Roasted Red Pepper Soup

Roasted Red Pepper Soup

This roasted red pepper soup is warm, comforting, and full of rich, savory flavor. Sweet roasted peppers, tomatoes, and aromatic vegetables are simmered together, then blended until smooth and finished with a touch of cream for a silky, satisfying texture. It’s simple to make, naturally cozy, and perfect for weeknight dinners, meal prep, or pairing with crusty bread or a grilled sandwich.

Sides

Roasted Red Pepper Soup

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Servings

Family of 6

Prep Time

20 minutes

Cook Time

45 minutes

Ingredients

  • Olive oil
  • 1 jar roasted red peppers (14 oz), drained
  • 1 can crushed tomatoes (14.5 oz)
  • 2 tbsp tomato paste
  • 2½ cups vegetable broth
  • 2 small onions (or 1 large), diced
  • 4 cloves garlic, minced
  • 3–4 carrots, chopped
  • 4 celery ribs, chopped
  • ½–1 cup heavy cream (or milk of choice)
  • Salt
  • Black pepper
  • Crushed red pepper flakes
  • Oregano
  • Fresh thyme
  • Fresh basil

Directions

  1. Heat a large stockpot over medium heat with a generous drizzle of olive oil.
  2. Add the diced onions and cook until translucent.
  3. Add the carrots and celery and cook until softened, about 5–7 minutes.
  4. Season generously with salt, black pepper, oregano, and crushed red pepper flakes. Add the tomato paste and garlic, stir to combine, and cook for 2–3 minutes.
  5. Add the roasted red peppers, crushed tomatoes, fresh thyme, fresh basil, and vegetable broth. Stir well and re-season with salt and black pepper if needed.
  6. Bring the soup to a boil, then cover and reduce to a simmer for 15–20 minutes.
  7. Remove from heat and blend until smooth using an immersion blender or a standard blender.
  8. Stir in the heavy cream and return the soup to the stovetop to gently heat through.
  9. Serve in individual bowls and garnish with chopped roasted red peppers, fresh thyme or basil, and crushed red pepper flakes if desired. Enjoy!

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