If you are looking for a comforting, vibrant soup that bursts with flavor and warmth, this Roasted Red Pepper Soup Recipe is an absolute must-try. It brings together the smoky sweetness of roasted red peppers, the freshness of herbs, and a hint of spice in a creamy texture that feels like a warm hug on a chilly day. Whether you’re a seasoned cook or just starting out, this recipe is straightforward, rewarding, and perfect for sharing with friends and family.
Ingredients You’ll Need
These simple ingredients are the heart of this Roasted Red Pepper Soup Recipe, each contributing essential layers of flavor and texture, making the final dish truly spectacular. From the sweetness of the carrots and onions to the savory depth of fire-roasted tomatoes and fresh herbs, every element plays a crucial role.
- 2 tablespoons olive oil: This provides a rich base to sauté your vegetables, enhancing their flavors.
- 1 sweet onion, diced: Adds natural sweetness and depth to the soup’s foundation.
- 3 stalks celery, finely chopped: Brings a subtle crunch and fresh flavor that brightens the soup.
- 2 carrots, peeled and chopped: Offers earthiness and contributes to the soup’s vibrant color.
- 1 tablespoon minced garlic (about 3 cloves): Infuses the soup with aromatic warmth and a little kick.
- 1 teaspoon kosher salt: Enhances all the flavors perfectly without overpowering.
- ½ teaspoon ground black pepper: Adds gentle heat and complexity.
- ¼ teaspoon crushed red pepper flakes (optional): For a bit of extra zing, great if you love a spicy touch.
- 2 tablespoons dry white cooking wine (or vegetable broth): Brightens the soup and helps deglaze the pot for flavor.
- 2 tablespoons fresh basil, chopped (plus more for garnish): Offers a fresh, herbal lift to the overall flavor.
- 1 teaspoon dried thyme: Provides a subtle earthiness that complements the roasted peppers.
- 1 (16-ounce) jar of roasted red peppers, drained: The star ingredient that delivers smoky sweetness and vibrant color.
- 1 (14-ounce) can fire-roasted diced tomatoes: Adds depth and a slight tangy balance.
- 3 cups low-sodium vegetable broth: Creates the perfect soup base while keeping salt levels in check.
- 2 tablespoons tomato paste: Concentrates tomato flavor and adds a silky richness.
- ¼ cup sour cream: Blends into the soup for a luxuriously creamy finish.
How to Make Roasted Red Pepper Soup Recipe
Step 1: Sauté Vegetables
Start by heating the olive oil over medium heat in a Dutch oven or large pot. Toss in the diced sweet onion, finely chopped celery, and chopped carrots. Sauté these vegetables gently for about 4 to 5 minutes until they soften and start releasing their natural sweetness. This step builds the base of flavor and ensures every bite feels rich and satisfying.
Step 2: Add Spices and Deglaze
Next, stir in the minced garlic, kosher salt, ground black pepper, and crushed red pepper flakes if you are using them. Let the mixture cook for another 2 to 3 minutes until the garlic is fragrant but not burnt. To deglaze the pot and lift all those caramelized bits off the bottom, pour in the dry white cooking wine or vegetable broth. Finally, sprinkle in the fresh chopped basil and dried thyme — these herbs brighten the entire dish with their aromatic presence.
Step 3: Simmer the Soup
Now it’s time to add in the star ingredients: the jar of roasted red peppers and can of fire-roasted diced tomatoes, along with the low-sodium vegetable broth and tomato paste. Bring everything to a boil, then reduce the heat to low and let it simmer gently for 20 to 30 minutes. This allows the flavors to meld beautifully and the vegetables to become tender and soup-ready.
Step 4: Blend Until Smooth
Remove the pot from the heat and blend the soup until smooth. You can use an immersion blender directly in the pot or transfer the soup in batches to a high-speed blender. Once smooth and luscious, stir in the sour cream and blend one last time until it’s perfectly creamy and velvety. This final touch makes all the difference in the texture and richness of the soup.
Step 5: Serve and Enjoy
Your Roasted Red Pepper Soup Recipe is now ready to be ladled into bowls and enjoyed. The vibrant color, creamy texture, and smoky flavor create a delightful experience with every spoonful. Let’s talk about how to serve it for maximum enjoyment next.
How to Serve Roasted Red Pepper Soup Recipe
Garnishes
Garnishing your Roasted Red Pepper Soup Recipe not only adds visual appeal but also layers of texture and flavor. A dollop of sour cream or Greek yogurt adds creaminess and a slight tang that balances the sweetness. Fresh basil leaves scattered on top bring a refreshing contrast, while a sprinkle of crushed red pepper flakes can add a little heat if you enjoy some spice.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or garlic toast, perfect for dipping. A simple green salad with a lemon vinaigrette helps lighten the meal, while a grilled cheese sandwich can take it to comfort-food territory. The possibilities are endless for creating a satisfying, well-rounded meal.
