If you’ve been hunting for a velvety, comforting soup that bursts with vibrant flavor and rich color, this Roasted Red Pepper Soup Recipe is going to become your new best friend. It’s an irresistible blend of smoky roasted red peppers, sweet vegetables, and a touch of creamy goodness that feels both nourishing and indulgent. Perfect for cozy dinners or impressive lunch spreads, this soup brings warmth and a bright, fresh taste that’s simply unforgettable.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this soup shine. Each component plays a vital role, from the sweetness of the carrots and onions to the smoky depth of fire-roasted tomatoes, creating a harmonious bowl of comfort and flavor.
- 2 tablespoons olive oil: To gently sauté the vegetables and start building layers of flavor.
- 1 sweet onion, diced: Adds a subtle sweetness and richness to the base of the soup.
- 3 stalks celery, finely chopped: Provides crunch and a fresh, earthy undertone.
- 2 carrots, peeled and chopped: Brings natural sweetness and bright color to the dish.
- 1 tablespoon minced garlic (about 3 cloves): Packs a punch of aroma and depth, elevating the savory profile.
- 1 teaspoon kosher salt: Essential for balancing and enhancing all flavors.
- ½ teaspoon ground black pepper: Adds a subtle kick to the background.
- ¼ teaspoon crushed red pepper flakes (optional): For those who love a little heat without overpowering the soup.
- 2 tablespoons dry white cooking wine (or vegetable broth): Helps deglaze the pan and adds a delicate acidity.
- 2 tablespoons fresh basil, chopped (plus more for garnish): Offers a fresh, herbal brightness that complements the roasted peppers.
- 1 teaspoon dried thyme: Infuses subtle earthiness and warmth.
- 1 (16-ounce) jar of roasted red peppers, drained: The star ingredient, delivering smoky, sweet flavor and vibrant color.
- 1 (14-ounce) can fire-roasted diced tomatoes: Adds an extra layer of smoky richness and body.
- 3 cups low-sodium vegetable broth: The liquid base that ties everything together softly.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the soup to a perfect consistency.
- ¼ cup sour cream: Whisked in at the end for creamy texture and a slight tang.
How to Make Roasted Red Pepper Soup Recipe
Step 1: Sauté Vegetables
Start by heating the olive oil in a Dutch oven or large pot over medium heat. Toss in your diced sweet onion, chopped celery, and carrots, sautéing them for about 4 to 5 minutes until they become tender and slightly caramelized. This base softens the vegetables and brings out their natural sweetness, setting the stage for layers of flavor.
Step 2: Add Spices and Deglaze
Next, stir in minced garlic along with kosher salt, ground black pepper, and, if you’re feeling adventurous, the crushed red pepper flakes for a gentle warmth. Let everything cook for 2 to 3 minutes, until the garlic is fragrant but not browned. Pour in the dry white wine or vegetable broth to deglaze the pan, scraping up those flavorful bits stuck to the bottom. Then add the chopped fresh basil and dried thyme, letting those herbs release their aromas and infuse the mixture.
Step 3: Simmer the Soup
Pour in your drained roasted red peppers, fire-roasted diced tomatoes, vegetable broth, and tomato paste. Stir to combine everything well, then bring the mixture to a gentle boil. Once boiling, reduce the heat and let it all simmer uncovered for 20 to 30 minutes so the vegetables become tender and all the flavors meld together beautifully.
Step 4: Blend Until Smooth
Carefully remove the pot from the heat. Using an immersion blender right in the pot, or transferring the soup in batches to a high-speed blender, puree the mixture until it’s silky smooth. Stir in the sour cream until fully incorporated, lending a luscious creaminess and mellow tang that perfectly complements the roasted red peppers’ smoky sweetness.
Step 5: Final Seasoning
Taste your soup and adjust the seasoning if needed, adding a pinch more salt or pepper to suit your palate. This final step ensures each spoonful is perfectly balanced and ready to enjoy.
How to Serve Roasted Red Pepper Soup Recipe
Garnishes
Elevate your bowl by swirling a little extra sour cream on top or sprinkling freshly chopped basil for a burst of color and herbal freshness. A drizzle of good olive oil or a few toasted pine nuts can add delightful texture contrast, making the presentation as lovely as the flavors.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm garlic baguette slices for dipping. For a heartier meal, consider serving alongside a fresh green salad or a simple grilled cheese sandwich to soak up every last drop of that smoky, creamy soup.
