Description
This Quick Creamy Roasted Red Pepper Soup is a vibrant and velvety soup made with roasted red peppers, fresh herbs, and a touch of cream. It’s a delicious, comforting, and easy-to-make recipe perfect for a cozy meal, featuring a blend of sautéed aromatics, simmered vegetables, and creamy blending to bring out rich flavors.
Ingredients
Scale
Aromatics
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
Flavor Base
- 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 generous pinch dried thyme)
Vegetables and Liquids
- one 14-ounce jar roasted red peppers, drained
- one 14-ounce can crushed tomatoes
- 2 cups vegetable stock or broth
- ½ cup dry, unoaked white wine (optional)
Cream and Seasoning
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
- kosher salt and ground black pepper, to season
Instructions
- Cook the aromatics: Add the olive oil to a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is hot and shimmering, add the diced onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, for 5-6 minutes until the vegetables have softened slightly. Then stir in the garlic, tomato paste, and crushed red pepper flakes if using. Continue cooking for 1-2 minutes until the tomato paste browns slightly and the garlic becomes fragrant.
- Build and simmer the soup: Add the fresh basil leaves, thyme, roasted red bell peppers, crushed tomatoes, vegetable stock, and white wine if using to the pot. Stir to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Let the soup simmer uncovered for 15 minutes or until all vegetables are completely tender.
- Blend: Use an immersion blender directly in the pot to blend the soup until smooth and creamy, or to desired consistency. Alternatively, carefully transfer the soup in batches into a stand blender. Remove the center cap of the lid, cover with a kitchen towel, and blend carefully to avoid spills. Return the blended soup to the pot once smooth.
- Finishing touches: Pour in the heavy cream, milk, or plant-based milk of your choice. Warm the soup over medium-low heat, stirring occasionally, until it’s heated through. Taste and adjust seasoning with additional salt and ground black pepper as needed.
- Serve: Ladle the soup into individual bowls. Garnish with freshly cracked black pepper, additional crushed red pepper flakes, and fresh basil leaves as desired. Serve with crusty bread for a complete meal. Enjoy immediately.
Notes
- For a vegan version, use unsweetened plant milk and ensure vegetable stock is vegan-friendly.
- If you prefer a thicker soup, reduce the vegetable stock slightly or blend less thoroughly.
- The optional crushed red pepper flakes add a pleasant mild heat; adjust quantity to taste.
- White wine is optional but adds a nice depth of flavor; you can omit it or replace with extra vegetable broth.
- Use a high-quality immersion blender for easier and safer blending directly in the pot.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
