Name: Sheet Pan Roasted Red Pepper Soup
Ingredients: 4 Red Bell Peppers, halved and seeded; 3 Roma Tomatoes, halved; 1 Yellow Onion, quartered; 6 Garlic Cloves, unpeeled; 3 tablespoons Olive Oil; 3 cups Vegetable Broth; Salt, to taste; Black Pepper, to taste; 1/4 teaspoon Red Pepper Flakes (optional); 1/2 teaspoon Smoked Paprika; 1 tablespoon Apple Cider Vinegar or Lemon Juice; 1/4 cup Coconut Milk or Cream (optional); Croutons or Fresh Herbs, for garnish

Some days call for something warm, velvety, and just a little bit bold—and that’s exactly where this Sheet Pan Roasted Red Pepper Soup comes in. With its silky texture, sweet roasted flavors, and deep, smoky undertone, this soup is a perfect cozy meal. The magic? It all starts in the oven, where everything caramelizes beautifully on one sheet pan.

Behind the Recipe

It all started on a rainy evening when I wanted something nourishing but didn’t want to stand at the stove. I had some bell peppers sitting in the crisper and a few tomatoes ready to be used. Tossed them onto a sheet pan with garlic and onion, gave them a good roast, and blended it all up. The result? A roasted red pepper soup so rich in flavor it tasted like it had simmered for hours—but came together effortlessly.

Recipe Origin or Trivia

Roasted red pepper soup takes inspiration from Mediterranean and Spanish cuisines where peppers, garlic, and olive oil are foundational flavors. This version leans on the simplicity of sheet pan cooking, bringing those flavors together in a modern, no-fuss way. It’s comforting yet elegant, and the roasting brings out the natural sweetness and depth of the vegetables.

Why You’ll Love Sheet Pan Roasted Red Pepper Soup

This soup is pure magic in a bowl—and here’s why it belongs in your rotation:

No-Fuss Prep: Toss everything on a sheet pan, roast, blend, done.

Deep Flavor: Roasting intensifies the sweetness and complexity of the vegetables.

Naturally Vegan: Creamy without needing dairy.

Meal Prep Friendly: Make ahead and enjoy all week.

Customizable: Add cream, spice, or herbs to make it your own.

Minimal Cleanup: Just a sheet pan and blender—what more do you need?

Freezer Friendly: It stores beautifully for future cozy days.

Chef’s Pro Tips for Perfect Results

To take your soup from good to unforgettable:

Char the Veggies Slightly: Let the edges get a bit dark for added smoky flavor.
Use Quality Olive Oil: Since it’s a star here, go with a rich, flavorful one.
Blend Until Velvety: A high-speed blender makes this soup ultra-smooth.
Finish with Acid: A splash of vinegar or lemon juice brightens everything.
Roast Garlic Unpeeled: It gets sweet and creamy inside.

Kitchen Tools You’ll Need

No fancy tools, just the basics:

Sheet Pan: For roasting all your veggies.

Parchment Paper (optional): Makes cleanup even easier.

Blender or Immersion Blender: For that silky-smooth finish.

Cutting Board & Knife: For prepping the produce.

Ladle & Soup Pot (optional): To reheat or serve.

Ingredients in Sheet Pan Roasted Red Pepper Soup

Here’s everything that goes into this vibrant, rich soup:

Red Bell Peppers: 4, halved and seeded – Sweet, roasted flavor.
Roma Tomatoes: 3, halved – Adds depth and body.
Yellow Onion: 1, quartered – Mild and caramelized when roasted.
Garlic Cloves: 6, unpeeled – Sweet and mellow after roasting.
Olive Oil: 3 tablespoons – Helps everything roast and adds richness.
Vegetable Broth: 3 cups – The base that brings it all together.
Salt: to taste – Brings out natural flavors.
Black Pepper: to taste – Adds a subtle bite.
Red Pepper Flakes: 1/4 teaspoon (optional) – For a hint of heat.
Smoked Paprika: 1/2 teaspoon – Adds a warm, smoky finish.
Apple Cider Vinegar or Lemon Juice: 1 tablespoon – Brightens the flavors.
Coconut Milk or Cream (optional): 1/4 cup – For extra creaminess.
Croutons or Fresh Herbs: for garnish – Texture and visual pop.

Ingredient Substitutions

Make it work with what you have:

Roma Tomatoes: Canned whole tomatoes can be used in a pinch.

Olive Oil: Try avocado oil for a neutral swap.

Vegetable Broth: Chicken broth works if not keeping it vegan.

Smoked Paprika: Regular paprika or a pinch of chili powder works too.

Coconut Milk: Use cream, cashew cream, or skip it entirely.

Ingredient Spotlight

Red Bell Peppers: Roasting these brings out their natural sweetness and silky texture—key to this soup’s flavor.

