My Roasted Red Pepper Soup (Roasted Capsicum Soup) with Basil Oil is so comforting to eat, and full of vibrant flavours. The delicious combination of red peppers, tomato and onion, roasted to perfection, offers a delightfully sweet and comforting taste.
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Why we love this recipe:
Aside from being delicious, red capsicum/bell pepper has a lot of health benefits! They’re a great source of Vitamins A, B6 and C, and are packed full of antioxidants.
I enjoy eating capsicum both raw and cooked. Serve strips of capsicum on a dip platter or add to your salad for a burst of colour. Capsicum is a great addition to pasta sauces and on pizza.
This Roasted Red Pepper Soup is simple to prepare and the flavour is truly delicious. Make a big batch, and store some serves in your freezer for those days you need a quick lunch or dinner!
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Red Capsicums/Bell Peppers and Tomatoes – our flavour base for the soup. We roast them for extra depth of flavour and sweetness.
Brown/yellow onion – indispensable as a flavour base in this soup.
Olive oil – to roast the vegetables and blend with the fresh basil.
Vegetable stock – you can make your own or use a commercial variety.
Dried Oregano – works well with the vegetables and also complements the basil oil.
Fresh Basil – we use fresh basil to make the basil oil. This is optional, but it works so well and is very easy to make, so I highly recommend serving the soup with this.
Sea salt and pepper – to taste.
Step by Step Instructions:
- Prepare your vegetables and put them on a baking tray.
- Roast until they are tender.
- Add the roasted vegetables to a blender, along with the stock.
- Blend until a smooth consistency. Season to taste. Then, prepare your basil oil to drizzle over the top.
Tips for Success and FAQs:
Make sure that the vegetables are cooked through before attempting to blend them. It will be impossible to blend it smoothly if they are slightly undercooked.
You can use an immersion blender – I do. You will get a smoother, creamier texture if you use a blender. However, it is important to understand that blending hot liquids in a blender can be dangerous and could result in severe burns.
If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
Make this soup your own. The basic recipe is vegan and gluten-free and delicious as it is. However, if you do not have specific dietary restrictions you can tailor it to your own requirement – perhaps a drizzle of cream instead of the basil oil.
The soup will last for 3 days in the fridge.
Yes, soup is one of the best meals to make ahead because it freezes so well.  Make a big batch and allow the soup to cool completely before storing in freezer-safe containers. The soup can be frozen for about 3 months. Be sure to label the container with the name and date – frozen objects can be difficult to identify.
I would freeze the soup without the basil oil, and prepare this fresh when serving.
Serving Suggestions:
Serve a warming bowl of Roasted Capsicum Soup alongside one of these for an even more hearty and satisfying meal:
- Easy Spelt Focaccia
- Gluten-free Olive and Rosemary Focaccia
- Gluten-free Zucchini Muffins
- Mixed Seed Crackers
More delicious recipes for you to try:
Try some more of our favourite soup recipes:
- Potato Soup
- Roasted Carrot Soup with Coconut
- Cauliflower and Potato Soup
- Spiced Pumpkin and Sweet Potato Soup
- Broccoli and Potato Soup
- Or, check out our collection of Easy Soup Recipes here.
More recipes featuring capsicums/peppers:
- Piedmontese Roasted Peppers
- Roasted Red Peppers (Capsicums)
- Roasted Capsicum Pesto
- Mediterranean Beef Stew
I hope that my Roasted Capsicum Soup with Basil Oil will become a new favourite in your household. Do let me know in the comments below if you try it.
Enjoy!
Alex xx
This post was originally published in February 2019. It has been updated with new photos and more information. The recipe remains the same.
Roasted Red Pepper (Capsicum) Soup with Basil Oil
Ingredients
For the soup –
- 2 large red capsicums (bell peppers) See Note 1
- 2 medium tomatoes
- 2 medium brown/yellow onions
- 2 tsp extra virgin olive oil
- 1 tsp dried oregano
- 1 cup (250 ml) vegetable stock See Note 2
- salt and pepper – to taste
Basil oil –
- 1/2 cup fresh basil leaves See Note 3
- 1/4 cup extra virgin olive oil
Instructions
- Preheat your oven to 200 Degrees C (390 F).Line a sheet pan with foil.Â
- Halve your red peppers and remove the seeds and membrane.Peel and halve your onions.Quarter your tomatoes.
- Place the peppers, onions and tomatoes on your sheet pan, and drizzle with 2 teaspoons of olive oil, oregano and salt and pepper.
- Roast in the oven for 30 minutes.
- Place the cooked vegetables, and any of their juices, in either a blender or a saucepan (if you have an immersion blender). Add the vegetable stock, and blend until a smooth consistency. See Note 4.Warm the soup through for 5 minutes to allow the flavours to develop.
- To make the basil oil, place the basil and oil in a small blender or food processor and whiz until smooth.
- Check to make sure the seasoning and consistency of the soup is to your liking.Serve the soup with a drizzle of the basil oil.
Notes
- Red capsicums (bell peppers) have the best flavour and are ideal for this recipe.
- I have used vegetable stock in this recipe to keep it vegan, but you could also use chicken stock.
- The herb oil also works well with parsley, if you don’t have any basil.
- If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
- Please note, the nutritional information is based on the recipe serving 4 people as a starter. The nutritional information is an estimate only.
Nutrition
Such a fantastic soup and can we talk about that basil oil….yum!
I am so thrilled to hear you liked it, Brynn! And the basil oil – so good!!
Such a pretty soup! Love the addition of the basil oil too. Vibrant, and so flavorful!
Thank you so much, Molly!
I’ve made this several times already but this was my first time making it with basil oil. The flavors were so good together! I highly recommend everyone try it with the basil as it takes this soup to another level! I definitely recommend making this.
Hi Charlotte!
So pleased that you have enjoyed this soup several times.
I agree – love the addition of the basil! 🙂
I am always looking for ways to use my capsicums and this soup looks a winner. And it’s vegan so everyone can enjoy it! Perfect.
Thank you, Amanda! I hope you will get to give this a try 🙂
This soup sounds great! I haven’t made it yet but plan to do so for Christmas. One question: after using the immersion blender in the sauce pan do you bring it to a boil and then simmer for a period of time? Thanks!
Hi Danny!
Thanks for your comment! Your vegetables will be cooked at this stage, so once you have blended them, just warm through prior to serving – no need to simmer for a period of time.
Enjoy!
Love roasted peppers and this dish is so low in calories too.
Thank you, Amanda!
I doubled the recipe to make a big batch of this for the week since I love this soup so much! It always comes out delicious! I serve this with garlic bread or a grilled cheese sandwich which makes this the perfect meal!
Rachel, this soup is a favourite with our readers. I am so pleased that you, too, enjoyed it and appreciate that you let me know. Your serving ideas sound delicious. 🙂