If you’re looking for a comforting, vibrant, and utterly delicious soup to warm your soul, this Roasted Red Pepper Soup Recipe is an absolute must-try. Packed with the natural sweetness of roasted red peppers, the fresh aroma of basil and thyme, and a touch of creamy tang from sour cream, every spoonful feels like a big, cozy hug. Whether you’re making a quick lunch or planning a dinner that impresses without stress, this recipe strikes the perfect balance between simple ingredients and complex flavors.
Ingredients You’ll Need
These ingredients are easy to find, yet each one is essential in building the rich texture, beautiful color, and layered flavors that make this Roasted Red Pepper Soup Recipe so special. From fragrant herbs to the depth of fire-roasted tomatoes, everything works together effortlessly.
- 2 tablespoons olive oil: A delicious base that helps sauté the vegetables and adds a silky mouthfeel.
- 1 sweet onion, diced: Adds a subtle sweetness and depth to the soup’s foundation.
- 3 stalks celery, finely chopped: Brings a mild earthiness and a touch of crunch during cooking.
- 2 carrots, peeled and chopped: Contributes natural sweetness and vibrant color.
- 1 tablespoon minced garlic (about 3 cloves): Gives a rich aromatic kick that elevates every bite.
- 1 teaspoon kosher salt: Essential for balancing flavors and enhancing the soup overall.
- ½ teaspoon ground black pepper: Adds a gentle heat and complements the sweetness.
- ¼ teaspoon crushed red pepper flakes (optional): Offers a subtle spicy warmth if you want to amp up the flavor.
- 2 tablespoons dry white cooking wine (or vegetable broth): Adds complexity and helps deglaze the pot for richer taste.
- 2 tablespoons fresh basil, chopped (plus more for garnish): Provides a bright, herby note that pairs perfectly with roasted peppers.
- 1 teaspoon dried thyme: Adds an earthy, slightly minty aroma that deepens the flavor profile.
- 1 (16-ounce) jar of roasted red peppers, drained: The star ingredient, delivering smoky sweetness and vibrant color.
- 1 (14-ounce) can fire-roasted diced tomatoes: Introduces an extra layer of smoky flavor and acidity to balance the soup.
- 3 cups low-sodium vegetable broth: Creates the perfect liquid base while keeping sodium in check.
- 2 tablespoons tomato paste: Intense umami and thickness that gives body and richness.
- ¼ cup sour cream: Adds creaminess and a touch of tang that rounds out the flavors perfectly.
How to Make Roasted Red Pepper Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Toss in the diced sweet onion, chopped celery, and carrots, letting them gently soften and release their natural sweetness. This step builds a flavorful base and gives the soup its hearty texture.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic along with kosher salt, black pepper, and if you enjoy a little heat, crushed red pepper flakes. Cook for a few minutes longer to let those aromas become irresistible. Then pour in the dry white wine or vegetable broth to deglaze the pot, scraping up all those tasty browned bits. Stir in fresh basil and thyme to infuse bright, herby notes.
Step 3: Combine Main Ingredients and Simmer
Now it’s time to add the jar of roasted red peppers, canned fire-roasted tomatoes, vegetable broth, and tomato paste. Bring this vibrant mixture to a gentle boil, then lower the heat and let it simmer for 20 to 30 minutes until the vegetables are perfectly tender and flavors have melded together beautifully.
Step 4: Blend Until Smooth
Remove the pot from heat and blend the soup until velvety smooth using an immersion blender or a high-speed blender. This step creates the luscious texture that makes every spoonful so satisfying. Stir in sour cream for a creamy, tangy finish that perfectly balances the smoky sweetness.
Step 5: Garnish and Serve
Finally, ladle your homemade Roasted Red Pepper Soup into bowls. A dollop of sour cream and a sprinkle of fresh basil on top make it look and taste like it belongs at a cozy bistro. Serve immediately and enjoy!
How to Serve Roasted Red Pepper Soup Recipe
Garnishes
While a swirl of sour cream and fresh basil is classic and stunning, consider toasted pine nuts for crunch or a drizzle of good-quality olive oil to add richness. A sprinkle of freshly ground black pepper or smoked paprika can also bring an added layer of complexity to each bowl.