Garlic (Roasted in Skin): This method makes garlic mellow and buttery, blending beautifully into the soup without any sharpness.

Instructions for Making Sheet Pan Roasted Red Pepper Soup

And now, let’s dive into the easiest soup you’ll ever make.

Preheat Oven:
Set oven to 425°F (220°C). Line a sheet pan with parchment if desired.
Combine Ingredients:
Place bell peppers (cut side down), tomatoes, onion, and unpeeled garlic on the sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, smoked paprika, and red pepper flakes.
Roast Everything:
Roast for 25–30 minutes until veggies are tender and slightly charred.
Cool Slightly & Peel:
Let everything cool for a few minutes. Peel garlic cloves and remove pepper skins if easily loosened.
Blend:
Transfer veggies to a blender with broth and vinegar/lemon juice. Blend until smooth. Add coconut milk if using and blend again.
Reheat (Optional):
Pour soup into a pot and warm over low heat, adjusting seasoning to taste.
Serve & Enjoy:
Ladle into bowls, top with croutons or herbs, and drizzle a little olive oil for flair.

Texture & Flavor Secrets

The soup should be ultra-smooth, with a velvety mouthfeel. The slight char on the veggies adds that fire-roasted depth, and the vinegar or lemon juice at the end gives it a pop of brightness. Optional cream gives it an even silkier texture, but it’s just as lovely without.

Cooking Tips & Tricks

Make it spicy: Add more chili flakes or a roasted jalapeño to the pan.
Boost protein: Stir in cooked lentils or white beans before blending.
Chill it: Serve cold for a gazpacho-style summer soup.

What to Avoid

Let’s make sure you skip these common missteps:

Undercooked peppers: Roast until soft and slightly blistered.
Skipping the acid: It’s the secret to balancing the sweetness.
Over-blending with skin-on garlic: Be sure to remove the peels before blending.

Nutrition Facts

Servings: 4
Calories per serving: 170 (without cream or toppings)
Note: Values may vary with additions.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

Make the soup up to 3 days ahead—it stores beautifully in the fridge. Reheat on the stovetop or microwave. It also freezes well for up to 3 months. Just defrost and blend again if it separates slightly.

How to Serve Sheet Pan Roasted Red Pepper Soup

Serve with crusty sourdough, garlic toast, or grilled cheese for dunking. A swirl of cream or coconut milk, a pinch of chili flakes, or a sprig of thyme takes it to another level.

Creative Leftover Transformations

Leftovers? Turn them into something new:

Pasta Sauce: Use it as a base for roasted veggie pasta.
Poached Egg Base: Simmer eggs in the soup for a twist on shakshuka.
Rice Bowl Sauce: Drizzle over cooked rice and top with veggies and herbs.

Additional Tips

Let the soup sit for 30 minutes before serving—it deepens in flavor.
Blend in fresh basil or parsley for a herby finish.
Drizzle with chili oil for a restaurant-worthy presentation.

Make It a Showstopper

Serve it in wide, shallow bowls. Garnish with golden croutons, a swirl of cream, fresh herbs, and a crack of black pepper. A drizzle of olive oil or chili oil adds a glossy, gourmet finish.

Variations to Try

Roasted Carrot & Pepper Soup: Add carrots to the sheet pan.
Smoky Chipotle Version: Blend in a canned chipotle pepper.
Creamy Tomato-Red Pepper Soup: Use more tomatoes and add cream.
Spiced Red Lentil Pepper Soup: Add cooked red lentils for a protein boost.
Roasted Pepper & Basil Soup: Stir in fresh basil before serving.

FAQ’s

Q1: Can I use jarred roasted peppers?

Yes, use about 2 cups—but fresh roasted offers more depth.

Q2: Is it spicy?

Not by default, but you can adjust heat with chili flakes or chipotle.

Q3: Can I freeze it?

Absolutely. Let it cool, portion, and freeze for up to 3 months.

Q4: What blender works best?

High-speed like Vitamix or Blendtec for the smoothest finish.

Q5: How long does it last?

3–4 days in the fridge, tightly sealed.

Q6: Can I make it creamy?

Yes! Add coconut milk, cream, or cashew cream.

Q7: What’s the best bread to pair it with?

Sourdough, baguette, or garlic focaccia.

Q8: Can I use different peppers?

Yes! Yellow or orange bell peppers also work.

Q9: What’s the best garnish?

Croutons, herbs, chili flakes, or a swirl of cream.

Q10: Is it gluten-free?

Yes, the soup is naturally gluten-free. Just check your broth!

Conclusion

Sheet Pan Roasted Red Pepper Soup is everything we love about cooking—simple, bold, and satisfying. It’s a beautiful balance of smoky, sweet, and savory, all blended into a smooth bowl of comfort. Whether you’re feeding a crowd or just warming up your own soul, this recipe is one you’ll want to keep in your back pocket—and on repeat.