If you’re searching for a soulful bowl of comfort that bursts with vibrant flavor and silky texture, this Roasted Red Pepper Soup Recipe is going to win your heart instantly. The sweetness of roasted red peppers mingles beautifully with aromatic herbs and a touch of fire-roasted tomatoes, creating a harmonious blend that’s both hearty and fresh. Each spoonful offers warmth and richness without heaviness, making it a perfect choice for any season or occasion.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward ingredient list, each one carefully chosen to build layers of flavor, texture, and color. These simple staples come together to create a dish that feels special yet remains approachable.
- 2 tablespoons olive oil: This provides a smooth base for sautéing and adds subtle richness.
- 1 sweet onion, diced: Adds a natural sweetness that balances the tangy peppers.
- 3 stalks celery, finely chopped: Offers a mild, fresh crunch and depth.
- 2 carrots, peeled and chopped: Adds a gentle sweetness and lovely color.
- 1 tablespoon minced garlic (about 3 cloves): Delivers a warm, aromatic punch.
- 1 teaspoon kosher salt: Enhances all the flavors beautifully.
- ½ teaspoon ground black pepper: Adds just enough subtle heat and earthiness.
- ¼ teaspoon crushed red pepper flakes (optional): For those who like a little extra kick.
- 2 tablespoons dry white cooking wine (or vegetable broth): Introduces acidity and complexity.
- 2 tablespoons fresh basil, chopped (plus more for garnish): Brings herbaceous brightness.
- 1 teaspoon dried thyme: A warm, slightly minty undertone that rounds out the flavors.
- 1 (16-ounce) jar of roasted red peppers, drained: The star ingredient, providing smoky sweetness.
- 1 (14-ounce) can fire-roasted diced tomatoes: Adds smoky depth and a subtle tangy twist.
- 3 cups low-sodium vegetable broth: Keeps the soup light while enriching the flavor.
- 2 tablespoons tomato paste: Intensifies the tomato essence and thickens the soup slightly.
- ¼ cup sour cream: Adds creamy smoothness and a gentle tang.
How to Make Roasted Red Pepper Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the olive oil over medium heat in a large pot or Dutch oven. Toss in the diced sweet onion, chopped celery, and carrots. Sauté these fresh vegetables for about 4 to 5 minutes, allowing their natural sweetness to develop and their textures to soften slightly. This foundational step awakens the flavors that will soon blend into your soup.
Step 2: Add Aromatics and Seasonings
Next, stir in the minced garlic along with kosher salt, ground black pepper, and the optional crushed red pepper flakes if you want a bit of heat. Cook everything together for 2 to 3 minutes so the garlic releases its fragrant oils. Then, pour in the dry white cooking wine or vegetable broth to deglaze the pot, lifting all those lovely browned bits off the bottom. Toss in the chopped fresh basil and dried thyme, intensifying the herbal notes that make this soup so enticing.
Step 3: Combine Core Ingredients and Simmer
Now it’s time to add the hero ingredients: the jar of roasted red peppers and the can of fire-roasted diced tomatoes. Pour in the low-sodium vegetable broth and mix in the tomato paste thoroughly. Bring everything to a gentle boil, then lower the heat and let it simmer for 20 to 30 minutes. This slow simmer softens all the veggies perfectly and melds the flavors into a rich, comforting broth.
Step 4: Blend to Creamy Perfection
Remove your pot from the heat and get ready to transform the chunky tomato and vegetable mixture into lush, creamy soup. Use an immersion blender directly in the pot, or carefully transfer the soup to a high-speed blender in batches. Once it’s silky smooth, stir in the sour cream to add that velvety texture and just the right touch of tang.
Step 5: Garnish and Serve
Finally, don’t forget to spoon a little extra sour cream on top or sprinkle fresh basil leaves for a beautiful, fresh burst. Serve your Roasted Red Pepper Soup Recipe piping hot and prepare to savor a bowl that feels like a warm hug on any day!
How to Serve Roasted Red Pepper Soup Recipe
Garnishes
The easiest way to elevate this soup is with thoughtful garnishes. A swirl of sour cream or Greek yogurt adds creaminess that contrasts beautifully with the smoky peppers. Fresh basil leaves lend a pop of vibrant color and herbal freshness. For a bit of crunch, toasted pine nuts or croutons work wonders. These simple touches make every spoonful more exciting and Instagram-worthy!
Side Dishes
This soup loves company. Crusty bread or flaky garlic knots are ideal for dipping and soaking up every last drop. A crisp green salad with vinaigrette can balance the soup’s richness with fresh acidity. If you’re feeling indulgent, a grilled cheese sandwich or a light pasta salad pairs perfectly to turn your meal into a comforting feast.
