Description

This Roasted Red Pepper Soup is a vibrant, creamy, and flavorful dish perfect for a comforting meal. Made by sautéing fresh vegetables and simmering them with fire-roasted peppers and tomatoes, the soup is then blended to a smooth consistency and finished with a touch of sour cream and fresh basil for an elegant touch.

Ingredients

Main Ingredients

2 tablespoons olive oil
1 sweet onion, diced
3 stalks celery, finely chopped
2 carrots, peeled and chopped
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons dry white cooking wine (or use vegetable broth)
2 tablespoons fresh basil, chopped (plus more for garnish)
1 teaspoon dried thyme
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 they start to soften and become fragrant.
Add Seasonings and Wine: Stir in minced garlic, kosher salt, ground black pepper, and crushed red pepper flakes if using. Cook for another 2-3 minutes to release the garlic’s aroma. Deglaze the pot by adding dry white cooking wine or vegetable broth, scraping up any browned bits. Add chopped fresh basil and dried thyme.
Simmer Soup Base: Pour in the drained roasted red peppers, fire-roasted diced tomatoes, low-sodium vegetable broth, and tomato paste. Bring the mixture to a boil, then reduce heat and let it simmer gently for 20-30 minutes until all the vegetables are tender and flavors meld together.
Blend the Soup: Remove the pot from heat and use an immersion blender or transfer the mixture carefully to a high-speed blender. Blend until smooth and creamy. Stir in the sour cream and blend again briefly to incorporate it fully and achieve a silky texture.
Serve and Garnish: Ladle the soup into bowls and garnish with a dollop of sour cream and additional fresh basil leaves if desired. Serve warm and enjoy this rich and comforting roasted red pepper soup.

Notes

For a vegan version, substitute sour cream with coconut cream or a dairy-free alternative.
Spoil the soup by adding a pinch of smoked paprika for deeper smoky flavor.
If you prefer a chunkier texture, blend only half the soup and stir the unblended half back in.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Use low-sodium broth and control salt levels to suit dietary preferences.