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Creamy Roasted Red Pepper Soup

A smooth, smoky-sweet soup made with roasted red peppers, tomatoes, aromatics, vegetable broth, and a creamy finish.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil for sautéing
  • 1 small yellow onion diced
  • 1 medium carrot diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste for depth
  • 2 12-ounce jars roasted red peppers drained
  • 1 14.5-ounce can crushed tomatoes undrained
  • 3 cups low-sodium vegetable broth plus more as needed
  • 1 teaspoon dried thyme dried
  • 1/2 teaspoon dried basil dried
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup heavy cream or unsweetened oat milk or dairy-free alternative
  • 1 tablespoon apple cider vinegar or lemon juice optional
  • 2 tablespoons chopped fresh basil optional garnish

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until softened.
  2. Add the garlic and tomato paste. Cook for 1 to 2 minutes, stirring, until fragrant and slightly darkened.
  3. Stir in the roasted red peppers, crushed tomatoes, vegetable broth, thyme, basil, salt, black pepper, and optional red pepper flakes. Bring to a gentle boil, then reduce the heat and simmer for 15 to 20 minutes.
  4. Remove the pot from the heat. Blend with an immersion blender until smooth. If using a countertop blender, work in batches, do not fill it more than halfway, and vent the lid carefully.
  5. Return the soup to low heat. Stir in the cream or oat milk without boiling. Add more broth to thin if needed, then taste and adjust the seasoning.
  6. Add vinegar or lemon juice if the flavor needs brightness. Serve warm with bread, grilled cheese, croutons, basil, or a drizzle of olive oil.
  7. Cool leftovers promptly in shallow containers. Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat gently.

Notes

Cool leftovers promptly in shallow containers. Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat gently and add broth if the soup thickens. Use unsweetened oat milk for a dairy-free version.