Name: Creamy Roasted Red Pepper Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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 and tender stems; 1 teaspoon fresh thyme leaves or a generous pinch dried thyme; 1 (14-ounce) jar roasted red peppers, drained; 1 (14-ounce) can 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 (almond, oat, etc.); Kosher salt and ground black pepper, to season

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If you love soups that feel like a warm hug on a chilly day, then this Creamy Roasted Red Pepper Soup Recipe is about to become your new best friend. The roasted red peppers bring this beautiful, smoky sweetness that pairs perfectly with the creamy texture, making each spoonful a melt-in-your-mouth experience. It’s one of those recipes that’s simple enough for a weeknight but fancy enough to impress when friends drop by unexpectedly.

I often find myself craving this soup after a busy day when I want something comforting but not too heavy. Plus, it’s wonderfully versatile: you can make it vegan, keep it as creamy as you like, and it even freezes beautifully if you want to prep ahead. Trust me, once you try this Creamy Roasted Red Pepper Soup Recipe, it becomes that one go-to in your meal rotation.

Ingredients You’ll Need

The ingredients blend together to create layers of flavor, from the sweetness of roasted peppers to the depth from aromatic herbs and a touch of garlic. When shopping, look for good-quality jarred roasted red peppers or roast your own for maximum freshness.

Olive oil: Use a nice, fruity extra virgin olive oil to sauté the veggies for that rich foundation.
Yellow onion: Adds a subtle sweetness when cooked down slowly.
Carrots: They bring natural sweetness and body to the soup.
Garlic: Fresh is key here—grating it releases more flavor than chopping.
Tomato paste: Concentrated tomato flavor to deepen the overall taste.
Crushed red pepper flakes: Optional, but I love the little kick it gives the soup.
Fresh basil leaves: These brighten everything up and lend a lovely herbaceous note.
Fresh thyme leaves: You can substitute dried if fresh isn’t handy, just use a pinch more.
Roasted red peppers: The star of the dish – either homemade or jarred works great.
Crushed tomatoes: Adds body and a slightly tangy base.
Vegetable stock: Choose a quality stock or broth to boost flavor without overpowering.
Dry, unoaked white wine: Totally optional, but the acidity lifts the creaminess beautifully.
Cream or plant milk: I like heavy cream for richness, but oat or almond milk does wonders for a lighter version.
Kosher salt and black pepper: The seasonings that bring everything into balance.

Variations

One of my favorite things about this Creamy Roasted Red Pepper Soup Recipe is how easy it is to tweak. Whether you want to make it dairy-free or add a protein boost, play around with what you have to make it truly yours.

Vegan Version: Swap heavy cream for unsweetened coconut milk or cashew cream—I’ve done this dozens of times and it’s just as luscious.
Spicy Kick: Add more crushed red pepper flakes or even a touch of smoked paprika if you like your soup with some heat.
Chunkier Style: Reserve some roasted peppers, dice them, and stir them back in at the end for texture instead of blending everything smooth.
Protein Power: Stir in some cooked chickpeas or shredded chicken for a more filling bowl.

How to Make Creamy Roasted Red Pepper Soup Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and carrots, cooking everything gently until softened and fragrant—about 8-10 minutes. This slow sauté softens the vegetables and draws out their natural sweetness, which really lays the groundwork for a rich soup. Don’t rush this step; you want those veggies translucent but not browned.

Step 2: Add Garlic, Tomato Paste, and Spices

Once your veggies are soft, add the finely chopped (or grated) garlic and stir for about 30 seconds until aromatic—you’ll smell it filling your kitchen. Then, stir in the tomato paste and red pepper flakes if using; cook for another minute or two. This intensifies the tomato flavor and melds the spices with the base, giving your soup depth and slight smokiness.

Step 3: Incorporate the Roasted Peppers, Tomatoes, and Herbs

Add the roasted red peppers, crushed tomatoes, basil leaves, and thyme to the pot. Give everything a good stir, then pour in the vegetable stock and white wine if you’re using it. Bring the mixture to a gentle simmer and let it cook uncovered for about 20 minutes to allow all the flavors to marry harmoniously.

