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

Cook Mode Prevent your screen from going dark

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.