Roasted Red Bell Pepper Soup With Lemon Vinaigrette Recipe

Roasted Red Bell Pepper Soup With Lemon Vinaigrette Recipe

Photos of Roasted Red Bell Pepper Soup With Lemon Vinaigrette Recipe

Roasting your own bell peppers is the secret to the top-notch flavor in this bell pepper soup. Roast the peppers, then prepare the soup in two separate batches. Pour the red and yellow soups into the bowl all at once for an impressive “yin/yang” presentation.

Roasting the bell peppers adds so much flavor to this colorful bell pepper soup.

Prep: 10 mins
refrigerate: 2 days
Cook: 10 mins
Total: 2 days 20 mins


For the vinaigrette:

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • salt, to taste
  • freshly ground pepper , to taste

For the soup:

  • 2 tbsp olive oil
  • 12 oz russet potato, peeled
  • 1 cup onion, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, minced
  • 3 red bell peppers, roasted
  • 3 yellow bell peppers, roasted
  • 4 cups vegetable stock, divided
  • salt, to taste
  • freshly ground pepper , to taste
  • sour cream
  • fresh chives , minced, for garnish


For the vinaigrette:

  1. Whisk together all the vinaigrette ingredients in a small bowl.

  2. Season to taste.
  3. Set aside.

For the soup:

  1. Heat the oil in a Dutch oven over medium heat.

  2. Add the potato, onion, carrot, and garlic; cook, stirring occasionally, until the vegetables are crisp-tender, about 10 minutes.
  3. Transfer half of the vegetables to a large saucepan.
  4. Stir 2 cups of the vegetable stock into each pan.

  5. Coarsely chop the roasted bell peppers.
  6. Put the red bell peppers in one pot, the yellow bell peppers in the other.
  7. Increase the heat to high under both pots and bring to a boil.
  8. Reduce the heat; cover both pots and simmer until the vegetables are very tender, about 10 minutes.
  9. Separately, purée the red bell pepper and the yellow bell pepper soups in a blender until smooth.
  10. Pour the soups into the two pots and reheat to serving temperature.
  11. Season to taste.
  12. To serve, using ½ cup measuring cup, pour both soups into shallow wide bowls in two steady streams at the same time for a yin-yang look.

  13. Garnish with a drizzle of the vinaigrette, a generous sprinkling of chives, and a large dollop of crème fraîche.

Recipe Notes

This soup will keep for up to 5 days in two separate covered containers (one for yellow, the other for the red pepper soup) in the refrigerator.

When reheating the soups, stir in water to thin as desired (or, for a creamy texture, stir in half-and-half or cream).

Refrigerate the vinaigrette in a covered container for up to 2 days.


  • Sugar: 6g
  • :
  • Calcium: 29mg
  • Calories: 187kcal
  • Carbohydrates: 24g
  • Fat: 10g
  • Fiber: 3g
  • Iron: 1mg
  • Potassium: 560mg
  • Protein: 3g
  • Saturated Fat: 1g
  • Sodium: 642mg
  • Vitamin A: 4014IU
  • Vitamin C: 193mg
Nutrition Disclaimer
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