Creamy Roasted Red Pepper Soup
A velvety, wholesome roasted red pepper soup that’s quick to make, naturally creamy, and full of fiber and healthy fats. Perfect for cozy weeknight dinners or meal prep, this soup blends roasted peppers, vegetables, and aromatic herbs into a comforting, nutrient-packed bowl.
Equipment
- 1 large heavy-bottomed pot or Dutch oven (4 qt minimum)
- Immersion Blender or Countertop Blender
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 medium carrots diced
- 4 cloves garlic finely chopped or grated
- 2 tablespoons tomato paste
- 1 teaspoon crushed red pepper flakes optional
- 1 cup fresh basil leaves including tender stems
- 1 teaspoon fresh thyme leaves or a generous pinch dried thyme
- 1 jar 14 oz roasted red peppers, drained
- 1 can 14 oz crushed tomatoes
- 2 cups vegetable stock or broth
- ½ cup dry unoaked white wine (optional)
- 2 cups heavy cream milk, or unsweetened plant milk of choice
- Kosher salt to taste
- Ground black pepper to taste
Instructions
- Prepare the Aromatics: Start by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Wait until the oil shimmers but does not smoke. Add the diced yellow onion and carrots, and season with 1 teaspoon of kosher salt and a few grinds of black pepper. Stir occasionally for 5–6 minutes until the vegetables are tender and fragrant, forming the flavorful base of your soup.
- Build the Garlic and Tomato Paste Flavor: Add 4 cloves of finely chopped or grated garlic along with 2 tablespoons of tomato paste. If you like a little heat, sprinkle in 1 teaspoon of crushed red pepper flakes. Stir constantly for 1–2 minutes, letting the tomato paste brown lightly and the garlic release its aroma. This step deepens the flavor and adds richness to the soup.
- Add Fresh Herbs and Roasted Peppers: Stir in 1 cup of fresh basil leaves, including tender stems, and 1 teaspoon of fresh thyme leaves or a generous pinch of dried thyme. Add the drained jar of roasted red peppers and mix well. The herbs will release their fragrance, and the peppers will start melding with the vegetables, creating the signature roasted flavor of the soup.
- Incorporate Tomatoes, Broth, and Wine: Pour in 1 can (14 oz) of crushed tomatoes and 2 cups of vegetable stock or broth. If using, add ½ cup of dry, unoaked white wine to enhance depth of flavor. Stir thoroughly to combine, making sure nothing sticks to the bottom. The liquid will help the vegetables soften and blend seamlessly later.
- Simmer the Soup: Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low to maintain a steady simmer. Partially cover the pot with a lid and cook for 15 minutes. During this time, the carrots will become tender, the roasted peppers will soften further, and all flavors will meld together beautifully.
- Blend Until Smooth: After simmering, blend the soup to achieve a silky texture. Use an immersion blender directly in the pot for convenience. Alternatively, carefully transfer the soup to a countertop blender in batches, filling no more than two-thirds of the jar. Remove the center cap from the blender lid, cover with a kitchen towel, and blend until smooth. Return the soup to the pot.
- Add Cream or Plant Milk: Stir in 2 cups of heavy cream, milk, or unsweetened plant milk of your choice. Warm the soup over medium-low heat, stirring occasionally, until heated through. Taste and adjust seasoning with additional salt and black pepper as needed. The cream or plant milk will enrich the soup, giving it a velvety, luxurious texture.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly cracked black pepper, extra crushed red pepper flakes for heat (optional), and a few fresh basil leaves. Serve with crusty bread for a cozy, complete meal. The soup is perfect for weeknight dinners or as a comforting starter.
- Store and Reheat: Let any leftover soup cool completely, then transfer it to an airtight container. Refrigerate for up to 5 days and reheat gently on the stovetop or in the microwave. For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Shortcut for Busy Days: Dice the onions and carrots ahead of time and store them in an airtight container in the refrigerator for up to 5 days. When ready to cook, simply start from the aromatics step to make the soup in about 25 minutes.
Notes
- White Wine: Use dry, unoaked white wine (like Pinot Grigio) for a subtle depth of flavor. If you prefer alcohol-free cooking, substitute with vegetable broth plus a splash of apple cider vinegar.
- Milk Options: Heavy cream, half-and-half, or milk create a rich, creamy texture. For dairy-free alternatives, unsweetened almond, oat, or cashew milk works beautifully.
- Spice Level: Add crushed red pepper flakes to taste. Start small and adjust gradually to maintain balance with the creamy base.
- Make-Ahead Friendly: Dice onions and carrots ahead of time and store in an airtight container for up to 5 days.
- Freezing: Cool the soup completely before freezing in an airtight container. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Blending Tips: Use an immersion blender for convenience, or a countertop blender in batches. Avoid overfilling to prevent splattering.
- Serving Size: Recipe yields 4–6 servings depending on portion size.
