Roasted Red Pepper Soup – Slow Cooker

This creamy Roasted Red Pepper Soup is bursting with sweet, smoky flavor and is the ultimate comfort food for chilly days! Made with beautifully roasted red bell peppers, aromatic garlic, onions, and a rich, velvety broth, this homemade soup is as delicious as it is colorful. Its gorgeous red-orange color, silky-smooth texture, and naturally sweet flavor make it a wonderful choice for an easy weeknight dinner, cozy lunch, or elegant starter.

If you love a homemade soup then try our very popular Best Mushroom Soup Recipe or Broccoli Soup Recipe.

Why I Love This Recipe

• Rich, roasted flavor and creamy
• Easy to make
• Love slow cooker recipes
• Vegetarian option
• Make ahead friendly

There is nothing more comforting than a rich, creamy soup that has been simmering all day. Slow Cooker Roasted Red Pepper Soup is exactly that kind of recipe.  The flavor is layered… a light smokiness from the peppers, gentle heat from the red pepper flakes, herbal notes from basil and oregano, and a mellow richness from the cream. The result is a soup that feels both smoky and sweet, perfect for cozy evenings, easy lunches, or impressing guests without breaking a sweat. Garnish it with olive oil, fresh basil, or crunchy croutons, and you have a bowl that looks as beautiful as it tastes.

What Ingredients are in Roasted Red Pepper Soup?

How to Make Roasted Red Pepper Soup

We are going to start by roasting the red peppers. Preheat your oven to a high broil (500 degrees Fahrenheit). Slice the peppers in half and remove the seeds and stem.

Arrange them, face down on a cookie sheet that has been lined with parchment paper.  Place the cookie sheet under the broiler for about 3-4 minutes.  The skin should be charred.

Remove from the oven and peel off the skin from the peppers.  If the peppers are fully cooked, the skin should lift right off. Roughly chop up and add them to your slow cooker.

Add the onion, garlic, tomatoes, chicken broth, paprika, basil, oregano, red pepper flakes, salt and pepper to the red peppers that are in the slow cooker.  Stir to combine everything. 

Replace the lid and cook on LOW for 6 hours (or on HIGH for 3.5 hours).  The onions and peppers should be very soft and tender. Turn off the slow cooker

Use a hand or immersion blender to blend until smooth. 

Add the heavy cream and stir it in. 

Serve immediately with a drizzle of olive oil, fresh basil or croutons and enjoy!

Recipe Pro Tips

Storage

Store leftovers in an airtight container for 5 days in the fridge.  Reheat slowly over low heat, stirring  often, until heated through. 

You can freeze this recipe in an airtight container for up to 2 months.  Thaw in the fridge the day before you are planning on serving it and reheat slowly.  Keep in mind that cream can separate a little when it freezes. (You can add the cream after thawing if you plan to do this ahead). Give it a really good whisk during reheat and it will come together. 

Sustitutions

Use vegetable broth if you want a vegetarian version.  Use chicken broth if it doesn’t matter to you. 

You can use jarred roasted red peppers for this recipe.  They can generally be found in the pickle section.  You will need at least 2 jars and you will need to drain any liquid that is in the jar before using. They are more expensive but can be used in a pinch.

You can roast the peppers a day in advance if you want to get a jumpstart on this recipe. 

For a little added twist, swap the cream for coconut milk.  It adds a little bit more sweetness. 

If you prefer your soup to be even smokier, you can add a teaspoon of smoked paprika to the slow cooker. 

This soup also makes an excellent pasta sauce.  Serve it on noodles with smoked sausage.  So, so good! 

Pin it HERE!!

Pin it HERE!!

Roasted Red Pepper Soup – Slow Cooker Recipe

Tara Noland

This Roasted Red Pepper Soup is rich, creamy, and full of sweet, smoky roasted pepper flavor. Made with simple ingredients and blended until silky smooth, it's the perfect comforting soup for lunch or dinner.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs 5 minutes mins

Total Time 6 hours hrs 20 minutes mins

Course Appetizers, Soup Recipes

Cuisine American

Servings 8 servings

Calories 145 kcal

Ingredients

 

• 4 large red bell peppers approximately 28oz, 800g
• 1 medium onion chopped (approximately 6oz, 170g)
• 3 cloves garlic minced
• 2 cups 16fl.oz, 500ml vegetable or chicken broth
• 28 oz 796ml diced tomatoes
• 1 teaspoon paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon table salt
• 1/2 teaspoon black pepper
• 1 cup 8fl.oz, 250ml heavy cream
• olive oil fresh basil and croutons for garnish

Instructions

 

• We are going to start by roasting the red peppers. Preheat your oven to a high broil (500 degrees Fahrenheit). Slice the peppers in half and remove the seeds and stem.
• Arrange them, face down on a cookie sheet that has been lined with parchment paper. Place the cookie sheet under the broiler for about 3-4 minutes. The skin should be charred.
• Remove from the oven and peel off the skin from the peppers. If the peppers are fully cooked, the skin should lift right off. Roughly chop up and add them to your slow cooker.
• Add the onion, garlic, tomatoes, chicken broth, paprika, basil, oregano, red pepper flakes, salt and pepper to the red peppers that are in the slow cooker. Stir to combine everything.
• Replace the lid and cook on LOW for 6 hours (or on HIGH for 3.5 hours). The onions and peppers should be very soft and tender. Turn off the slow cooker
• Use a hand or immersion blender to blend until smooth.
• Add the heavy cream and stir it in.
• Serve immediately with a drizzle of olive oil, fresh basil or croutons and enjoy!

Equipment

Chefman Slow Cooker 7 Quart, Large Family Size Slow Cooker with Low, High & Warm Settings

Wooden Ladle for Soup, 100% Natural Acacia Wood, 12.4″ Long Handle

Everyday Nonstick Baking Sheet Set, 3 Pack Includes Small (13×9) Medium (15×1) and Large (17×11)

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 145kcalCarbohydrates: 11gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 403mgPotassium: 377mgFiber: 3gSugar: 7gVitamin A: 2687IUVitamin C: 87mgCalcium: 65mgIron: 1mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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This recipe has been updated from the original and changed.