Print

Creamy Roasted Red Pepper Soup Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

This Creamy Roasted Red Pepper Soup is a vibrant and flavorful dish perfect for any season. Blending roasted red peppers with fresh vegetables, herbs, and a touch of cream creates a smooth, comforting soup that balances sweetness and mild heat. Ideal as an appetizer or light meal, it’s simple to prepare on the stovetop and versatile enough to suit various dietary preferences by swapping the cream for plant-based milk.

Ingredients

Scale

Main 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

Instructions

  1. Heat the Oil and Sauté Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and carrots, cooking until softened and translucent, approximately 5–7 minutes. This step builds the flavor foundation of the soup.
  2. Add Garlic, Tomato Paste, and Spices: Stir in the finely chopped garlic, 2 tablespoons tomato paste, and 1 teaspoon crushed red pepper flakes if using. Cook for another 2 minutes until fragrant, allowing the tomato paste to caramelize and intensify the flavor.
  3. Add Herbs and Roasted Vegetables: Add 1 cup fresh basil leaves with tender stems and 1 teaspoon fresh thyme or dried. Then add the drained roasted red peppers and 14 ounces crushed tomatoes to the pot, stirring well to combine all ingredients.
  4. Deglaze and Add Liquids: Pour in ½ cup dry, unoaked white wine if using, and let it simmer for about 2 minutes to reduce slightly. Then add 2 cups vegetable stock or broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 15–20 minutes to meld flavors.
  5. Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and puree. Return to pot if necessary.
  6. Finish with Cream and Season: Stir in 2 cups heavy cream, milk, or your preferred unsweetened plant milk. Warm the soup gently over low heat without boiling, then season with kosher salt and freshly ground black pepper to taste.
  7. Serve: Ladle the creamy roasted red pepper soup into bowls. Optionally garnish with fresh basil leaves or a drizzle of cream. Serve warm and enjoy!

Notes

  • For a vegan version, use unsweetened plant milk instead of heavy cream and ensure vegetable stock is vegan-friendly.
  • If you prefer a spicier soup, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
  • The white wine is optional; if omitted, replace with an equal amount of vegetable stock.
  • Adjust thickness by adding more vegetable stock or cream according to your preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Keywords: creamy roasted red pepper soup, roasted red pepper, vegetarian soup, creamy soup, easy soup recipe

Find it online: https://busyrecipe.com/creamy-roasted-red-pepper-soup-recipe/