My Roasted Red Pepper Soup (Roasted Capsicum Soup) with basil oil is warm, comforting, and packed with bright, satisfying flavour. Roasting red peppers, tomatoes and onion concentrates their natural sweetness and gives the soup a rich, rounded depth that is both simple and delicious.
Why we love this recipe:
Beyond the comforting taste, red capsicum (bell pepper) brings nutritional benefits: it’s a good source of vitamins A, B6 and C and rich in antioxidants. The natural sweetness of roasted peppers pairs beautifully with tomato and onion, creating a soup that feels indulgent while remaining light.
Capsicum is versatile—enjoy it raw in salads and dip platters or roasted in sauces and on pizzas. This soup is quick to prepare, freezes well for easy meals later, and is perfect for batch cooking.
Ingredients in this recipe:
See the recipe card below for exact quantities and the full method.
Red capsicums (bell peppers) and tomatoes – the roasted base for the soup.
Brown/yellow onion – provides a savoury foundation.
Olive oil – for roasting and for blending with basil to make the herb oil.
Vegetable stock – keeps the recipe vegan; chicken stock works as an alternative.
Dried oregano – adds a subtle earthy note that complements basil.
Fresh basil – used to make a simple basil oil to finish the soup (optional but recommended).
Sea salt and pepper – to taste.
Step by Step Instructions:
- Prepare and arrange the vegetables on a baking tray.
- Roast until tender and slightly caramelised.
- Transfer the roasted vegetables and their juices to a blender or saucepan (for an immersion blender), add stock, and blend until smooth.
- Warm the soup briefly, adjust seasoning, and drizzle with prepared basil oil before serving.
Tips for Success and FAQs:
Ensure the vegetables are fully cooked before blending. Undercooked vegetables won’t puree smoothly.
An immersion blender is convenient, but a countertop blender yields a very smooth texture. When blending hot liquids in a countertop blender, remove the blender’s centre cap and cover the lid with a folded tea towel so steam can escape—blend at low speed and hold the lid securely to avoid spills or burns.
This recipe is naturally vegan and gluten-free. If you don’t need it to be, a drizzle of cream can replace the basil oil for a richer finish.
Stored in an airtight container, the soup will keep for up to 3 days in the refrigerator.
Yes. Allow the soup to cool completely, then freeze in suitable containers for up to about 3 months. Label containers with the date. Freeze the soup without the basil oil and make the oil fresh when serving.
Serving Suggestions:
Serve a bowl of roasted capsicum soup with crusty bread or something heartier for a fuller meal. Good companions include focaccia, gluten-free muffins, or seed crackers for dipping.
More delicious recipes to try:
If you enjoy soups, try other favourite recipes in the collection such as potato soup, roasted carrot soup with coconut, cauliflower and potato soup, spiced pumpkin and sweet potato soup, or broccoli and potato soup.
Other recipes featuring capsicums include roasted peppers, roasted capsicum pesto and various Mediterranean dishes.
I hope this Roasted Capsicum Soup with basil oil becomes a favourite at your table. If you make it, let me know how it turned out in the comments.
Enjoy!
Alex xx
This post was originally published in February 2019 and has been updated with new photos and information. The recipe itself is unchanged.
Roasted Red Pepper (Capsicum) Soup with Basil Oil
Please note:
For best results, weigh ingredients when weights are provided. Oven temperatures are for fan-forced ovens.
Ingredients
For the soup
- 2 large red capsicums (bell peppers)
- 2 medium tomatoes
- 2 medium brown/yellow onions
- 2 teaspoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 cup (250 ml) vegetable stock
- Salt and pepper, to taste
Basil oil
- ½ cup fresh basil leaves
- ¼ cup extra virgin olive oil
Instructions
- Preheat the oven to 200°C (390°F). Line a sheet pan with foil.
- Halve the peppers and remove seeds and membranes. Peel and halve the onions. Quarter the tomatoes.
- Arrange the peppers, onions and tomatoes on the sheet pan. Drizzle with olive oil, sprinkle with oregano, salt and pepper.
- Roast for about 30 minutes, until the vegetables are tender and slightly caramelised.
- Transfer the roasted vegetables and any juices to a blender or to a saucepan. Add the vegetable stock and blend until smooth. If using a countertop blender with hot liquid, allow steam to escape (remove centre cap and cover with a towel) and blend on low speed. Warm the soup for 5 minutes to let the flavours develop.
- To make the basil oil, blend basil and olive oil in a small blender or food processor until smooth.
- Taste and adjust seasoning. Serve the soup with a drizzle of basil oil.
Notes
- Red capsicums offer the best flavour for this recipe.
- Vegetable stock keeps the soup vegan; chicken stock can be used if preferred.
- If you don’t have basil, parsley also works well for the herb oil.
- When blending hot liquids in a countertop blender, remove the centre cap, cover the lid with a folded towel, hold the lid securely and blend on low to allow steam to escape safely.
- Nutritional information is an estimate based on four starter servings.
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Nutrition Estimate:
Carbohydrates: 13 g |
Protein: 2 g |
Fat: 16 g |
Saturated Fat: 2 g |
Sodium: 244 mg |
Potassium: 411 mg |
Fiber: 4 g |
Sugar: 8 g |
Calcium: 34 mg |
Iron: 1 mg
Nutritional Disclaimer:
The nutritional information is an estimate derived from online calculators. For accurate results, calculate nutrition using the exact ingredients and brands you use.