Side Dishes
This soup pairs exceptionally well with crusty bread or a warm baguette for dipping. A simple green salad lightly dressed with lemon vinaigrette can complement the soup’s richness and provide a refreshing contrast. For something heartier, a grilled cheese sandwich creates a timeless, comforting combination.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out mini bread bowls for an inviting, rustic look. You could also turn this into an elegant starter by serving it in small cups with a parmesan crisp on top. Adding a swirl of pesto or a few drops of chili oil can elevate the presentation while exciting taste buds.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Roasted Red Pepper Soup in an airtight container in the refrigerator for up to 4 days. The flavors often deepen as it sits, making it even more delicious the next day. Just be sure to cool it completely before refrigerating.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags and store for up to 3 months. When you’re ready, thaw overnight in the fridge to preserve the vibrant flavor and creamy texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup seems too thick after thawing or refrigerating, add a splash of vegetable broth or water to achieve the desired consistency. Avoid boiling to keep that smooth, creamy texture.
FAQs
Can I use fresh red peppers instead of jarred roasted ones?
Absolutely! Roasting your own fresh red peppers at home will give the soup an even brighter flavor. Simply char the peppers under a broiler or on an open flame until blistered, then peel and use them just like the jarred variety.
Is this soup suitable for vegans?
To make this Roasted Red Pepper Soup Recipe vegan, simply replace the sour cream with a plant-based alternative like coconut cream or cashew cream. Also, ensure the vegetable broth is vegan-friendly.
Can I make this soup spicy?
Yes! Adding crushed red pepper flakes, cayenne pepper, or a dash of hot sauce during cooking or as a garnish will give the soup an exciting spicy kick without overpowering the sweet roasted peppers.
What other herbs work well in this recipe?
Besides basil and thyme, fresh oregano or rosemary can add lovely depth. If you like a touch of warmth, a pinch of smoked paprika or cumin can complement the flavors beautifully.
Can I prepare this soup in a slow cooker?
Definitely. Sauté the vegetables first, then add all ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours before blending. This method allows the flavors to meld beautifully with minimal effort.
Final Thoughts
Nothing beats the cozy comfort and gorgeous flavor of this Roasted Red Pepper Soup Recipe. It’s one of those rare dishes that feels fancy but comes together so simply, making it perfect for weeknights or special occasions. I can’t wait for you to try it and make it a beloved go-to in your kitchen just like I have!
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Roasted Red Pepper Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and flavorful Roasted Red Pepper Soup made with sautéed vegetables, fire-roasted tomatoes, and fresh herbs, blended to a smooth, creamy texture with a touch of sour cream. This hearty soup is perfect for a cozy meal and serves 6 people.
Ingredients
Vegetables & Herbs
- 1 sweet onion, diced
- 3 stalks celery, finely chopped
- 2 carrots, peeled and chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons fresh basil, chopped (plus more for garnish)
- 1 teaspoon dried thyme
Liquids & Condiments
- 2 tablespoons olive oil
- 2 tablespoons dry white cooking wine (or use vegetable broth)
- 3 cups low-sodium vegetable broth
- 2 tablespoons tomato paste
- ¼ cup sour cream
Pantry & Canned Goods
- 1 (16-ounce) jar of roasted red peppers, drained
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Sauté Vegetables: Heat olive oil over medium heat in a Dutch oven or large pot. Add the diced sweet onion, chopped celery, and chopped carrots. Sauté for 4-5 minutes until the vegetables are slightly softened and fragrant.
- Add Aromatics and Herbs: Stir in minced garlic, kosher salt, ground black pepper, and crushed red pepper flakes if using. Cook for 2-3 minutes until the garlic is aromatic. Deglaze the pot by pouring in dry white cooking wine or vegetable broth, scraping up any browned bits from the bottom. Then add chopped fresh basil and dried thyme to the mixture.
- Add Peppers, Tomatoes, and Broth: Pour in the drained roasted red peppers, fire-roasted diced tomatoes with their juices, low-sodium vegetable broth, and tomato paste. Stir to combine and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered for 20-30 minutes, until the vegetables are tender and flavors meld.
- Blend Soup: Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a high-speed blender and blend until smooth. Return blended soup to the pot if needed. Stir in the sour cream until fully incorporated and creamy.
- Garnish and Serve: Ladle the soup into bowls and garnish with a dollop of sour cream and additional fresh basil if desired. Serve hot and enjoy your comforting roasted red pepper soup.
Notes
- For a vegan version, substitute the sour cream with a non-dairy alternative or omit it altogether.
- You can adjust the spice level by increasing or omitting the crushed red pepper flakes.
- If you don’t have white cooking wine, vegetable broth works well as a substitute for deglazing.
- Use an immersion blender for easy blending directly in the pot to avoid hot soup spills.
- Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