Creative Ways to Present
For a party or special occasion, serve the soup in cute mini bowls or even hollowed-out bread bowls for a rustic vibe. Drizzling basil oil or a balsamic reduction on top can elevate the presentation and flavor profile. Don’t forget to sprinkle some freshly cracked black pepper for that final gourmet touch.
Make Ahead and Storage
Storing Leftovers
This Roasted Red Pepper Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. Let it cool completely before sealing to preserve freshness and prevent condensation inside the container.
Freezing
If you want to enjoy this soup later, it freezes very well. Portion the soup into freezer-safe containers or heavy-duty zip bags, leaving some room for expansion. It will keep in the freezer for up to 3 months without losing its rich flavor and creamy texture.
Reheating
When reheating your soup, do it gently on the stove over medium-low heat to avoid breaking the creaminess. Stir occasionally, adding a splash of broth if it feels too thick. Microwaving is fine too—just heat in short intervals and stir in between to distribute the heat evenly.
FAQs
Can I use fresh red peppers instead of jarred roasted red peppers?
Absolutely! Roasting fresh red peppers yourself can add a wonderful depth of flavor. Just char them over an open flame or in the oven until the skin blackens, then peel before adding. Keep in mind that roasting fresh takes extra time, but the flavor payoff is worth it.
Is this Roasted Red Pepper Soup Recipe vegan?
The soup is mostly vegan-friendly, but the addition of sour cream means it’s not dairy-free. You can easily swap sour cream for a plant-based alternative like coconut cream or cashew cream to keep it vegan while maintaining creaminess.
Can I make this soup spicy?
Yes! The recipe already includes crushed red pepper flakes as an option. You can increase the amount or add a dash of cayenne pepper or hot sauce to turn up the heat to your liking without overwhelming the other flavors.
What can I substitute for white cooking wine?
If you prefer not to use wine, vegetable broth is a perfect substitute. It keeps the liquid content balanced and still helps deglaze the pot to capture all those tasty bits without adding alcohol.
How thick should the soup be?
The ideal texture for this Roasted Red Pepper Soup Recipe is creamy yet not too thick—smooth enough to sip from a spoon but with body that feels satisfying. If it’s too thick after blending, simply stir in a bit more vegetable broth to reach your preferred consistency.
Final Thoughts
I truly hope you give this Roasted Red Pepper Soup Recipe a try because it’s one of those dishes that feels like a warm hug from the inside out. It’s comforting yet sophisticated, easy enough for a weeknight but impressive enough to serve at a dinner party. Once you taste that smoky-sweet flavor, vibrant color, and creamy texture, this soup will become a treasured staple in your kitchen just like it is in mine.
Print
Roasted Red Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Red Pepper Soup is a creamy, flavorful, and comforting dish made with sautéed vegetables, roasted red peppers, fire-roasted tomatoes, and fresh herbs, blended until smooth and finished with a touch of sour cream. Perfect for a cozy meal, it offers a rich depth of flavor with a subtle kick from crushed red pepper flakes and aromatic basil and thyme.
Ingredients
Vegetables and Aromatics
- 1 sweet onion, diced
- 3 stalks celery, finely chopped
- 2 carrots, peeled and chopped
- 1 tablespoon minced garlic (about 3 cloves)
Spices and Herbs
- 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 and Other Ingredients
- 2 tablespoons olive oil
- 2 tablespoons dry white cooking wine (or use vegetable broth)
- 1 (16-ounce) jar of roasted red peppers, drained
- 1 (14-ounce) can fire-roasted diced tomatoes
- 3 cups low-sodium vegetable broth
- 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, then sauté for 4-5 minutes until the vegetables soften.
- Add Spices and Deglaze: Stir in minced garlic, kosher salt, ground black pepper, and crushed red pepper flakes if using. Cook for another 2-3 minutes to infuse the flavors, then deglaze the pan by adding dry white cooking wine or vegetable broth. Add chopped fresh basil and dried thyme at this stage.
- Simmer: Incorporate the jar of roasted red peppers, can of fire-roasted diced tomatoes, low-sodium vegetable broth, and tomato paste. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20-30 minutes, or until the vegetables are tender and the flavors meld together.
- Blend: Remove the pot from heat. Using an immersion blender or a high-speed blender, carefully blend the soup until smooth and creamy. Add the sour cream and blend again until fully incorporated.
- Serve: Ladle the soup into bowls and garnish with additional sour cream and fresh basil if desired. Serve warm and enjoy the comforting flavors.
Notes
- For a vegan version, substitute sour cream with coconut cream or a plant-based alternative.
- The crushed red pepper flakes add a mild heat; omit if you prefer a milder soup.
- You can roast your own red peppers if you prefer fresh over jarred.
- Adjust the thickness by adding more vegetable broth if necessary.
- This soup pairs well with crusty bread or grilled cheese sandwiches.
