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Red Pepper Soup

"This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired."
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55 m servings 188 cals
Original recipe yields 5 servings (4 to 6 servings)


  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
  2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
  3. Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 227
  1. 293 Ratings

Most helpful positive review

I liked the simplicity of this recipe, but after reading the reviews I decided to make a few changes. I changed the butter to a pat of butter, the rest olive oil, I used nine very large, ripe, m...

Most helpful critical review

I am not sure about the flavor which surprises me because I love peppers. I did the recipe as follows. Won't use again

Most helpful
Most positive
Least positive

I liked the simplicity of this recipe, but after reading the reviews I decided to make a few changes. I changed the butter to a pat of butter, the rest olive oil, I used nine very large, ripe, m...

This recipe is much easier if you puree the soup using an immersion blender right in the soup pot, before adding the cream. Also, you can use chopped, frozen onions to save time. Lastly, for ...

Just when I think that I can master easy recipes such as this, something happens that reminds me that I can be such a klutz in the kitchen! When it came time to "puree" the broth/peppers, I pour...

This is the best Red Pepper Soup recipe I have ever made and my family loves it. I roasted the peppers first, and then removed the skin. I also added some seasoning salt and because I live with ...

Great soup! My husband and I loved it! Some of the things I did differently from the original recipe were: 1. Broiled the red peppers 2. Added Thyme 3. Used chicken bullion cubes instead of can...

Excellent soup! Note - don't put boiling hot soup in a blender with a plastic lid. It will explode. Ouch. Regardless, the soup was phenomenal and we added a dollop of sour cream and some cil...

This was so perfect for stormy fall nights that I made it two days in a row. The second time I roasted the peppers on the grill and removed the skins to improve the soup's texture. The flavors w...

Mine turned out a little thin, so I cooked and added a butternut squash. It was so good, I didn't even need to add the cream. An excellent simple recipe perfect for bread dunking!

Excellent, superb, fantastic, wonderful. And I don't even LIKE bell peppers! I had a bunch to use up from a friend, and went looking for a soup recipe. This one looked easy and the reviews we...