This Roasted Red Pepper Soup Recipe is a family favorite that gets made over and over again. When the cold weather starts to appear then I start pulling out all my cozy recipes. This soup recipe is naturally gluten free, and topped with toasted pumpkin seeds and feta crumbles it really is coziness in a bowl.
If the thought of roasting your own peppers sounds daunting, don’t let it be! Roasting your own peppers is surprisingly easy and adds so much flavor to this dish.
How Long Does This Recipe Take?
The whole process takes just over an hour, but you can roast the peppers up to a week in advance and have the roasting time cut out. If you are a meal prepper then you can roast the red peppers on the day you do all your meal prep. With the peppers roasted, this soup recipe comes together in just 20 minutes!
How is This Different From Roasted Red Pepper and Tomato Soup?
I love roasted red pepper and tomato soup, it is our grilled cheese go to! However, on it’s own I find it more of a side dish, as without much protein it doesn’t stick with me very long.
This roasted red pepper soup recipe omits the tomatoes making for a bolder flavor and it also uses ground beef. In some ways this may resemble a chili more than a soup, but I tend to make it with more broth than I would a chili. In addition to having the protein of the ground beef and the bold flavors of the peppers on their own, We love to add the lovely flavor crunch that comes from the toasted pumpkin seeds. Paired this dish with the feta crumbles and this soup is definitely a whole new ball game!
What Ingredients Do I Need?
- Red Bell Peppers
- Ground Beef
- Beef Broth
- Chili Powder
- Raw Shelled Pumpkin Seeds
- Feta Cheese
How To Roast Red Peppers
- Set oven to “broil”
- Line a baking sheet with foil or parchment paper. (if using parchment, make sure it will work for 500° F.)
- Wash your bell peppers and place them, whole, on the lined baking sheet.
- Place the bell peppers in the oven (it’s fine if the oven isn’t fully preheated yet, the peppers can be cooking while the oven continues to heat)
- Cook for about 40 minutes until the skin is charred and blackened all around, turning the peppers with tongs every 15 minutes.
- Once the peppers are cool enough to handle then peel off the charred skin and remove the seeds and stems. (if the skins do not peel off easily then you can run them under water while peeling to make them come off easier)
- The roasted red peppers can be stored in an airtight container in the fridge for 4-5 days. If you cover the roasted red peppers with olive oil then they will keep in the fridge for up to two weeks!
Did you make this recipe? Leave me a comment below, or tag me on Instagram @mountainberry_eats to show me what’s cooking in your kitchen!
- 4 Large Red Bell Peppers
- 1 lb. Ground Beef
- 1/2 Onion, Diced
- 2 Cloves Garlic, Minced
- 5 tsp. Paprika
- 1 tsp. Cumin
- 1 tsp. Chili Powder
- 1 tsp. Salt (adjust to taste)
- 4 C. Beef Broth
- 1/2 C. Raw Shelled Pumpkin Seeds
- 1 tsp. Olive Oil
- 1/4 tsp. Additonal Cumin for the toasted pumpkin seeds
- 1/2 C. Feta Cheese
- Set oven to "broil" and begin preheating.
- Line a baking sheet with parchment paper or tinfoil and place the whole bell peppers on the lined baking sheet.
- Place the bell peppers in the oven and roast for 35-40 minutes until skins are bubbly and charred. You will need to flip the peppers every 15-20 minutes to fully roast all areas.
- Once the roasted peppers are cool enough to handle then peel off the charred skins and remove the seeds and stems. Set aside the peeled peppers
- Place the ground beef in a large saucepan and cook over medium heat until fully cooked. If it has a high fat content then rinse the meat in a colander after cooking then return the cooked beef to the saucepan.
- Add the diced onion and sauté until translucent, about 5 minutes
- Stir in the garlic, paprika cumin and chili powder.
- While onion is cooking place the peeled red peppers and the beef broth in blender and blend until smooth.
- Add the red pepper mixture to the saucepan with the ground beef.
- Let simmer for about 15 minutes and add salt to taste.
- While soup is simmering, heat a small saucepan over medium heat with 1 tsp. of olive oil. Add the pumpkin seeds and toast 5-10 minutes, stirring constantly, until pumpkin seeds are toasted. Sprinkle with remaining 1/4 teaspoon of cumin. Add salt if desired.
- Place the soup in bowls, and serve topped with feta cheese crumbles and the toasted pumpkin seeds.
- The red peppers can be roasted and peeled ahead of time if desired, so that the soup itself will come together in about 20 minutes. Store peeled prepared red peppers in an air tight container in the fridge for 4-5 days. Covered in oil, the peppers will keep, in the fridge, for up to two weeks
- The pumpkin seeds can be toasted and prepared ahead of time to have ready for serving.
Amount Per Serving: Calories: 521Total Fat: 33gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 118mgSodium: 1341mgCarbohydrates: 15gFiber: 4gSugar: 7gProtein: 42g
*Nutrition information is automatically calculated and may not always be accurate.