Description
This Quick Creamy Roasted Red Pepper Soup is a velvety, flavorful dish made with roasted red peppers, fresh herbs, and a splash of cream or plant-based milk. It’s a comforting and easy-to-make soup perfect for any season, blending the natural sweetness of vegetables with aromatic herbs and spices.
Ingredients
Scale
Main 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
- 1 teaspoon crushed red pepper flakes (optional)
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves or a generous pinch dried thyme
- 1 (14-ounce) jar roasted red peppers, drained
- 1 (14-ounce) can crushed tomatoes
- 2 cups vegetable stock or broth
- ½ cup dry, unoaked white wine (optional)
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat, etc.)
- Kosher salt and ground black pepper, to season
Instructions
- Cook the aromatics: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add diced onion and carrots, seasoning with 1 teaspoon kosher salt and ground black pepper. Cook for 5-6 minutes, stirring occasionally, until softened. Then stir in garlic, tomato paste, and crushed red pepper flakes if using; cook 1-2 more minutes until the tomato paste browns slightly and garlic is fragrant.
- Build and simmer the soup: Add fresh basil, thyme, drained roasted red peppers, crushed tomatoes, vegetable broth, and white wine if using. Stir to combine and bring to a boil. Reduce heat to low and let simmer gently for 15 minutes until the vegetables are tender.
- Blend: Use an immersion blender directly in the pot to blend the soup until smooth and creamy to your preferred texture. Alternatively, carefully transfer soup in batches to a stand blender, blending with the lid vent open covered by a kitchen towel to avoid splatters. Return blended soup to the pot.
- Finishing touches: Stir in the cream, milk, or plant-based milk of choice. Warm the soup over medium-low heat, stirring occasionally, until heated through. Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve: Ladle soup into bowls and garnish with freshly cracked black pepper, extra crushed red pepper flakes, and fresh basil leaves as desired. Serve with crusty bread for a satisfying meal. Enjoy!
Notes
- For a vegan version, use plant-based milk and skip cream or use a non-dairy cream alternative.
- If you prefer a spicier soup, increase crushed red pepper flakes to taste.
- White wine is optional but adds a nice depth; substitute with more broth if preferred.
- Make sure to blend carefully to avoid hot splatters when using a stand blender.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
