Name: Creamy Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 25 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; optional: 1 teaspoon crushed red pepper flakes; 1 cup fresh basil leaves & tender stems; 1 teaspoon fresh thyme leaves (or generous pinch dried thyme); one 14-ounce jar roasted red peppers, drained; one 14-ounce can crushed tomatoes; 2 cups vegetable stock or broth; optional: ½ cup dry, unaoked white wine; 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.); kosher salt & ground black pepper, to season

Description

A cozy bowl of soup is one of my truest culinary loves, & this Creamy Roasted Red Pepper Soup is one of my go-to recipes.

Back in my college days, I was completely obsessed with store-bought cartons of roasted red pepper soup. Not only were they tasty & satisfying, they were also incredibly convenient & super budget-friendly. I’ve always wanted to create a homemade version that rivaled the ease & flavor of my favorite pre-made soup, & this recipe is the result.

While there’s a little chopping involved, the entire cooking process happens in one pot in a timeframe of 25 minutes or less. A couple of aromatic veggies lend a hand in building depth of flavor, but canned crushed tomatoes & jarred roasted red peppers are really the star here. Once it’s all simmered together, blend it smooth & finish it with a luxurious splash of cream (or plant milk!) to create irresistible creaminess.

Be sure to check the Recipe Notes, below, for meal prep & freezer instructions, & the blog post, above, for some pairing suggestions. I have a feeling you’re going to love this cozy soup just as much as we do! Happy cooking! ♡

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, diced
4 cloves garlic, finely chopped or grated
2 tablespoons tomato paste
optional: 1 teaspoon crushed red pepper flakes
1 cup fresh basil leaves & tender stems
1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
one 14-ounce jar roasted red peppers, drained
one 14-ounce can crushed tomatoes
2 cups vegetable stock or broth
optional: ½ cup dry, unaoked white wine
2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
kosher salt & ground black pepper, to season

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Instructions

Cook the aromatics: Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 4-qt capacity) over medium heat. Once the oil is hot & shimmering, add the onion & carrots. Season with 1 teaspoon kosher salt & ground black pepper as desired. Cook, Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes. Stir in the garlic, tomato paste, & crushed red pepper (if using). Cook 1-2 minutes longer, until the tomato paste browns & the garlic is fragrant.
Build & simmer the roasted red pepper soup: Add the basil, thyme, roasted red bell peppers, crushed tomatoes, vegetable broth, & wine (if using) to the pot, stirring to combine. Bring the soup to a boil, then reduce heat to low to maintain a gentle & steady simmer. Simmer for 15 minutes, until the veggies are completely tender.
Blend: Using an immersion blender, blend the soup until smooth & creamy, or to your desired consistency. Alternatively, you can also carefully transfer the soup into a stand blender. If so, remember to blend with caution. Work in batches to ensure the blender jar is never more than ⅔ full & be sure to remove the cap from the center of the lid. Place a thick kitchen towel over the hole & securely hold it in place as you blend the soup. Return the soup to the pot.
Finishing touches: Pour the cream, milk, or plant milk of choice into the soup. Cook over medium-low heat, stirring occasionally, until the soup is warmed through. Taste & season with additional salt & ground black pepper as desired.
Serve immediately, ladling the ladling the soup into individual bowls & top with freshly cracked black pepper, crushed red pepper flakes, & fresh basil leaves as desired. A piece of crusty bread never hurts, either. Enjoy!

Notes

Ingredient Notes:
- White wine: The addition of white wine helps create complex flavor in this roasted red pepper soup despite a simple ingredients list & short simmer. Dry, unoaked white wines work best – I often cook with Pinot Grigio. Wine substitutes ⇢ If you do not have white wine on hand, you can substitute with dry vermouth for this recipe. If you prefer not to cook with alcohol, substitute with an equal amount of vegetable stock/broth with a splash of apple cider vinegar whisked into it.
- Milk: If keeping your roasted red pepper soup dairy-free or vegan is not a concern, feel free to use heavy cream, half & half, or milk for amazing creamy texture. If you prefer to use dairy-free milk, opt for a mild, unsweetened version – e.g. unsweetened almond milk is great, coconut milk might have too strong of a flavor.
Storage & Reheating: Roasted red pepper soup is incredibly make-ahead friendly – it stores so well & it’s one of those things that gets even better as it sits & its flavors meld together. Transfer the cooled soup to an airtight container & store in the refrigerator for up to 5 days. Reheat the soup on the stovetop or in the microwave until warmed through.
Freezing: This roasted red peppers soup is also very freezer-friendly! To freeze, transfer cooled soup to an airtight freezer container. (These are my absolute favorite!) Freeze for up to 3 months. Thaw in the refrigerator overnight & reheat on the stovetop or in the microwave until warmed through.
10-Minute Meal Prep: Nearly all of the active prep work for this roasted red pepper soup recipe comes from prepping the veggies – dicing the onion & carrots. Take care of this in advance & store in an airtight container in the refrigerator for up to 5 days. It takes 10 minutes, tops, & with the prep work done, you can jump straight into cooking at dinnertime!