Creative Ways to Present
For a cozy dinner party, serve the Roasted Red Pepper Soup Recipe in rustic cups or mini pumpkin bowls to bring a festive feel to your table. Layered with a drizzle of basil pesto or a sprinkle of smoked paprika, the presentation becomes as delightful as the taste. Adding a few roasted red pepper strips on top can elevate each portion with an eye-catching touch.
Make Ahead and Storage
Storing Leftovers
This delicious Roasted Red Pepper Soup Recipe keeps really well in the fridge for up to 3 days. Store it in an airtight container to preserve its vibrant flavor and creamy texture. It’s perfect for quick lunches or cozy dinners when you want something nourishing but fuss-free.
Freezing
If you want to keep this soup on hand for longer, it freezes beautifully. Transfer cooled soup to freezer-safe containers or bags, leaving some space for expansion. Frozen soup can last up to 3 months, making it a convenient option for busy weeks ahead when comfort food is a must.
Reheating
When you’re ready to enjoy your stored soup, reheat gently on the stovetop over medium-low heat. Stir occasionally to prevent sticking and to help the soup warm evenly. If it’s too thick after chilling, simply add a splash of broth or water to bring back that perfect silky consistency.
FAQs
Can I use fresh red peppers instead of jarred roasted ones?
Absolutely! Roasting fresh red peppers yourself adds a wonderful smoky flavor, but the jarred version is a fantastic time-saver that delivers consistent results. Just make sure to drain them well before using.
Is this soup suitable for vegans?
To make this recipe vegan, simply omit the sour cream or substitute it with a plant-based alternative like coconut yogurt or cashew cream. The soup will still taste rich and luscious.
Can I make this soup spicier?
Yes! The recipe includes crushed red pepper flakes as an option, but you can always increase the amount or add a dash of cayenne pepper for more heat. Just add gradually and taste as you go to avoid overpowering the flavors.
What can I use instead of white cooking wine?
If you prefer not to use wine, vegetable broth works perfectly to deglaze the pan while keeping the depth of flavor intact. Apple cider vinegar diluted with water is another nice alternative for brightness.
How thick is this soup supposed to be?
This soup strikes a lovely balance between creamy and light. It’s thick enough to feel comforting and satisfying but not so heavy that it weighs you down. You can always adjust by adding more broth or cooking it longer to thicken.
Final Thoughts
There’s something truly magical about a well-made Roasted Red Pepper Soup Recipe — it’s simple, soulful, and packed with layers of flavor that feel like a warm embrace. Whether you’re cooking for family, friends, or treating yourself, this soup never fails to impress and comfort. So, grab those ingredients, dive into the process, and prepare to fall in love with each luscious bite!
Print
Roasted Red Pepper Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Red Pepper Soup is a comforting and flavorful vegetarian soup that combines sweet roasted red peppers, fire-roasted tomatoes, and fresh herbs. Perfect for a cozy meal, it is creamy, vibrant, and easy to prepare using stovetop cooking and blending techniques.
Ingredients
Vegetables
- 1 sweet onion, diced
- 3 stalks celery, finely chopped
- 2 carrots, peeled and chopped
- 1 (16-ounce) jar of roasted red peppers, drained
- 1 (14-ounce) can fire-roasted diced tomatoes
Herbs and Spices
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped (plus more for garnish)
- 1 teaspoon dried thyme
Liquids
- 2 tablespoons dry white cooking wine (or vegetable broth)
- 3 cups low-sodium vegetable broth
Other
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- ¼ cup sour cream
Instructions
- Sauté vegetables: Heat olive oil over medium heat in a Dutch oven or large pot. Add diced sweet onion, chopped celery, and chopped carrots. Sauté for 4-5 minutes until softened and fragrant.
- Add aromatics and deglaze: Stir in minced garlic, kosher salt, ground black pepper, and optional crushed red pepper flakes. Cook for 2-3 minutes to release flavors. Deglaze the pot by adding dry white cooking wine or vegetable broth, scraping any bits from the bottom. Then add chopped fresh basil and dried thyme.
- Simmer the soup: Add drained roasted red peppers, fire-roasted diced tomatoes, low-sodium vegetable broth, and tomato paste to the pot. Bring the mixture to a boil, then reduce heat and let it simmer gently for 20-30 minutes until all vegetables are tender and flavors meld.
- Blend the soup: Remove the pot from heat. Use an immersion blender or transfer the soup in batches to a high-speed blender. Blend until smooth and creamy. Stir in the sour cream and blend again briefly to combine evenly.
- Serve and garnish: Ladle the soup into bowls and garnish with a dollop of sour cream and additional fresh basil leaves if desired. Serve warm for a comforting meal.
Notes
- For a vegan version, substitute sour cream with coconut cream or a plant-based alternative.
- If white cooking wine is unavailable, use extra vegetable broth.
- Adjust crushed red pepper flakes according to desired spice level.
- To make the soup thicker, reduce the broth slightly during simmering or add more tomato paste.
- This soup stores well in the fridge for up to 3 days and freezes excellently for future meals.
