, you just can’t go wrong! =]
    P.S. I nominated you for the Very Inspiring Blogger Award! =]

    Reply
  8. Christina @ Sweet Pea's Kitchen says

    August 15, 2012 at 11:00 am

    Mmmm…this soup sounds so delicious! It is super hot here today but suddenly I am craving a warm bowl of soup! 😉

    Reply
  9. RavieNomNoms says

    August 15, 2012 at 8:56 am

    Love this! There is a roasted red pepper soup that I always get when I go to this one restaurant that is SO delicious. Thanks for sharing Chef!

    Reply
  10. Kate@Diethood says

    August 15, 2012 at 7:31 am

    Hi Chef!
    I am loving this soup! I would have never thought to use Coconut Oil…brilliant idea! I keep Kelapo Coconut Oil in my pantry… it is a really good product, indeed.

    Reply
  11. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    August 15, 2012 at 8:02 am

    I’m all for using leftovers in soup, but I have to admit that none of my soups look that gorgeous. I have to admit that I’ve never used coconut oil (or seen it in our stores, for that matter). I’m glad that Kalepo’s helping you get on a healthier eating track though, and that through developing recipes for them, we’re benefiting with dishes like this one.

    Reply
  12. Charlie says

    August 15, 2012 at 6:49 am

    5 stars
    I love the idea of using coconut oil to make the roux! I’ll have to try that. The soup looks delicious, great blend of flavor :).

    Reply
    • Kelapo says

      August 15, 2012 at 11:48 am

      Wasn’t this a great idea? I was thinking the same thing when I read his blog. Chef Dennis did a great job making a healthy soup for us all to try 🙂

      Reply
  13. Miriam @ Overtimecook says

    August 15, 2012 at 6:49 am

    This soup looks phenomenal. I made roasted red pepper soup a while ago but your version looks fabulous!

    Reply
  14. Brian @ A Thought For Food says

    August 15, 2012 at 6:44 am

    Dennis… I love making soups and I think they’re a great way to teach people how to cook. The subtleties of seasoning are so important.

    Anyway, this recipe looks magnificent and I love all the firey flavors with the roasted peppers and grilled chicken and the buffalo sauce.

    Reply
  15. Debbi says

    August 15, 2012 at 6:15 am

    Hi Dennis ,
    Love the recipe don’t know if we can get Kelapo Coconut Oil in UK. haven,t seen Coconut Oil in our supermarkets either. Think it will be a trip to the Asian Market or health food store

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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