This roasted red pepper soup is silky smooth, packed with fire-roasted flavor and absolutely delicious. Topped with fresh basil and melty fontina grilled cheese bites, it’s comforting, satisfying, and perfect for chilly days.
Soup season is going strong.
This vibrant roasted red pepper soup highlights smoky sweetness and bright tomato notes. It’s velvety when blended, and finished with a touch of sour cream or cream for extra silkiness. Serve it with fontina grilled cheese bites for dipping — they’re the perfect companion.
If you love tomato soup and grilled cheese, wait until you try roasted red pepper soup with grilled cheese — it’s like tomato soup’s cooler cousin. Tomatoes are present, but the roasted peppers take center stage, bringing a caramelized, slightly smoky sweetness that lifts every spoonful.
Roasted red peppers are a pantry favorite for good reason. Their charred flavor and natural sweetness add depth to soups, sauces, pizzas and more. I reach for jarred roasted peppers often — they outperform fresh bell peppers in intensity and convenience.
My kids love these peppers too, which makes this soup a family hit. A little nostalgia: my parents used to order pepperoni and roasted red peppers on pizza, and now that’s our “grown-up” pizza order. Roasted red peppers truly elevate simple dishes.
The soup is vegetable-forward, making it an easy way to add more veggies to a meal. The base includes onions, carrots and celery, plus garlic, dried herbs and a bit of tomato paste cooked until caramelized to build savory depth. Fire-roasted crushed tomatoes add an extra layer of smoky tomato flavor.
I blend the soup for a truly silky texture. While immersion blenders are convenient, a high-powered blender yields the smoothest result — no chunks, just a creamy finish. After blending, stir in sour cream, Greek yogurt or a splash of cream for richness.
The soup is ideal for dipping and is a cozy choice any time the weather turns chilly. Top with fresh basil and a drizzle of cream, and pair with warm fontina grilled cheese for the ultimate comfort meal.
Roasted Red Pepper Soup
Roasted Red Pepper Soup with Fontina Grilled Cheese
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, chopped
- ½ cup carrots, chopped
- ½ cup celery, chopped
- 4 garlic cloves, chopped
- kosher salt and pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper
- 1 tablespoons tomato paste
- 2 (12 ounce) jars roasted bell peppers, drained and coarsely chopped
- 1 (28 ounce) can fire roasted crushed tomatoes
- 3 cups chicken or vegetable stock
- ⅓ cup sour cream, plain greek yogurt or cream
- fresh basil for serving
- drizzle of cream, for topping
- fontina grilled cheese
- 4 slices sourdough bread
- 6 ounces fontina cheese, freshly grated
- softened butter, for spreading
Instructions
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Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, garlic and a generous pinch of salt and pepper. Cook, stirring often, until the vegetables soften, about 6 to 8 minutes.
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Stir in the dried basil, oregano, thyme, crushed red pepper and tomato paste. Cook for a few minutes, stirring so the tomato paste and spices caramelize slightly and meld with the vegetables.
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Add the roasted red peppers, fire-roasted crushed tomatoes and 3 cups of stock. Bring to a boil, then reduce to a simmer and cook for 10 to 15 minutes to meld the flavors.
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While the soup simmers, make the grilled cheese: heat a nonstick skillet over medium-low. Spread softened butter on the outside of each slice of bread. Place two slices butter-side down in the skillet, top with grated fontina, then cover with the other slices, butter-side up. Cook slowly until the cheese melts and the bread is golden, then flip and cook the other side.
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Carefully transfer the soup to a high-powered blender and puree until very smooth. Return the soup to the pot over medium-low heat. (If needed, blend in batches and hold the blender lid with a towel.)
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Stir in the sour cream, Greek yogurt or cream until fully incorporated. Taste and adjust seasoning with more salt and pepper if needed.
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Serve the soup with a drizzle of cream if desired and garnish with fresh basil. Plate the fontina grilled cheese alongside or cut into bite-sized pieces for dipping.
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Cheese pulls forever.