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.
Jump to:
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 teaspoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 cup (250 ml) vegetable stock See Note 2
- salt and pepper – to taste
Basil oil –
- ½ cup fresh basil leaves See Note 3
- ¼ cup extra virgin olive oil
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Preheat your oven to 200 Degrees C (390 F).Line a sheet pan with foil.
- 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 Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Sharon
This soup is yummy!
Alexandra
Thank you, Sharon!
Sue
I love how healthy and easy this delicious soup is! This will be in the rotation during soup season for sure!
Alexandra
Thrilled to hear that, Sue – thank you!
Ally
Made this for my mother in law who loves basil and capsicum! She said it was one of the best capsicum soups she’s ever tasted! Thank you!
Alexandra
Ally, it is such a pleasure to know that your mother-in-law was so complimentary about our Roasted Capsicum Soup. Thank you. 🙂
Chris C
Capsicum and basil is a match made in heaven! This soup is a treat 🙂
Alexandra
Thank you, Chris!
Beth
Yum! This recipe is so delicious and tasty! My family loved this recipe! Can’t wait to make this again!
Alexandra
Hi Beth, I am delighted that you and your family enjoyed the Roasted Capsicum Soup. Thank you for taking the time to let me know. 🙂
Swathi
Roasted capsicum soup with basil is so delicious.
Alexandra
Thank you, Swathi!
Catherine
Such a delicious bowl of comfort food!
Alexandra
It’s so easy to make and the flavours are amazing. Win win. 🙂
Gervin Khan
First time to hear this soup recipe and it looks so delicious. I need to try making this at home and hope kids will love it.
Silvia Martinez
This soup is so comforting and I love the color
Alexandra
Isn’t it pretty Silvia? The basil oil sets off the capsicum colour beautifully. 🙂
Cynthia | What A Girl Eats
What a gorgeous soup!
Alexandra
Thank you Cynthia 🙂