Creative Ways to Present
For a dinner party, serve the soup in elegant, shallow bowls with a sprinkle of smoked paprika or a few microgreens on top to impress your guests. You can even serve it chilled during warm months as a refreshing yet flavorful gazpacho-style soup. The vibrant red color of roasted pepper soup brightens any table setting with its inviting hue.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Red Pepper Soup Recipe keeps well in an airtight container in the refrigerator for up to 4 days. The flavors often deepen with a day of rest, making leftovers just as delicious as fresh.
Freezing
This soup freezes beautifully. Pour cooled soup into freezer-safe containers or bags, leaving some room for expansion, and store for up to 3 months. When ready to enjoy, thaw overnight in the fridge for an easy, ready-to-go meal starter.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. Avoid boiling to keep the creamy texture smooth and luscious. You might want to add a splash of broth or water if it thickened too much in the fridge.
FAQs
Can I use fresh red peppers instead of jarred roasted peppers?
Absolutely! If you want to roast fresh red peppers yourself, just char them under the broiler or on a grill until the skin blisters, then peel and use in place of the jarred version. It adds an extra layer of smoky flavor but requires a bit more prep time.
Is this soup vegan-friendly?
To make this Roasted Red Pepper Soup Recipe vegan, simply replace the sour cream with a plant-based alternative or coconut cream. The flavor and creaminess remain just as delightful!
What can I substitute for the white wine?
If you prefer not to use wine, vegetable broth works perfectly as a substitute for deglazing the pan. It keeps everything flavorful and rich without altering the soup’s character.
Can I make this soup spicy?
Definitely! Increase the amount of crushed red pepper flakes or add a dash of smoked paprika or cayenne pepper to amp up the heat according to your taste preferences.
How thick is the finished soup?
The soup is creamy but smooth and pourable—not too thick or too thin—thanks to the perfect balance of pureed vegetables and broth. If you prefer it thicker, simply add less broth, or for a lighter consistency, add a bit more when reheating.
Final Thoughts
Once you try this Roasted Red Pepper Soup Recipe, it’s easy to see why it’s a beloved classic in the world of cozy meals. It’s vibrant, comforting, and loaded with flavors that hug you from the inside out. Whether for a chilly evening or a light lunch, it’s a recipe worth making again and again. Go ahead, treat yourself and savor every spoonful!
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 comforting Roasted Red Pepper Soup combines the sweetness of roasted red peppers with aromatic vegetables and herbs. Simmered to perfection and blended until smooth and creamy with sour cream, it makes a perfect warm starter or light meal that’s both flavorful and satisfying.
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)
- 1 (16-ounce) jar of roasted red peppers, drained
- 1 (14-ounce) can fire-roasted diced tomatoes
Liquids and Broth
- 2 tablespoons dry white cooking wine (or use vegetable broth)
- 3 cups low-sodium vegetable broth
Oils and Fats
- 2 tablespoons olive oil
- ¼ cup sour cream
Herbs and Spices
- 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
- 2 tablespoons tomato paste
Instructions
- Sauté Vegetables: Heat olive oil over medium heat in a Dutch oven or large pot. Add the diced sweet onion, finely chopped celery, and chopped carrots. Sauté for 4-5 minutes until the vegetables begin to soften and the onions turn translucent.
- Add Spices and Deglaze: Stir in the minced garlic, kosher salt, ground black pepper, and crushed red pepper flakes if using. Cook for another 2-3 minutes to allow the garlic to become fragrant. Then, deglaze the pot by pouring in the dry white cooking wine or vegetable broth, scraping up any browned bits from the bottom. Add the chopped fresh basil and dried thyme.
- Simmer: Pour in the jar of roasted red peppers, the can of fire-roasted diced tomatoes, the low-sodium vegetable broth, and the tomato paste. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20-30 minutes, or until all vegetables are tender.
- Blend: Remove the pot from heat. Using an immersion blender or transferring the mixture in batches to a high-speed blender, puree the soup until smooth. Add the sour cream and blend again until the soup is creamy and well combined.
- Serve: Ladle the hot soup into bowls and garnish with a dollop of sour cream and additional fresh basil if desired. Enjoy your warm and flavorful roasted red pepper soup!
Notes
- For a vegan version, substitute the sour cream with coconut cream or a plant-based sour cream alternative.
- Adjust the crushed red pepper flakes to control the heat level according to your preference.
- Use low-sodium vegetable broth to better control the saltiness of the soup.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- If you don’t have fresh basil, dried basil can be used but add it earlier during simmering to release its flavor.
