If you are searching for a cozy, vibrant dish that bursts with flavor and warmth, this Roasted Red Pepper Soup Recipe is an absolute must-try. From the moment you take your first sip, the smoky sweetness of roasted red peppers combined with the subtle earthiness of fresh herbs will wrap you in comfort. This soup is not only incredibly delicious but also surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions. Whether you’re new to cooking or a seasoned home chef, the harmony of flavors and the luscious texture will have you coming back for more.

Roasted Red Pepper Soup Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of carefully chosen ingredients, this Roasted Red Pepper Soup Recipe comes together to create something truly special. Each component plays a key role, from the sweetness of the onions and carrots to the herbal brightness of basil and thyme, all tied together by the rich depth of fire-roasted tomatoes.

2 tablespoons olive oil: Provides a smooth base for sautéing vegetables and infuses the soup with subtle richness.
1 sweet onion, diced: Adds natural sweetness and depth to the flavor foundation.
3 stalks celery, finely chopped: Contributes a crunchy texture and mild, savory undertone.
2 carrots, peeled and chopped: Brings a hint of sweetness and vibrant color to the soup.
1 tablespoon minced garlic (about 3 cloves): Injects aromatic intensity that enhances every bite.
1 teaspoon kosher salt: Balances and elevates all the flavors beautifully.
½ teaspoon ground black pepper: Adds a gentle kick and complexity.
¼ teaspoon crushed red pepper flakes (optional): For when you want a touch of heat to awaken your palate.
2 tablespoons dry white cooking wine (or use vegetable broth): Helps deglaze the pan and deepens the soup’s flavor.
2 tablespoons fresh basil, chopped (plus more for garnish): Gives a fresh, herbaceous brightness that complements the peppers.
1 teaspoon dried thyme: Adds earthy tones that round out the taste.
1 (16-ounce) jar of roasted red peppers, drained: The star ingredient, bringing smoky sweetness and vibrant color.
1 (14-ounce) can fire-roasted diced tomatoes: Boosts the smoky flavor while adding texture and acidity.
3 cups low-sodium vegetable broth: The comforting liquid base that ties it all together.
2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the soup slightly.
¼ cup sour cream: Provides creaminess and a subtle tang that balances the soup perfectly.

How to Make Roasted Red Pepper Soup Recipe

Step 1: Sauté the Vegetables

Start by heating olive oil in a large pot over medium heat. Toss in the diced sweet onion, celery, and carrots, letting them cook gently for 4 to 5 minutes until softened and fragrant. This step is essential as it builds the flavor base, mellowing out the vegetables and creating a wonderful aroma that hints at the deliciousness to come.

Step 2: Add the Aromatics and Herbs

Next, stir in the minced garlic along with kosher salt, ground black pepper, and if you like a bit of excitement, crushed red pepper flakes. Let these cook for another 2 to 3 minutes — this allows the garlic to bloom, releasing all its powerful flavor. Then pour in the dry white cooking wine or vegetable broth to deglaze the pot, scraping up those flavorful bits at the bottom. Finally, add the fresh basil and dried thyme to infuse the soup with herbaceous notes that perfectly complement the roasted peppers.

Step 3: Combine the Main Ingredients

Now it’s time to bring everything together. Add the drained jar of roasted red peppers, the fire-roasted diced tomatoes, low-sodium vegetable broth, and tomato paste. Turn the heat up to bring the soup to a boil before lowering it to a gentle simmer. Let it cook uncovered for 20 to 30 minutes until all the vegetables are tender and the flavors meld beautifully. This simmering stage transforms the ingredients into a harmonious and deeply satisfying soup.

Step 4: Blend Until Smooth and Creamy

Remove the pot from the heat and take your immersion blender for a spin right inside the pot. If you don’t have one, carefully transfer the soup to a standard blender in batches. Blend everything until silky smooth, then stir in the sour cream for that luxurious creamy finish. The tang from the sour cream balances the smoky sweetness, making every spoonful irresistible.

Step 5: Garnish and Enjoy

Pour the soup into bowls and garnish with a dollop of sour cream and a sprinkle of fresh basil. This final touch not only elevates the presentation but adds extra layers of flavor and texture that make this Roasted Red Pepper Soup Recipe truly shine on your table.

How to Serve Roasted Red Pepper Soup Recipe

Garnishes

Simple garnishes like a swirl of sour cream or crème fraîche and a few fresh basil leaves not only add visual appeal but also bring a cooling contrast to the smoky soup. For a bit of crunch, toasted nuts or a sprinkle of crispy croutons work wonders and elevate every bite.

Side Dishes

This soup pairs beautifully with a fresh green salad, crusty artisan bread, or a gooey grilled cheese sandwich. The crisp textures and rich flavors of these sides complement the smooth, vibrant soup perfectly, making for a balanced and satisfying meal.

Creative Ways to Present

For a fun twist, serve this soup in hollowed-out bread bowls or small ramekins as a party appetizer. You can also drizzle in a little herb-infused olive oil or a few dots of basil pesto for added flavor and stunning visual appeal. These touches turn a humble soup into an elegant starter that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Red Pepper Soup Recipe keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day or two, making it perfect for planning ahead.

Freezing

This soup freezes very well, so whether you want to stash some away for busy weeknights or save leftovers, just pour it into freezer-safe containers. It will keep for up to 3 months and thaw quickly in the fridge overnight.

Reheating

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking or scorching. If the soup is too thick after cooling, just add a splash of vegetable broth or water to return it to the perfect creamy consistency.

FAQs

Can I use fresh red peppers instead of jarred roasted ones?

Absolutely! You can roast fresh red peppers in your oven or on a grill until charred, then peel and chop them to use in the recipe. This will give you a fresher, homemade flavor that’s just as delicious.

Is this Roasted Red Pepper Soup Recipe suitable for vegans?

You can make it vegan by simply omitting the sour cream or replacing it with a plant-based alternative. The soup’s flavor remains rich and satisfying even without dairy.

How spicy is this soup with the crushed red pepper flakes?

The crushed red pepper adds a mild heat that gently warms your palate without overpowering the other flavors. Feel free to adjust the amount or leave it out entirely if you prefer a milder soup.

Can I prepare this soup in advance for a dinner party?

Definitely! This soup tastes even better the next day, so making it ahead allows the flavors to meld beautifully. Just reheat gently before serving and add fresh herbs or garnishes at the last minute.

What if I don’t have a blender? Is there another method?

A blender is key for the smooth, creamy texture that defines this soup. If you don’t have one, you might try mashing the soup with a potato masher for a chunkier style, but the classic silky finish really comes from blending.

Final Thoughts

This Roasted Red Pepper Soup Recipe is a true kitchen superstar: comforting, rich, and bursting with fresh, smoky flavors that feel like a warm hug in a bowl. Whether you’re whipping it up for yourself or impressing friends and family, it’s sure to become a beloved go-to. So grab those roasted peppers and get cooking — your cozy bowl of deliciousness awaits!