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
Scale
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.
