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
Scale
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.