Step 4: Blend and Add Creaminess

After simmering, remove the soup from heat and use an immersion blender to puree everything directly in the pot until silky smooth. If you don’t have an immersion blender, work in batches with a regular blender—just be careful with the hot liquid! Once smooth, stir in your cream or plant-based milk and season with salt and pepper to taste. Warm the pot gently over low heat if needed, but don’t boil once the cream’s in.

How to Serve Creamy Roasted Red Pepper Soup Recipe

The image shows a white marbled surface with several fresh ingredients arranged neatly. On the right side, there are six bright orange carrots with green leaves. To the top right, a large light brown onion sits next to a bunch of fresh green basil leaves. In the center, two small white bowls contain rich red tomato paste in one and creamy white ricotta cheese in the other. There are also two glass containers of golden olive oil, one tall and one short, placed near the bowls. Near the olive oil, a small white bowl holds red chili flakes. Two sprigs of fresh green thyme lie on the surface, one at the top left and one at the bottom left, completing the composition. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for a drizzle of extra virgin olive oil on top, maybe a few fresh basil leaves or a sprinkle of smoked paprika for color and zing. Sometimes, a little dollop of crème fraîche or vegan sour cream adds an elegant touch—perfect for when you’re serving guests.

Side Dishes

Grilled cheese is a classic companion that never fails, especially a sharp cheddar or mozzarella melt. But I’ve also enjoyed this soup with crusty bread, garlic focaccia, or even a fresh green salad for a lighter meal. The creamy soup plays happily with so many sides!

Creative Ways to Present

For entertaining, I like to serve the soup in small espresso cups as a starter or shot glass-sized portions for a party appetizer. Adding a swirl of pesto or a tiny cumin sprinkle amps up the visual appeal. It’s those little touches that make the experience feel special without much extra effort.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I pop them in an airtight container and store the soup in the fridge for up to 4 days. It actually tastes even better the next day once the flavors have had more time to meld, so I almost never mind reheating it!

Freezing

This Creamy Roasted Red Pepper Soup Recipe freezes beautifully. Just let it cool completely, then pour it into freezer-safe containers or bags. When you thaw it, the texture stays pleasant, though I recommend stirring in a splash of fresh cream or plant milk after reheating to freshen it up.

Reheating

I reheat mine gently on the stovetop over low heat, stirring often to avoid scorching. Microwaves work fine if you’re in a hurry—just heat in short bursts and stir in between. Adding a small splash of stock or milk helps loosen it back up if it thickened too much in the fridge.

FAQs

Can I make this Creamy Roasted Red Pepper Soup Recipe vegan?

Absolutely! Replace the heavy cream with your favorite plant-based milk like oat or almond, or try cashew cream for a richer texture. Just be sure to use vegetable broth instead of chicken stock to keep it fully vegan.
What’s the best way to roast red peppers if I want to make them from scratch?

Roasting red peppers under a broiler or directly on a gas stove flame until the skins char works great. Then, seal them in a bowl covered with plastic wrap to steam for 10 minutes—this makes the skins easy to peel off. Homemade roasted peppers give the soup an unbeatable freshness.
Can I skip the white wine in this recipe?

Yes, the white wine is optional and mainly adds a bright acidity that balances the richness. If you prefer not to use alcohol, substitute it with extra vegetable broth or a splash of fresh lemon juice at the end.
How thick should this soup be?

I like it creamy and smooth but still pourable, not too thick like a dip. If it’s too thick after blending, simply stir in a little more broth or milk to reach your preferred consistency.
Can I prepare this soup in advance for a dinner party?

Definitely! It actually tastes better after resting overnight as the flavors deepen. Just make it a day ahead, reheat gently, and add fresh cream or herbs before serving to brighten it up.

Final Thoughts

This Creamy Roasted Red Pepper Soup Recipe is one of those dishes I keep coming back to because it’s reliably delicious, comforting, and quick to whip up. Whether it’s a casual weeknight or a cozy weekend afternoon, it feels special without any fuss. I hope you give it a try soon—you might just find it becomes your soul-warming staple as it did for me!