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

Scale

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

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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.