Gluten-Free Roasted Red Pepper Soup
By the Gluten Free Recipes team ·
This vibrant roasted red pepper soup offers a velvety smooth texture and a rich, slightly sweet flavor profile. Hints of savory garlic and tender vegetables create a comforting and satisfying meal, perfect for any occasion.
At a glance: This easy soups and stews recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 9 ingredients — including certified gluten-free chicken or vegetable stock, cooked protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Roasted Red Pepper Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Roasted Red Pepper Soup: This recipe relies on naturally gluten-free ingredients like vegetables and cornstarch for thickening. Always ensure your stock and any added seasonings are certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked protein (shredded chicken, beef, lentils, or beans)
- 2 cups diced vegetables (e.g., bell peppers, onion, carrots, celery, potatoes)
- 2 cloves garlic, minced
- 1 can fire-roasted diced tomatoes (optional, for added depth)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the minced garlic and diced onion, sautéing until softened and fragrant, about 3-4 minutes. Be careful not to burn the garlic.
- 2
If using cooked protein, add it to the pot and stir to combine with the aromatics. If using raw protein, add it now and cook until browned on all sides, about 5-7 minutes.
- 3
Add the remaining diced vegetables (bell peppers, carrots, celery, potatoes) to the pot. Stir and cook for another 3-5 minutes, allowing them to soften slightly and release their aromas.
- 4
Pour in the certified gluten-free chicken or vegetable stock and the optional fire-roasted diced tomatoes. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and let it simmer gently for 20-25 minutes, or until the vegetables are tender when pierced with a fork.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for an additional 5 minutes, stirring occasionally, until the soup has thickened to your desired consistency. Season with salt and pepper to taste.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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